We’ve fallen in love with kombucha’s fizzy tang and gut-friendly probiotics making it a staple in our kitchen. This peach-infused version adds a sweet juicy twist that captures summer’s essence while keeping things refreshingly simple.
Originating from ancient fermented teas we enjoy experimenting with flavors like ripe peaches to boost both taste and nutrition. It’s an easy way to elevate your home brewing game and impress friends with a homemade delight.
Whether you’re a fermentation newbie or pro we’ll guide you through creating this vibrant drink that’s as healthy as it is delicious.
Ingredients
In our Peach Kombucha recipe, we gather fresh, high-quality ingredients to craft a fizzy, probiotic-rich beverage that captures the essence of summer. We’ll order these as they appear in the brewing process, from preparing the base tea to infusing the peach flavors for a vibrant twist.
Base Ingredients
- Water: 4 quarts filtered water, brought to a boil for brewing the tea base—ensures purity and prevents off-flavors.
- Black tea bags: 8 bags (or 8 teaspoons loose-leaf), steeped in the hot water—provides the foundational tannins that feed the SCOBY.
- Granulated sugar: 1 cup, dissolved into the hot tea mixture—serves as fuel for fermentation and should be organic for best results.
Fermentation Starter
- SCOBY (Symbiotic Culture of Bacteria and Yeast): 1 healthy SCOBY, along with 1 cup of starter tea from a previous batch—handles the fermentation; handle gently and store in a clean environment to maintain its live cultures.
Flavor Infusion Ingredients
- Fresh peaches: 4 medium peaches, ripe and sliced into thin wedges—added during secondary fermentation for their natural sweetness and peach aroma that elevates the kombucha’s flavor profile.
- Optional enhancers: 1 tablespoon fresh ginger, peeled and grated—if using, incorporate with peaches for a subtle zing that complements the peach notes without overpowering them.
Equipment Needed
Now that we’ve outlined the key ingredients for our Peach Kombucha, let’s gather the essential equipment to ensure a smooth brewing process. As home fermenters, we rely on simple, reliable tools to create that refreshing, fizzy summer drink infused with peach flavors.
To brew Peach Kombucha successfully, we recommend the following items. We’ve organized them in the order they’re typically used, from preparation to bottling:
- Large glass fermentation jar (1-gallon capacity): This is our primary vessel for the initial fermentation. We use a glass jar to avoid any reactions with the acidic kombucha and to keep it clear of contaminants, ensuring a healthy SCOBY growth and vibrant peach infusion.
- Breathable cover (like a clean cloth or paper coffee filter): Placed over the jar, this allows air exchange while keeping out dust and insects. We secure it with a rubber band for a tight fit during the fermentation phase.
- Funnel: Essential for transferring liquids without spills. We find a funnel invaluable when pouring sweetened tea into the jar or bottling the final Peach Kombucha mixture.
- Fine mesh strainer or cheesecloth: This helps us strain out peach pieces and any SCOBY bits after infusion. Using a fine mesh strainer ensures our kombucha is smooth and ready for the second fermentation.
- Glass bottles with swing tops or flip-tops (12-ounce size, about 6-8 bottles): For the second fermentation, these bottles build carbonation. We prefer glass bottles as they’re non-reactive and help lock in the fizzy, peach-kissed flavors.
- Measuring cups and spoons: Accurate measurements are key to our recipe’s success. We use these to precisely measure water, sugar, and tea, maintaining the balance for optimal fermentation.
- Thermometer: To monitor the tea’s temperature before adding the SCOBY. We aim for 68-78°F (20-25°C) to promote healthy bacterial activity in our Peach Kombucha.
With these tools on hand, we’re fully equipped to move forward with brewing our delicious, probiotic-rich Peach Kombucha at home.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s walk through the steps to brew our delicious Peach Kombucha. We will ensure each phase is straightforward and yields a tangy fizzy drink bursting with peach flavors and probiotic benefits.
