Triple Berry Kombucha Recipe
This Triple Berry 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 Blender
Ingredients
- 1 gal Kombucha
- 1/2 cup Frozen blackberry (24.9 ¢ per oz.)
- 1/2 cup Frozen raspberry (33.2 ¢ per oz.)
- 1/2 cup Frozen strawberry (14.0 ¢ per oz.)
Instructions
- Clean your bottlesTake the PBW cleaner and dilute it according to productinstructions. Using the bottlebrush kit, scrub the bottles thoroughly. Don’tforget to rinse the bottles and dry them completely before adding anyingredients.
- Prepare your ingredients While the bottles dry, thaw the frozen berries to roomtemperature. To thaw the frozen berries properly, simply leave your berries atroom temperature for at least one hour and a half. After thawing, place yourberries in the blender. Next, add ¼ cup of Kombucha liquid to blend the fruitseasier. Then, blend your berries until pureed. At last, divide your pureed flavoring into six portions.
- Add one portion of flavoring into each bottleUsing a funnel, add one portion of your pureed mixed berriesto each bottle.
- Fill the bottles with Kombucha liquid Fill your bottles with Kombucha liquid leaving about ½ to 1inch of headspace in the bottles. If you want, you may opt to strain the excessyeast of the Kombucha liquid using a mesh strain colander or a smaller sievebefore bottling. After filling the bottles, slightly shake it to mix theingredients. You may set aside the remaining Kombucha liquid and use it lateras a starter tea for your next Kombucha batches.
- Ferment Shut your bottles tightly to achieve good carbonationbuildup. After sealing, allow the Kombucha to ferment in a fermentation stationthat has room temperature between 60℉ to 85℉. If you arebrewing in a relatively cold area, you may use a heating mat to maintain thewarm temperature. Depending on your preferred taste, fermentation may take from3 to 14 days. Essentially, the longer you ferment Kombucha, the stronger itwill taste. However, take note that fermenting Kombucha over 14 days can makeits taste too acidic.
- Store your finished Kombucha in the refrigerator If the taste of your bottled Kombucha already fits yourliking, you may transfer them to the refrigerator. The cold temperature in therefrigerator will inhibit fermentation and preserve your desired taste.
- Serve and enjoy Bottled Kombuchas usually have floating residues from theyeast and flavorings used. These residues are safe to ingest but if you feeluncomfortable seeing them in your drink, you may strain them.
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