This Acai Kombucha has a sweet tart flavor. Made with acai purée, this homemade kombucha is healthy and refreshing.
Acai and kombucha go very well together. Acai adds a sweet tart flavor, similar to berries.
This homemade kombucha is made with acai purée, which makes the DIY process easy.
Other Kombucha Recipes
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and / or sweetener), carbon dioxide builds.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Thaw 4 acai puree packets. Pour an acai puree packet into each bottle. Mine measured ⅓ cup for each packet.
Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends how much sugar you have in the kombucha. (Sugar in the form of fruit and / or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
Tips
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Refrigerate after the kombucha is done fermenting.
Recipe
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
📋 Recipe
Acai Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 4 (3.5) ounce frozen acai puree packets (1 ⅓ cups)
Instructions
- Thaw the frozen acai so that it's easy to pour into bottles.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 1 acai packet into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Leave a Reply