Another thing that is different in this procedure is that the gallon is closed using the lid to trap carbon (IV) oxide, which causes fizzing. For you to increase the alcohol content in the drink, you ought to increase the amount of sugar in the mixture. By doing so, you will be providing the yeast more sugar, thus producing more alcohol. Check out our tasty selection of Core, Seasonal, and Heirloom flavors at The idea is to only allow positive pressure of CO2 to build and escape rather than air entering the vessel. Leave the mixture to ferment for 7 to 14 days. Our Editor in Chief Ryan Grim said it tasted like Gwyneth Paltrow’s tears. READ ALSO: Delicious chicken breyani recipe. These are some of the questions that you could make you understand the whole process. Rad Recipes. You’ll know it’s working when you see bubbles forming and rising to the surface! Cover the gallon using breathable cotton and secure it using rubber bands. This Peach Pie Kombucha recipe has juicy peaches, maple syrup, and a hint of vanilla (in other words, you’re going to love it!) The difference between this process and preparing the SCOBY is that the portion of the ingredients doubles up. Once you’re happy with your active yeast, add the mixture to your gallon of kombucha and sufficiently stir it in. If it’s too acidic (like vinegar) the second fermentation may not start or complete, so make sure to taste along the way (days 7-10) and catch before it becomes overly sour. Its fermentation period is also longer. You essentially have “normal” kombucha with only a trace amount of alcohol. Store the gallon at a dark area with warm temperature for one to four weeks until when the SCOBY starts to form. Step 4: Allow the tea to cool before adding in your gallon fermenter. This ginger kombucha is brewed with turmeric, ashwagandha, and astragalus, and was certainly the most wellness-y and medicinal of the bunch, though it was still 4.5 ABV. You will require a high level of patience, especially during the fermentation process. You never know, it might turn out to be your favourite drink. Get Recipe 3. Add the mixture to the Kombucha from the second fermentation. Transforming your typical Kombucha to a fizzy drink is not as easy as it sounds. There is no standard so we have included a broad range for sugar, we tend to go for between 55-80g per litre, so midway is a good place to start. However, you can spice up the drink by transforming it into hard Kombucha. For 1 gallon of boozy booch, you will need to brew 14 cups of organic black tea with 8 tea bags in spring (or reverse osmosis) water and 1 cup of organic sugar. Allow the brew to cool down to room temperature. It takes more than the knowledge to prepare hard Kombucha. We hoped you enjoyed our DIY guide on high alcohol kombucha. READ ALSO: Tips on how to cook gammon and ham. With live cultures and 2g of sugar of less, you can have your fun and feel good too. We like yeast that produces fruity aromatics and flavor rather than spicy or neutral, but go for whatever sounds funky and interesting! The second most popular way to sweeten your kombucha without sugar is using maple syrup. what sets our kombucha apart from the rest, 3 Kombucha Cocktails Recipes You’ll Swoon Over, The Ultimate Plant-Based Hot Dog Recipes You Should Try. We like large mason jars or multi-gallon jugs like this. Add your SCOBY … The fermentation organisms require oxygen flow through the cloth to reproduce and grow more SCOBY and beneficial enzymes/acids. Step 1: Purchase a container for your booch. How to make the perfect homemade Cornish pie the South Africa way, How to make light and fluffy Swiss roll recipe. Transfer the brew into a gallon. After 7-14 days of second fermentation, it’s time to add flavors! The result is a hard kombucha that is delicious and has the same benefits of a raw kombucha. Try to use slightly more juice than desirable for the next step to carbonate in the bottle, and this time close the lids as tightly as possible. Add the store-bought Kombucha to the brew. All of our artisanal Hard Kombucha products are hand crafted in barrels using organic, fair-trade ingredients. The pH has dropped considerably as more beneficial acids are produced. 3/4 teaspoon of a dehydrated champagne yeast. If you cannot buy it, you can consider preparing it at home. This time instead of a cloth cover you’ll want to loosely close the lid over the top. For inspiration, browse our flavors page. Allow to ferment for 10 days with a clean t-shirt or breathable cloth secured over the top to prevent fruit flies from accessing the inside. Image:, (modified by author)Source: UGC. Allow the brew to cool down to room temperature. A fruity brew that has a gorgeous color and adaptable flavor (I love adding lemon, ginger, or vanilla to it!) As a final step, you’ll want to pour the jug of booch into smaller, single serve bottles. Give it a taste first and notice how dry and boozy it is before deciding your juice additions to balance it out. It takes a careful eye, precise measuring, and plenty of patience during the fermentation processes. Ordinarily, you would add any flavorings of choice and then distribute into smaller jars or swing top bottles. Instead, yeast is used in this procedure, and it is meant to facilitate the fermentation process. The best way to prevent mold is by having a strong starter tea – make sure your starter tea turns to kombucha vinegar before trying this out! How about taking a good lesson on how to prepare this fizzy and boozy drink? This is Kombucha that is made using more sugar and a special type of yeast. Upgrading your typical kombucha to a fizzy hard kombucha beverage is no simple task. But, you totally got this. Kombucha is known to be a health drink that does magic to the gut. Leave the bottles at room temp for 24-48 hours to build carbonation, then store them the fridge before they get too fizzy! Drop the SCOBY into the jar and cover it using a breathable cloth secured with rubber bands. The commercial Kombucha alcohol content is 0.5%, which is significantly low and cannot make you drunk. You can buy one online, beg a friend who brews kombucha at home to gift you one, or just buy your favorite unpasteurized organic kombucha to use as the starter culture. You will also be required to increase the amount of yeast as well as the brewing time. After step 4, remove the SCOBY. Add the store-bought Kombucha to the brew. Hard Kombucha produces probiotic bacteria which is beneficial for the gut. Allow the tea to ferment at room temperature in a dark place for six to ten days. Add the tea bags and sugar to the boiling water and stir to ensure that the sugar is fully dissolved. SCOBY is the magic that transforms tea into the healthy drink that everyone roots for. You make a batch, use it all except for enough liquid to provide for the starter liquid and then make a fresh batch. Stir the mixture sufficiently to ensure that the two liquids are mixed. However, if you prepare it at home, the alcohol content might be slightly higher. This ‘batch method’ is an easy way to get started. But to make your booch boozy, you’ll need a second round of fermentation. By using a little bit of extra juice the sugars will continue to ferment and trap the carbonation in the bottles for the delicious zippiness we all love that helps unlock the aromas and flavors of the finished product.