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Pumpkin Spice Kombucha Recipe

Pumpkin Spice Kombucha Recipe

This pumpkin spice Kombucha recipe is for 1 gallon of Kombucha. 1gallon of Kombucha is enough to fill six 16 oz. fermentation bottles. 
If you have less or more Kombucha required in this recipe, adjustthe amount of the ingredients accordingly.
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 6

Equipment

  • 1 Homebrewing kit This is for 1st fermentation
  • 1 Heating mat This is for 1st fermentation
  • 1 Boochsleeve This is for 1st fermentation
  • 1 Bottlebrush kit To clean your bottles
  • 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
  • 1 Funnel For the 2nd fermentation process
  • 1 Mesh strain colander For the 2nd fermentation process
  • 1 PBW cleaner To clean your bottles
  • 1 Blender

Ingredients
  

Instructions
 

  • Clean your bottles
    Dilute the PBW cleaner as instructed on the instructions or label.Scrub your bottles with your bottlebrush kit and diluted cleaner. Rinse and dryyour bottles thoroughly before adding any ingredients. 
  • Prepare your ingredients 
    You can use canned pumpkin puree for more convenience. Simplymeasure 1 cup of pumpkin puree in a bowl and add your pumpkin spice. Mixthoroughly until well combined. 
    You may also make your pumpkin puree if you have more time. To dothis, simply place pumpkin pieces on a baking sheet and bake in the oven at 350℉ for 40 to 45 minutes until they are fork tender. Let the piecescool down and peel off their skins. Puree your pumpkin with ¼ to ½ cup Kombuchaliquid using a blender. Add your pumpkin spice into the blender and blend oncemore to mix thoroughly. 
    Divide your mixed flavoring into six portions and get ready tobottle. 
  • Add one portion of flavoring into each bottle
    Using a funnel, add one portion of your flavoring into eachbottle. Feel free to adjust the amount of flavoring in each bottle depending onyour taste preference. Just make sure to not add more than 2 oz. of flavoringper bottle. 
  • Fill your bottle with Kombucha liquid 
    Pour the Kombucha liquid slowly into the bottle. You may strainthe excess yeast of the Kombucha liquid before bottling using a mesh straincolander or a smaller sieve. Make sure to leave about ½ to 1 inch of headspacein your bottles to achieve good carbonation. 
    Give your Kombucha bottle a slight shake to mix the ingredients.Set aside the remaining Kombucha liquid and use it as a starter tea on yournext brew. 
  • Ferment 
    Shut your bottles tightly to ensure good carbonation buildup.Store your bottled Kombucha in a fermentation station that has room temperaturebetween 60℉ to 85℉. Ferment your Kombucha for 3 to 14 daysdepending on the carbonation and your preferred taste. If you are havingtrouble keeping the temperature warm for your ferments, you may use a heatingmat. 
  • Store your finished Kombucha in therefrigerator 
    Once your bottled Kombucha reaches that perfect sweet, tart, andspicy blend for you, move and keep them in the refrigerator. The cold temperaturein the refrigerator can inhibit the fermentation process and preserve yourdesired Kombucha flavor for up to three months. 
  • Serve and enjoy 
    As you serve your bottled Kombucha, you may see floating residuesfrom the yeast and flavoring. If these residues make you uncomfortable, feelfree to strain them before serving. 
Keyword kombucha, pumpkin spice
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