Apple Kombucha (With Fresh Apples And Apple Juice)
Apple kombucha has a familiar fruity flavor, with a perfect balance of sweetness and tartness. This recipe is for second fermentation and can be done with fresh apples or apple juice.
Apples are a classic ingredient for flavoring beverages, from apple juice to apple cider vinegar, because they have a delightful balance of sweetness and tartness. This kombucha flavor is perfect for those who prefer a fruity and milder taste.
For more inspiration for flavored kombucha, see our recipes for Blueberry, Coffee, Sage, and Passion Fruit kombucha.
For information on brewing kombucha, including the equipment needed and SCOBY care see Simple Guide for Kombucha Brewing (For beginners). For brewing kombucha from green tea, which is also called jun (or jun kombucha), see How to make Jun kombucha tea (Beginner friendly guide) and How to make Jun tea kombucha (with kombucha SCOBY).
Table of Contents
Introduction to Apple Kombucha
What is Kombucha?
Kombucha is a carbonated fermented drink that has gained popularity in recent years. It’s made by fermenting black or green tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). This SCOBY, often called a “kombucha mushroom,” consumes the sugar in the tea and produces a tangy and fizzy beverage.
Kombucha can be flavored with fruit, herbs, and vegetables.
This fermented drink got its name from a Doctor named Kombu who brought it from China to Japan (Coelho et al., 2020).
How Does Apple Kombucha Taste?
Apple kombucha combines the natural sweetness and tartness of apples with the tanginess of kombucha. The level of sourness can be controlled by adjusting the duration of the second fermentation or the flavoring period. During the fermentation process, sugars are metabolized into acetic acid, which contributes to kombucha’s sour flavor. Consequently, a three-day fermentation yields a pleasantly sweet brew, while a seven-day fermentation produces a more pronounced sourness.
Selecting The Best Apple Juice for making flavored kombucha
When making this kombucha recipe, it is best to use 100% natural apple juice as opposed to a juice with a lower fruit content, or a nectar. Juices with lower apple content are likely to contain artificial flavors and other stabilizers, which might result in a less enjoyable flavor or the final product.
The natural 100 % apple juice provides a consistent flavor profile and ensures that no additional sugars or additives are present. This results in a more realistic and pleasant apple of your kombucha.
Equipment For Making Flavored Kombucha
- Fine mesh strainer – This will help to strain the tea and SCOBY in the bottling process.
- Bottles – For flavoring kombucha and storing the finished kombucha tea. Use fermentation-grade bottles with swing caps, that are specifically made for brewing beer, kombucha, and other fermented drinks. Avoid decorative glass bottles with swing caps that are not meant to hold carbonated and fermented drinks, as they are made from thin glass, that can explode once you’ve bottled kombucha.
- Funnel – For transferring the kombucha and apple juice to bottles.
Step-by-Step Recipe for Second Fermentation
Apple Kombucha Recipe With Fresh Apples
- For 1 liter flavored apple kombucha you’ll need 900 ml (one quart) neutral kombucha from first fermentation. This can be brewed with black or green tea, if you need the recipe for how to brew your first batch, see our blog post on Brewing kombucha for beginners.
- Sterilize a fermentation-grade bottle by pouring in 50 ml (3 tablespoons) of white vinegar and swirling that around. Repeat the process with tap water afterward, to get rid of the vinegar smell.
- Slice one-third of an apple, with skin on, into small cubes. The cubes should be small enough to fit into the bottle. Place the cubed apples in the bottle. Don’t worry about getting the apples out of the bottle, as the apples will become very tender and will break down, which will make it easy to get them out of the bottle.
- Add a teaspoon of sugar or honey.
- Pour the first brew kombucha into the bottle, through a fine mesh strainer. Leave 4-5 cm (2 inches) of space on the top of the bottle.
- Burp your bottle daily to avoid explosions.
- Your kombucha will be ready in three to seven days, depending on your personal preferences. When you are happy with the level of sourness and carbonation, drink the kombucha, or place it in the fridge to slow down the fermentation process.
Apple Kombucha Recipe With 100 % Apple Juice
- For 1 liter flavored apple kombucha you’ll need 700 ml neutral kombucha from first fermentation. This can be brewed with black or green tea, if you need the recipe for how to brew your first batch, see our blog post on Brewing kombucha for beginners.
