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.