Hey Guys and Gals! A crisp kombucha with white grape and mint. Start with finished kombucha from the first fermentation.
Ingredients
4 cups kombucha
1/2 cup white grape juice, or 12 white grapes, halved
6 fresh mint leaves
Directions
1. Lightly bruise the mint and put everything into the bottle, leaving a little space. For several bottles, mix in a large bowl and divide.
2. Second fermentation: leave at room temperature for 1 to 3 days. Grape juice ferments fast, so check the pressure daily.
3. Strain, refrigerate to stop the fermentation and serve chilled.