Put on your shades, folks. This liquid sunshine is bursting with bright, juicy peach and mouth-watering pineapple flavor!

What’s not to love about pineapple and peach? Succulent and sweet, both of their flavors unite with the tartness of kombucha in a big refreshing way. Blending up the peaches creates a smooth, creamy body and gives the kombucha a smoothie like essence. Pineapple’s bold tropical flavor harmonizes with the kombucha’s acidic punch and lays a solid framework for the peach to shine in its unique sweet, juicy light.

PRIMARY VS SECONDARY FERMENTATION

It’s important to note that brewing kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored or 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 how to make 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 second 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

• Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor. 
• Pineapple: Tropical gold. Pineapples are sweet, sour, juicy, and packed full of nutrition. Known to help reduce inflammation and ease a sore throat. Feel free to use canned pineapple if you have it!
• Peach: Cute, fuzzy little peaches have a uniquely strong, juicy flavor. A cold peach on a hot day is such a treat, and the same goes for a chilled glass of peach kombucha! Use fresh or canned. 

SECONDARY FERMENTATION PREPARATION

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

1. Reserve 12 – 16 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.  

HOW TO MAKE  PINEAPPLE PEACH KOMBUCHA

This recipe is super simple. We’ll have you enjoying your own pineapple peach kombucha in no time. Let’s dive in:

1. Prepare: Blend, puree, smash or chop your pineapple and peaches into a paste. Mix with a little kombucha to thin it out. 
2. Bottle: Evenly distribute the pineapple and peach puree between the bottles. Top each bottle with kombucha, be sure to leave 1 to 2 inches of headspace at the top.
3. Ferment: Allow your bottles to ferment at room temperature for 2 to 10 days. Burp your bottles as needed, until your preferred level of carbonation is achieved. This step is mostly based on temperature; it will go faster at higher temperatures and slower when colder. More on this here, What is burping your kombucha bottles? 
4. Enjoy: Chill in the refrigerator before serving. Based on preference, you can serve as is or strain before drinking.