Flavouring your Kombucha!

Flavouring your Kombucha!

Flavoring Kombucha is a lot of fun and is something that gives you the ability to be super creative. The Possibilities are limitless, you can add good quality fruit, veggies, herbs/ spices, roots, dried fruit or even jam and syrup/cordial. And the best thing about it is that the beneficial elements present in the flavourings such as nutrients, antioxidants and minerals will be absorbed into the kombucha and broken down into forms that are easier for the body to absorb. How good is that 😊 ! By the way, you can experiment with varying amounts of different flavourings to find the balance you prefer.


Lets get started!

Here I will describe two general ways of flavouring Kombucha.

Method #1: Suitable for flavouring agents that can be dissolved like juice, cordial, powders… . Not suitable for fruits and chunky bits.

  1. Place your Scoby and enough starter liquid for your next batch in a separate Jar or jug (preferably from the top of your vessel, as you want to use the strongest bacteria for your next buch) and cover it with a cloth like you did with your brewing Jar.
  2. Ad your flavouring agents to your kombucha and give it a gentle steer.
  3. Bottle your kombucha from the tap or using a funnel.
  4. Close the bottles and leave them for few days at room temperature before moving them to the fridge.
  5. Now you can clean your jar and make a fresh batch 😊 of Kombucha

Method#2: Suitable for all flavouring agents.

  1. Add your flavouring agents to your bottles.
  2. Fill the rest of the bottle with Kombucha. Make sure you leave enough Kombucha for the next batch in your jar.
  3. Close the bottles and leave them for few days at room temperature before moving them to the fridge.
  4. Now you can make a fresh batch of Kombucha.


Time guide for second fermentation:

  • If you have used sugary additions a good reference point would be two to four days at room temperature before you move it to the fridge
  • For non sugary additions its about 7 to 14 days. But always check the pressure to avoid explosions.



  • With Methon#2 you can choose to ad different amounts into each bottle to experiment with the fermentation process.
  • If you want to monitor the pressure in your bottles, bottle all your brews in glass except for one, which you would bottle in plastic. That way you can squeeze the plastic bottle and check how much carbonation you have in there.

I hope this little flavouring guide will help you make the perfect brew for you.



  • Karl

    to Jan:
    as long as the tea is made from the Camellia sinensis it should be ok. If it includes other herbs then I would first try it with a spare SCOBY fro few brews.

    to Sylvia Evans: thats normal, you can avoid it by putting it straight into the fridge after you bottle it.

    to Lauren Langley:
    Q: What to do with the scoby if you going away on holiday or taking a break from brewing?
    A: Going away for less than two weeks – just leaf your kombucha jar with about 15% full and make a new brew on return and be ready to bottle in a few days.

    Going away for two to four weeks – ensure you have about a third of your jar full with kombucha, leave it like that and make a new brew on return, be ready to bottle in few days.

    Going away for four to 6 weeks – do the above or place your scoby in a scoby hotel. A scoby hotel is an extra jar that you keep full with scoby/s and kombucha. Leave your scoby hotel in a dark, cool place. You can leave your scoby hotel for 6 weeks.

    Hope that helps to everyone.

  • jan

    have you tried the twinnings cold brew tea to flavor the kombucha

  • Sylvia Evans

    I am finding mini scobies in every bottle I make. Is this normal?
    It’s a bit offputting for my family when I pour a glass and there’s this little floaty. Doesn’t really bother me. I just grab them out and add them to my compost

  • Loralee

    Hello I have a few questions but can’t find a Way to contact you, pls send me ur email address

  • Lauren Langley

    I just received my kit yesterday. I am travelling to the US on Saturday morning and was wondering if I can put it aside until I come back on the 15th of July and then mix things up. Will the Scoby stay alive until then?

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