Apple Cinnamon Kombucha Recipe! - The Organic Goat Lady (2024)

FAQs

Apple Cinnamon Kombucha Recipe! - The Organic Goat Lady? ›

What Is the Ideal Kombucha to Juice Ratio? The truth is, there's no hard and fast rule when it comes to adding fruit juice to kombucha. You want to be able to taste both of them, though, so it's usually best to start with a one-to-one ratio and taste as you go.

What Is the Ideal Kombucha to Juice Ratio? The truth is, there's no hard and fast rule when it comes to adding fruit juice to kombucha. You want to be able to taste both of them, though, so it's usually best to start with a one-to-one ratio and taste as you go.

Kombucha is bubbly, delicious, full of health benefits and it's easy to make at home for a fraction of the cost that you can purchase it in stores. SugarBee^® apple cider not only adds flavor, but the essential sugars to make your homemade kombucha naturally carbonated just like the ones that you are used to.

Use a 1:4 or 1:3 ratio of raw juices and lemonades to kombucha. Using 1:4 will give you lighter flavor and 1:3 will give you a more intense and sweeter end product. Genesis lemonades and citrus juices pair well with Jun and green tea mixes, apple flavors work well with regular kombucha.

Flavour your kombucha by directly adding fruits, juices, herbs, and spices into bottles or infusing them in another jar before bottling. If using juice, start with a 10%-20% juice-to-kombucha ratio. For herbs and fruits, experiment for desired taste. After a few days of infusing, strain and bottle.

Some popular fruit juices used during second fermentation are: Apple juice, grape juice, orange juice, pineapple juice, grapefruit juice, cranberry juice, and pomegranate juice. Again, the sky is the limit! You can even juice fruits on your own and add a custom juice combination to your brew!

How much kombucha is OK to drink? The Centers for Disease Control and Prevention advises that drinking approximately 4 ounces (oz) of kombucha per day “may not cause adverse effects in healthy persons.” Note that most kombucha bottles sold at the store are more than 4 oz.

Disulfiram (Antabuse) interacts with KOMBUCHA

Taking kombucha along with disulfiram can cause a pounding headache, vomiting, flushing, and other unpleasant reactions.

Vinegar is technically defined as having 4-8% acetic acid content. By contrast, Kombucha contains just 0.5-1.2% acetic acid. We do not need to dilute Kombucha in order to enjoy it as a beverage, making it an “easy drinking” tea vinegar.

Most tap water contains chlorine, so make sure you boil your water for 15 minutes prior to using or let it sit in an open container for 24 hours to let the chlorine evaporate out of it. You don't want chlorine killing the good bacteria in your brew!

Can I put frozen fruit in my kombucha? ›

I used fresh strawberries and peaches from the farmer's market, pureed them in my Vitamix and added the fruit to my black tea kombucha. Your kids will absolutely love to make kombucha too- note: you can also use frozen berries or any frozen or fresh fruit. Just thaw and puree thoroughly to add to your kombucha mixture.

Fruit juice is the easiest method of flavoring kombucha and water kefir. Bottled juice has natural fruit sugars that are excellent food for the yeasts and bacteria in your brew. The shelves in our local stores are stocked with every imaginable flavor, so it's easy to experiment.

Adding a 1/4 teaspoon of calcium carbonate, potassium or magnesium or even baking soda to a glass of kombucha. Any of these beneficial minerals will neutralize a small amount of the acids in the kombucha tea. The result is carbonation.

Brewing your own kombucha also gives you the chance to get creative. You can replicate your favorite store bought kombucha or experiment with seasonal fruit, spices and other exciting ingredients.

Over-steeping Your Tea

If properly steeped and well-brewed, tea elicits extraordinary flavor, but when that tea is over-steeped it can become very bitter and unpleasant. Over-steeping also leads to super strong, assertive kombucha with unpleasant bitter overtones.

Place 14 ounces of kombucha in each of your thick glass bottles. Place 2 ounces of freshly squeezed apple juice in each bottle. Seal the bottles and let these ferment for a day or two, or more if not done. Check them often and release the pressure.

Because kombucha has so much natural acidity, almost anything goes, although a subtler flavor might be overwhelmed by the intensity of the kombucha. Generally, when flavoring with juice, I add about 20% fruit juice when I bottle either beverage.

In general, I like to flavor with fresh fruit purees and fruit juices. I use about 1/4 - 1/3 cup per 16 oz.

A SCOBY is a Symbiotic Colony Of Bacteria and Yeasts. The bacteria and yeasts feed on the sugars in the apples or juice that you feed it and convert it to alcohol. then further into acetic acid (vinegar). You can definitely try your hand at growing your own apple cider vinegar mother.