Description
This hopped kombucha will give you the taste of hoppy flavors without the discomfort or guilt of drinking beer. You will love this kombucha flavor if you love IPA or other hoppy beers.
Instructions
- Pour the kombucha into a gallon-sized fermentation vessel and add the dry hops.
- Cover the vessel with a clean white cloth and secure it with a rubber band.
- Leave the kombucha at room temperature for 8 hours and then strain the kombucha with a wire mesh strainer to remove the hops.
- Use a funnel and pour the kombucha into bottles (make sure to leave a 1-inch space in each bottle) and tightly cap.
- Place the bottles in a warm location to ferment for 48 hours.
- Place one of the bottles in the refrigerator for 6 hours, ensuring it is thoroughly chilled. Then, try your kombucha to see if the carbonation is to your liking. If it is, you can refrigerate the remaining bottles and serve them when chilled. If not, leave the bottles to sit for another day or two and try again.
Notes
Unlike when brewing beer, the hops are added after the first fermentation. When making homemade hop tea, ferment your kombucha first and then add the hops for the second fermentation.
Different hop varieties can be used in your homebrew. Rather than using dry hops, you may opt for hop pellets or even a simple syrup created by boiling the hops to extract more flavor.
- Prep Time: 8 hours
- Fermenting Time: 48 hours