This homemade Blackberry Kombucha is sweet and tart. It's fizzy from a second fermentation process.
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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.
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❤️ Why You'll Love It
- It is sweet, tart, and refreshing.
- Made with fresh or frozen blackberries, you can have it year-round.
- It's cheaper than store-bought and you get to control the ingredients.
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.
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.
🧾 Ingredients
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Blackberries: You can use fresh or frozen blackberries.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
Step 1: Smush ½ cup blackberries into each bottle.
Step 2: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: 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 for 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 it 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.
💭 Tips
- 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.
Other Kombucha Recipes
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If you tried this Blackberry Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Just in time for summer, this kombucha is the ultimate thirst quencher.
📋 Recipe
Blackberry Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 2 cups blackberries
Instructions
- 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.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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