AddFlavors: Evenly divide peaches, maple syrup, and vanilla extract 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.