One of the greatest benefits of making your own Kombucha at home is the ability to influence the flavor of the finished product and find new blends for your family. Kombucha flavor can be influenced a number of ways including the tea used to initially brew the Kombucha, the length of the fermentation period, whether or not you choose to add flavorings as well as whether you choose to employ a second fermentation period.
Choosing the Tea The type of tea used to brew Kombucha is one of the most important ways to influence how the finished Kombucha will taste. Please remember, not all teas are appropriate for use when making Kombucha. Click here to read more about which teas are best to use for the health of the Scoby.
Fermentation Period As the Kombucha ferments, the Scoby consumes the tea and sugar producing vitamins, minerals, enzymes, carbon dioxide, etc. The longer the fermentation process is allowed to proceed the less sweet and more acidic the resulting liquid will be. This process can be used to one’s advantage by strategically halting fermentation when the right balance has been reached between the sweetness and vinegar flavors for your particular taste preferences. While we recommend allowing the Kombucha to ferment for at least seven days (given ideal conditions, click here for more information), once that initial week has passed, it is a matter of personal preference when the process is halted. For example, many people prefer to stop fermentation between 7 and 10 days which yields a more sweet Kombucha due to higher sugar content. Fermentation periods of 3-5 weeks will generally yield a much more vinegar-like flavor profile (but also significantly lower sugar content). A quick tip: After 7 days, you can start tasting your brewing Kombucha using a straw. This way you can keep an eye on how the flavor is progressing and halt the process when you find the flavor most pleasing.
Adding Flavors Once you’ve made your batch of Kombucha, the initial fermentation period is complete and the Scoby removed, you can consume the Kombucha as is or choose to add additional flavorings. Common options for additional flavorings include fruits, juices, herbs and spices. Flavor extracts such as vanilla, almond, coconut, etc. can also be used. Flavoring agents can be added to the Kombucha either just prior to drinking or can be added to the Kombucha and then the mixture can be stored in an air-tight bottle for a second round of fermentation (see below). As a general rule of thumb:
Flavoring Ideas
Blueberries and Raspberries
Blueberries and Cinnamon
Blueberries and Fresh or Candied Ginger
Strawberries and Fresh or Candied Ginger
Strawberries and Raspberries
Cherries and Almond Extract
Fresh Peaches
Fresh Pears
Pears and Almond Extract
Goji Berries
Pineapple
Cranberry Juice
Pear Juice
Pomagranate-Blueberry Juice
Apple Juice and Cinnamon
Grape Juice
Lemon Juice and Fresh or Candied Ginger
Lime Juice and Fresh or Candied Ginger
Pineapple Juice, Coconut Water and Coconut Extract
Vanilla Beans (split open)
Pumpkin Pie Spice
Fresh or Candied Ginger
Second Fermentation and Bottling Once the primary fermentation period is complete and the Scoby has been removed, if you wish to add flavorings (juice, fruit, etc.) there are advantages to taking the time to allow the now flavored Kombucha a second round of fermentation. A second fermentation period allows the flavors to meld and achieve a deeper and more complex flavor profile. Further, if bottled in an airtight container (see below), the live yeast and bacteria in the Kombucha will continue to consume the tea and sugar which remained after the primary fermentation process was completed and the Scoby was removed along with any sugar from juice or fruit added for flavor. A by-product of fermentation is that the sugar is turned into carbon dioxide giving the Kombucha the fizzy texture it is often known for.
Instructions for a Second Fermentation Period:
Choosing bottles for Kombucha. We recommend choosing glass bottles for storing Kombucha. Technically stainless steel can be used but we find that glass is the least problematic material. We do not recommend using plastic. Plastic can be scratched or damaged and can harbor bacteria which can contaminate the Kombucha. Plastic may also react to the acidic nature of the Kombucha. While essentially any glass container with a lid can be used to store Kombucha, to obtain the best levels of carbon dioxide, which give Kombucha its characteristic fizzy texture, it is important to bottle Kombucha in truly airtight bottles. For example, canning jars make wonderful storage vessels for finished Kombucha but they are not truly airtight and carbon dioxide will leak from them resulting in flat tasting Kombucha. Better options include Grolsch-style (flip-top) bottles or old wine bottles fitted with new corks. Both adequately contain the building gas and keep the Kombucha better carbonated.
