How to Flavor Kombucha

Updated Jan 19, 2024

Many people enjoy the taste of unflavored kombucha; however, there are almost no limits to the flavors you add to make it your own

In addition to the sweetened tea and starter liquid used to make your kombucha, several additional flavoring agents can be added to the finished kombucha to change the resulting flavor profile and make delicious kombucha. Like any aspect of brewing (or cooking), finding the best balance of flavors can take some experimentation and sometimes lead to frustration.

Kombucha Flavoring Basics

Kombucha can be flavored with a wide variety of additional ingredients that will infuse your kombucha with additional flavors. This includes whole fruit (fresh, frozen or dried), purees, juices, flavored syrups, jams and jellies, dried herbs, flowers barks and spices and. Basically almost any ingredient or combination you can dream up! Before flavoring kombucha be sure to set aside the SCOBY and enough starter liquid for your next batch.

Do I have to flavor Kombucha?

No. Freshly fermented kombucha from the first fermentation without additional flavors tastes tart and slightly sweet, like a tart sparkling apple cider or ginger ale. Many people enjoy unflavored kombucha.

Part of the fun of making your own kombucha is experimenting with new flavors and flavor combinations. I like to adjust the flavors to match what fresh fruit is in season or make a special holiday themed kombucha to share with family and friends at holiday gatherings.

How to flavor kombucha

Three main components determine the flavor of your finished kombucha:

Tea: The tea you use to start your kombucha fermentation will affect the taste of the finished kombucha. Black tea is most commonly used; however, you can use a wide variety of teas. Here is the best tea for making kombucha
Primary fermentation time & temperature: The longer kombucha ferments, the more sour and vinegar tasting it will become. Read more about the best temperature for kombucha
Additional Flavors: After primary fermentation the SCOBY is removed and ingredients are added to provide additional flavor to get desired results

The process of flavoring is very simple: remove the SCOBY and enough starter liquid for your next batch and set aside (you could even brew sweetened tea a day in advance and let it cool to room temperature overnight and start your new batch fermentation the same day). Add fruit, spices and other flavorings to your finished kombucha. Wait for the flavors to be infused into the kombucha, bottle and wait for carbonation to develop.

When to Flavor Kombucha

Generally the best time to flavor kombucha is after primary fermentation is complete and the unflavored kombucha has the balance of sweetness and tartness that you prefer. If you like to use pH it will typically be in the range of Finished kombucha typically falls within a range of 2.5 – 3.5. See guide to kombucha pH.

Depending on where your kombucha in in the fermentation process and how long you want infuse the flavors into your kombucha (and if you plan to reuse your SCOBY and Primary Fermentation Kombucha to start another batch) will determine when the to add flavorings to your kombucha. There are several different points during the course of your brew process where you can add flavors:

Add flavors to at start of primary fermentation and leave through the rest of the process. This method will result in the highest level of extraction of the flavors into your kombucha but comes with some risks, especially if you plan to reuse your SCOBY and starter liquid for your next batch:

Pros & Cons:

Simplest method – just add flavors and forget about it. Also less to clean and be concerned about contamination
Flavors used will seep into the SCOBY and be released into subsequent batches. The effect is small but can make a noticeable impact on the flavor of the next batch you brew.
Flavors could impact the health and viability of the SCOBY and the cultures in the kombucha. This might not be noticeable at first but you could notice a difference in a longer fermentation time and the quality of the kombucha after a few batches.

Add flavors to at start of primary fermentation and remove at some point before bottling or kegging. Like the first example this will also result in a high level of flavor extraction but also carry the same risk of reduced viability of the SCOBY.

Add flavors to the bottles at the start of secondary fermentation. This is the most common and convenient method to flavor Kombucha. Flavoring in the bottle is the simplest and least work to get flavored kombucha with excellent results. Fermented kombucha is added to individual serving bottles along with any fruits, juices, purees, herbs, spices etc. and sealed. Time infuses the kombucha with the flavors added and allows the yeast to generate carbonation in the bottles. After flavoring and carbonation is complete you can filter to strain the flavoring agents out or leave them in when serving.

Pros & Cons:

Easy to get multiple flavors / variations from one batch – each bottle can use a different ratio of flavors or be a different flavor altogether
Additional time in the bottle for the flavors to infuse into the kombucha
Some people enjoy the fruit in the bottle and finished kombucha combined
One less step = less work
Leaving fruit in the bottle provides more nucleation points for carbon dioxide (carbonation) and can result in bottles that gush when opened.

Add a third fermentation step to your process resulting in a primary fermentation which is the standard “plain” kombucha ferment open to the air, a secondary fermentation in a separate fermenting vessel (or the original after removing the SCOBY and starter liquid for your next batch) to which you add the flavoring (fruits, herbs and spices) and cover with a clean cloth or use a hard lid if you have one.

