Açaí & Black Currant Kombucha: A Second-Fermentation Recipe for Kombucha Brands

If you sell kombucha in the U.S., a standout seasonal flavor can be what gets a new customer to try your brand. Açaí with black currant is a combination few brands offer, and its deep purple color pops in any cooler.

Below you'll find the second-fermentation recipe, tips for choosing fruit purées, and what to keep in mind when scaling it up for production.

Flavor and Market Appeal

The two fruits complement each other: one brings body, the other brings acidity.

Fruit	What it adds	Watch out for
Açaí	Body, earthy cocoa-like notes, dark color	Natural fats can form a thin layer on top
Black currant	Bright acidity, fruity aroma, purple color	Very tart; may need a little sugar

Açaí already has strong "superfruit" recognition with shoppers, while black currant is still uncommon in the U.S., giving your lineup something different from classic ginger or mixed-berry flavors.

Ingredients: 100% Fruit Purées

For a business, shelf-stable 100% fruit purées like Mazzoni Açaí Purée and Mazzoni Black Currant Purée are a great choice. They are pasteurized, don't need freezing, and give you the same flavor batch after batch.

Before you buy any purée, check the label:

• No preservatives. Potassium sorbate or sodium benzoate can slow or stop fermentation and leave you with flat kombucha. Citric or ascorbic acid is fine.
• Added sugar. If the purée is already sweetened, reduce or skip the extra sugar in the recipe.
• Storage. Once opened, refrigerate and use within a few days, or freeze portions in ice cube trays.

The Recipe (makes about 1 liter / 1 quart)

Ingredient	Amount
Plain finished kombucha (first fermentation)	900 ml (about 3¾ cups)
Mazzoni Açaí Purée, 100% fruit	100 g (3.5 oz)
Mazzoni Black Currant Purée, 100% fruit	80 ml (⅓ cup)
Sugar or honey (optional)	1 tsp
Fresh grated ginger (optional)	1 tsp
Lemon juice (optional)	1 tbsp

1. Mix the purées with the optional ingredients until the sugar dissolves.
2. Add the kombucha and stir gently. Save your SCOBY and some starter liquid for the next batch.
3. Bottle in glass swing-top bottles, leaving 1 inch of headspace.
4. Ferment at room temperature, away from direct sun, for 2 to 4 days. In warm climates, check from day 1. Burp the bottles daily to release pressure.
5. Once it reaches the fizz you like, refrigerate to stop fermentation. Strain when serving if you prefer it without pulp.

Scaling It for Your Business

The base ratio is roughly 18% purée to kombucha by volume. Keep that ratio as you scale.

Batch	Kombucha	Açaí purée	Black currant purée
1 gallon	3.4 L (about 14 cups)	380 g (13.4 oz)	300 ml (1¼ cups)
5 gallons	17 L (about 4.5 gal)	1.9 kg (4.2 lb)	1.5 L (6⅓ cups)

A 5-gallon batch uses about two 1 kg pouches of Mazzoni Açaí Purée and two pouches of Mazzoni Black Currant Purée.

• Standardize. Record pH, temperature, and fermentation days for every batch so you can repeat the results.
• Filter before bottling for retail: customers prefer a drink without heavy sediment.
• Consider forced carbonation (kegging with CO₂) at larger volumes. It gives you better control over fizz and reduces the risk of over-pressurized bottles.
• Test shelf life under refrigeration before launching the flavor.

What to Know Before You Sell

Adding fruit in the second fermentation adds sugar, which can raise alcohol content. In the U.S., a beverage at 0.5% alcohol by volume or higher is regulated as an alcoholic beverage (by the TTB at the federal level), so test the alcohol level of every new flavor.

• Test alcohol content with lab testing, especially when launching a new flavor.
• Always keep the finished product refrigerated: fermentation continues at room temperature.
• Check your state's requirements. Commercial kitchen and food license rules vary by state, and many cottage food laws do not allow selling home-brewed kombucha.
• Label correctly, including ingredients, allergens, and a "keep refrigerated" note.

This section is general guidance only. Confirm requirements with your state's department of agriculture or health and with the TTB.

Try It in Your Next Batch

Start with a small 1-liter test batch, adjust the purée ratio to your taste, then scale up. A well-made, unique flavor can become your brand's signature.

Have you tried it? Let us know in the comments how it turned out and what variations you made.