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Hibiscus Tea Kombucha Recipe

Hibiscus Tea Kombucha Recipe

This Hibiscus Tea 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, adjust the 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

Ingredients
  

Instructions
 

  • Clean your bottles
    Dilute the PBW cleaner according to the productinstructions. Scrub your bottles with your bottlebrush kit and diluted cleaner.Rinse and dry your bottles thoroughly before adding any ingredients.
  • Add dried hibiscus flowers to each bottle.
    Add 1 tsp. of hibiscus flowers to each bottle. If you want astronger hibiscus flavor, you can add an extra ½ to 1 tsp. of hibiscus flowers.
  • Fill your bottle with Kombucha liquid
    Pour the Kombucha liquid slowly into the bottle to avoidmess. You may strain the excess yeast of the Kombucha liquid before bottlingusing a mesh strain colander or a smaller sieve. Remember to leave about ½ to 1inch of headspace in your bottles to achieve good carbonation. Set aside theremaining Kombucha liquid and use it as a starter tea on your next brew.
  • Ferment
    Shut your bottles tightly to ensure good carbonationbuildup. Make sure to keep your bottled Kombucha in a fermentation station thathas room temperature between 60℉ to 85℉. Allow yourbrew to ferment for 3 to 14 days depending on the carbonation and yourpreferred taste. If you are having trouble maintaining the warm temperature foryour ferments, you may use a heating mat.
  • Store your finished Kombucha in the refrigerator
    Once your bottled Kombucha reaches your preferred tart andfloral flavor, move and keep them in the refrigerator. The cold temperature inthe refrigerator can inhibit the fermentation process and preserve your desiredKombucha flavor for up to three months.
  • Serve and enjoy
    As you serve your bottled Kombucha, you will see floatingresidues from the yeast and the hibiscus flowers. Dried hibiscus flowers aresafe to eat however if these residues make you uncomfortable, feel free tostrain them before serving.
Keyword hibiscus tea, kombucha
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