Use caution when opening the bottle. Creation of carbon dioxide during the secondary fermentation period means the contents of the bottle will be under pressure and caution should be used when opening the bottle. We recommend covering the bottle with a cloth to catch any spraying liquid and to open the bottle slowly while applying downward pressure.
Alcohol content. A quick word of warning about alcohol content in flavored Kombucha. The manner in which most people flavor and store their Kombucha for a secondary fermentation period will result in only a very minimal amount of alcohol (generally purported to be less than .5%). However, in cases where a large proportion of a high-sugar flavoring is added to the Kombucha, a very long secondary fermentation period is utilized or the flavored Kombucha is stored for an extensive period of time prior to consumption, it is possible to build a higher level of alcohol content. Consequently, we urge you to always use good judgment when consuming flavored Kombucha.
For additional information visit Cultures For Health- http://www.culturesforhealth.com/flavoring-bottling-kombucha
Choosing the Tea The type of tea used to brew Kombucha is one of the most important ways to influence how the finished Kombucha will taste. Please remember, not all teas are appropriate for use when making Kombucha. Click here to read more about which teas are best to use for the health of the Scoby.
- Black tea tends to make a bolder tasting, amber colored Kombucha. Kombucha made with black tea is often described as having a fruity flavor reminiscent of apple cider but can vary greatly. We recommend experimenting with English Breakfast, Ceylon, Darjeeling, etc. as different teas and combinations of teas can create undertones that are woody, earthy and smoky.
- Oolong tea is our favorite variety here at Cultures for Health. Oolong provides the amber color of a black tea but the partial fermentation of the tea leaves balances the flavor creating a more even-toned flavor that is somewhat fruity, somewhat grassy—essentially a flavor you would expect to find in between a black tea and a green tea. Oolong makes a very nice base flavor upon which to add flavorings after the primary fermentation process is complete.
- Green teas generally offer a lighter color and a grassy taste profile. We recommend trying Jasmine green tea which makes a particularly tasty Kombucha.
- White teas make a very delicate and flowery tasting Kombucha.
- Herbal teas can be added for flavor but must be used in combination with black or green teas. Remember, herbal teas with oils must be avoided (click here for more information). Combining strawberry herbal tea with Oolong tea makes a particularly tasty brew.
Fermentation Period As the Kombucha ferments, the Scoby consumes the tea and sugar producing vitamins, minerals, enzymes, carbon dioxide, etc. The longer the fermentation process is allowed to proceed the less sweet and more acidic the resulting liquid will be. This process can be used to one’s advantage by strategically halting fermentation when the right balance has been reached between the sweetness and vinegar flavors for your particular taste preferences. While we recommend allowing the Kombucha to ferment for at least seven days (given ideal conditions, click here for more information), once that initial week has passed, it is a matter of personal preference when the process is halted. For example, many people prefer to stop fermentation between 7 and 10 days which yields a more sweet Kombucha due to higher sugar content. Fermentation periods of 3-5 weeks will generally yield a much more vinegar-like flavor profile (but also significantly lower sugar content). A quick tip: After 7 days, you can start tasting your brewing Kombucha using a straw. This way you can keep an eye on how the flavor is progressing and halt the process when you find the flavor most pleasing.
Adding Flavors Once you’ve made your batch of Kombucha, the initial fermentation period is complete and the Scoby removed, you can consume the Kombucha as is or choose to add additional flavorings. Common options for additional flavorings include fruits, juices, herbs and spices. Flavor extracts such as vanilla, almond, coconut, etc. can also be used. Flavoring agents can be added to the Kombucha either just prior to drinking or can be added to the Kombucha and then the mixture can be stored in an air-tight bottle for a second round of fermentation (see below). As a general rule of thumb:
- If flavoring with fresh, frozen or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.
- If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha.
- If flavoring with herbs, the variety and strength of herbs varies so greatly we recommend just experimenting to come up with the best ratios and combinations for your taste preferences.
