Carbonating Kombucha

So last week, we talked about how to make your very own kombucha for a fraction of the price. This post will cover how to kick your kombucha up a notch with flavoring and carbonation! Now that you have an active batch of tea, whenever you add more sugar the yeast in the tea will eat up the extra sugar creating CO2, naturally carbonating your batch of kombucha. Here’s the fun part- the sugar you use will be juice or a juice combination of your choosing. Another option you can use is fresh or dried fruit. This time I made pomegranate kombucha. Behold! DIRECTIONS:

WHAT YOU’LL NEED:

  1. 2 Cups of your favorite juice or fruit.
  2. Flip cap bottles (I got these), mason jars or any glass container that has a sealing lid. Make sure to get enough bottles to hold 1 gallon of liquid.

Optional Step 2 Equipment: A mesh strainer

STEP 1:

With clean hands remove your SCOBY and separate any babies that have grown, if you plan on giving them to friends (there’s a picture below of OG SCOBY which is darker looking compared to the brand new baby). Place them in clean jars along with ½ of a cup of your freshly fermented kombucha.

 

OPTIONAL STEP 2:

Strain your gallon of kombucha. Sometimes there are floating strands of yeast which are totally okay to drink, but I prefer to not have them in there.

STEP 3:

Pour your juice or fruit into your glass containers. The ratio for juice should be 10-25% juice to 75-90% kombucha. The ratio should be 30-10% fruit to 70-90% kombucha. In each of my 16oz bottles I poured ¼ cup of juice. I eyed it the first time I made it which worked just fine too!!

STEP 4:

Add your kombucha to your glass containers leaving 1 inch of head space or less (the less oxygen the better). I prefer to use a funnel and my beverage dispenser because I am a serious klutz.

.DSC02752

STEP 5:

Place your glass containers in a warm dark spot in your kitchen and wait 3 days to a week at the most. Too much time or heat can make kombucha shoot up to your ceiling (true story). CAREFULLY crack them open to release the pressure and then place them in the fridge, it slows down all the activity. You’re done son! Try not to drink them all in one sitting.

 

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  1. KOMBUCHA : Barney Style

    […] YOU’RE DONE SON! Now pat yourself on the back and wait 1-2 weeks. The longer you wait the more sour it will be. You’ll be able to smell it becoming more similar to vinegar after a few days. After a week try a bit by using a straw to see if you like it or if you’d like to ferment it more. If you’d like to kick your “booch” up a notch try to carbonate and flavor it! […]

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