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. Another refreshing blackberry drink is my Blackberry Shrub recipe. Add it to club soda or a cocktail.
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
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
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.
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 on 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.
- 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.
- If you don't want chunks of blackberries, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass.
Just in time for summer, this kombucha is the ultimate thirst quencher.
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- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 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.