One of my favorite parts about making homemade kombucha is experimenting with different kombucha flavor ideas during the second fermentation.

Once you have your basic kombucha recipe down, this is where it gets really fun.

You can use fresh fruit, frozen fruit, juice, herbs, ginger, and spices to make all kinds of flavored kombucha right at home.

And honestly, this is when homemade kombucha starts feeling a lot more like the fancy bottles you buy at the grocery store — except for a fraction of the price.

If you haven’t made your first batch yet, start with my How to Make Homemade Kombucha guide. I walk you through making sweet tea, adding your SCOBY, completing the first fermentation, and bottling your kombucha step by step.

Then come back here when you’re ready to start experimenting with flavors.

What Is Kombucha Second Fermentation?

The second fermentation, often called F2, happens after your basic kombucha has finished its first fermentation.

During the first fermentation, your sweet tea ferments with the SCOBY in a large glass jar.

Once it tastes slightly tart and lightly sweet, you remove the SCOBY and reserve some plain kombucha as starter liquid for your next batch.

Then comes the fun part.

You pour the finished kombucha into pressure-safe bottles, add fruit or juice, seal the bottles, and allow them to ferment for a short period at room temperature.

The additional natural sugars from the fruit can help create the carbonation that gives flavored kombucha its fizz.

Colorado State University Extension recommends flavoring finished kombucha with approximately 10–20% juice or clean fruit before tightly capping it for a short second fermentation.

How Much Fruit Should I Add to Kombucha?

For a 16-ounce bottle of kombucha, I usually start with approximately:

• 2–4 tablespoons chopped or lightly mashed fruit
• 3–6 tablespoons fruit juice
• 1–2 teaspoons fresh grated ginger
• A small amount of fresh herbs or spices

You can experiment from there depending on how strong you like the flavor.

Fruit that is naturally sweeter may also create carbonation faster, so more isn’t always better.

Leave about ½ to 1 inch of headspace at the top of your bottles rather than filling them completely to the rim.

Fresh Fruit vs. Fruit Juice for Kombucha

Both work beautifully.

Fresh or frozen fruit gives homemade kombucha a really fresh flavor and lets you take advantage of whatever is in season.

Fruit juice is especially easy because you don’t have to strain pieces of fruit out later.

Just make sure you are using clean fruit and juice without unnecessary additives whenever possible.

You can also combine them.

For example, add a few fresh blueberries with a splash of lemon juice or fresh strawberries with a little lemon.

There really are endless combinations.

15 Best Kombucha Flavor Ideas

Here are some of my favorite flavored kombucha recipes to try during second fermentation.

The measurements below are a starting point for one 16-ounce bottle.

1. Strawberry Kombucha

Strawberry is probably one of the easiest kombucha flavors to start with.

It’s fruity, lightly sweet, and gives the kombucha such a pretty pink-red color.

Add:

• 2–4 tablespoons chopped or mashed strawberries

Fresh or frozen strawberries both work.

Lightly mashing the berries before adding them helps release more juice and flavor.

2. Blueberry Lemon Kombucha

This one is fresh, bright, and really pretty once bottled.

Add:

• 2–3 tablespoons lightly mashed blueberries
• 1–2 tablespoons lemon juice

Frozen blueberries work especially well because they tend to release their juices quickly once thawed.

3. Raspberry Kombucha

If you like a tart, fruity kombucha, raspberry is such a good choice.

Add:

• 2–4 tablespoons lightly mashed raspberries

The berries break down easily, so I usually strain this flavor before drinking.

4. Peach Kombucha

Peach kombucha is one of my favorites to make during late summer when fresh peaches are everywhere.

Add:

• 2–4 tablespoons finely chopped ripe peach

Or use:

• 3–5 tablespoons peach juice

This would also be a great way to use a peach that is slightly too ripe to eat fresh.

5. Lemon Ginger Kombucha

Lemon ginger is a classic kombucha flavor for a reason.

It’s bright, spicy, and refreshing.

Add:

• 2–3 tablespoons lemon juice
• 1–2 teaspoons freshly grated ginger

Start with less ginger if you aren’t sure how spicy you want it.

