Hard Kombucha Recipe: Boozy Booch at Home

Introduction to Hard Kombucha

For more kombucha tips, check out our kombucha brewing guides.Hard kombucha, also known as boozy booch, is a fermented tea drink that contains a higher alcohol content than traditional kombucha. It is made by adding a second fermentation step to the traditional kombucha recipe, which allows the drink to become carbonated and increases its alcohol content.

Equipment Needed

To make hard kombucha at home, you will need the following equipment:

• Large glass jar or container with a wide mouth
• Cheesecloth or a coffee filter
• Rubber band
• Plastic or metal strainer
• Bottles with tight-fitting lids for secondary fermentation and storage
• Hydrometer (for measuring specific gravity)
• Siphon and racking cane

Step-by-Step Hard Kombucha Recipe

Here is a basic recipe for making hard kombucha at home:

1. Make a batch of traditional kombucha by brewing a gallon of sweet tea, cooling it, and adding a SCOBY (Symbiotic Culture of Bacteria and Yeast) and starter tea. Allow the mixture to ferment for 7-14 days, or until it reaches the desired level of sourness.
2. After the initial fermentation is complete, remove the SCOBY and starter tea from the liquid and transfer the liquid to bottles with tight-fitting lids. Leave about an inch of headspace at the top of each bottle.
3. Secure the lids on the bottles and place them in a dark, warm location (such as a pantry or cupboard) to undergo a second fermentation, which can take anywhere from a few days to several weeks. This step is where the magic happens, and the kombucha becomes carbonated and boozy.
4. Monitor the bottles regularly for signs of fermentation, such as bubbles forming in the liquid or a hissing sound when the lid is opened. Once the fermentation is complete, store the bottles in the refrigerator to slow down the fermentation process and halt the carbonation.

Pro Tips for Making Hard Kombucha

Here are some pro tips to keep in mind when making hard kombucha at home:

• Always use filtered water to prevent contaminants from affecting the fermentation process.
• Monitor the temperature of your fermentation location, as temperatures that are too high or too low can affect the fermentation process.
• Be patient and allow the fermentation process to complete, as rushing it can result in a subpar product.
• Experiment with different flavors and ingredients to create unique and delicious variations of hard kombucha.

Looking for more brewing resources? Browse our fermentation equipment or visit our beer and fermentation for more tools and tips.

Frequently Asked Questions

Here are some frequently asked questions about making hard kombucha at home:

• Q: How long does it take to make hard kombucha?
• A: The entire process can take anywhere from a few weeks to several months, depending on factors such as the strength of the SCOBY and the temperature of the fermentation location.
• Q: Is hard kombucha safe to drink?
• A: Yes, hard kombucha is safe to drink as long as it is made and stored properly. However, it is important to note that it does contain a significant amount of alcohol, so it should be consumed responsibly.
• Q: Can I customize the flavor of my hard kombucha?
• A: Yes, you can customize the flavor of your hard kombucha by adding different ingredients such as fruits, herbs, and spices during the fermentation process.