Give your brew another 1-3 days in the vessel to allow the flavors to infuse into the kombucha before undertaking the third fermentation where your strain or filter out the flavoring agents used in the secondary fermentation, add the flavored kombucha to bottles, adding a small amount of sugar to each bottle to encourage carbonation. Be sure to thoroughly clean the flavoring vessel after bottling to remove any flavoring residue and prevent it from flavoring your next batch.

This process is done after removing the SCOBY and starter liquid for the next batch. By taking out the SCOBY and placing aside (like a SCOBY hotel or other clean vessel) and then removing starter liquid from fermenter you have reserved the main ingredients for starting your next batch. At this point you can safely add any flavors you want to the remaining kombucha without risking the health of your SCOBY or flavors contaminating your next batch.

Pros & Cons:

Extra step with preparation and clean up time and work added
Lengthens the overall timeline of the process since flavoring and carbonation are no longer combined
You can strain the flavoring ingredients from the kombucha as you bottle. This is one extra step but I’ve found it greatly reduces the chances of bottle gushing when opened.
Removing the flavoring ingredients maintains the flavor of the bottled kombucha longer as leaving them allows them to eventually degrade and mix into the bottle, potentially causing off flavors.
You are committed to flavoring whole batch of kombucah with the same flavor and can’t vary or experiment among bottles
Flavor is evenly distributed through the kombucha along with the carbonation producing yeast which leads to increased consistency between bottles.

A third fermentation is my preferred way to flavor and bottle. I like to divide the kombucha to be flavored into two 1/2 gallon mason jars, add flavorings to each and let the kombucha absorb the flavors then strain the flavorings out as I put the kombucha into serving bottles.

How to Flavor Kombucha with Fruit

Whole Fruit, Pureed Fruit, and Fruit Juice

Flavoring kombucha with sliced or chopped fruit is a common practice among home brewers. Basically it involves adding sliced fruit to the unflavored kombucha. Over time, the sugars and flavor compounds in the fruit will infuse into the kombucha, producing a unique taste. The amount of fruit to add varies depending on the type of fruit, the duration of the secondary fermentation, and personal preference. To improve the absorption of the flavors, fruits can be pureed and added to the kombucha. A general guideline is to use enough fruit or puree to fill 10-20% of the bottle.

Another way to flavor kombucha is by using commercially available fruit juices that are free of preservatives like sorbates, scorbic acid, benzoic acid, etc. These juices provide a known and measurable amount of sugar and won’t clog the bottles or kegs during the secondary fermentation. They are also great to ensure a consistent repeatable flavor profile. If commercially available preservative-free juice is not available, you can make your own-here is a process to make your own. If you are using juice that contains no additional sugar, it is important to add enough to create carbonation. A starting point is 1 teaspoon or 4 grams per 450mL or 16oz bottle. The amount may vary depending on the juice and the desired result.

Syrups and Infusions

If you want to add flavor from things that you cannot juice such as herbs, spices, flowers and other aromatics and you do not want to add them whole or you would like to add fruit flavors without adding the fruit to secondary fermentation there are a number of ways to extract their flavor for addition to your kombucha:
Syrups are made by boiling water, sugar, along with any additional flavors. This is the method I prefer for blueberry kombucha, cranberry and pomegranate kombuchas but it can be used for any fruit, herbs, or spices
Infusions use time as opposed to heat to diffuse flavor. Water, alcohol, and vinegar can all be used as bases for infusions and extract flavors from herbs and spices:

Alcohol infusions can take up to two weeks and have a very long shelf life but they can also impart an odd flavor to your kombucha.
Vinegar infusions take two weeks to complete but have a 6-month shelf life. Also, they can be made with leftover kombucha that has been fermenting for over a month.
Water infusions are very quick to make (3-24 hours) but have a very short shelf-life (up to 2 days).

How to Flavor Kombucha with Hops

Hop flowers, traditionally used in beer brewing, can add bitter, floral, and citrusy flavors to your kombucha, depending on the specific variety used. Hops can be easily sourced in whole flower or pellet from your local homebrew shop or online. There has been an explosion in the variety of hops and each contributes a unique flavor or combinations of flavors (and aromas.)

When using hops in kombucha, a small amount is sufficient as they will quickly infuse the liquid and make the kombucha too bitter if left for too long. The specific effects of hops depend greatly on the variety used. If experimenting with hopped kombucha for the first time, it is recommended to start with 0.5 ounce per gallon (4 grams per liter). I have had good results by adding hops to a secondary fermentation, letting them infuse for 1-2 days and filtering them out before bottling. However, it may be necessary to experiment with different infusion times and hop varieties to achieve the desired result.