DIY Kombucha clone recipe for the popular Synergy Trilogy flavor. This clone is a work in progress and any input is appreciated.
I keg this kombucha after mixing in flavor additions. Secondary fermentation in bottles should work for this recipe as well. Make sure to check carbonation levels after a few days to avoid bottle bombs.
This recipe assumes a 2.5gl batch of Kombucha
- 2.5 gallons water
- 37 grams black tea
- 375 grams organic sugar
Make tea and ferment on SCOBY for 1-2 weeks depending on taste. Once fermentation is complete add flavoring additions.
Blend and double strain into Kombucha the following ingredients:
- 150g red raspberries
- 45g ginger root
- juice of 1 lemon
- ~2 cups water
If kombucha is too acidic add water and up to 25g sugar to balance flavors. The final pH should be 2.4.