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Ingredients
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Kombucha Base
Flavoring & Secondary Fermentation (June Shine–style)
Optional Carbonation & Finishing
Method
Kombucha Base
- 1
Brew sweet tea
Bring 8 cups of water to a boil. Remove from heat and steep 6-8 tea bags (black or green) for 10 minutes. Stir in 1 cup sugar until fully dissolved. Let the sweet tea cool to room temperature (20–25°C / 68–77°F). Cooling fully is critical to avoid damaging the SCOBY.
- 2
Combine and ferment
Once cooled, pour the sweet tea into a sanitized 2–3 L glass fermentation vessel. Add 2 cups of unflavored starter kombucha and gently place the SCOBY on top. Cover the vessel with a tightly woven cloth or paper towel secured with a rubber band. Ferment at room temperature, out of direct sunlight, for 7–10 days until it reaches a pleasant balance of sweetness and acidity.
- 3
Taste and remove SCOBY
Starting on day 6, taste the kombucha daily. When it is tangy but still slightly sweet (your desired base for hard kombucha), remove the SCOBY and 1–2 cups of kombucha to reserve as starter for the next batch. Proceed to flavoring for secondary fermentation.
Flavoring & Secondary Fermentation (June Shine–style)
- 4
Prepare flavor mix
In a sanitized pitcher, combine 1 cup fresh lemon juice, 3 tbsp grated fresh ginger, and 1 cup honey (or agave). Warm 1/2 cup of the filtered water to help dissolve the honey if needed, then cool the mixture. Taste and adjust balance: more lemon for brightness or more honey for sweetness.
- 5
Mix with kombucha base
Strain the fermented kombucha from the primary vessel into the pitcher with the flavor mix to remove large particles. Stir gently to combine. Top up with filtered water if necessary to reach about 8–9 cups of liquid total (this keeps pressure safer in bottles). At this stage the mixture will be slightly sweet and flavored; it will undergo a second fermentation to carbonate and increase alcohol slightly.
- 6
Add priming sugar
Dissolve 2 tsp priming sugar (or an equivalent small amount of honey) in 1/4 cup hot water, cool, then stir into the flavored kombucha. This small sugar addition feeds the yeast during bottle conditioning to produce carbonation and a modest rise in alcohol content. Do not over-prime—too much sugar can cause overpressure.
Bottling, Conditioning & Serving
- 7
- 8
Secondary fermentation (carbonate & develop alcohol)
Store bottles at room temperature (20–24°C / 68–75°F) for 3–7 days, checking pressure daily by gently opening one bottle. When desired carbonation and slight alcohol warmth are achieved, move bottles to the refrigerator to slow fermentation.
- 9
Chill & serve
Chill for at least 24 hours before serving. Serve cold over ice if desired. Open carefully to avoid foaming. Keep refrigerated and consume within 2–4 weeks for best flavor and safety.
- 10
Notes on alcohol content
Homebrewed 'hard kombucha' alcohol levels depend on yeast activity, sugar, temperature, and time. If you require a specific ABV, measure specific gravity with a hydrometer before and after fermentation and calculate ABV. Always practice safe sanitation and note that commercial JuneShine products undergo controlled fermentation and filtration not replicated exactly at home.