Guava Kombucha Recipe

Brew Directions

1. 1

   Prepare the Tea

   Boil 4 cups of water and steep the tea bags for about 5-10 minutes. Remove the tea bags and stir in the sugar until fully dissolved. Add the remaining 4 cups of cool water to help bring the temperature down.

2. 2

   Combine Ingredients

   In a large glass jar or fermentation vessel, combine the cooled tea, guava puree, and starter tea.

3. 3

   Add the SCOBY

   Gently place the SCOBY on top of the liquid. It may float or sink; both are fine.

4. 4

   Cover and Ferment

   Cover the jar with a clean cloth or coffee filter secured with a rubber band to keep out dust and insects. Allow the kombucha to ferment at room temperature for about 7-14 days, tasting periodically until it reaches your desired level of fermentation.

5. 5

   Bottling

   Once ready, remove the SCOBY and set it aside. Pour the kombucha into bottles, leaving some space at the top. If desired, you can add more guava puree or other fruits for flavor during bottling.

6. 6

   Second Fermentation (Optional)

   Seal the bottles and let them sit at room temperature for an additional 3-7 days to develop carbonation. Be sure to check the pressure and burp the bottles if necessary.

7. 7

   Refrigerate and Enjoy

   Once carbonated, refrigerate the bottles. Serve chilled and enjoy your homemade guava kombucha!