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CHANGING AUSTRALIAS DRINKING CULTURE

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HOW TO FLAVOUR HOMEBREWED KOMBUCHA

Flavouring and bottling kombucha is simple and easy!

Be mindful that some fruits and ingredients, rich in natural sugars, as sugar may cause the fermentation to continue, creating carbonation (fizziness).

STEPS

1) Using a 500ml glass bottle, add 2-4 tablespoons of your favourite fruits, veggies, juices or herbs to each bottle.

2) Pour brewed kombucha into each bottle using a funnel, leaving only 3cm - 5cm of space at the top.

3) Seal the bottles and store in a warm, dark place for 2-4 days.

4) After 2-4 days, move your bottles to the refrigerator.

5) Once chilled, pop the top, strain your brew over ice and enjoy your very own, fresh home-brewed kombucha!

6) If this is the first time you have used this flavouring a good rule of thumb is to hold the bottle over the sink and open the lid with a tea towel of cloth over it, this will help the clean-up if your kombucha has fermented further creating carbonation - if your brew appears over-carbonated and is making a mes, drop the amount of fruits, veggies, juices or herbs in the next batch to remedy this problem.

BREWER'S TIP If you prefer, you can strain out the fruits, herbs and any small cultures or yeast blooms that may have formed in the bottle before drinking.

10 Kommunity Favourite Hombrew Flavours

Below you will find some of our favourite, tried and tested flavour combinations. Brewing is all about experimentation and fun, so try your own mixes and share them with us on social media using #kommunitybrew. The options are endless, so try something new each brew!

FRESH INGREDIENT RECIPES*

*Each recipe is measured for a 500ml bottle, simply double the amount for a per litre quantity.

GINGER LEMON

  • 1 tablespoon lemon juice
  • 1 tablespoon fresh finely chopped ginger

PEAR AND CINNAMON

  • 2-3 tablespoons finely chopped pear
  • 1/2 cinnamon of stick

BLUEBERRY GINGER FIZZ

  • 2-3 tablespoons blueberries
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped ginger

MANGO PINEAPPLE FIESTA

  • 1-2 tablespoon finely chopped mango or mango juice
  • 1-2 tablespoons chopped pineapple or pineapple juice

CUCUMBER MINT

  • 2-3 tablespoons chopped cucumber or cucumber juice
  • 1 tablespoon chopped mint

RASPBERRY HIBISCUS

  • 2-3 tablespoon raspberries
  • 1 tablespoon dried hibiscus flowers

APPLE CINNAMON

  • 2-3 tablespoons chopped apple or apple juice/cider
  • 1/2 cinnamon of stick

STRAWBERRY KIWI

  • 2-3 tablespoons chopped strawberries
  • 1 tablespoon kiwi fruit

GINGER APPLE

  • 1-2 tablespoons chopped apple or apple juice
  • 1-2 tablespoons fresh ginger

These recipes give you an idea of optimum ratios. After a few brews you will get the hang of how to bottle and what flavour intensity you enjoy. The options are limitless and you can use any variety of frozen, fresh, dried, freeze-dried ingredients. Even different uses and fruit concentrates can make great flavourings. We recommend using organic certified options and avoiding preservatives.

BREWER'S TIP Special Note: Carbonation/fizziness is made when the yeasts in your kombucha feed on the sugars in your brew. If you prefer pure tasting kombucha though still want some fizziness, simply add ½ teaspoon of sugar to each bottle (500ml) and store at room temperature for 2-4 days. Be cautious when opening, as pressure will have increased in the bottle and the kombucha can be very fizzy.