Prep
Before we start fermenting, we prepare the base tea to create a nutrient-rich environment for our SCOBY. Begin by boiling 4 cups of filtered water in a large pot then remove from heat. Steep 4 black tea bags in the hot water for 10 minutes to extract a robust flavor. After steeping, stir in 1 cup of granulated sugar until it fully dissolves creating a sweet tea that feeds the fermentation process. Let the mixture cool completely to room temperature—about 68-72°F—to avoid damaging the SCOBY. Once cooled, transfer the sweet tea to a large glass fermentation jar and add 8 cups of filtered water to dilute it. This step sets the foundation for a vibrant Peach Kombucha brew.
First Fermentation
In this phase, we introduce the SCOBY to kickstart fermentation and develop the kombucha’s signature tang. Gently add your healthy SCOBY and 1 cup of starter tea from a previous batch to the prepared sweet tea in the jar. Cover the jar with a breathable cover like a clean cloth secured by a rubber band to allow airflow while keeping out contaminants. Place the jar in a warm dark spot ideally between 75-85°F for 7-10 days. During this time, the SCOBY will consume the sugars producing a fizzy acidic liquid—taste it daily after day 7 by dipping a clean spoon in to check for a balanced sweet-tart flavor that signals it’s ready. This first fermentation transforms our base into a probiotic-packed elixir perfect for peach infusion.
Adding Peach Flavor
Now we enhance our fermented kombucha with fresh peaches to infuse natural sweetness and a summery aroma. Strain the fermented liquid through a fine mesh strainer into a clean bowl to remove the SCOBY and any sediment—set the SCOBY aside for future batches. Slice 2-3 ripe peaches into thin wedges and add them directly to the strained kombucha in a new clean jar or bowl. For an extra zing, optionally include 1-inch piece of fresh ginger sliced thinly. Stir gently to distribute the fruit then let the mixture sit at room temperature for 1-2 days allowing the peach flavors to meld and create a fragrant infusion that evokes juicy summer peaches with every sip.
Second Fermentation
Here we build carbonation through a secondary fermentation making our Peach Kombucha irresistibly bubbly and refreshing. After the flavor infusion, strain the mixture again to remove peach pieces and solids ensuring a smooth texture. Pour the flavored liquid into glass bottles with swing tops leaving about 1 inch of headspace at the top for pressure buildup. Seal the bottles tightly and store them in a warm spot for 2-5 days—burp the bottles daily by slightly opening them to release excess gas and prevent explosions. You’ll notice the drink becoming effervescent with a lively fizziness that enhances the peach notes and probiotic tang making it a delightful homemade beverage.
Bottling and Storing
Finally, we bottle and store our Peach Kombucha to preserve its freshness and flavors. Once the second fermentation achieves your desired carbonation, transfer the bottles to the refrigerator to slow fermentation and chill the drink. Refrigerate for at least 24 hours before serving to let the flavors mature—consumed cold it offers a crisp refreshing taste with hints of juicy peaches. For longevity, our bottled kombucha can last up to 1 month in the fridge though it’s best enjoyed within 2 weeks for optimal fizziness. Always check for signs of over-fermentation like excessive pressure before opening.
Make-Ahead Tips
To help us streamline the brewing of our refreshing Peach Kombucha and maintain its vibrant, fizzy flavor packed with probiotics, we can prepare key elements in advance. This approach saves time and ensures consistent results, especially for busy schedules or larger batches.
Preparing the Sweet Tea Base
We recommend brewing the sweet tea base ahead of time, as it’s the foundation of the fermentation process. Start by boiling filtered water, steeping black tea bags, and dissolving granulated sugar as outlined in our earlier steps. Once cooled, store this mixture in a clean, airtight glass container in the refrigerator for up to 3 days. This keeps the tea fresh and ready for adding the SCOBY when we’re set to begin the first fermentation, preserving its sweet, aromatic notes that perfectly complement the peach infusion.
