This Nectarine Kombucha is sweet and tangy. Made with juicy ripe nectarines, you can't go wrong with this homemade kombucha!

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If you like nectarines, you're going to love this Nectarine Kombucha. It's got the sweet tangy flavor that nectarines are known for.

It's super easy to make. You just need some of the first fermentation of kombucha, then you're good to go.

Another similar recipe is my Peach Kombucha. You can use fresh or frozen peaches, so you can have it any time of the year.

For other second-fermentation recipes check out my Kombucha Recipes Category. One of my favorite recipes is Blueberry Kombucha with Ginger.

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
🥃 Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

Made with sweet, juicy nectarines, it is sweet and tangy.
It's cheaper than store-bought kombucha and you get to control the ingredients.
It is fizzy and refreshing.

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.

To make Nectarine Kombucha, you will be making a second fermentation.

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.
Nectarine: I used freshly chopped nectarine. You could also purée a nectarine or use nectarine juice.

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

Chopped nectarine being poured into a funnel into a bottle.

Step 1: Smush ½ cup finely chopped nectarine into each bottle.

Kombucha being poured into a funnel over a bottle.

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

Step 3: 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. 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

Strain the chopped nectarine after fermenting, if desired.
You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener to make the kombucha sweeter.
Refrigerate after the kombucha is done fermenting.