- about 3 cups fermented sweet tea from primary fermentation
- 2 cups cranberry juice
- 1 cup beet juice
- 2 tablespoons ginger root, washed and grated*
- It is vital that you use carbonation safe bottles for secondary fermentation. This recipe makes 6 cups, so I use three 16-ounce bottles. You can use fresh pressed juice (see notes) or bottled pasteurized juice; both work great (ensure it’s 100% juice, no additives).
- Mix the beet and cranberry juice.
- Evenly divide the ginger and add some to each bottle.
- Fill a carbonation safe bottle about 1/2 full with fermented sweet tea from primary fermentation.
- Top off the bottle with the juice mixture so there is about an inch of headspace left in the bottle.
- Secure the bottle lid and gently invert it a couple times to mix.
- Allow it to ferment at room temperature (70-80 degrees F) for about 4 to 5 Days.
- Carefully open the lid to see if it is carbonated to your liking. If it is refrigerate, if not continue to ferment for a few more days, carefully checking the carbonation again.
- Keep refrigerated.
