Raspberry Cane Sugar Kombucha F2

Ingredients:

• 500 mL kombucha F1 (F1-G batch, older batch, F1 complete)
• 50–150 g raspberries
• 1 tbsp (~12 g) raw cane sugar

Instructions:

1. Strain the SCOBY and starter liquid from the base kombucha.
2. Add the raspberries and raw cane sugar to a pressure-rated glass swing-top bottle with the base kombucha.
3. Fill to the neck, leaving 1–2 cm headspace.
4. Seal and store warm for up to 48 hours — no longer, even if carbonation seems low.
5. Burp at least once daily (more often in warm weather) to release pressure and avoid over-pressurized bottles (“bottle bombs”).
6. Taste-test from day 2 onward; refrigerate immediately once flavor and fizz hit your preference, and no later than the 48h mark regardless of taste.

Notes:

• 48h cap is a safety margin, not a flavor preference — CO2 builds fastest in warm rooms, and a sealed glass bottle can shatter under pressure if left unchecked. Use a plastic “burp bottle” alongside glass ones as a pressure gauge if unsure.
• Raw cane sugar ferments a little slower than honey (see the Raspberry Honey variant) — expect carbonation on the lower/lighter end within the 48h window.
• Log final observations (taste, carbonation level, days fermented) for future reference.

Tags:

• Kombucha
• F2
• Ferment
• Beverage
• Raspberry
• Cane Sugar

Written by Benjamin Degryse

Published on 2026-08-12