This sweet homemade Peach Kombucha is a fun treat. It's inexpensive and easy to make. It is fizzy just like store-bought.
Why buy store-bought kombucha when it's so easy to make your own!
If you're like me, you probably have kombucha in your fridge at all times. I like to have at least one glass of it a day. So I decided I needed to make it on a regular basis.
It saves me a ton of money, and it doesn't take very long. Plus, you can control how much sweetener to put in it.
This easy recipe can be made any time of the year because you can use fresh or frozen peaches. I have even made it with canned peaches.
Another recipe using peaches is my Frozen Peach Daiquiri recipe.
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Two Types of Fermentation
For the first fermentation of kombucha 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.
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.
- Peaches: You can use fresh peaches, frozen peaches or peach juice.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
Pour ¼ cup sliced peaches or peach juice into each bottle. Pour your freshly fermented homemade kombucha into the bottles, leaving a few inches at the top of each bottle. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
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 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
- 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 peaches, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass, or you could use peach juice.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🥃 Other Kombucha Recipes
This sweet fizzy drink is perfect for hot summer days. It is light and refreshing.
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Peach Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha (you may need up to 12 ½ cups depending on the size of your bottles)
- 1 cup sliced peaches or peach juice
Instructions
- Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ¼ cup sliced peaches or peach juice into each 25 ounce bottle with the homemade kombucha, 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.
- Refrigerate when you are happy with the amount of fizz and flavor.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Tanya Smith says
I used this recipe for my very first batch of kombucha and it was absolutely delicious! I’ve since used the same basic principle and made strawberry, cherry, and blueberry! It’s so satisfying to make my own at home, and so simple!!
Willow Moon says
I agree! It's a lot cheaper too! I love to try new flavors with different fruit, herbs, and spices.