Hard Kombucha
User Reviews
5
Hard Kombucha
Description
The Hard Kombucha recipe begins with brewing sweet black tea infused with sugar, which is cooled before adding a symbiotic culture of bacteria and yeast (SCOBY) along with starter kombucha. This primary fermentation takes place at room temperature away from sunlight for 7 to 10 days, allowing the bacteria and yeast to convert sugars into acids and carbonation, creating the typical kombucha tartness.
For the hard version, champagne yeast and additional sugar dissolved in water are added after the initial ferment to induce a second fermentation that raises the alcohol content. This stage requires fermenting in pressure-resistant bottles to safely contain carbonation and prevent bursting. Flavor additions such as juice, herbs, or spices can be incorporated before this step to customize taste.
The drink develops a complex and tangy flavor profile with natural effervescence and an alcohol by volume commonly around 4%, though this varies with fermentation time and yeast activity. It's a cold, sparkling beverage enjoyed as an alternative to traditional beers or wine coolers.
Notes emphasize careful hygiene throughout, avoiding prolonged metal contact with the SCOBY, monitoring carbonation pressure in appropriate bottles, and proper handling to prevent mold or spoilage. Maintaining cleanliness, labeling batches, and experimenting with flavors are suggested to refine the brewing process.
Ingredients
Basic Kombucha Recipe:
- 14 cups water
- 1 cup sugar Do not substitute raw sugar, granulated white
- 2 tablespoons black tea Or use 8 tea bags, organic
- 2 cups Kombucha Use plain kombucha from last batch OR store-bought raw kombucha (unflavored, unpasteurized, starter
- 1 SCOBY per fermentation jar
Hard Kombucha:
- 1 champagne yeast packet
- 1 cup sugar
- 1 cup water
Flavored Kombucha (optional):
- juice For non-sweet flavor additions (such as herbs or spices), see recipe notes under "flavoring tips", or syrup
Instructions
Basic Kombucha Recipe:
- Bring water to a boil. Turn off heat and add tea leaves and sugar. Allow tea to steep until sugar has dissolved and water has cooled to room temperature. Remove the tea bags (or strain out loose tea). Do not proceed to the next step until the tea has completely cooled, or you risk killing the good bacteria in the kombucha.
- Pour into the glass jar (or divide into two glass jars). Add store-bought kombucha (or starter kombucha from a previous batch) and the SCOBY.Cover the jar(s) with a napkin or paper towel, and secure with the rubber band.Tip: If using multiple jars, make sure to have 1 SCOBY per jar.Set the jar(s) out of direct sunlight (sunlight can keep the tea from fermenting), at room temperature (around 70ºF), and avoid bumping or jostling the jar(s).Allow tea to ferment for 7 - 10 days. The longer tea ferments, the stronger the vinegar flavor will be, but fermentation is also affected by the temperature where you live. Smell the tea after 7 days, and let it ferment longer if desired.Next, pour 2 cups of the fermented tea into a container and set aside. This is your starter for the next batch. Place your SCOBY inside this 'starter' kombucha until your next batch of tea is ready.
Hard Kombucha:
- Bring 1 cup water to a boil. In a small bowl (or measuring cup), add the water and 1 cup sugar. Stir to dissolve the sugar. Set aside and cool until it's approximately 95°F. (Warmer than room temperature, but not too hot to touch.)Stir in the champagne yeast. Set in a warm spot for at least 20 minutes. The yeast should begin to bubble slightly.
- Add the yeast to the kombucha. Optionally, use a hydrometer to check the potential ABV. (See recipe notes.)
- Add an airlock lid and ferment for 7 to 10 days, or until you're happy with the flavor. (The longer it ferments, the less sweet it will be.)
- Optionally, use a hydrometer to find the actual ABV. If you're measuring ABV, make sure to check the gravity with a hydrometer before adding any additional sweeteners, such as juice, because the sugar in the juice will throw off the measurement.
Bottling + Flavoring Kombucha:
- Use a funnel to pour the kombucha into pressure-resistant bottles. Optionally, add juice or simple syrup to each bottle to add flavoring.Test the bottles once or twice a day until carbonation forms. Refrigerate immediately to slow fermentation.
Notes
- Maintain cleanliness when handling containers and SCOBY; avoid antibacterial soaps but wash hands well before contact.
- Use pressure-rated bottles for secondary fermentation to prevent bursting due to carbonation.
- Avoid prolonged contact with metal during fermentation to protect the SCOBY and culture health.
- Add flavors such as juices or spices before the yeast fermentation stage, removing solids before next steps.
- Label batches to track fermentation times and flavoring variations for consistent results.
- Store SCOBY in kombucha if away for short periods to keep culture viable.
- Discard and restart if SCOBY turns black or if mold develops on tea surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7bottles (20-ounce servings)
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 15g | 5% |
| Sodium | 29mg | 1% |
| Potassium | 52mg | 1% |
| Sugar | 15g | 30% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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