Komblueberry Bliss

title komblueberry bliss

Basil and ginger make a great supporting team to bring out the best blueberries have to offer. The basil adds in a dimension of depth while the ginger spices it up. These flavors aren’t only added to mask the vinegary kombucha, but rather to complement it. Much like vinegar in a vinaigrette, the kombucha adds a brightness where it would otherwise fall flat. The blueberries’ flavor becomes amplified yet somehow remains subtle. Together they make a great team. Want to give this recipe a try? Brew kombucha like you would normally, allowing it to go the full fermentation. You can either brew traditional kombucha with the instructions on how to make kombucha here, or jun kombucha with instructions on how to make jun kombucha here. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder.

body komblueberry bliss

PRIMARY VS SECONDARY FERMENTATION

It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.

 

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INGREDIENTS

  • Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
  • Blueberries: You can use fresh or frozen Blueberries. If frozen, wait for them to thaw. For each 16 oz bottle, you’ll need 10-13 blueberries, cut in halves.
  • Candied Ginger: A secret weapon ingredient for kombucha flavoring. Candied ginger has a bit of sugar on it, which will get consumed during the secondary fermentation, and result in fizzy, flavorful kombucha! Plan on dicing about 2-3 pieces of candied ginger (or swap out with 1 tbsp fresh ginger) per 16 oz bottle.
  • Fresh Basil: Use 3-5 leaves per 16 oz bottle.

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, you will want to:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work. 

 

 

 

 

Komblueberry Bliss Kombucha Recipe

5 from 2 votes Only logged in users can rate recipes

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipe, Ginger, Candied Ginger, Blueberry, BasilCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles

1

Bottles

Prep time

10

minutes

Second Fermentation

2-10 Days

This Komblueberry Bliss kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.

Ingredients

  • 16 Oz Kombucha from a completed primary fermentation.

  • 2-3 pieces Candied Ginger, diced (or 1 tbsp fresh ginger)

  • 10-13 Blueberries Halved (thaw first if using frozen)

  • 3-5 Leaves Fresh Basil

  • SUPPLIES
  • 1 16 Oz Kombucha Bottle(s)

  • Funnel

  • Measuring Spoons

Directions

  • Add diced candied ginger to a clean, empty bottle.
  • Gently smash the blueberries and basil in a bowl before shoving them into bottles, along with the ginger.
  • Using a funnel, top bottle off with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.

Notes

  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

Did you make this recipe?

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Like this recipe?

Follow us @Fermentaholics on Pinterest

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One sip and away you go. This blissfully delicious kombucha sends you to your happy place.

title komblueberry bliss

Basil and ginger make a great supporting team to bring out the best blueberries have to offer. The basil adds in a dimension of depth while the ginger spices it up. These flavors aren’t only added to mask the vinegary kombucha, but rather to complement it. Much like vinegar in a vinaigrette, the kombucha adds a brightness where it would otherwise fall flat. The blueberries’ flavor becomes amplified yet somehow remains subtle. Together they make a great team. Want to give this recipe a try? Brew kombucha like you would normally, allowing it to go the full fermentation. You can either brew traditional kombucha with the instructions on how to make kombucha here, or jun kombucha with instructions on how to make jun kombucha here. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder.

body komblueberry bliss

PRIMARY VS SECONDARY FERMENTATION

It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.

 

Banner - Kombucha Brewing Supplies Shop Now

INGREDIENTS

  • Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
  • Blueberries: You can use fresh or frozen Blueberries. If frozen, wait for them to thaw. For each 16 oz bottle, you’ll need 10-13 blueberries, cut in halves.
  • Candied Ginger: A secret weapon ingredient for kombucha flavoring. Candied ginger has a bit of sugar on it, which will get consumed during the secondary fermentation, and result in fizzy, flavorful kombucha! Plan on dicing about 2-3 pieces of candied ginger (or swap out with 1 tbsp fresh ginger) per 16 oz bottle.
  • Fresh Basil: Use 3-5 leaves per 16 oz bottle.

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, you will want to:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work. 

 

 

 

 

Komblueberry Bliss Kombucha Recipe

5 from 2 votes Only logged in users can rate recipes

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipe, Ginger, Candied Ginger, Blueberry, BasilCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles

1

Bottles

Prep time

10

minutes

Second Fermentation

2-10 Days

This Komblueberry Bliss kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.

Ingredients

  • 16 Oz Kombucha from a completed primary fermentation.

  • 2-3 pieces Candied Ginger, diced (or 1 tbsp fresh ginger)

  • 10-13 Blueberries Halved (thaw first if using frozen)

  • 3-5 Leaves Fresh Basil

  • SUPPLIES
  • 1 16 Oz Kombucha Bottle(s)

  • Funnel

  • Measuring Spoons

Directions

  • Add diced candied ginger to a clean, empty bottle.
  • Gently smash the blueberries and basil in a bowl before shoving them into bottles, along with the ginger.
  • Using a funnel, top bottle off with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.

Notes

  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

Did you make this recipe?

Tag @fermentaholics on Instagram and hashtag it #fermentaholics

Like this recipe?

Follow us @Fermentaholics on Pinterest

Did you make this recipe?

Like us on Facebook

 

 

 

 

Shop Now

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