Although I have been making Kombucha since the summer of 2014, I didn’t start becoming creative in flavoring my Kombucha brews until the summer of 2018. It took reading The Big Book of Kombucha, by Hannah Crum and Alex LaGory, for me to realize there are so many possibilities! For years, I had either drunk plain Kombucha or simply flavored my brew with one or two flavors of juice.
What Is Kombucha?
If you are a Kombucha brewer, then you already know that this is a very healthy probiotic fermented tea. If you have never heard of this wonderful tonic, please see my post on How to Make Kombucha. There are so many benefits to drinking this wonderful tea. I drink at least one 8 ounce glass a day. Sometimes, I even have two or three!
Ingredients
In any case, I primarily brew my second ferment of Kombucha using fresh organic fruit and herbs that are locally grown and in season. I sometimes use frozen fruit and herbs during the winter and spring months. Occasionally, I also use Organic Aronia Berry (Chokeberry) Juice Concentrate, when fresh locally grown fruit is not available.
If you are using the batch brewing system and your first fermentation is complete, the next step is to flavor your brew (unless of course you can’t wait that long and choose to just drink it plain!). However, if you can hold off, it is worth the wait to flavor your brew. It just takes a mere 3-5 days and you will have embarked on a whole new world of taste!
A Word On Brewing Methods
I currently use the batch method of brewing in one gallon glass jars, since I have the most control over my brew and it’s faster. When my initial brew is complete, I simply take a cup of starter liquid out of my gallon size jar (½ cup out of a ½ gallon size jar). I then remove my SCOBY and either place it in a new brew, or place it in a SCOBY hotel for later use. You’re jar is now ready for flavoring!
Flavoring: The Second Fermentation
To start a second fermentation, it’s as easy as placing fresh fruit, dried fruit, fruit juice, zest, etc., in ½ gallon or 1 gallon jar full of Kombucha. (See “flavor combinations” below.) There’s no need to strain the Kombucha at this point. Once your flavor has been added to each jar, cover each jar with a cloth and a rubber band. Set the jar(s) in a place that gets indirect sunlight, stays warm and is away from drafts.
Once you have placed your brewing Kombucha jar in a good spot, leave it undisturbed until it is ready to be harvested. Moving the jar(s) will disrupt the Scoby(s).
Temperatures Matter
Note that optimal Kombucha brews at a temperature of 78⁰F to 80⁰F. However, a temperature of anywhere between 75⁰F and 85⁰F will result in a good brew. If you have trouble keeping the brew at optimal temperatures, consider investing in Kombucha warmers and a good cycle timer.
Cover Your Brew
You may also want to consider these nifty Brewer Caps for fermentation jars. However, they are not necessary. I usually use a clean rag or cloth and hold it tight to the jar with a rubber band. The only problem with this method is that sometimes the rubber bands break without you noticing. Otherwise, it works just fine.
Timing & Harvest
Let the Kombucha brew for 3 to 5 days during a second fermentation. I generally brew for 5 days. Then, you may strain the spent fruit, yeast and Scoby(s) that have formed in the jar. You can throw these in the trash or compost them. There are also some unique ways you can consume your Scoby(s), if you are adventurous. Or even better, you can give them to your chickens, if you have them. Chickens love Scobys and spent fruit! Then, bottle and enjoy your brew!
Kombucha Flavoring Recipes
Following are some of the flavorings I have made and had great results with:
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