How To Make Hard Kombucha
Servings: 16 cups
Ever wonder how to make hard kombucha (i.e. kombucha with more alcohol in it)? We’re breaking down the basics to alcoholic kombucha. It’s easier than you would think!
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Ingredients
- 1 cup hot water
- 1 cup white sugar
- 1 tsp champagne or ale yeast
- 1 gallon unflavored kombucha from a first fermentation
Instructions
- Yeast Slurry: Stir together the hot water and sugar until sugar is dissolved. Let it cool to lukewarm, then stir in yeast. Allow the yeast to activate for 5 minutes, until bubbles form and the yeast is frothy.
- Bottle: Meanwhile, transfer kombucha to bottles or a growler (or any vessel with an opening that will fit your airlocks. Portion yeast slurry equally into each bottle of kombucha.
- Airlock: Fill airlocks with water (to the designated line – you may need to read the instructions for your particular airlocks). Place airlocks onto each bottle.
- Ferment: Set bottles somewhere dark and room temperature, and let ferment for 7 to 14 days. It’s ready when the flavor is somewhat dry and boozy! If you’re not moving on to the next step (adding flavor), seal the bottles shut and transfer to the fridge to stop the fermentation process.
- Flavor (optional): At this point you can flavor your bottles however you want! See our favorite kombucha flavors here.
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