Mamachari Honey Hops Kombucha Recipe
Recipe information
Make Mamachari Honey Hops Kombucha in just 2h . citra hops and local raw honey are combined to showcase the grapefruit and citrusy notes (local)
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Ingredients
Directions
1. Prepare the Tea Base
In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add the sugar and black tea bags. Let steep for 10-15 minutes.
2. Cool and Strain
Remove the tea bags and allow the sweetened tea to cool to room temperature.
3. Add Hops and Honey
Once the tea has cooled, stir in 2 tablespoons of Citra hops and 1 cup of raw local honey until fully dissolved.
4. Combine with SCOBY
In a large glass jar, pour the sweetened tea mixture. Add the SCOBY gently to the jar.
5. Ferment
Cover the jar with a clean cloth or coffee filter secured with a rubber band. Let it ferment in a warm, dark place for 7-14 days, depending on your taste preference.
6. Add Citrus Flavor
After the initial fermentation, add 1 cup of sliced grapefruit or other citrus fruits to the kombucha.
7. Second Fermentation
Seal the jar tightly and let it ferment for another 3-5 days to infuse the citrus flavors.
8. Bottling
Once the second fermentation is complete, strain the kombucha into bottles, leaving some room at the top. Seal with caps.
9. Refrigerate
Refrigerate for at least 24 hours before serving to chill and carbonate.
Local Coupons
No local coupons found for this recipe's ingredients.