This fizzy Raspberry Kombucha is sweet and tart. It is easy to make and will save you a lot of money if you regularly buy store-bought.
I started brewing kombucha years ago, but quit for various reasons. I only started making flavored kombucha recently.
Raspberry Kombucha was the first flavor I made, and my favorite so far. You can use fresh or frozen raspberries, so you can have it anytime of the year.
After awhile you're going to have a bunch of kombucha scobys from making all those batches of kombucha. That's when some recipes for using the scoby come in handy.
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.
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.
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.
- Raspberries: You can use fresh or frozen raspberries.
Smush ¼ cup raspberries into each bottle. (If using frozen raspberries, thaw first.)
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. I usually let mine ferment 4 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 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.
- Use bottles with flip tops! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Place in the fridge after the kombucha is done fermenting.
- If you don't want chunks of raspberries, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass.
- Add fresh herbs or spices for a different flavor. Ginger tastes good with raspberries.
- Lemon or lime juice is another addition to play around with.
5 Secrets To Making Kombucha
Kombucha just got easier!
We respect your privacy. Unsubscribe at any time.
Need a new kombucha scoby? I love Kombucha Kamp because they are a small family-owned business with over 5000 5 🌟 reviews. You'll get 10% off your first order when you sign up for their newsletter.
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha (you may need up to 12 ½ cups depending on the size of your bottles)
- 1 cup fresh or frozen raspberries
- Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- If using frozen raspberries, thaw until they are easy to smush into the bottles.
- Smush ¼ cup raspberries 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.