- For flavor extracts such as almond extract or vanilla extract, start with ¼ teaspoon extract per cup of Kombucha and then adjust to taste.
Flavoring Ideas
Blueberries and Raspberries
Blueberries and Cinnamon
Blueberries and Fresh or Candied Ginger
Strawberries and Fresh or Candied Ginger
Strawberries and Raspberries
Cherries and Almond Extract
Fresh Peaches
Fresh Pears
Pears and Almond Extract
Goji Berries
Pineapple
Cranberry Juice
Pear Juice
Pomagranate-Blueberry Juice
Apple Juice and Cinnamon
Grape Juice
Lemon Juice and Fresh or Candied Ginger
Lime Juice and Fresh or Candied Ginger
Pineapple Juice, Coconut Water and Coconut Extract
Vanilla Beans (split open)
Pumpkin Pie Spice
Fresh or Candied Ginger
Second Fermentation and Bottling Once the primary fermentation period is complete and the Scoby has been removed, if you wish to add flavorings (juice, fruit, etc.) there are advantages to taking the time to allow the now flavored Kombucha a second round of fermentation. A second fermentation period allows the flavors to meld and achieve a deeper and more complex flavor profile. Further, if bottled in an airtight container (see below), the live yeast and bacteria in the Kombucha will continue to consume the tea and sugar which remained after the primary fermentation process was completed and the Scoby was removed along with any sugar from juice or fruit added for flavor. A by-product of fermentation is that the sugar is turned into carbon dioxide giving the Kombucha the fizzy texture it is often known for.
Instructions for a Second Fermentation Period:
- Remove the Scoby from the finished Kombucha
- Add the desired flavoring and mix to combine
- Bottle the flavored Kombucha in air-tight bottles (see below)
- Allow the Kombucha to remain bottled for 2-14 days at room temperature.
- Once the secondary fermentation process is complete, the Kombucha can be strained of the fruit or herbs if desired. The liquid can then be rebottled and stored on the counter or in the fridge.
- The Kombucha may need to be strained again prior to consumption as the active yeast and bacteria in the Kombucha will continue to ferment the beverage (even in the fridge) at a slower rate and can produce small immature Scobys (looks like small blobs of gel) or stringy brown yeast particles. While neither is harmful if consumed, both have an unpleasant texture.
Choosing bottles for Kombucha. We recommend choosing glass bottles for storing Kombucha. Technically stainless steel can be used but we find that glass is the least problematic material. We do not recommend using plastic. Plastic can be scratched or damaged and can harbor bacteria which can contaminate the Kombucha. Plastic may also react to the acidic nature of the Kombucha. While essentially any glass container with a lid can be used to store Kombucha, to obtain the best levels of carbon dioxide, which give Kombucha its characteristic fizzy texture, it is important to bottle Kombucha in truly airtight bottles. For example, canning jars make wonderful storage vessels for finished Kombucha but they are not truly airtight and carbon dioxide will leak from them resulting in flat tasting Kombucha. Better options include Grolsch-style (flip-top) bottles or old wine bottles fitted with new corks. Both adequately contain the building gas and keep the Kombucha better carbonated.
Use caution when opening the bottle. Creation of carbon dioxide during the secondary fermentation period means the contents of the bottle will be under pressure and caution should be used when opening the bottle. We recommend covering the bottle with a cloth to catch any spraying liquid and to open the bottle slowly while applying downward pressure.
Alcohol content. A quick word of warning about alcohol content in flavored Kombucha. The manner in which most people flavor and store their Kombucha for a secondary fermentation period will result in only a very minimal amount of alcohol (generally purported to be less than .5%). However, in cases where a large proportion of a high-sugar flavoring is added to the Kombucha, a very long secondary fermentation period is utilized or the flavored Kombucha is stored for an extensive period of time prior to consumption, it is possible to build a higher level of alcohol content. Consequently, we urge you to always use good judgment when consuming flavored Kombucha.
For additional information visit Cultures For Health- http://www.culturesforhealth.com/flavoring-bottling-kombucha