Apple Cinnamon Kombucha
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.
- 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!
Apple Cinnamon Komucha
- 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
- 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.
- *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!
Ginger Pepper Kombucha
Zingy ginger and spicy pepper transform kombucha into a grown up ginger ale.