Real Food

How to Flavor Kombucha With a Second Ferment

The only thing that tastes better than kombucha tea is flavored kombucha! Our favorite, and the flavor I’ll be writing about today is grape.

It’s a good thing this stuff is easy to make because my family LOVES this stuff and I don’t do ‘complicated’ πŸ˜‰

Kombucha is great as an alternative to pop (or soda, depending on where you’re from πŸ˜‰ )

If you make your own kombucha, it’s also much cheaper than pop! Flavored kombucha is a slightly sweet and slightly bubbly drink. I’d like to warn you. If you are addicted to pop, this stuff does NOT taste exactly like it. It’s a good replacement for it if you’re trying to be healthier and make better choices. However, since we are not using the same ingredients (high fructose corn syrup, artificial flavors and preservatives), it’s not going to taste the same.

Trying to cut back on alcohol?

If you are trying to cut back on alcohol consumption for any reason, try drinking kombucha! Having a nice glass of kombucha in the evening is a nice way to unwind from a long day. It also has detoxifying qualities that are healing to the gut and liver. Kombucha does naturally have someΒ trace amounts of alcohol. It typically has 0.5% alcohol, which is a by product of fermentation and is roughly the same amount found in unpasteurized fruit juices. Some store bought kombucha is over 0.5% alcohol and you must be 21 years or over to purchase these brands.

First Ferment

The first ferment is made by fermenting sweet tea for about a week or two depending on the temperature of your house. I cover this step by step process here. Check this one out first if you don’t know how to make it yet, or just to reference if needed. The tea can be refrigerated after the first ferment, or it can be bottled for a second ferment.

Second Ferment

A second ferment, though optional, is highly recommended (by me πŸ™‚ ) as it increases the flavor and can increase the fizziness (is that even a word?). It is the process of continuing the original ferment, adding some flavors and keeping it under pressure.

For this recipe you will need:

  • kombucha, already fermented (Go here for my simple instructions)
  • organic grape juice (I like this one because the only ingredient is grape juice! It may be cheaper here if it’s sold in your area)
  • round flip top bottles (I bought a case of these. I also found some in my local grocery store. See note below)
  • small funnel


Since the flip top bottles will be containing kombucha under pressure, it is recommended to use round glass bottles because they disperse the pressure evenly and are less likely to break. The pressure in kombucha is not nearly as intense as water kefir (fermented sugar water). I do use my 8oz square bottles occasionally for kombucha, but NEVER with water kefir. That stuff can explode if you forget you’re fermenting it!


  • Fill flip top bottles with a little bit of juice. The amount is completely up to your personal preference. I usually eyeball it here, but about 1/8 cup juice for every cup of kombucha. You can add more if you want a stronger grape flavor, or a sweeter finished product.
These 3 bottles are 32oz (1 quart), 16oz (1 pint), and 8oz (1 cup).
  • Fill the rest of the way with kombucha, leaving a couple inches head space. If you don’t know how to make kombucha, check out my post here.
I ferment my kombucha as an unconventional continuous brew (more on that later) in a large 2.5 gallon jug. Makes pouring so much easier!
  • Put the top on the bottle and let it sit at room temperature, out of sunlight, for a few days. I usually do 3 to 5 days, maybe adding an extra day if its very cold in the house. You can taste it as you go. After a couple days you may want to ‘burp’ the bottle to make sure it’s not building up too much pressure.
Bubbles on top! That’s a sign that it’s going to taste delicious when it’s done with this second ferment πŸ™‚
Finished product. Delicious and refreshing!
  • Store the finished kombucha in the refrigerator. This is a probiotic drink and it is ‘alive’. Fermentation doesn’t stop but keeping it refrigerated does slow it down dramatically. The longer it ferments, the more sour it will taste.

Grape kombucha, how to do a second ferment

A sweet and bubbly way to drink your probiotics!

Course Drinks
Keyword Fizzy drinks, Probiotic
Servings 1
Author MommaDarlin


  • 12 oz kombucha
  • 1/4 cup organic grape juice use more or less, depending on your taste


  • 1 16oz flip top bottle
  • 1 funnel


  1. Pour grape juice into bottle. 

  2. Top off with kombucha, leaving about 2 inches head space at the top. You may not need the full 12oz, depending on how much juice used. 

  3. Put the cap on the bottle and let sit at room temperature for about 3 to 5 days, depending on the temperature of your house. You may want to 'burp' the bottle after a couple days by releasing some pressure. Just open it and then close it back up. 

  4. Place bottle in the refrigerator to chill. 

Recipe Notes

Remember, this drink is 'alive' and will continue to ferment until consumed. Keeping it in the refrigerator does slow down fermentation, but it doesn't completely stop it. The longer it ferments, the more sour it will become.

Any juice can be used in place of grape. Apple, blueberry, cranberry.... the list goes on! Even little chunks of fruit can be placed in the bottle. Get creative!

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