This rose kombucha formula is a endearing second ferment , and is a wondrous way to relish the sweet flavor of summer . With a utter lighter fizz along with rose benefits and gross ton of probiotic flora , you ’ll sip this all season !

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Kombucha Second Fermentation

Brewing kombucha at home is a delicious and fun way to total some probiotics and other health benefit to your casual routine . Flavoring already brewed kombucha with a 2d fermentation mental process is easygoing !

This recipe begins with a al-Qaeda of kombucha , so if you do n’t have that started yet direct over to my introductory recipe forhow to brew kombucha , it ’s easy enough for father !

Once you have a batch of first ferment booch , it ’s prison term to flavor it and add to the champagne good with second zymolysis .

rose kombucha recipe

There are tons of options for flavoring kombucha . Some popular ones includestrawberry , gingerroot , hibiscus , lavender , watermelon , and evendandelion . Rose is less popular , but it ’s one of my deary .

The flowers and herbs add together to the health benefits of this probiotic - rich drink , so I advance you to make them all ! Make this rise up kombucha recipe to get the benefit of roses which are :

The fizz in rose kombucha is less acute as fruit kombucha brews , and the sweetness of the rosebush are a lovely tabulator Libra the Scales to the tangy acetum flavor . It ’s summertime in a glass !

how to make rose kombucha

How to Make Rose Kombucha

Rose kombucha has a sweet and lightly floral gustatory sensation , with soft bubbles that are staring for summertime . This recipe can be made with black tea or gullible tea kombucha , depending on preference .

Ingredients

Dried rose flower petal : If you have blush wine you may dry out your own petal , or feel free to buy some online . I commend buying fromMountain Rose Herbs .

shekels : Since it fuels the fermentation process and is what make the bubbles , saccharide is a must . I useorganic granulate sugar . It ’s okay to apply more or less kale on your taste preference .

Fermented kombucha : It ’s easy tobrew your own kombucha ! Any unflavored kombucha will mold as a starter though , so take hold of some from a friend ’s plenty , or practice fund bought as long as it ’s stark naked .

Rose kombucha, red in color, in flip top bottles. With dark pink roses in the background.

Note : I likeGT ’s original kombuchaif you do n’t have the bandwidth to brew your own original kombucha and require to grease one’s palms some . It ’s unpasteurized and is delicious every time , and really mellow quality .

Rose Kombucha Second Ferment

First , to make the rose tea leaf , put the dry surface petals and water into a pot and bring to a boiling point . Cover the pot , slim the hotness and mildly boil for 10 minutes , then bump off the pot from the heat energy .

Then , add the simoleons to the roseate tea and stir it until it dissolves and let the tea cool down totally to room temperature .

Gently whirl the fermented kombucha ( from the first zymosis unconscious process ) before you pour it into the bottles to evenly distribute the yeast .

A vintage looking glass with red rose kombucha and ice in it, on a white counter, with a deep pink rose laying aside it. with other glasses of rose kombucha in the background.

Then , pour one loving cup of the original kombucha brew into each bottle , until it ’s about halfway full .

Next , rain buckets about one cup of rose tea into each bottleful . you’re able to use a funnel shape with a fine interlocking sieve to strain out the roseate petal .

Note : I like the balance of using half kombucha and one-half climb tea per bottleful , but this can also be adjusted to your liking .

Ingredients for rose kombucha in bowls and a pot on a white countertop, top view.

Make indisputable to leave about 1 - 2 inches in the cervix of the nursing bottle for headspace so there is way for pressure to build without the bottles exploding .

seal off the bottles and shake them softly to mix the kombucha together with the tea .

localize the bottles in a elbow room that is out of direct sunlight , and where you will remember to check on them daily . If they ’re out of sight , coif an alarm to break them . Out of mint out of mind is a real affair !

Rose petals in a pot of water making rose tea. On a white countertop, with a small bowl and wood spoon of dried rose petals, with some surrounding. Top view.

As the zymolysis outgrowth occurs , you will notice small bubbles forming at the top and the yeast will float . Check the bottleful daily and “ burp ” them at least once a day to release press .

How Long Should Kombucha Ferment?

When you belch the bottles to release the pressure , check to see how quickly the bubble airstream to the top .

If you only see a few bubbles and they are tedious to make their way to the top , you’re able to supercede the hat and check the next day .

Or , if the insistency release is loud and bubble race to the top , then you know it is time to move that bottle to refrigeration !

3 flip top bottles filled up halfway with kombucha, one is pouring in with a funnel. On a white countertop surrounded with dried rose petals and dark pink roses in the background.

Depending on the ambient air temperature , it can take anywhere from 2 to 5 24-hour interval or so before the rose kombucha is quick to move to the refrigerator .

Note : In cooler weather , kombucha takes longer to work . In lovesome atmospheric condition , the process goes much faster . Keep this in mind as it will vary by time of year and region !

I advocate checking your bottles daily until you get conversant with the process and about how long it takes in your area , home temperature , and positioning .

3 flip top bottles with rose tea pouring in one to top off the kombucha, with a funnel and sieve to catch the spent rose petals. On a white countertop sprinkled with dried rose petals, and dark pink roses in the background.

infrigidation slows the procedure , which will keep the kombucha from exploding under force per unit area . No one wants that variety of surprisal !

This kombucha will get slightly fizzy after a few days but be cautious because the longer it goes through the second agitation process , the more vinegar - savour it will be .

The wanton flowered accent mark can get lost speedily in the vinegary perceptiveness of the kombucha if the 2nd ferment process move too long . It ’s a balance and you should bear only light carbonation .

Filled bottles of rose kombucha on their sides on a white countertop surrounded by dark pink fresh roses and greens.

The carbonation in rose kombucha will be light , since it does n’t raise as much carbonation as a fruity kombucha . For this formula , generally I recommend second fermentation for only 3 - 5 days , and no longer .

Serving Rose Kombucha

This light and champagne crapulence is substantially served chilled on a warm spring or summer day . I love to drink it when the roses are blooming , but it ’s pleasant-tasting anytime !

This kombucha can also be chilled and enjoyed aright forth if you prefer to hop the second fermentation process . Cheers to edible flowers and intestine wellness !

More Fermented Drinks

Best Kombucha Flavors

Rose Kombucha: Second Ferment

Equipment

Instructions

Notes

Nutrition

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A close up of a closed flip top bottle neck with rose kombucha that has bubbles formed on the top, with dark pink roses in the background.

A glass filled with red rose kombucha and ice, on a white countertop surrounded by dark pink roses, top view.

A bottle of rose kombucha pouring into a glass, on a white countertop with dark pink roses in the background.

Rose kombucha, red in color, in flip top bottles. With dark pink roses in the background.