With cozy cinnamon and crispy apples, this Apple Cinnamon Kombucha is the homemade kombucha flavor you need this fall.
I was beginning to think that prime kombucha season was over, with summer coming to an end and all. Albeit, kombucha will brew slower as the ambient temperature of our house drops, but the flavors of fall are so good in kombucha!
So leave your summer flavors at the door and let’s brew some Apple Cinnamon Kombucha. With sweet apples and cinnamon, this kombucha ferments into a bubbly drink that tastes a bit like apple cider. Let’s brew!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like apples!) and bottling it.
In order to make this apple kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.
Ingredients for Apple Cinnamon Kombucha
- Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Apples: Use any apples you have on hand, from sweeter Red Delicious apples to tart Granny Smiths. You can also use apple juice or apple cider for quicker preparation!
- Cinnamon: Drop a cinnamon stick into each bottle for an easy infusion of cozy fall flavor.
How to Make Apple Cinnamon Kombucha
Making your own Apple Cinnamon Kombucha is super easy. The process goes something like this:
- Prep: Finely chop the apple (small enough so that the pieces will fit in your fermentation bottles).
- Bottle: Add kombucha, apples, and cinnamon to fermentation bottles (I like to use quart-sized bottles).
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving.
You can, of course, make this a purely apple kombucha by omitting the cinnamon. Or you could go the other direction and add even more fall spices, like a few whole cloves, some nutmeg, or ground ginger!
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 1 apple finely diced, can sub ¼ cup apple juice or cider
- 2 cinnamon sticks or ½ tsp ground cinnamon
Instructions
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top.
- Add Flavors: Evenly divide apples and cinnamon into each bottle (I used 2 quart-sized bottles). Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Strain the kombucha to remove fruit pieces (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Tips & Tricks
- *If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
- You can make this a purely apple kombucha by omitting the cinnamon. Or go the other direction and add even more fall spices, like a few whole cloves, some nutmeg, or ground ginger!
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Fernanda Fleury says
Sounds yummy! Don’t you have to strain it? Do you leave the apple in it even after the 2nd fermentation?
Sarah says
I usually leave the apple in, just straining it when I pour it into my glass 😀
Michael Sisario says
Love this idea. I am going to make this one next time.
Sarah says
Happy brewing! Would love to hear how it goes 😀
Susan Holgate says
What kombucha can my husband have whilst on Warfarin. Black and green tea are not good when on Warfarin. We’re quite desperate for an end of the day safe drink. Alcohol is forbidden
Sarah says
Hi Susan! I’m honestly not sure about the potential cross interactions – this may be a better question for his dietitian or doctor!
Bradyn says
How many 1L swing top bottles is this recipe for?
Sarah Bond says
2!
Lisa says
I’m trying to brew my first batch of hard kombucha. I tried once before without success. Both times the brew is still quite sweet a week after adding the yeast. The first batch remained too sweet after two weeks of 2nd brewing. Is there anything I can do to make it less sweet, and more alcoholic?
Sarah Bond says
Hi Lisa! Have you been following our guide to hard kombucha? It sounds like the first fermentation just needs to run a little longer!
Chris mosoku says
I wish to understand more and in simple language how to make kombucha
Ellen says
Is it necessary to dice the apples? Will it make any difference if I just put 1 slice in each bottle? (I have smaller 480mL bottles rather than big 2 quart bottle.) Thanks!
Sarah Bond says
I just dice them so I can get them out of the bottles more easily later!
Ellen says
I see, thanks Sarah! I did end up dicing them to fit them in the bottle 🙂 Thanks for the cozy recipe!
Andrea says
Hi Sarah! I’m following this recipe for 2nd fermentation – but actually not a big fan of fizzy booch but still want the flavors to merge well. Do you think 2nd fermentation without airtight jar is possible? or will it somehow spoiled my kombucha+flavorings?
Sarah Bond says
Definitely possible! Just don’t tightly seal it (use a cloth instead) until fruit flavor is infused 🙂