Go Back Email Link
–+ servings
Cream Soda Kombucha Recipe

Cream Soda Kombucha Recipe

This cream soda Kombucha recipe is for 1 gallon 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.
No ratings yet
Print Recipe Pin Recipe
2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 4

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
  

  • 1 gal Kombucha
  • 3 tbsp Brown sugar ($0.38 per oz.)
  • 3 tbsp Vanilla extract ($2.24 per oz.)

Instructions
 

  • Clean your bottles
    Dilute the PBW cleaner according to the productinstructions. Next, take your bottlebrush kit and scrub your fermentationbottles with your diluted cleaner. Then, rinse the bottles thoroughly. Finally,let the bottles dry before adding any ingredients.
  • Prepare your ingredients
    While you dry your bottles, divide your brown sugar andvanilla extract into six portions. Since we are using 3 tbsp for eachingredient, one portion should be ½ tbsp. of brown sugar and ½ tbsp. vanillaextract per bottle.
  • Add the brown sugar and vanilla extract to the bottles
    Add one portion of your flavorings to each bottle. You mayuse a funnel to make this task easier and avoid mess.
  • Fill the bottles with Kombucha liquid
    Make sure to leave about ½ to 1 inch of headspace whenfilling the bottles with Kombucha liquid. 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 the Kombucha to distributethe ingredients. You may set aside the remaining Kombucha liquid and use itlater as a starter tea for your next Kombucha ferments.
  • Ferment
    Shut your bottles tightly and make sure that there are noopenings where carbon dioxide can escape. Allow your Kombucha to ferment in afermentation station that has room temperature between 60℉to 85℉.If you want to brew Kombucha at a warmer temperature close to 85℉to boost fermentation, you may use a heating mat.
    Fermentation may take from 3 to 14 days depending on thecarbonation and your preferred taste. Take note that the longer you fermentyour Kombucha, the stronger its taste also becomes.
  • Store your finished Kombucha in the refrigerator
    After three days of fermentation, you can start tasting yourbottled Kombuchas. If the taste is already fit to your liking, transfer yourbottled Kombuchas to the refrigerator. This will inhibit fermentation and
  • Serve and enjoy
    Bottled Kombuchas like cream soda Kombucha may haveunsightly floating residues from the yeast. While these residues are safe toingest, you can always opt to strain them before drinking if you feeluncomfortable.
Keyword cream soda, kombucha
Tried this recipe?Let us know how it was!