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Blueberry Kombucha

Blueberry kombucha is a delicious way to enjoy this classic fermented tea. If you’re new to this delicious brew, don’t fear–I’ll give you tips for success from start to finish and in a few weeks you’ll be ready to tip up a glass.

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a tall glass bottle of finished blueberry kombucha

What does kombucha taste like?

Because kombucha is made from living organisms, the flavor can vary from sweet and smooth to vinegary and sharp. Kombucha doesn’t taste like tea and is usually a little bit tart, slightly sweet and any flavors that are added are mild.

Store bought kombucha usually has added carbonated water, but homemade will rely on the yeast in the bottle to create natural carbonation. You can control kombucha’s flavor and fizz when you make your own based on how long you let it ferment.

How much caffeine is in kombucha?

Caffeine levels vary widely based on many factors and reduces during fermentation by as much as one-third in the first 24 hours. It reduces 50 to 65 percent within seven days. (Source: The Big Book of Kombucha, 2010, Crum, H. and LaGory, A).

Where do I get a SCOBY for kombucha?

One thing about ferments, people make this process so much more complicated than it needs to be. I have been so successful with kombucha by starting with a SCOBY I bought.

Fermentaholics organic SCOBY is a no fail version and the instructions on the back are all you need to use. Just shut off anyone else’s complicated instructions.

SCOBY’s can scare you to death as they work in your tea. They can look really crazy! Fear of it mold is the most common issue, but most of the time it’s fine. Keep yours warm or use a plug in kombucha warmer you can buy online. Here’s a great guide to SCOBY appearance to help you.

How long does kombucha ferment?

Kombucha has two ferments. The first phase is just the tea and SCOBY and this can be anywhere from 7 to 21 days. You can start tasting yours after 7 and move to the second phase when your kombucha tastes how you want it to.

The shorter ferment time will leave it more sweet and the longer one will be a bit more tangy and vinegary.

The second ferment takes 1 to 3 days depending on how warm your environment is and how carbonated you want your kombucha to get.

There’s not very much blueberry in this recipe…why?

Amazingly, it doesn’t take a lot of juice to add the necessary sugars for the second kombucha ferment. 1/2 cup of juice is all you need for a gallon of finished kombucha. That said, you can certainly add a bit more if you want to. It’s yours…do as you please.

You can also add whole fruit, it just takes longer for the kombucha to digest the sugars because it has to break down the rest of the fruit’s structure as well. Juice is immediately available to the bacteria and yeast in the bottle and usually ferments faster.

I love raw honey, but not in kombucha

Raw honey has not been pasteurized so that means it brings its own set of bacteria, enzymes and microbes to your ferment that may not be compatible.

They could interfere with the kombucha’s bacteria or in a worst case scenario you may end up culturing a dangerous bacteria that could make you sick. Always use pasteurized honey in kombucha.

The steps for making blueberry kombucha

Start by brewing your tea. I use organic black loose tea and a tea ball, but 6 tea bags will work as well. Bring the first two cups of water and 1 cup organic cane sugar to a boil, turn off the heat and add the tea. Let the mixture steep for 10 minutes, then remove the tea bags.

steeping tea bags in a pot, blueberry juice, honey and a SCOBY

Add the hot tea and 12 cups of filtered water to a gallon jar. You’ll need to use a thermometer to make sure this mixture is cooled to 75-85 degrees before continuing. This usually takes about 45 minutes or so to cool down.

Once the mixture is cooled appropriately, add the SCOBY and two cups of the liquid it came in.

If you buy a Fermentaholics SCOBY, just put the entire package in. It might float, or it might sink. It’s fine if it sinks.

pouring tea into a gallon jar for first ferment kombucha

Cover the jar with a tighly woven fabric cloth. Muslin is a great choice. Cheese cloth has too many holes and as it starts to ferment you’ll get fruit flies in it if you aren’t careful.

a gallon jar of first ferment kombucha with a muslin linen on top with a rubber band.

Let this mixture sit undisturbed (don’t move it or shake it) for at least 7 days. After 7 you can start tasting it. Pour a little out and see how it tastes. If it’s too sweet, let it continue to ferment longer.

Remember that everything that comes in contact with your jar should be impeccably clean. Never put wooden spoons into your kombucha. Don’t take the fabric cover off often either–every time you do you risk contaminating your kombucha.

