I’ve been interested in making my own kombucha, but it was on the back-burner since I didn’t have a scoby to start it. That all changed when I was gifted with a scoby from a girl I met volunteering. I’m three batches in and finally made a batch I’m proud of – raspberry and blueberry kombucha!
The Experiment
My first attempt was good, but I messed up the second fermentation by putting it in the fridge right away so it turned out flat. I let the second batch sit too long and I ended up with something very close to vinegar. I added some fruit during the second fermentation in an attempt to save it, but it sadly didn’t work. Which brings me to my current batch; it’s faintly sweet, a bit tart, and has some fizz.
When I received my scoby, I didn’t know anything about kombucha other than it was tasty, good for you because of probiotics, and expensive to buy. Since then, I’ve done some research and I’ve learned the basics, but I have a lot more to learn.
The basics I’ve learned so far:
- Kombucha is a tea based beverage. When you start to make it, you make a big batch of tea. I’ve never made so much tea in my life.
- The magical disc that transforms the tea into kombucha is called a scoby, which is a colony of bacteria and yeast.
- There are two phases or fermentations, known as first and second fermentation.
- The first fermentation is done with the scoby and starter tea. The scoby will feed off of the sugar in the tea. The starter tea helps balance out the pH level, lowering it, to prevent harmful bacteria and mold to grow.
- The second fermentation is for flavor and fizziness. Adding fruit to this phase will allow the yeast to convert the sugar in the fruit into CO2.
- The length of time to let your tea (soon to be kombucha) sit varies and depends on multiple factors like temperature, the scoby, and your taste preference. The first phase can take anywhere between 7-30 days. Second fermentation can go between 2-14 days.
Some Other Notes
One other note, fruit in the kombucha end product can look messy. The smashed up raspberries and blueberries looked some kind of fruit battlefield.
I tailored the portions in my recipe for the brewing container I have. Adjust this for the container size you have.
The standard ratios are:
1 gallon (4 quarts) of water
1 cup of sugar
8 tea bags
2 cup starter tea
1 scoby
Raspberry and Blueberry Kombucha Recipe
1st Fermentation
Brewing container: 3.68-Quart Beverage Dispenser
Time: 8 days (weather mid to high 70s)
Ingredients
- 12 cups water (3 quarts)
- 3/4 cup sugar
- 6 tea bags (green or black tea)
- 2 cup starter tea
- 1 scoby
Directions
- In a pot bring the water to a boil and turn off the stove.
- Add the sugar to the water, stir until the sugar is dissolved.
- Add the tea bags to the hot water.
- Cover the pot with a lid and let it sit until it reaches room temperature. Usually it takes around 2 hours. You need to cool the tea otherwise it will hurt the scoby.
- Once the tea is cooled, pour the tea into your brewing container. Make sure to leave room for the scoby and starter tea.
- Add the scoby and starter tea.
- Cover the container with something that’s breathable. I use a clean close weave dish towel and secure it with rubber bands around the top. You can also use cut up shirts or coffee filters.
- Let it sit for 7 days preferably in a dark location that’ll stay in the low 70s.
- Taste your kombucha each day after 7 days to see if it’s ready. I prefer mine to be slightly sweet and tangy, but not vinegary. This process can take between 7-30 days, so far my optimal time is about 8-9 days. Also, make sure to check that your kombucha hasn’t been infected with mold as you go along. If it’s developed mold you will need to throw everything out and start over.
2nd Fermentation
Bottling Containers: 1 – 750 ml jar with airtight clamp, 2 – 32 ounce bottle growler with twist cap
Time: 2 days
Ingredients
– 5 oz raspberries
– 5 oz blueberries
Directions
- Crush the blueberries drop them into your bottling containers.
- Crush the raspberries and drop them into your bottling containers.
- Pour the kombucha into the bottles leaving some airspace at the top for the carbonation.
- Seal the bottles tightly and let it sit between 2-14 days. Mine takes about 2-3 days. You’ll need to burp the bottles quickly every 2-3 days.
- Refrigerate the raspberry and blueberry kombucha after it finishes to stop/slow does the process. It also tastes good when served chilled.
- These were the portions I used for my specific containers:
- 750 ml jar with airtight clamp: 2 ounce raspberry, 2 ounce blueberries
- 32 ounce bottle growler with twist cap: 3 ounce raspberries
- 32 ounce bottle growler with twist cap: 3 ounce blueberries
The Taste Test
Raspberry Blueberry Kombucha – Good
Blueberry Kombucha – Good
Raspberry Kombucha – Winner!
That’s today’s culinary experiment. I recently tried an apple lime ginger kombucha on tap at a local burger joint. That may be my next kombucha experiment or maybe just ginger. Wish me luck!
Thanks so much for stopping by!
~Kristina
What kombucha flavors do you like? What’s your kombucha story?