This homemade Pumpkin Spice Kombucha is fall in a bottle! It's a great non alcoholic option for the holidays.
The star of any pumpkin dessert is the pumpkin pie spice in my opinion. The spice blend is the gateway for me to eat pumpkin. The other way I will eat it is with curry spices like a curry soup.
It also goes well with sage and thyme in pasta.
This Pumpkin Spice Kombucha is fall in a bottle and the pumpkin pie spice is the star.
Some other pumpkin recipes I've made are Pumpkin Chickpea Blondies, Creamy Vegan Pumpkin Cheesecake, and Vegan Pumpkin Spice Ice Cream.
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 this Pumpkin Spice 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.
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.
- Pumpkin purée: I used unsweetened canned pumpkin purée, not pumpkin pie filling with added ingredients.
- Pumpkin pie spice: Adds warm spices. You could also use cinnamon, ginger, and nutmeg.
- Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel. Pour your freshly fermented homemade kombucha into the bottles, leaving a few inches at the top of each bottle.
Pour ¼ cup pumpkin purée, ¼ cup maple syrup, and ½ teaspoon pumpkin pie spice into each bottle. Leave 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. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 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 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
Pumpkin Spice Kombucha
- 12 cups homemade kombucha
- 1 cup pumpkin purée
- 2 teaspoons pumpkin pie spice
- 1 cup maple syrup
- Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ¼ cup pumpkin purée, ½ teaspoon pumpkin pie spice, and ¼ cup maple syrup 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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