This Elderberry Kombucha has a deep rich flavor, similar to port wine. It is sweet with subtle notes of blackberry.

Elderberry Kombucha in a glass with bottle of kombucha and bowl of elderberries in the background.

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This Elderberry Kombucha is a fun way to boost your immune system for flu season. It is sweet and rich, with hints of blackberry.

I always have elderberry syrup on hand. I use it as a preventative during cold and flu season. I've used it more regularly during the last few years.

Now that I've created this recipe, that bottle of elderberry syrup isn't going to get as much use. This Elderberry Kombucha is a delicious way to get elderberries into your system.

Other ways to add elderberries into your diet are an Elderberry Smoothie Recipe, an Elderberry Latte, or an Elderberry Tea.

Kombucha with Blackberries is a great fruity recipe to try.

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 has a deep, rich, sweet flavor, similar to port wine.
It's the perfect addition to your winter routine when cold and flu season is in full swing.
You can customize it to your liking.

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 for 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.
Dried elderberries: I bought dried elderberries in the bulk section of my local grocery store (Sprout's). health food stores probably sell it as well, or you could order it online. You could also use elderberry powder.
Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup, or your favorite sweetener.

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

Elderberries being poured into a funnel into a bottle.

Step 1: Pour 1 tablespoon of dried elderberries into each bottle.

Maple syrup being poured into a funnel over a bottle.

Step 2: Pour ¼ cup of maple syrup into each bottle.

Kombucha being poured into a funnel over a bottle.

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

Step 4: Pop open the lids at least once a day. Pressure builds, and this allows it to escape so that you don't have a mess.

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 substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
Strain the elderberries after fermenting, if desired.
Refrigerate after the kombucha is done fermenting.

5 Secrets To Making Kombucha

Kombucha just got easier!

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Elderberry Kombucha