Honeydew Kombucha

This Honeydew Kombucha is sweet and mellow. Made with juicy ripe honeydew melon, it's the perfect refreshing drink for summer!

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 Honeydew 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

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.
• Honeydew melon: I used fresh honeydew melon that I blended in a high speed blender.

🥣 Supplies

• Funnel
• 4 (25 ounce) bottles with flip top lids
• Measuring cup

🔪 Instructions

1. Blend honeydew melon in a Nutribullet or high speed blender. Pour ½ cup puréed honeydew melon into each bottle.
2. Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
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 5 days.

💭 Tips

• Use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
• You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener to make the kombucha sweeter.
• Refrigerate after the kombucha is done fermenting.