Mint Peach Kombucha Recipe

Name: Peach Kombucha Recipe
Prep time: 10 min
Ingredients: 16 OZ Kombucha from a completed primary fermentation.; 1/4 cup Pureed Peach; 1 Spring Mint; 16 Oz Swing Top Bottles; Funnel; Measuring Spoons; Blender

Sip and enjoy the sweet flavors of sunshine and summer with this Peach Kombucha Recipe.

Peaches puree up into a luscious, creamy consistency that results in a smoothie-like kombucha. In fact, it would be a delicious addition to a smoothie. Enjoying it on it’s own is plenty enough to satisfy that in-between meal tummy growl and get you back focused on the tasks at hand.

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.

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.
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.

INGREDIENTS

1/4 Cup of Pureed Peach: This will create a creamy smoothie-like consistency.
1 Sprig of Mint (About 4-5 Leaves): Fresh mint leaves will work the best.

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16-fluid-ounce bottle. A 1-gallon batch of kombucha will make seven 16-ounce bottles, so for one gallon, you will need to multiply the ingredients by 7. Before beginning this recipe, you will need to:

Reserve 12 – 16 fluid ounces of kombucha and a pellicle from a batch of kombucha that has finished primary fermentation. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. Use this as the starter for your next gallon batch of kombucha. If you need to make kombucha to get caught up to this step, you will need to see our post on how to make kombucha.
With your kombucha starter tea and SCOBY placed aside, enough kombucha will be left over in the jar to make seven 16 oz bottles when pulled from a gallon batch. Flip-top or swing bottles are the gold standard and are considered the best bottles for kombucha secondary fermentation. However, any bottle with a lid designed to hold pressure will work. It’s important to note the difference between airtight and pressure-rated lids. Airtight lids alone are not good enough for secondary fermentation; in addition to being airtight, the lids must also be capable of holding pressure. Airtight lids are designed to keep ambient air from entering and exiting; however, they are not designed to hold pressure. Inadequate lids will allow carbonation to leak during secondary fermentation, thus preventing your kombucha from ever carbonating.

INGREDIENTS

1/4 Cup of Pureed Peach: This will create a creamy smoothie-like consistency.
1 Sprig of Mint (About 4-5 Leaves): Fresh mint leaves will work the best.

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SECONDARY FERMENTATION PREPARATION

This recipe makes one 16-fluid-ounce bottle. A 1-gallon batch of kombucha will make seven 16-ounce bottles, so for one gallon, you will need to multiply the ingredients by 7. Before beginning this recipe, you will need to:

Reserve 12 – 16 fluid ounces of kombucha and a pellicle from a batch of kombucha that has finished primary fermentation. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. Use this as the starter for your next gallon batch of kombucha. If you need to make kombucha to get caught up to this step, you will need to see our post on how to make kombucha.
With your kombucha starter tea and SCOBY placed aside, enough kombucha will be left over in the jar to make seven 16 oz bottles when pulled from a gallon batch. Flip-top or swing bottles are the gold standard and are considered the best bottles for kombucha secondary fermentation. However, any bottle with a lid designed to hold pressure will work. It’s important to note the difference between airtight and pressure-rated lids. Airtight lids alone are not good enough for secondary fermentation; in addition to being airtight, the lids must also be capable of holding pressure. Airtight lids are designed to keep ambient air from entering and exiting; however, they are not designed to hold pressure. Inadequate lids will allow carbonation to leak during secondary fermentation, thus preventing your kombucha from ever carbonating.

Peach Kombucha Recipe

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipe, Peach, Peach KombuchaCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles

1

Bottles

Prep time

10

minutes

Second Fermentation

1-3 Days

This Peach 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.
1/4 cup Pureed Peach
1 Spring Mint
SUPPLIES
16 Oz Swing Top Bottles
Funnel
Measuring Spoons
Blender

Directions

First, make the peach puree. Cut the peach in half and remove the pit. Cut each half into quarters and toss in the blender until uniformly pureed. Sometimes it helps to add a little kombucha in the blender to help it along. Depending on how many bottles you’re making, you may need two peaches.
Using a funnel, distribute the puree to the bottles. It helps to add a little more kombucha here to thin out the puree, making it easier to pour.
Add one mint sprig (or 4-5 medium leaves) to each bottle and then fill with kombucha, leaving about one inch of head space.
Be sure to leave yourself enough kombucha to use as your starter for the next batch, about 1.5 cups per gallon (12 fl oz).
Tightly place the caps on each bottle.
Keep bottles at room temperature between 75-85F 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, but try not to overdo it.
After you burp, invert the bottles so the puree that has floated to the top distributes throughout the bottle.
When you are happy with the flavor and fizziness of your kombucha (2-10 days), place bottles in the fridge to chill and halt the fermentation.
This kombucha is so good on its own. It is also great as a cocktail mixer! Gin anyone?!

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.