Flavouring Kombucha

Before you can add with flavours to your kombucha, you have to make the initial batch of plain fermented kombucha. It’s an easy process and full instructions can be found here. Once the initial brew is finished, you have a few options.

  1. You can drink the kombucha plain as is.
  2. You can bottle your plain kombucha and go for a second fermentation to get additional fizz.
  3. You can flavour the plain kombucha, then bottle it and enjoy a more interesting and fizzy beverage!

Most will always choose option number three as one of the best things about brewing your own kombucha is the ability to create new flavours and blends that you and your family and friends can enjoy at home.

Bottling the Kombucha.

Bottling the fermented kombucha in airtight bottles will help to increase the carbonation.

We highly recommend simply pouring your komobucha straight into swing top bottles, as it’s super easy.

These are our favourite bottles! They’re readily available, strong, and can be reused for years. Plus, they are less likely to explode because excessive pressure can push the rubber gasket to the side to vent pressure safely.

Note: Your kombucha may have little floaties in it. These are harmless and are simply strands of brown yeast floating about as the kombucha is a living culture and continues to ferment even when bottled. If this bothers you, strain your kombucha through a non-metal sieve into a glass before drinking.

Leave 1″ – 2″ of headspace at the top of your bottle, then close your bottle.

After your kombucha is bottled, you can place it straight into the refrigerator for consumption later or you can add some flavours.

Easiest method to flavour kombucha

Fresh fruit purees or juices.

This is one of our favourite way to flavour kombucha, and that’s because we like our kombucha well-carbonated and bursting with flavour. One of the key factors to allowing the the yeasts access their food source (the sugar) is breaking down the fruit to be as easily digestible as possible for the yeasts. When you make a puree from fresh fruit, you’re actually breaking down the fruit molecules and therefore making it easy for the yeast to feed on the sugar once added to the kombucha.

You will usually find, when you you use fresh fruit purees and juice the kombucha will almost never turn out flat and will produce a lot of fizz. If you want consistent carbonation then we recommend using fresh fruit puree.

If flavouring with purees or juices, start with 10-20% juice and 80-90% kombucha and adjust to your liking.

Fresh or frozen fruits and vegetables

Another quick and easy method for a flavourful kombucha as the majority of people will usually have some sort of fresh or frozen fruit and vegetables at home. You can use just about anything, depending on your preference. We particularly like blueberries, strawberries, raspberries, apples and lemons. If adding vegetables, cucumber and beet make for nice flavours.

When we use fresh or frozen fruit, we’ll fill a 1l mason jar with plain kombucha (from the first ferment) and leave a few inches space at the top for the fruit. We usually find a handful of fruit is enough but do remember you really can’t go wrong here so just have some fun with it!

How long does the second ferment take?

There’s no exact amount of time here and no right or wrong way of doing it. We recommend you second ferment your kombucha for anywhere from 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Our products are living cultures and for best results they should ideally be used within 48hrs of receiving them. The faster the cultures are used the higher the success rate. All live cultures require settling after being shipped. It is normal for cultures to take 3-5 brews to fully settle into their new environment. Please see instructions for more details.