Fizzy sweet Grape Kombucha is a foolproof recipe to try. If you love grapes, you'll love this recipe!
Grape Kombucha is a flavor the whole family will love. It's a great flavor to try if you're just getting started with adding flavors to your kombucha and want something you know will turn out.
It is sweet and refreshing. Drink it in place of grape soda for a healthy alternative.
Another fun recipe to include grapes is in a Rainbow Fruit Salad. It is a show-stopper.
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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Grapes: I used fresh grapes. You could also use grape juice.
Pour grape puree 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 so that you don't have a mess.
- If you don't want grape puree in your kombucha you can chop it up and smush it into each bottle, then strain after fermenting, if desired.
- Use bottles with swing-top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- To make the kombucha even sweeter, you could add maple syrup, agave syrup, dates, or sugar.
- Refrigerate after the kombucha is done fermenting.
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.
👩🏻🍳 Recipe FAQs
Grape kombucha is sweet and tangy.
5 Secrets To Making Kombucha
Kombucha just got easier!
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- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha
- 4 cups grapes pureed (2 cups after pureeing)
- In a blender, blend grapes until pureed. Strain skins.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup grape puree 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.