- Sterilize a fermentation-grade bottle by pouring in 50 ml (3 tablespoons) of white vinegar and swirling that around. Repeat the process with tap water afterward, to get rid of the vinegar smell.
- Pour 300 ml of 100 % apple juice into the bottle.
- Add a teaspoon of sugar or honey.
- Pour the first brew kombucha into the bottle, through a fine mesh strainer. Leave 4-5 cm (2 inches) of space on the top of the bottle.
- Burp your bottle daily to avoid explosions.
- Your kombucha will be ready in three to seven days, depending on your personal preferences. When you are happy with the level of sourness and carbonation, drink the kombucha, or place it in the fridge to slow down the fermentation process.
Flavoring Options:
- Spicy it up – Add cinnamon, cloves, cardamom, ginger, and even milder peppers such as Sichuan and Gochugaru peppers will elevate this kombucha recipe.
- Add fresh fruit – Berries are a great addition to the this kombucha recipe.
- Herbal infusions – Mint, thyme, rose, and rosemary can add another layer of complexity to your kombucha.
Similar Recipes
Apple kombucha
Equipment
- 1 Fermentation-grade bottle with swing top
- 1 Fine mesh strainer
- 1 Funnel
Ingredients
- 1/3 apple sliced
- 300 ml apple juice 100 % juice
- 900 ml kombucha non-flavored
- 1 teaspoon sugar
Instructions
Apple kombucha with fresh apples
- Sterilize a fermentation-grade bottle by pouring in 50 ml (3 tablespoons) of white vinegar and swirling that around. Repeat the process with tap water afterward, to get rid of the vinegar smell.
- Slice one-third of an apple, with skin on, into small cubes. The cubes should be small enough to fit into the bottle. Place the cubed apples in the bottle. Don’t worry about getting the apples out of the bottle, as the apples will become very tender and will break down, which will make it easy to get them out of the bottle.
- Add a teaspoon of sugar or honey.
- Pour 900 ml first brew kombucha into the bottle, through a fine mesh strainer. Leave 4-5 cm (2 inches) of space on the top of the bottle.
- Place the bottled kombucha in a dark spot for 3 – 7 days.
- Burp your bottle daily to avoid explosions.
- Taste the kombucha after 3 days. If you are happy with the level of sourness and carbonation, drink the kombucha, or place it in the fridge to slow down the fermentation process. If you prefer a tangier flavor, ferment it for a few more days.
Apple kombucha recipe with 100 % apple juice
- Sterilize a fermentation-grade bottle by pouring in 50 ml (3 tablespoons) of white vinegar and swirling that around. Repeat the process with tap water afterward, to get rid of the vinegar smell.
- Pour 300 ml 100 % apple juice into the bottle.
- Add a teaspoon of sugar or honey.
- Pour the first brew kombucha into the bottle, through a fine mesh strainer. Leave 4-5 cm (2 inches) of space on the top of the bottle.
- Place the bottled kombucha in a dark spot for 3 – 7 days.
- Burp your bottle daily to avoid explosions.
- Taste the kombucha after 3 days. If you are happy with the level of sourness and carbonation, drink the kombucha, or place it in the fridge to slow down the fermentation process. If you prefer a tangier flavor, ferment it for a few more days.
Notes
- Spicy it up – Add cinnamon, cloves, cardamom, ginger, or even milder peppers such as Sichuan and Gochugaru peppers to elevate this kombucha.
- Add fresh fruit – Berries are a great addition to this kombucha recipe.
- Herbal infusions – Mint, thyme, rose, and rosemary can add another layer of complexity to your kombucha.
Nutrition
Can I make kombucha with apple juice?
Yes, you can make kombucha with apple juice. 100 % apple juice will give the most realistic apple flavor.
Is kombucha good for you?
Kombucha can be a healthy beverage because it contains probiotics and antioxidants. However, more research is needed on the health benefits of kombucha. It also contains sugars. See more here.
I make apple kombucha – mainly with apple juice, regularly. It’s a classic flavor and a healthy alternative to apple juice. I hope you give it a try and love it as much as I do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!