Hopped Huckleberry Kombucha Recipe

Hopped Huckleberry Kombucha Directions

1. 1

   Prepare the Sweet Tea

   In a saucepan, bring 4 cups of water to a boil. Add the tea bags and let steep for 5 minutes. Remove the tea bags and stir in 1 cup of sugar until fully dissolved. Allow the sweet tea to cool to room temperature.

2. 2

   Add Huckleberries

   In a separate bowl, mash the huckleberries lightly using a fork to release their juices. Once the sweet tea has cooled, add the mashed huckleberries to the tea mixture and stir well.

3. 3

   Fermentation Setup

   Pour the huckleberry-infused sweet tea into a clean glass jar or fermentation vessel. Add 1 cup of starter tea and gently place the SCOBY on top of the liquid.

4. 4

   Ferment

   Cover the jar with a clean cloth or coffee filter secured with a rubber band. Allow the kombucha to ferment at room temperature for 7 to 14 days, tasting periodically until it reaches your desired level of tanginess.

5. 5

   Add Hops (Optional)

   If using hops, add them to the kombucha during the last 2-3 days of fermentation for a hoppy flavor.

6. 6

   Bottling

   Remove the SCOBY and reserve it for your next batch. Strain the kombucha to remove the huckleberries and hops (if used). Pour the kombucha into clean bottles, leaving some space at the top.

7. 7

   Second Fermentation (Optional)

   For carbonation, seal the bottles and let them sit at room temperature for an additional 3-7 days, then refrigerate.