Apple and Cinnamon Kombucha – Second Fermentation
This is the second fermentation of kombucha, where you can add fruit flavours and fizz to your brew! After you have finished your kombucha's first ferment, you can either bottle it as it is, or add delicious flavours to it in a second ferment. This can be a great new way of adding another aspect to your fermented brew if you already make kombucha. If you are new to the world of making your own, you can start your first batch by following our recipe below. You can experiment with all kinds of fruit, herbs and spices as flavours, but this one is warming for the colder months.
- the previous brew of kombucha
- 1 whole apple
- 1 cinnamon stick
- 1 sprinkle cloves
- 1 inch root ginger (optional)
Here’s how you make it
- Remove the scoby and starter tea from your finished batch of kombucha. You can use Berlin Kombucha Society’s Simple Kombucha recipe. If you have two large jars then you can add the scoby and starter tea directly to your cooled batch of fresh tea to begin your next brew of kombucha.
- Take a fresh, clean and healthy organic apple and either grate or finely slice it. Add this to the jar of kombucha you brewed earlier. Do the same with the ginger.
- Take the cinnamon stick and crumble it into smaller pieces with your hands. Add this to your kombucha and apple mixture and sprinkle a few cloves in too.
- Fix the jar with an airtight lid and leave for 24 hours, stirring after the first 12.
- After a day or so, strain out the apple and cinnamon with a plastic strainer and decant the flavoured kombucha into airtight bottles.
- Leave the bottles of Apple and Cinnamon Kombucha (‘booch’) out for 24 hours and they will gradually carbonate, and then you can refrigerate the bottles.
- Drink and enjoy!