Kombucha Primary Fermentation
This grapefruit kombucha recipe assumes you are ready to flavor already-made kombucha. CLICK HERE for our Primary Kombucha Fermentation Recipe.
Kombucha is made in two steps: primary fermentation and secondary fermentation.
During primary fermentation, you use a SCOBY to culture sweet tea. The microbes in the SCOBY make the tea more acidic and a little less sweet.
You can drink the fermented sweet tea directly after primary fermentation, but most people like to bottle and flavor kombucha.
You can bottle the fermented sweet tea from primary fermentation with juice and sometimes herbs for another round of fermentation, called secondary fermentation.
Since the kombucha carbonates during secondary fermentation, you must use carbonation-safe bottles for this step. You can also recycle kombucha bottles from the store for flavoring and bottling.
Grapefruit Kombucha Flavor
You can use freshly squeezed juice or bottled juice to flavor kombucha. I prefer to use organic 100% pasteurized juice.
If you decide to use freshly squeezed juice, it’s best to heat it to boiling and cool it before adding it to the bottle for secondary fermentation. Heating the juice helps avoid any contamination.
My favorite grapefruit juice to use is Lakewood Organic, and you can buy it by clicking here.
Rosemary and Grapefruit Kombucha
The herbaceous rosemary’s pairing with the light, fresh grapefruit flavor is perfection! Ensure you rinse the rosemary sprigs well before adding them to the secondary fermentation bottle.
Grapefruit Kombucha Second Fermentation Supplies & Safety
For a quality second fermentation, I recommend using a bale top bottle. This is the best way to achieve a good level of carbonation.
Before purchasing a bale-top bottle, verify from the seller that it is pressure-safe and intended for fermentation. Again, I want to mention that you can recycle kombucha bottles from the grocery store for the second fermentation. Since the bottles are designed for high carbonation, they’re safe to use.
More Kombucha Recipes
- What is a SCOBY? How to Make, Feed, and Store a Kombucha SCOBY
- Summer Peach and Pomegranate Kombucha
- Blood Orange Kombucha with Sage
Rosemary and Grapefruit Kombucha Flavor Recipe
Grapefruit rosemary kombucha is one of the best kombucha flavor combinations! This grapefruit kombucha recipe is for a second fermentation flavoring and carbonation.
- Prep: 10 Minutes
- Cook: 0 minutes
- Total Time: 10 Minutes
Ingredients
- Fermented Sweet Tea from primary fermentation
- Fresh Rosemary Sprigs
- Grapefruit Juice
Instructions
- Fill a 1-liter swing top bottle halfway with fermented sweet tea from primary fermentation.
- Top off the bottle with organic grapefruit juice so that there is about an inch or two of headspace left in the bottle.
- Add one rosemary sprig to 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 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, then carefully recheck the carbonation.
- Keep refrigerated
Perfect timing! I have an F1 batch ready to flavor for second fermentation, a grapefruit with nowhere to go and TONS of rosemary in my garden … I’ll likely add the fruit pulp in too, coz I’m weird that way LOL! Thanks for the inspiration 🙂
I have a few gallons of F1 ready. I’m relatively new to kombucha making, but I’ve made grape flavored, apple flavored (with juiced fruits) and mango puree from my mango tree. I use 90ml juice/puree to 600 ml F1. My kombucha always ends up VERY fizzy and i lose a bit even after I fully cool before opening. I only second ferment for 3 days. Is there a way to tamper down the fizz? The flavors have been amazing, but I think there is alcohol being produced? I will try your recipe with pomelo (we dont have grapefruit in PH)and rosemary, but am afraid to wait 5 days as the carbonation is already kickin after 3. Just read your kombucha info, thanks for all the insight.
Justin
The best way to reduce the fizz is to increase the F1 fermentation time. You can also reduce the sugar in the primary fermentation. This will reduce the yeast and increase the bacterial composition, it may be slightly more tart this way, but the carbonation will be more manageable.
My primary fermentation time may be longer than yours, that is why I suggest a longer F2.
If you really want to dial your carbonation in and be super consistent with it, you can make or purchase a cap for your kombucha bottles with a pressure gauge on it (I’ve seen them on etsy for like $50, or just the dial gauge for a DIY one on amazon for $12)
You would basically then follow the recipe exactly, and put the gauge on once you bottle. Keep an eye on the gauge until it reaches your desired pressure and then refrigerate the bottles to stop the fermentation. You could also refer to a carbonation chart (just google that) and compare the pressure and temp to get your volumes of CO2. Brewers use a similar device called a Zahm Nagel (or at least that what the brewery I worked at called it)
I really enjoy your website; it’s the best fermentation site I’ve found!
Hello Kaitlynn, Blessings.
I have a question:
For you where is the Best Place to buy Kombucha Scoby and Milk / Water Kefir grains.
I really will appreciate your help, I just arrived from Puerto Rico and don’t know anything and anyone around.
Another one is:
You ask for website, Do You Know Where I Can Get a Free Website Where I Can Start One?
I’m an International Gourmet Fast Food Chef and I Will Love to Start One.
Thanks in advance for your help and support.
God Bless You Abundantly.
Sincerely,
Ray
Hi there,
The best place to buy SCOBYs and kefir grains is Etsy. There are a lot of sellers on Etsy with a lot of affordable options.
As for websites, an iPhone app called milkshake offers free options for very simple small websites, so maybe start there!
I had the opportunity to try grapefruit-flavored kombucha from this website https://www.mrlemonade.co.uk/collections/drinks before, and it was delicious. I will definitely try making it myself, following this recipe!