Blackberry Peach Cobbler


This flavor idea came to us one day, when we thought, Why not use jam in second ferment? After all, it's fruit-based and has just the right amount of sugar to give a brew that extra carbo-boost. Sure enough, the combo of fresh blackberries and a rich cobbler resulted in not just a gorgeous-looking brew, but a yummy one too. But here's the trick: The Peach Cobbler jam we chose was organic, locally-made, and also contained lemon juice, allspice, cinnamon and cloves.

And that would be our suggestion to you: When choosing a jam to flavor with in second ferment, go for one that has a few other unexpected ingredients in there as well. Read below to learn about our full process:


Tea base: Jasmine Green Tea
Second ferment ingredients: Fresh blackberries, 4-6 berries per 32 oz growler; Organic Peach Cobbler Jam, 1 tbsp.

Process:  Make sure the jam and berries are all at room temp before adding them to your batch. Mash the berries and add a table poon of jam to them; incorporate well. Then, add the mixture to your bottle of choice, and fill half-way with your kombucha. Close cap and swirl the mixture around, gently. Open, and then pour the rest of the kombucha. Seal very tightly, and set aside at room temp to ferment for 3-5 days. After the second ferment cycle is complete, refrigerate for an extra 2-3 days before opening. You will have a wonderfully fizzy, delightfully peachy-and-berry brew with a little a nice bite and a soft jasmine note.


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Stacy Gueraseva