How to brew kombucha: secondary fermentation with fruit juice

Learn how to brew your own deliciously fizzy kombucha at home using fruit juice for secondary fermentation. In this recipe we'll show you how to create a healthy low-sugar, probiotic-rich drink the whole family can enjoy.

Jump to:

• What is kombucha?
• My top tips
• How to brew kombucha: secondary fermentation with fruit juice
• Watch the video tutorial
• How to enjoy homemade kombucha safely
• Frequently asked questions
• Comments

We love drinking kombucha and my kids are mad for it. It's fizzy, delicious, low in sugar and high in probiotics and antioxidants. What's not to love?

In fact the biggest fans of this tart and fizzy drink are actually my kids, they can't get enough, and it's an easy way for them to fill up on probiotics without taking supplements.

Having the right amount of healthy gut bacteria is important in so many ways; improving digestion, immune function and reducing the risk disease, and kombucha is a great source of this.

While store brought kombucha is delicious and a great alternative to other sugary soft drinks, it can be really expensive, especially the organic stuff.

The good news is that Kombucha is super easy and cheap to make yourself!

When I first got into making kombucha I was shocked and frankly a little put off by how different my homemade kombucha tasted to the stuff I was buying at the store.

I found the secret to enjoying homemade kombucha was secondary fermentation with fruit juice, and using my Kombucha almost like a cordial and diluting it 50/50 with sparkling water.

We've been enjoying homemade kombucha with for years now and in this blog I am going to share with you how we do it, and how I use fruit juice for secondary fermentation.

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What is kombucha?

Kombucha is a fermented tea drink. It has been made for thousands of years and is making a resurgence as a popular healthy drink alternative to soft drink.

To make kombucha, you need a SCOBY a.k.a. Symbiotic Colony of Bacteria and Yeast (sometimes referred to as a mushroom). This ugly yet important ingredient is the muscle behind kombucha, consuming the sugar and some of the nutrients in the tea and producing acids (flavour), beneficial bacteria (probiotics) and carbon dioxide (the fizz).

Learn more about the health benefits of kombucha.

My top tips

• Try a quick start kit if you're new to kombucha. It has everything you need along with instructions.
• Ask a friend who brews kombucha if you can have a baby SCOBY. The mother SCOBY makes baby SCOBYs each brew, so there is always lots to go around!
• Thoroughly wash your brewing vessel and equipment with hot soapy water before starting, and rinse well to remove any residue.
• Use very clean hands when handling the SCOBY.
• Opt for a glass or stoneware fermenting crock to brew your kombucha. Metal or plastic isn't suitable.
• Use organic black or green tea. Avoid decaf and fruit or flavoured teas, they don't have the nutrients your SCOBY needs to thrive.

How to brew kombucha: secondary fermentation with fruit juice

Equipment you may need

• Large saucepan (2+ litre capacity)
• Wooden spoon
• ½ cup measuring cup
• Fermenting crock with tight fitting cotton cover (you can get away with a large glass jar, piece of muslin/cheesecloth and rubber band when you're just starting out)
• 2 x 1 litre glass bottles with airtight lids
• Funnel

Ingredients

• 2 litres filtered water
• ½ cup organic raw sugar
• SCOBY and starter liquid
• 4-6 organic black teabags
• Optional: 300ml fruit juice

Note: This recipe makes 2 litres of kombucha, and is scalable to suit your desired amount, for example; use ¼ cup sugar for 1 litre of water.

Method

1. Bring water to the boil. Remove from heat and add sugar, stir to combine.
2. Once the sugar has dissolved, add the teabags and allow them to brew for 4 minutes.
3. Remove the teabags and allow the tea to cool to room temperature.
4. Pour the tea into the fermenting crock. Add the SCOBY and starter liquid. Cover and leave your brew to ferment.
5. With a clean spoon, test your brew each day until the sweetness reduces, and the flavour becomes mildly acidic and to your liking.
6. When it reaches your desired taste, pour your brew into glass bottles using a funnel, reserving approximately 1 cup of starter liquid for your next batch.
7. Your kombucha is now ready to chill and drink, or you can follow the next steps for secondary fermentation with fruit juice where you'll add flavour and extra fizz.

Optional secondary fermentation with fruit juice

1. Add 150ml fruit juice to each glass bottle and top with kombucha leaving about 4-5cm headspace. Seal and place your bottles in a cool dark place.
2. On the second day, check the bottle by gently releasing the seal and listening for the hiss of gas being released (it's a good idea to do this outside or over the sink, in case of overflow). If you're getting a good 'hiss' the brew is ready, if not, return it for another 24 hours, or until you're happy with the level of carbonation. Keep checking and set a reminder so you don't forget. Too much carbonation can lead to exploding bottles.
3. Chill and enjoy!

Watch the video tutorial

How to enjoy homemade kombucha safely

During secondary fermentation, a lot of pressure can build up in the glass bottle causing it to explode. This is more likely in very hot weather (where fermentation is rapid), if you add a lot of fruit juice or sugar, or if you leave it to long and forget about it.

Exploding bottles can be avoided by checking your brew regularly, and 'burping' by opening the lid. As a beginner, it's best to err on the side of caution, and stick to shorter brewing times. As you gain confidence and become familiar with how your brew behaves, you can try leaving it longer.

It's a good idea to store your kombucha in the bottom of the pantry in a large container to help contain any mess should you have an accident.

Remember to immediately refrigerate your brew after fermentation to stop the process. Even in the fridge it will continue to slow ferment, so don't leave it unopened too long!

Frequently asked questions

What does kombucha taste like?

After the first fermentation kombucha should taste slightly sweet, tart and bubbly. The level of tartness is determined by the length of brewing time and how much acetic acid the SCOBY produces.

You can adjust the flavour of your kombucha during secondary fermentation by adding sugar, honey, fruit, juice or herbs. It's a great chance to experiment and find what you love.

What can you do when kombucha is too vinegary?

If you let your brew go too long and it becomes too tart, you can still use it like you would vinegar, for example; as the base of a salad dressing, or create a new batch using about a cup as starter liquid.

Is kombucha alcoholic?

Kombucha does contain trace amounts of alcohol, usually less than 0.05 ABV (alcohol by volume) which is considered safe.

Can kombucha go bad?

Many of the health benefits of homemade kombucha come from the fact that it's raw and unpasteurised. However, this could cause health problems if the kombucha becomes contaminated with mould or 'bad' bacteria. Signs include an 'off' or rotten smell, or spots of blue, black, green or pink mould on the SCOBY. To avoid this, keep your equipment clean and your brew covered with a tight-fitting cotton cloth. If you suspect your kombucha has gone 'off', discard it and start again.

Can you drink kombucha when pregnant?

If you're pregnant you should consult your healthcare provider to consider if it's safe for you to consume homemade kombucha.

Love cooking real food from scratch? Check out my real food recipes.

Share your homemade kombucha creation with us and tag us on instagram @pineapplefarmhouse.

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