I have been experimenting with different techniques for flavoring kombucha. So far I have had success with placing pieces of fresh fruit into the individual bottles. Which is great for short term storage. But now that the weather is turning it will be more of a challenge to keep my brewers above 70 degrees. To prepare for this I have been bottling as much booch as I can. I don't want bits of berries floating in my kombucha for months at a time. But how to get that fruit flavor? Someone on the Kombucha Kommunity site proposed using a secondary ferment, on the fruit, before bottling. Here is my first success. Blueberry Booch. I started with a gallon of black tea kombucha and fermented it for nearly 2 weeks. Then I made a syrup using 1/2 cup of sugar and 1/2 cup of water. Once the sugar was dissolved (and the liquid still hot) I added 1/2 cup of fresh blueberries and smashed them with a potato masher. I removed the SCOBY from the kombucha and stirred in the berry sugar mixture. The booch was placed back into the fermenting closet for another week. The result? The kombucha fermented again, forming a new SCOBY (not useable due to the embedded berries). The finished booch is delicious. I have since bottled it and will have it on hand this winter.