There’s nothing better than bubbly fruit flavored kombucha. For those of you who don’t want to spend the money to buy it, you can make it.
Many years ago, a friend of mine was in a bad car wreck. He actually broke the steering wheel off with his chest. He was in the hospital and completely miserable on a gazillion painkillers and medications. His wife, Paula, who is a good friend of mine, told me about what a hard time he was having. I suggested she go buy some kombucha and bring it to him. It made him feel so much better that he went off all his painkillers and came home and started making kombucha himself. I had just learned how to make the fruit-flavored kombucha and taught him how to make it. He makes the best fruit-flavored kombucha I have ever had and he makes gallons of it each week. Kombucha is a powerful detoxifier. It is loaded with vitamins so it will lift your mood and it just makes you feel great.
I just can’t say enough about it. Check out the Reasons I drink Kombucha Every Day, and check out my podcast where I talk about kombucha too! It will help you gain knowledge and understanding as to what this fermented wonder drink can do for you.
Two important things to know before you start
There are two things that determine how bubbly and how fast your kombucha will ferment.
- The temperature in your home will determine how fast your kombucha ferments. It can be done in just a few days at 75 – 80°F. On the other hand, temperatures closer to 60°F can take several weeks. You’ll need to check the bottles often to make sure they don’t explode. If you want it to ferment faster, move it to a warmer spot in your home. We purchased a small space heater and kept it in a small closet to let our bottles ferment, but don’t forget about them!
- To make sure your kombucha is bubbly, you’ll need to make sure it is not too sour or overly vinegary tasting. It needs to eat the sugars to create the carbonation – if all the sugar is gone, it will have nothing to eat to make the natural carbonation. It is best to make your batch when your kombucha is just a tiny bit sweet and not overly sour. Refer to this blog for more information: My Kombucha’s Not Bubbly
You will need:
- Kombucha that’s already been brewed and ready to drink.
- Fruit juice of your liking: cherry, grape, blueberry, pomegranate, lemon, pineapple, etc. You can add pieces of fruit (strawberries, blueberries, etc.) in addition to, or instead of, fruit juice. Even orange peel is delicious and gives it more fizz. Please note that if you are using fresh raw juice (vs. bottled) the fermentation time will be cut in half. You’ll need to check it often as it can explode!
- Plastic funnel.
- Bottles suitable for brewing. I use 16-ounce bottles, but you can use different sizes if you’d like. If you are using glass bottles, you must beware because there might be flaws in the glass. You need bottles made for brewing like the ones on my store site or old beer bottles would work, too. You can use old GTs Synergy bottles, but my favorite is the clampdown bottles by Grolsch (beer bottles). You can also find bottles at homebrew stores. Bottles that have clampdown lids are safer and are thicker glass for brewing, and the ones I most recommend.
Bubbly Fruit Flavored Kombucha
- 6 16 oz Bottles - You can use different size bottles if you prefer and adjust the recipe as necessary. Just make sure they are made from good strong glass that is safe for brewing. You can use old GT's SYNERGY bottles too, but I think the the ones with the clamp down flip-tops work the best.
- Plastic Funnel - Don't use metal
- small strainer - optional
- coffee filters - optional
- 3 quarts Plain Kombucha - that has already been brewed and ready to drink.
- 1.5 cups fruit juice - If using fresh raw juice (vs bottled) the fermentation time will be cut in half.
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- Add kombucha (about 1 and 3/4 cups) to a 16-ounce bottle. You can strain the kombucha through a coffee filter first which helps it not to form another baby SCOBY on top of your bottle, but straining is not required. Cap the bottle shut. Leave a little room in the bottle, about an inch. I usually fill it to the neck of the bottle. Label your bottles with the date so you know when you started.
- Let your kombucha sit on your counter for 5 days to 3 weeks. Check every 5 days to see if your kombucha bottles are bubbly. If not, let it ferment longer. Then place your bottles in the fridge to enjoy. Be careful when opening bottles and check often to make sure there is not too much pressure. If you are using fresh juice, it can ferment much faster. Check it often and once it's bubbly it's done. Always use good bottles made for brewing.
*Cooler houses will ferment at a slower pace and warmer houses will ferment faster :)
*If using fresh raw juice (vs bottled) the fermentation time will be cut in half.
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