Citrus Blend Kombucha Recipe
This citrus blend 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.
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 Juicer optional, if you want to juice your flavorings
Ingredients
- 1 gal Kombucha
- 3 Oranges ($0.49 to $0.56 per lb.)
- 3 Lemons ($0.72 per lb.)
Instructions
- Clean your bottlesDilute the PBW cleaner as instructed on the product’s label.Next, scrub your bottles with your bottlebrush kit and diluted cleaner. Then,rinse and dry your bottles thoroughly before adding any ingredients.
- Prepare your ingredients Using your hand or juicer, squeeze out the juice from theoranges and lemons. Mix the juices and divide your mixed flavoring into sixportions.
- Add one portion of flavoring into each bottleAdd one portion of your flavoring into each bottle. Feelfree to add or lessen the amount of flavoring in each bottle depending on yourtaste preference.
- Fill your bottle with Kombucha liquid Position the funnel on the mouth of your bottle and pouryour Kombucha liquid slowly into the bottle. You may strain the excess yeast ofthe Kombucha liquid before bottling using a mesh strain colander or a smallersieve. Leave about ½ to 1 inch of headspace in your bottles to achieve goodcarbonation. 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 Close your bottles tightly to prevent carbon dioxide fromescaping. Store your bottled Kombucha at a fermentation station at roomtemperature that is between 60℉ to 85℉. Fermentyour Kombucha for 3 to 14 days depending on the carbonation and your preferredtaste. If you are having trouble keeping the temperature warm for yourferments, you may use a heating mat.
- Store your finished Kombucha in the refrigerator Once your bottled Kombucha reaches that perfect sweet andtart blend for you, move and keep them in the refrigerator. The coldtemperature in the refrigerator can inhibit the fermentation and preserve yourdesired Kombucha flavor.
- Serve and enjoy As you serve your bottled Kombucha, you may see floatingresidues from the yeast. If these residues make you uncomfortable, feel free tostrain them before serving.
Tried this recipe?Let us know how it was!