This homemade Blackberry Kombucha is sweet and tart. It's fizzy from a second fermentation process.
Making your own kombucha is really easy and totally worth taking the time to make it. It's cheaper than store-bought, and you can customize it to your liking.
Blackberry Kombucha, yes please! Who doesn't love blackberries? I could practically eat a whole pint in one sitting.
This Blackberry Kombucha is light and refreshing, making it perfect for summer.This homemade Blackberry Kombucha is sweet and tart. It's fizzy from a second fermentation process. Click To Tweet
Two Types of Fermentation
To make homemade kombucha, you start with the first 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.
To make Blackberry Kombucha, you will be making a second fermentation.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment 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.
Other Kombucha Recipes
How to Make This Recipe
Smush ½ cup blackberries into each bottle. Pour your freshly fermented 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. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 5 days.
Just in time for summer, this kombucha is the ultimate thirst quencher.
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You May Need:
- 12 cups homemade kombucha
- 2 cups blackberries
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup blackberries 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 (or a few times a 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.