Making Tastier Kombucha

One batch of kombucha with several layers of the fermenting "mother"

I have written about making kombucha before, but it seemed like it was time for an update, so what time is better than the present.

Kombucha, on its own can be rather sour for my taste but I drink it anyway because I know it is high in the B vitamins and also good for repopulating gut flora with all the good bacteria. I was perusing the net looking at various kombucha making sites when I ran across the idea of double fermentation with fresh, unpasteurized fruit juice. This seemed like a project worth taking on as I recently had the pleasure of making my own apple cider in a press and bottling it right then and there.

The filtered water and organic sugar ready to bring almost to a boil.

The first step is to make your usual kombucha. This involves a quart of filtered water (no chlorine) heated to a gentle boil with two tea bags of green or black tea and  1/3 cup of organic white sugar, stirred until dissolved. You must then set it aside until cooled. Once cooled you can add it to your kombucha “mother” and approximately 1/2 cup of reserved kombucha. Cover it with a clean towel to keep dust out and set it in a dark cupboard for 5-10 days.

If you want, you can taste it as it ferments by sticking a small straw in to the bottom of the liquid and taking a small sip. Once it seems lightly fizzy and of sufficient sourness (otherwise some sugar will still be present) it is time to decant and make another batch. Normally at this point you would pour off the perfect kombucha in to jars that can handle some carbonation, such as previous jars (clean and sterile) from purchased kombucha or canning jars, and proceeding with a new batch of kombucha.

My quart jar of double fermented apple kombucha

This batch is going to be different and involves a double fermentation. In a quart canning jar pour approximately 2/3 cup of fresh, unpasteurized fruit  juice of any sort. I have used apple juice as that is what I have on hand and I know it is fresh and unadulterated. To this jar add kombucha from your latest batch and fill 3/4 of the jar. Cover this jar with a towel and secure with a rubber band. Place the jar back in your pantry or dark room and let it ferment for 5 days. At this point when you remove it from its storage it will have a new “mother” forming, so remove this and put it in your compost as it is a nice addition to the compost pile. The resulting liquid is nicely fizzy and mine tastes like some of the sparkling apple ciders you can buy. It is slightly sweet with apple juice and it tickles your tongue with carbonation.

Here’s to your next batch of Kombucha,



2 responses to this post.

  1. Hi Kris,

    Nice post. I don’t usually flavor without a cap, so that was interesting to think about. With a cap, the secondary fermentation happens faster, though you have to worry about built up carbonation and burping the bottles.

    Ah well, thanks for spreading the good word about Kombucha! 🙂

    The Kombucha Mamma


    • I will try the flavoring with a cap and see what I think. If you use a cap does it form a scoby?
      Look for my update in a week or so and thanks for the comment.


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