How long does Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) take to ferment?

Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) takes approximately 7 days to ferment at 68-78°F (20-26°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) vegan?

Yes, Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) gluten-free?

Yes, Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich)?

Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 20m.

What equipment do I need to make Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich)?

To make Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich), you'll need: Fermentaholics Pro Kombucha Brewing Kit, Fermentaholics ORGANIC Kombucha SCOBY with 12 oz Starter Tea, Fermentaholics Complete Kombucha Brewing Starter Kit, Deluxe Kombucha Starter Kit with Kombucha SCOBY & Starter Tea, Full Kombucha Kit + 6 Bottles (Clear), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), OXO Good Grips Bottle Brush, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich)?

Once fermented to your liking, store Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Spicy Ginger Ale Kombucha Recipe

Name: Spicy Ginger Ale Kombucha Recipe (Refreshing & Probiotic-Rich)
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 8 servings
Cuisine: International
Ingredients: 14 cups (3.3 liters) Filtered water; 1 cup (200g) Organic cane sugar; 8 tea bags or 2 tablespoons loose leaf Black tea bags or loose leaf black tea; 1 healthy SCOBY SCOBY (Symbiotic Culture of Bacteria and Yeast); 2 cups (475ml) Starter tea (unflavored kombucha from previous batch); 4-6 inches (10-15cm), peeled and sliced Fresh ginger root; 1/4 cup (60ml) Fresh lemon juice (optional); 1/2 teaspoon per 16 oz bottle Additional sugar for carbonation (optional)

Preparing Your Sweet Tea Base

Before you begin, ensure all equipment is thoroughly cleaned. Your fermentation vessel should be washed with hot soapy water and rinsed well - no need to sterilize, but cleanliness is important.

Boil the water: Bring 4 cups of filtered water to a rolling boil in a large pot.

Steep the tea: Remove from heat and add your tea bags or loose leaf tea. Add the 1 cup of sugar and stir until completely dissolved. Let steep for 7-10 minutes for a strong tea base.

Remove tea and dilute: Remove the tea bags (or strain loose leaf) and add the remaining 10 cups of cool filtered water. This brings your total to 14 cups of sweet tea.

Cool completely: Allow the sweet tea to cool to room temperature (68-75°F or 20-24°C). This is crucial - hot liquid will harm or kill your SCOBY. This cooling process typically takes 30-60 minutes. You can speed this up by placing the pot in an ice bath.

Starting Your First Fermentation

Combine in fermentation vessel: Pour the cooled sweet tea into your clean glass jar or brewing vessel. Add the 2 cups of starter tea and stir gently.

Add your SCOBY: With clean hands, gently place your SCOBY into the liquid. It may float, sink, or sit sideways - all of these are perfectly normal. A new SCOBY layer will form on the surface during fermentation.

Cover and secure: Cover the jar opening with a tight-weave cloth, coffee filter, or paper towel secured with a rubber band. This allows your brew to breathe while keeping out fruit flies and dust. Never use a sealed lid during first fermentation - your kombucha needs oxygen.

Ferment in a warm spot: Place your covered jar in a warm location (68-78°F or 20-26°C) away from direct sunlight. A kitchen counter away from the stove works well. Ferment for 7-10 days.

Taste test: After 7 days, begin tasting your kombucha daily using a clean spoon or by pouring a small amount from the jar. You're looking for a balance of sweet and tart - it should taste pleasantly tangy like sparkling apple cider, not overly sweet or vinegary. The longer it ferments, the less sweet and more acidic it becomes.

Creating Your Ginger Ale Second Fermentation

Prepare the ginger: While your first fermentation completes, prepare your fresh ginger by peeling and slicing it into thin rounds or matchsticks. Thinner pieces release more flavor.

Reserve starter tea: Once your kombucha tastes right, remove the SCOBY with clean hands and place it in a clean bowl with 2 cups of the finished kombucha. This will be your starter tea for the next batch. Cover and set aside.

Add ginger for flavoring: Divide the sliced ginger evenly among your bottles (about 1-2 inches of ginger per 16 oz bottle). If using lemon juice, add about 1 tablespoon per bottle. For extra carbonation, add 1/2 teaspoon of sugar per bottle.

Bottle your kombucha: Using a funnel, pour the finished kombucha into flip-top bottles or mason jars with tight lids, leaving about 1 inch of headspace at the top. The ginger should be submerged in the liquid.

Second fermentation: Seal the bottles tightly and leave at room temperature (68-75°F or 20-24°C) for 2-4 days. This is when carbonation develops and the ginger flavor infuses. Burp your bottles daily by carefully opening them to release excess pressure - this prevents explosions. You should hear a hiss when opening.

Check carbonation: After 2 days, open a bottle to check carbonation. If it's fizzy enough for your liking, move all bottles to the refrigerator. If you want more fizz, continue fermenting for another 1-2 days, burping daily.

Finishing and Enjoying

Strain and serve: Once refrigerated, your ginger ale kombucha will stay fresh for several weeks. Strain out the ginger pieces when serving, or leave them in for continued flavor infusion. Serve over ice for a refreshing, spicy beverage.

Start your next batch: Use your reserved SCOBY and starter tea to begin a new batch immediately, or store your SCOBY in a SCOBY hotel (a jar with enough kombucha to keep it submerged) in the refrigerator for up to 6 months.

Troubleshooting Tips

Not fizzy enough? Add a bit more sugar during second fermentation and give it another day at room temperature.
Too vinegary? Your first fermentation went too long. Reduce fermentation time by 1-2 days next batch.
Mold on SCOBY? If you see fuzzy mold (usually green, black, or white and fuzzy), discard everything and start fresh. Brown stringy bits are yeast strands and are normal.
SCOBY sank? Perfectly fine! A new layer will form on top.
Not spicy enough? Use more ginger or let the second fermentation go longer for stronger ginger flavor.