How To Make Boozy Kombucha in Kombucha production line

Kombucha production naturally contains some alcohol by nature of the fermentation process. However, this alcohol content is 2% abv or less in fermenter. There are ways to increase this abv up to 14% and make it a delicious, boozy kombucha with Tiantai kombucha brewing equipment.

Kombucha beer will have a flavor profile more akin to a lambic beer or a wild fermented fruited-beer. We’ll simply add beer yeast and sugar to a secondary fermentation and let it continue to ferment. If you want to dry-hop your kombucha this is the perfect time for dry-hopping.
Kombucha production line, kombucha fermenter, kombucha brewing equipment, primary Fermentation tank, Secondary Fermentation tank, Open top fermenter, fermentation vessel with a ported lid

Kombucha production line, kombucha fermenter, kombucha brewing equipment, primary Fermentation tank, Secondary Fermentation tank, Open top fermenter, fermentation vessel with a ported lid

Equipment Needed For Secondary Fermentation

Open top fermenter, which is a vessel with a ported lid.
When it comes to making kombucha, wine, beer, cider, or mead your equipment needs to be clean and sanitized to prevent unwanted infections.

Recipe For 1 Gallon Boozy Kombucha:
Ingredients:
1 gallon of young, fermented kombucha.
2 teaspoons of yeast. You can experiment with yeast styles to achieve various flavor profiles.
1 cup of sugar. Like yeast, you can experiment with sugars. We recommend using the same sugar you used for your kombucha.
1 cup of warm water.
Optional:
3/4oz - 2oz of hops for dry-hopping. This will depend on your batch size and preference for hop flavor.

Instructions for Boozy Kombucha:
To begin you’ll want to activate the yeast by combining the 2 teaspoons of yeast with the warm water and sugar to create a “slurry”. The slurry should be allowed to sit for 15-30 minutes before adding it to the kombucha. You’ll want to make sure that your SCOBY has been removed before you add the yeast slurry.

After 15-30 minutes, or when the slurry is ready, add it to your kombucha’s sanitized secondary fermenter. What’s a kombucha secondary fermenter you ask? Since we already initially fermented the kombucha, that was the primary fermentation in the primary fermentation tank. Now that we’re going to boost the alcohol level and re-ferment our kombucha, we’ll transfer it to a second vessel, a secondary fermenter.

Now that we’ve added our kombucha to the secondary fermenter we’ll add our yeast slurry. Close your fermenter tight and swirl your slurry and kombucha to get a nice mix. Once mixed, place your kombucha in a safe place and let it ferment for at least a week. Once your kombucha ferments to meet your preferred level of sweetness, you’re ready to either bottle or keg.

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Emily Gong

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