Green Grape Kombucha Recipe

Enjoy the subtle, mild, and familiar flavors of this Kombucha Recipe.

green grape kombucha

This recipe is simple and grape. I mean, great! :D If you are trying to convince someone to like kombucha or are trying to get your kids to drink kombucha, this is the recipe for you. The flavor is subtle, mild, and familiar. The color is will be slightly different than the kombucha you start with. I typically use a mix of green and black tea, which comes out slightly golden. The grapes add a haziness to the kombucha, cloudy enough to where it is no longer see-through, with a nice body to it. When you smell it, you get soft, fruity notes with hints of champagne but not overly pungent. The first taste doesn’t overwhelm the taste buds. The thick body provides a silkiness that allows the flavors to linger pleasingly. The grapes somehow subtly and bluntly take over the flavor of the kombucha. You get a gentle and subtle flavor–but it tastes just like grapes. Anything sour goes well with kombucha, so using green grapes a perfect match. They aren’t overly sour as to deter those who aren’t into serious face puckering sourness but are enough to keep it interesting. Grapes are cheap, readily available, and are high in vitamin K.


Green grape kombucha


It’s important to note that brewing 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 secondary fermentation.

  1. Primary Fermentation: The 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 making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

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 ready to bottle.



  • Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
  • Grapes: You can use fresh or frozen grapes. You’ll want about 30 green grapes for this recipe. 


This recipe makes about 6-7 16 fluid ounce flip-top bottles. Before beginning this recipe, you will want to:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.  

Great Green Grapes Kombucha Recipe

5 from 1 vote

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipes




Prep time



Total time




  • 30 Green Grapes

  • 1 gallon Fermented Kombucha (reserve 2 or more cups as the starter for your next batch)

  • 6-7 16 OZ Flip top bottles

  • 1 Small strainer


  • Puree grapes in a blender. If you don’t want to puree them, you can dice them up then plop the pieces into the bottles (this is cleaner, but you may get less flavor).
  • If you puree, use a funnel to pour the mixture into the bottles.
  • Fill each bottle with kombucha, leaving about an inch of headspace.
  • Be sure to leave yourself enough kombucha to use as your starter for the next batch, about 2 cups per gallon.
  • Tightly place caps on each bottle.
  • Keep bottles at room temperature for 1-3 days, depending on the temperature of your room! The closer you get to 80F, the better results you’ll have.
  • Once per day, you’ll want to “burp” the bottles by removing the cap to allow built-up pressure to escape and place the cap back on. As soon as you put the cap back on, the carbonation will begin to build back up, so don’t worry about it getting flat. Try not to skip this or you will have kombucha all over your face and your kitchen when you do go to open it**If you choose to puree the grapes, invert the bottles to incorporate the grape puree BEFORE you burp the bottles. If you skip this, the puree may shoot out at you and is not very pretty.
  • When you are happy with the flavor and fizziness of your kombucha (1-3days), place bottles in the fridge to chill and halt the fermentation.


  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

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