This Chai Kombucha combines warming chai spices and sweet tart kombucha in one bottle. Made with chai simple syrup, it's quite refreshing!
This Chai Kombucha is spiced with just the right balance of chai spices. Made with chai tea infused simple syrup, it couldn't be any easier!
It is sweet and refreshing. It is the ultimate drink for fall.
If you like the warming flavor of chai spice, try some Chai Overnight Oats or Chai Chia Pudding.
You could also make your own Chai Spice Mix to add to your favorite baked goods.
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.
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.
- Chai simple syrup: I used homemade chai simple syrup. You could also use a chai spice mix and your favorite sweetener.
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
Chai Simple Syrup:
In a saucepan, bring water to a boil. Turn off the heat and add tea bags.
Steep 4-6 minutes. Discard the tea bags.
Add brown sugar. Heat on low heat for 1-2 minutes until sugar is dissolved.
Next you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Pour ½ cup chai simple syrup into each bottle. Pour your 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.
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🧂 You May Need
Chai Simple Syrup
- 4 chai tea bags
- 2 cups water
- 2 cups brown sugar
- 12 cups homemade kombucha
- 2 cups chai simple syrup
Chai Simple Syrup
- Bring water to a boil. Turn off the heat and steep tea bags 4-6 minutes. Discard tea bags.
- Add brown sugar. Turn heat back on to low. Heat 1-2 minutes, until sugar is dissolved.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup chai simple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle 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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