There’s no place like home, and the flavors of this Apple Spice Kombucha will make you feel like you’re there.
Fall breeze arrives and with just one gust seems to sweep everyone off their feet. It’s not just the weather that creates this feeling but the fragrant, delicious comfort foods. Spiced apple cider is one of the most special and reminiscent for me. I remember, as a kid, hanging out with my dad, drinking hot apple cider through cinnamon sticks straws. This kombucha recipe does such a great job re-creating that warm, fuzzy feeling that apple cider brings and is a fall must-have!
It’s important to note that making homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and a secondary fermentation.
Primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on how to make kombucha at home, and for jun kombucha, see our post on how to make jun kombucha tea at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and can be a bit tarter.
Secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha with the addition of sugar and flavors. In this step, the finished kombucha from the primary is mixed with sugar, fruits, or other flavors before bottling it with specialized lids that can hold pressure, like flip-top bottles. The bottled kombucha is then left at room temperature for natural fermentation, where yeast carbonates the kombucha within the sealed bottle. The ideal temperature range for this process is between 75-85°F. The amount of time needed to carbonate within the bottle is highly tied to temperature, which can take anywhere from 2-10 days.
💡Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and is ready to bottle.
This recipe makes 7 16 ounce bottles of kombucha. Before beginning this recipe, prepare the following:
16
fl oz Bottles15
minutes2 - 10
daysA cozy fall-inspired kombucha recipe that blends finished homemade kombucha with unfiltered apple juice, cinnamon, candied ginger, and cloves for a fizzy apple cider-style brew. This secondary fermentation recipe delivers warm spice, crisp apple flavor, and natural carbonation in every bottle.
3 Cups Unfiltered Apple Juice
3 Sticks Cinnamon
1-2 TBSP Candied Ginger
2 TSP Whole Cloves
1 Gallon Kombucha From a Finished Primary Fermentation
1 Sauce Pot
1 Funnel
7 16 oz Kombucha Bottles
