Can I use extracts to flavor kombucha?

Extracts like vanilla extract, almond extract, and mint extract are a great way to flavor kombucha. For this vanilla kombucha, you can use vanilla extract in place of vanilla beans.

Vanilla Kombucha

Published: Nov 13, 2021 · Modified: Apr 11, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.

Vanilla: I have tried this recipe with both vanilla bean seeds and vanilla extract. While I like it with the vanilla bean seeds better, the vanilla extract is much cheaper.

Maple syrup: Adds a sweet maple flavor. You could also use agave syrup or simple syrup, or you could also swap out the maple syrup and use Vanilla Simple Syrup.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🔪 Instructions

Vanilla bean seeds being poured into a funnel into a bottle.

Step 1: Pour ½ teaspoon vanilla bean seeds into each bottle.

Maple syrup being poured into a funnel over a bottle.

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

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

Refrigerate after the kombucha is done fermenting.

Using vanilla beans gives a stronger vanilla flavor, but it is also more expensive. Both vanilla bean and vanilla extract give a wonderful vanilla flavor.

Keep in mind if you use vanilla bean seeds, you'll have black seeds in your bottle, which looks a little odd. I suppose you could use a cheesecloth to strain them out, but I just left them in. You'll need to shake the bottle before pouring it into a glass.

You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener, but if you leave the sweetener out altogether you won't get carbonation.

You can also make this recipe with vanilla simple syrup. I tried it with both ¼ cup and ½ cup vanilla simple syrup and both were good.