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.

Apple Cinnamon Kombucha in mason jar with cinnamon sticks and cloves next to it.

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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 Chickpea Salad Sandwich or some Roasted Brussels and Apples.

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❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
📖 Variations / Additions
🥣 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 is a great alternative to apple cider.
Apples and kombucha are a perfect match.
It's cheaper than store-bought kombucha and you get to control the ingredients.

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.
Apple cider: I used store-bought cold-pressed juice. You could also use chopped apples. I suggest sweet apples if using fresh apples.
Cinnamon sticks and whole cloves: Add warming spices. You could also use ground cinnamon and ground clove.

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

📖 Variations / Additions

Fall spices: apple pie spice or pumpkin pie spice
Other spices: nutmeg, cardamom, allspice, ground ginger or fresh ginger

🥣 Supplies

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

🔪 Instructions

Apple cider being poured into a funnel into a bottle.

Step 1: Pour ½ cup apple cider into each bottle.

Cinnamon stick being put into a funnel into a bottle.

Step 2: Put a cinnamon stick into each bottle.

A whole clove being put into a funnel into a bottle.

Step 3: Put a whole clove into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 4: Pour your homemade kombucha into the glass bottles, leaving 1-2" head space. Let sit 3-5 days at room temperature.

Step 5: 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 for 5 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 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 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 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.