I brew four gallons of kombucha every week for my family, and in the spirit of the fall season, I decided to add some spice to our brew! I really love all the scents and flavors of fall, so what could be more fitting than apple spice kombucha?! This goes great with Thanksgiving dinner! We enjoy drinking kombucha every day!!!
Apple Clove Kombucha
When you want the taste of fall, try this Apple Clove Kombucha. It's delicious!
- 1 large glass jar
- 1 long wooden spoon
- 1 plastic funnel
- 6 glass jars that can withstand pressure
- Cotton towel
- 4-6 apple-flavored black tea bags
- 1 gallon filtered water
- 1 cup organic pure cane sugar
- 6 Tbsp fresh organic apple juice
- 18 whole cloves
- 1 SCOBY
- 3/4 cup prepared kombucha (you can buy it at your local health food store)
1. Brew one gallon of tea using the water and tea bags.
2. Pour into a large glass jar.
3. Add sugar to tea.
4. Stir until sugar is dissolved.
5. Let sweetened tea cool to room temp.
6. Add SCOBY and 3/4 cup kombucha, the kombucha balances the pH.
7. Cover with a clean cotton towel and secure with a rubber band so no critters can get in.
8. Let sit on the counter for 1-2 weeks, covered (Note: the fermentation process will happen faster if you live in a warmer climate).
9. Periodically, taste the kombucha with a clean spoon. If it's still sweet, it's not ready. Once it is sour, you are ready for the second ferment.
The Second Ferment:
10. Pour 2 tablespoons of apple juice into each jar using the funnel, top off the jars with kombucha.
11. Put 3 cloves into each jar.
12. Cover tightly.
13. Set on the counter, covered, and let ferment for up to 1 week. This produces carbonation.
14. Store in the fridge. It will last a few weeks.
15. Reuse the SCOBY for another batch, just keep it in a glass jar in the fridge submerged in kombucha.
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26 Replies to “Apple Clove Kombucha”
I am glad to see your Kombucha post along with very clear instructions. I had never had Kumbucha or even heard of it until last Christmas my daughter in college gave me a little starter scoby kit with instruction. I made it faithfully but I didn’t really like it. I have thought to try again…I must think about it. I did pin your recipe. Thanks for sharing.
It took me a few attempts to get it right too 🙂
Thank you for sharing at the HomeAcre hop!
What a great flavor twist for kombucha. Perfect for the fall season. Will be having it at the Thanksgiving table. Just shared. Thanks for the recipe!
Do not store the kombucha mushroom in the refrigerator, as it will go dormant. Best if you have to store it between batches in a plastic or glass container with a lid or cloth.
Good to know Amy! What do you do with extra SCOBY’s though? I always have so many that I keep them in the fridge. I think I learned that from Kombucha Kamp
You can either give them away to friends who may want a start or you can put them in your compost.
You’re not listing one of the ingredients and recipe because your picture shows that it’s red Apple juice is white
I was shocked! Really, I can put my scoby “hotel” in the fridge? I thought it had to be under wraps like the Kombucha.
I have one in the fridge and one in the cabinet, covered. Doing an experiment to see how well each holds up…