This bubbly Cara Cara Orange Kombucha is sweet and tangy. Made with fresh juicy Cara Cara oranges, it is guaranteed to quench your thirst!

Cara Cara Orange Kombucha in mason jar with straw close up.

This Cara Cara Orange Kombucha is a healthy alternative to orange soda or an orange mocktail. Made with homemade kombucha and fresh Cara Cara oranges it is sure to please.

The only sweetener used to make this orange kombucha is in the first fermentation. It is naturally sweet from Cara Cara oranges.

Did you know that you can eat the scoby? You sure can! After you make a few batches of kombucha, you're going to start having a bunch of scobys.

Make some Kombucha Scoby Strawberry Fruit Roll-Ups, Ginger Kombucha Scoby Candy recipe, orKombucha Scoby Ceviche.

Jump to:

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
🧂 You May Need
📋 Recipe
💬 Comments

Two Types of 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.

For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.

You can ferment the flavored kombucha 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

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.
Oranges: I used Cara Cara oranges, but you could use any variety.

🥣 Supplies

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

🔪 Instructions

For this Cara Cara Orange Kombucha you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.

I used sweet Cara Cara oranges, but you could use your favorite oranges or use store bought orange juice.

If using oranges, juice and strain the pulp. Pour ½ cup orange juice into each bottle.

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

Pop open the lids at least once a day. Pressure builds, and this allows it to escape.

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. It 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. 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 use freshly squeezed oranges or store-bought orange juice.
I used Cara Cara oranges because they are sweet. If using a different variety I suggest getting something sweet.
Shake bottle before pouring a glassful.
Use bottles with swing top lids. Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.