This Guava Kombucha is fruity, tangy, and refreshing. Made with guava juice, it's an easy way to add flavor to the second fermentation.

Guava Kombucha in two glasses and a bottle.

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Loaded with probiotics, this Guava Kombucha is a refreshing drink to quench your thirst. Tangy guava juice pairs nicely with sweet, tart homemade kombucha.

I've been making kombucha for years now, and it's fun to try new flavors. This Guava Kombucha is my latest new flavor.

I used store-bought guava juice, but if you have access to fresh guavas, you could use them too. Just blend the guava and strain out the seeds.

Don't throw out any extra kombucha scobys! You can eat them.

I've used the scoby in Vegan Ceviche, Strawberry Fruit Roll-Ups, and Ginger Scoby Candy. It also blends up nicely in a smoothie.

Jump to:

❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It's light and refreshing with a tangy, fruity flavor.
Made with homemade kombucha, it's a great way to get probiotics into your diet.
It's cheaper than store-bought kombucha and you get to control the amount of sweetness.

Two Types of Fermentation

To make homemade kombucha, you start with the first fermentation.

The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.

The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.

You can ferment even longer, if needed, letting the kombucha ferment up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.

Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.

What Makes Kombucha Fizzy?

The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Guava juice: Adds a sweet flavor. I used 100% juice that had guava and pear juice, but you could use fresh guavas that you blend in a high-speed blender and strain out the seeds.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

Guava juice being poured into a funnel into a flip top bottle.

Step 1: Pour ¼ cup guava juice into each 25 ounce bottle.

Kombucha being poured into a funnel over a bottle.

Step 2: Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness.

For this Guava Kombucha recipe I let it ferment 4 days.

Should I Burp My Second Ferment Kombucha?

Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

How Long Does It Take To Get Fizzy Kombucha?

It can take anywhere from 1-14 days. It depends on a few things.

It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.

💭 Tips

You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener to add more sweetness.
Refrigerate after the kombucha is done fermenting.