Flavouring your homemade kombucha is one of the most enjoyable parts of the brewing process. It allows you to create unique and delicious combinations that you won’t find in stores. From fresh fruits and herbs to jams and spices, the possibilities for flavouring during the second fermentation (F2) are endless. In this guide, we’ll cover everything you need to know to flavour your kombucha like a pro! 

What Can I Flavour Kombucha With? 

The good news is that you can flavour kombucha with nearly anything! Whether you prefer fresh fruits, herbs or even jams, your creativity is the limit. There’s no strict recipe when it comes to flavouring; you’ll have to rely on trial and error to see what works best for your taste preferences. 

How Much Flavouring Should I Use? 

As a general rule, I recommend using about 1/4 to 1/3 cup of fresh fruit puree or juice per 16 oz. bottle of kombucha. However, this can vary based on how strong you want the flavour and how sweet your fruit is. If you’re using concentrates or prefer subtle flavours, use less. Since flavouring won’t affect your fermentation process much, it’s entirely up to you. 

Why Only Flavour During Second Fermentation (F2)? 

While it’s possible to experiment with adding flavourings during first fermentation (F1), it is recommended to leave this to experienced brewers. Flavourings can weaken or harm your SCOBY over time, which could result in weak kombucha or even mould growth. For most brewers, it’s best to add flavours only during F2, after removing the SCOBY. 

Does Sugar Content Affect Carbonation? 

Yes! Sugar plays a vital role in carbonation. When you bottle kombucha with flavourings (especially fruits), the natural sugars serve as food for the yeast. The yeast then converts the sugar into carbon dioxide, which creates the bubbles. In general, the sweeter the flavouring, the more carbonation potential your kombucha has. 

Flavouring Options for Kombucha 

1. Fresh Fruit Purees or Juices 

  • Why It’s Great: Pureeing or juicing fresh fruit helps break down the fruit’s sugar molecules. It makes it easier for the yeast to digest and produce carbon dioxide. This method almost always results in a fizzy, flavourful kombucha. Purees also give a richer, more concentrated fruit flavour, and may lead to a baby SCOBY forming in the bottle (which is harmless). 

Example Combos: Pineapple-passionfruit, blackberry-mint, clementine-rosemary. 

2. Fresh or Frozen Fruit Pieces 

  • Why It’s Great: Adding whole fruit pieces gives your kombucha a more subtle flavour. It’s ideal for those who want the tea’s natural taste to shine through. However, whole fruit pieces may not always yield as much carbonation. If you find your kombucha is flat, try adding a teaspoon of sugar to the bottle to give the yeast more food. 

3. Fresh or Dried Herbs 

  • Why It’s Great: Herbs like mint, basil, rosemary and thyme can complement fruit flavours or stand alone. Fresh herbs are best, but high-quality dried herbs can also work. Just use them sparingly—herbs can intensify over time and overpower the brew. 

4. Store-Bought Juices or Canned Fruit 

  • Why It’s Tricky: Store-bought juices and canned fruit can sometimes yield mixed results. Depending on how they’re processed, some can cause off-flavours or flat kombucha. If you do use them, make sure they don’t contain preservatives or artificial sweeteners, which could interfere with fermentation. 

5. Dried Fruit 

  • Why It’s Handy: Dried fruits are a great option when fresh fruit isn’t available. However, kombucha may have trouble extracting sugar from dried fruit, so adding a bit of extra sugar can help promote carbonation. 

6. Fruit Jams or Preserves 

  • Why It’s Great: If you have a favourite jam or preserve, try using it to flavour your kombucha. Jams are packed with concentrated flavours and sugar. So, just a tablespoon or two per bottle can work wonders. 

7. More Tea 

  • Why It’s Great: You can flavour your kombucha with herbal or flavoured teas during F2. Just make sure to add a little extra sugar (about 1 tsp per bottle) if the tea isn’t sweetened. 

Adjusting Carbonation and Sweetness 

If you prefer a more carbonated kombucha, adding something sweet—whether it’s extra fruit, sugar, or fruit juice—will give the yeast more to feed on, resulting in more bubbles. If you like a less sweet kombucha, allow it to ferment longer before flavouring or use less fruit. 

Flavour Combos to Try 

Here are a few unique flavour combinations you can experiment with: 

  • Pineapple and Mint 
  • Clementine and Rosemary 
  • Blackberry, Blood Orange and Mint 
  • Ginger and Lemon 
  • Mango and Turmeric 

Feel free to get creative! Kombucha is all about experimentation, so try different combinations until you find your favourites. 

 

What If I Don’t Want Carbonation or Flavouring? 

  • For No Carbonation: Skip bottling and second fermentation altogether. You can still add fruit and herbs to your kombucha in an open pitcher or jug and drink it straight once it reaches the flavour you like. 
  • For Carbonation Without Flavouring: Bottle your kombucha after F1 and add 1/2 to 1 tsp. of plain sugar to each bottle before sealing. This will give the yeast enough sugar to produce carbon dioxide without adding any flavours. 

 

Conclusion 

Flavouring kombucha is one of the most enjoyable aspects of home brewing. From fresh fruit purees to herbs and jams, there are countless ways to customise your kombucha’s flavour. Experiment with different combinations, sweetness levels and carbonation to find the perfect brew for you. Happy flavouring!