This homemade Pumpkin Spice Kombucha is fall in a bottle! It's a great non-alcoholic option for the holidays.

Pumpkin Spice Kombucha in two wine glasses.

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The star of any pumpkin dessert is the pumpkin pie spice in my opinion. The spice blend is the gateway for me to eat pumpkins. The other way I will eat it is with curry spices like curry soup.

It also goes well with sage and thyme in vegan pumpkin 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 Vegan Pumpkin Spice Latte, Pumpkin Chickpea Blondies, Creamy Vegan Pumpkin Cheesecake, and Vegan Pumpkin Spice Ice Cream.

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❤️ 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 is the perfect drink for fall and the holidays.
It's a great alternative to apple cider.
It's cheaper than store-bought kombucha.

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.

🧾 Ingredients

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.

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

Pumpkin puree being poured into a funnel into a bottle.

Step 1: Pour ¼ cup pumpkin purée into each bottle.

Maple syrup being poured into a funnel over a bottle.

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

Pumpkin spice being poured into a funnel into a bottle.

Step 3: Pour ½ teaspoon pumpkin pie spice into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 4: Pour freshly made homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 5: 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 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.