Once your kombucha tastes how you like it, you can add flavoring. I find that for blueberry kombucha, it’s easier to flavor the main batch then transfer it to smaller jars but you can do it any way you like.

a glass bottle being filled with kombucha and blueberry juice

I start by washing my hands very well, then using either clean tongs or my hands to lift out the SCOBY and dip out 2-3 cups of kombucha to store it in. You can reuse your SCOBY again on your next batch.

Then add 1 tablespoon honey and 1/2 cup blueberry juice to the main kombucha that remains. Transfer this mixture to clean jars with tight fitting lids. Make sure your lids are very secure so fermentation doesn’t blow them off!

Let these bottles sit for 1-3 days (mine sometimes go as long as 5-7 depending on temperatures) and then they are ready to drink. Store your bottles in the refrigerator once they reach your desired level of flavor and fizz.

a cup being filled with blueberry kombucha being poured from a narrow jar

How much kombucha should I drink?

Some people can drink an entire 16 ounce bottle and be a-ok. Other people can only drink small amounts (4-6 ounces) at one time. You can have it any time of day but drink it on an empty stomach first thing in the morning if possible.

Because kombucha is a fermented drink, people who suffer from gut imbalances may develop diarrhea if they drink too much at once. Start small and increase as your body tolerates it.

Amazing flavor adjustments for blueberry kombucha

Being creative with flavor is one of the joys of cooking for yourself. Some flavor adjustments that would be delicious in blueberry kombucha to try include:

Note: measurements are for a gallon of kombucha.

  • 2 teaspoons fresh grated ginger
  • 1 tablespoon dried licorice root
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon cinnamon

Other nourishing tonics and teas to try

Kombucha is just one drink we love for its health benefits. Here are a few others:

  • Beet kvass-Beets raise nitric oxide in the body and fuel all kinds of amazing health processes.
  • Chamomile tea-A gentle soothing drink for those times when you need a little relaxation.
  • Nourishing meat stock-The powerhouse of gut health and wellness, this one is a non negotiable healing master.

a tall glass bottle of finished blueberry kombucha

Blueberry Kombucha

Homemade blueberry kombucha is delicious to make yourself. Add berries or just juice and ferment this amazing tea to your preference.
Prep Time 2 hours
Fermentation Time 21 days
Total Time 21 days 2 hours
Servings 16 cups
Author Rachel Ballard


For the first round of ferment

  • 1 SCOBY in 2 cups finished kombucha
  • 6 black tea bags organic is best; or 6 teaspoons loose leaf tea
  • 1 cup raw organic cane sugar
  • 12 cups filtered or spring water divided into 2 cups and 10 cups

For the second ferment

  • 1/2 cup blueberry juice per gallon
  • 1 tablespoon pasteurized honey per gallon


For the first ferment

  • In a stainless steel sauce pan, add 2 cups of water and the sugar. Bring to a boil then add the tea bags. Turn off the heat and steep for 10 minutes.
  • Remove the tea bags then add the tea to a one gallon glass container. Add the remaining water. Use a thermometer to check the temperature of the tea mixture. It should be between 75 and 80 degrees before proceeding.
  • Once the tea is cooled to the proper temperature, add your SCOBY and two cups of the liquid the SCOBY is in.
  • Cover the mixture with a tightly woven cloth (not cheesecloth) and secure it with a rubber band. Set the tea aside in a warm place to ferment for 7 to 21 days depending on what flavor you like.

For the second ferment

  • Remove your SCOBY and two cups of the fermented kombucha before continuing.
  • To the remaining kombucha, add 1 tablespoon pasteurized honey and 1/2 cup blueberry juice, or you can move your plain kombucha to jars and add a tablespoon or two of blueberry juice to each jar.
  • Transfer the mixture to glass jars with tight sealing lids. Tighten, then leave the mixture to ferment another 3 to 5 days depending on temperature. Refrigerate the finished kombucha and enjoy.


Note: It’s very difficult to calculate nutrition facts on kombucha. Sugar content, caffeine and alcohol amounts all vary based on length of time fermented, the unique makeup of the SCOBY and ambient temperature. 


Serving: 1cupCalories: 49kcalCarbohydrates: 14gProtein: 0.004gSodium: 11mgPotassium: 12mgFiber: 0.003gSugar: 14gVitamin A: 0.4IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Drinks
Cuisine American
Keyword blueberry kombucha, homemade kombucha, kombucha

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.