7 Juneshine Hard Kombucha Recipe
Make 7 Juneshine Hard Kombucha Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Brewing the Kombucha
- 1
Prepare the Tea
In a large pot, bring 4 cups of water to a boil. Once boiling, remove it from heat and add 4 cups of black tea bags. Allow the tea to steep for 10-15 minutes.
- 2
Add Sugar
After the tea has steeped, remove the tea bags and stir in 1 cup of sugar until fully dissolved. Allow the sweetened tea to cool to room temperature.
- 3
Combine Ingredients
Once the sweetened tea has cooled, pour it into a clean glass container (at least 1-gallon capacity). Add 4 cups of filtered water, 1 cup of starter tea, and the SCOBY.
- 4
Ferment
Cover the container with a clean cloth or coffee filter secured with a rubber band. Let it ferment at room temperature (around 70-85°F) for 7-14 days, tasting periodically until it reaches your desired level of fermentation.
Flavoring and Second Fermentation
- 5
Remove SCOBY
Once fermentation is complete, carefully remove the SCOBY and set it aside. You can use it for your next batch of kombucha.
- 6
Add Flavoring
Add 1 cup of your chosen flavoring (like fruit puree, herbs, or spices) to the fermented kombucha.
- 7
- 8
Second Fermentation
Let the bottled kombucha ferment at room temperature for another 3-7 days. Check daily for carbonation and burp the bottles if necessary to release excess pressure.
- 9
Refrigerate and Enjoy
Once the desired carbonation is achieved, refrigerate the kombucha to stop fermentation. Serve chilled and enjoy your homemade JuneShine Hard Kombucha!