Fermented Drinks

How to Make Single Batch Kombucha at Home

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How to Make Single Batch Kombucha At Home

Recipe by Kelsey ByeCourse: Fermented DrinksCuisine: ChineseDifficulty: Easy
Servings

12

servings
Prep time

15

minutes

Ingredients

  • Primary Fermentation:
  • 1 kombucha SCOBY

  • 1000 mL water

  • 50 grams sugar

  • 4-6 tea bags

  • Secondary Fermentation:
  • Kombucha from primary fermentation

  • Pasteurized fruit juice

  • Pressure safe glass bottles with swing top closure

  • Funnel

Directions

  • Primary Fermentation:
  • Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
  • Set your scale on a flat surface and set it to weigh in grams. Place mason jar on scale and tare/zero the scale. Boil water and add to mason jar. Add 50 grams of sugar and tea bags to the jar.
  • Steep tea for 10 minutes, then remove bags. Let liquid cool down to room temperature.
  • Once the mixture is cooled and added to your mason jar, add in the kombucha SCOBY.
  • Allow to ferment for 5-7 days.
  • Secondary Fermentation:
  • Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
  • Place the funnel in the opening of the bottle and pour the fermented sweet tea from the primary fermentation into the bottle, filling it only about 3/4ths of the way.
  • Fill the bottle the rest of the way with pasteurized juice, leaving only about 1 inch of headspace in the bottle.
  • Close and secure the lid, making sure to snap the metal closure closed.
  • Allow fermenting for 3 to 7 days.
  • Pop in the refrigerator and enjoy cold!

Notes

  • The fermentation process with produce carbonation inside the bottles. Periodically burp the bottles to relieve built up pressure. Open bottles slowly.

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