This spiced Apple Cinnamon Kombucha is the perfect drink for the holidays. It is fizzy and sweet. Make it as an alternative to apple cider.
This spiced apple kombucha is a great alternative to spiced apple cider. Since kombucha tastes similar to apple cider, apple and kombucha are a perfect match.
Add it to a cocktail or mocktail or drink it as is.
If you love apples, try some Apple Nachos, Apple Oatmeal Cookies, or Apple Pie Overnight Oats.
For savory apple recipes try an Apple Pecan Chickpea Salad Sandwich or some Roasted Brussels and Apples.
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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Apple cider: I used store-bought cold-pressed juice. You could also use chopped apples. I suggest sweet apples if using fresh apple.
- Cinnamon sticks and whole cloves: Adds warming spices. You could also use ground cinnamon and ground clove.
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
- First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
- Pour ½ cup apple cider, a cinnamon stick, and a whole clove into each bottle.
- Pour your homemade kombucha into the glass bottles, leaving 1-2" head space. Let sit 3-5 days at room temperature.
- 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 recipe I let mine ferment 5 days.
- Place in the fridge when done fermenting.
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 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. How long the kombucha brews depends on a few things.
- It depends 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 and your climate. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly drink after a week in colder months.
📖 Variations / Additions
- Fall spices: apple pies spice or pumpkin pie spice
- Other spices: nutmeg, cardamom, allspice, ground ginger or fresh ginger
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Place in the refrigerator after the kombucha is done fermenting.
- I used cold-pressed apple cider but you could also use cold-pressed apple juice.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🧂 You May Need
Apple Cinnamon Kombucha
- 12 cups homemade kombucha
- 2 cups apple cider
- 4 cinnamon sticks
- 4 cloves
- Pour ½ cup apple juice, cinnamon stick, and clove into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles with flip top lids or other air tight bottles leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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