Distribute your pink grapefruit juice equally between your bottles. If you're using 250ml bottles this will be about 55ml per bottle.
1 litre pink grapefruit juice
Add 1 tsp of sugar to each 250ml bottle and shake gently to mix with the grapefruit juice.
18 tsp granulated sugar
Note: You are adding sugar at the second fermentation to give the yeast something to feed on. This is what causes the carbonation and there should be very little sugar left by the time you come to drink it, so it won't be too sweet. The sugar and carbohydrates listed in the nutritional information is as per the ingredients, so this should reduce significantly by the time of serving.
Remove your SCOBY from your brewing vessel, along with 500ml of the tea. You can use this as your 'starter tea' for your next batch!
Give the tea remaining in the brewing vessel a good stir.
Fill the bottles to the neck with kombucha, seal with an airtight lid and set aside somewhere warm (65°F - 90°F / 18°C - 32°C) for 2-7 days.
After 2 days, if you can see bubbles in the liquid, take one bottle and put it in the fridge to chill. Once it has chilled fully, test it to see how carbonated it is. If it is fizzy then put the remaining bottles in the fridge. If not, leave the other bottles out for another few days and then test again. When you put the bottle in the fridge this stops the fermentation/carbonation process.
Note: This recipe should provide you with a beautifully carbonated kombucha. If you’re struggling to get carbonation, head to KombuchaKamp.com for some great tips and tricks to boost the fizz. Good bottles are key!
When you are ready to enjoy your kombucha you might like to strain it through a tea strainer to remove any yeast strands or baby SCOBYs that have formed.