Pumpkin Spice Kombucha (2nd Ferment)
Ingredients
- 4 cups Kombucha (single ferment)
- 2 tablespoons Canned Pumpkin
- 1 tablespoon Sugar
- 1/2 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon grated fresh ginger
- 1 1-liter swing-top bottle rated for carbonated beverages; additional bottle as needed
Instructions
- Combine the pumpkin, pumpkin pie spice, ginger and measured sugar with the finished kombucha in a clean vessel.
- Distribute between clean, pressure-rated bottles, leaving the manufacturer’s recommended headspace. This batch may need more than one 1-liter bottle; do not overfill.
- Seal and mix gently before carbonation develops. Do not shake a pressurized bottle.
- Monitor daily during second fermentation and cautiously release pressure. Timing varies with temperature and the base kombucha; refrigerate when ready rather than leaving bottles sealed unattended for a fixed number of days.
- Move bottles to refrigeration for storage.
- Chill thoroughly before opening. Open slowly over a sink, away from your face, without shaking.
- Strain kombucha through a small strainer in order to remove ginger and any clumps of pumpkin pie spice. Serve cold.
- Enjoy!