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Ginger Pineapple Grapefruit Kombucha Recipe

Ginger Pineapple Grapefruit Kombucha Recipe

This Ginger Pineapple Grapefruit Kombucha recipe is for 1gallon of Kombucha. 1 gallon 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
  • 1 Manual juicer / Electric juicer optional, if you want to juice your flavorings
  • 1 Blender

Ingredients
  

  • 1 gal Kombucha
  • 6 tsp Grated fresh ginger ($0.90 per 0.25 lb.)
  • 3/4 cup Pineapple juice ($7.84 per pineapple)
  • 3/4 cup Freshly squeezed grapefruit juice ($0.48 per oz.)

Instructions
 

  • Clean your bottles
    Dilute the PBW cleaner according to the productinstructions. After diluting, take your bottlebrush kit and scrub yourfermentation bottles with your diluted cleaner. Rinse the bottles and let thebottles dry before adding any ingredients.
  • Prepare your ingredients
    Peel your fresh ginger and grate it using a grater. You mayalso mince the ginger using a knife. For the pineapple, use an electric juiceror blender to prepare your pineapple juice. When it comes to preparing thegrapefruit, use a manual juicer to extract its juice.
    For this recipe, you will only use 6 tsp. grated ginger, ¾cup pineapple juice, and ¾ cup grapefruit juice. Divide these into six portionsand get ready to bottle.
  • Add one portion of flavoring into each bottle
    Add one portion of your flavorings to each bottle. Oneportion should be equivalent to 1 tsp. of grated ginger, 1 oz. of pineapplejuice, and 1 oz. of grapefruit juice. 
  • Fill the bottles with Kombucha liquid
    Use a funnel to fill the bottles with Kombucha liquid. Youmay opt to strain the excess yeast of the Kombucha liquid using a mesh straincolander or a smaller sieve before bottling.
    Make sure to leave about ½ to 1 inch of headspace in yourbottles to achieve good carbonation. After filling the bottles, slightly shakethe Kombucha to mix the ingredients. Set aside the remaining Kombucha liquidand use it as a starter tea for your next Kombucha ferments.
  • Ferment
    Cap your bottles and make sure that there are no openingswhere carbon dioxide may escape. This will ensure good carbonation buildup ofyour brew. Allow the Kombucha to ferment in a fermentation station that hasroom temperature between 60℉ to 85℉. If you arehaving trouble maintaining a warm temperature for your brew, you may use aheating mat. 
    Fermentation may take from 3 to 14 days depending on thecarbonation and your preferred taste.
  • Store your finished Kombucha in the refrigerator
    You can taste your bottled Kombucha after three days offermentation. If the taste is already fit to your liking, keep your Kombuchabottles in the refrigerator to inhibit fermentation and preserve the taste. Ifyou want stronger tasting Kombucha, allow it to ferment for more days.
  • Serve and enjoy
    As you serve your bottled Kombucha, you will see floatingresidues in the liquid. These are from the yeast and the flavorings used. Theseresidues are safe to ingest but if you feel uncomfortable drinking them, strainthe Kombucha liquid first before serving.
Keyword ginger, grapefruit, kombucha, pineapple
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