Fermenting in Advance
For the first fermentation phase, we can extend or stagger the process to build a larger supply. After adding the SCOBY to the sweet tea, let it ferment for the standard 7-10 days at room temperature. Once complete, strain the kombucha and store it in the refrigerator for up to 1 week before moving to the peach infusion. This step allows us to control the tangy, effervescent profile—fermenting longer enhances the probiotic benefits and subtle acidity, making it easier to customize flavors later.
Prepping Ingredients for Infusion
To capture the juicy essence of summer peaches, we can prepare our flavorings ahead. Slice fresh peaches and, if desired, peel and chop fresh ginger, then store them in an airtight container in the refrigerator for 1-2 days. When it’s time for the second fermentation, simply add these to the strained kombucha. This method ensures the peaches release their sweet, sun-ripened aroma without oxidizing, resulting in a more intense, fruity burst in every sip.
SCOBY Care and Storage
Maintaining a healthy SCOBY is crucial for multiple batches, so we can make it ahead by storing extras in a SCOBY hotel. Use a jar with some reserved kombucha liquid, cover it with a breathable cloth, and keep it at room temperature or in the fridge for ongoing use. Here’s a quick overview of storage durations in a markdown table for reference:
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature | 1-2 weeks | Keeps SCOBY active and ready for immediate fermentation |
| Refrigeration | Up to 1 month | Slows activity, ideal for pauses in brewing |
By following these tips, we ensure our Peach Kombucha remains a delightful, health-boosting staple in our routine.
Conclusion
We’ve loved sharing this Peach Kombucha journey with you
It’s a simple way to bring vibrant flavors and gut health into your daily life
Now it’s your turn to brew experiment and savor the results
Here’s to many refreshing glasses ahead
Frequently Asked Questions
What is kombucha?
Kombucha is a fizzy, fermented tea drink made from sweetened tea and a SCOBY (symbiotic culture of bacteria and yeast). It’s popular for its tangy flavor and health benefits, like probiotics that support gut health. This peach-infused version adds a summery twist, making it a refreshing, nutritious beverage.
What are the health benefits of kombucha?
Kombucha offers probiotics that aid digestion and boost gut health, along with antioxidants from tea that may strengthen immunity. Its fizzy nature makes it a fun alternative to soda, potentially helping with weight management. Regular consumption can enhance overall wellness, but consult a doctor if you have health concerns.
How do you make Peach Kombucha at home?
Start by brewing a base tea with black tea bags, sugar, and water, then add a SCOBY for first fermentation (7-10 days). Strain the liquid, infuse with fresh peaches (and optional ginger) for 1-2 days, then bottle for second fermentation to build carbonation. Burp bottles daily to avoid pressure buildup—simple and rewarding for beginners!
What ingredients are needed for Peach Kombucha?
Key ingredients include filtered water, black tea bags, granulated sugar for the base, a healthy SCOBY for fermentation, and fresh peaches for flavor. Optional additions like ginger enhance taste. Use about 1 cup sugar per gallon of water to feed the SCOBY and promote effective fermentation.
What equipment is required to brew Peach Kombucha?
You’ll need a large glass fermentation jar, breathable cover (like a cloth), funnel, fine mesh strainer, glass bottles with swing tops, measuring cups and spoons, and a thermometer. These tools ensure proper brewing: the jar for fermentation, strainer for clarity, and bottles for carbonation—most are affordable and easy to find.
How long does it take to brew Peach Kombucha?
The first fermentation takes 7-10 days for the SCOBY to convert sweet tea into tangy kombucha. Add peaches for infusion during a 1-2 day second fermentation, then bottle for another 1-3 days to build fizziness. Total time is about 10-15 days, depending on your taste and room temperature.
Can beginners make kombucha at home?
Absolutely! Brewing kombucha is straightforward, even for newcomers, as long as you follow basic hygiene and use a healthy SCOBY. Start with simple recipes like Peach Kombucha, and learn from online guides. With proper care, you’ll enjoy fresh, probiotic-rich drinks and can reuse your SCOBY for future batches.