A little goes a long way.

6. Pineapple Ginger Kombucha

If you want something that tastes a little more tropical, try pineapple and ginger.

Add:

• 3–4 tablespoons pineapple juice or finely chopped pineapple
• 1 teaspoon freshly grated ginger

Pineapple is naturally sweet, so keep an eye on carbonation during the second fermentation.

7. Blackberry Kombucha

Blackberries give kombucha a gorgeous deep purple color.

Add:

• 2–4 tablespoons lightly mashed blackberries

You can also add a little lemon juice if you want a brighter flavor.

8. Apple Cinnamon Kombucha

This is the kombucha flavor I want to make when fall rolls around.

Add:

• 3–5 tablespoons apple juice
• A small piece of cinnamon stick

It tastes like fall in a bottle.

I prefer using a small piece of cinnamon stick rather than ground cinnamon because ground spices can make the kombucha gritty.

9. Cranberry Orange Kombucha

This would be such a pretty kombucha flavor for fall and the holidays.

Add:

• 3 tablespoons cranberry juice
• 1–2 tablespoons orange juice

You can adjust the amounts depending on how tart your cranberry juice is.

The combination gives you a beautiful ruby-colored kombucha that looks especially pretty in clear flip-top bottles.

10. Strawberry Basil Kombucha

If you grow basil during the summer, save a few leaves for your kombucha.

Add:

• 2–3 tablespoons chopped strawberries
• 1–2 clean basil leaves

Lightly bruise the basil leaves before adding them to help release their flavor.

This combination sounds a little unusual, but the sweet strawberry and fresh basil work surprisingly well together.

11. Cherry Kombucha

Cherry makes a beautiful deep-red kombucha and is another simple single-fruit flavor.

Add:

• 2–4 tablespoons pitted, chopped cherries

Or:

• 3–5 tablespoons cherry juice

Make sure all cherry pits have been removed before adding the fruit.

12. Mango Kombucha

Mango makes a sweeter, tropical flavored kombucha.

Add:

• 2–3 tablespoons finely chopped or mashed mango

Because ripe mango contains plenty of natural sugar, you don’t need much.

This is another flavor I like to strain before drinking.

13. Blueberry Mint Kombucha

Blueberry and mint make a really refreshing combination.

Add:

• 2–3 tablespoons lightly mashed blueberries
• 2–3 small mint leaves

Lightly bruise the mint leaves before putting them in your bottle.

Start with just a little mint because the flavor can become strong quickly.

14. Pear Ginger Kombucha

If you have extra pears during late summer and fall, try using them in kombucha.

Add:

• 2–3 tablespoons finely chopped ripe pear
• 1 teaspoon freshly grated ginger

Pear has a mild sweetness while ginger adds just enough spice.

This is also a great flavor to make alongside other fall food preservation projects.

15. Pomegranate Orange Kombucha

This is another gorgeous flavor for fall and winter.

Add:

• 3 tablespoons pomegranate juice
• 1–2 tablespoons orange juice

The color alone makes this one worth trying.

It also makes homemade kombucha feel a little more special around the holidays.

How to Flavor Kombucha Step by Step

Once your first fermentation is complete, flavoring kombucha is simple.

Step 1: Remove Your SCOBY

Carefully remove the SCOBY from your finished kombucha.

Set it aside along with 1–2 cups of plain kombucha to use as starter liquid for your next batch.

Always do this before adding flavors.

That way your SCOBY and starter tea stay plain and ready for your next batch.

Step 2: Add Your Flavor

Add your chosen fruit, juice, herbs, or spices to a clean pressure-safe bottle.

For a 16-ounce bottle, start with approximately 10–20% flavoring.

Then pour your finished kombucha into the bottle.

Leave about ½ to 1 inch of space at the top.

Step 3: Seal the Bottles

Securely close your flip-top bottles.

Use bottles that are designed to withstand carbonation rather than decorative glass bottles that may not be pressure-safe.

As the kombucha continues fermenting, carbon dioxide builds inside the sealed bottle.

Step 4: Second Ferment

Allow the sealed bottles to sit at room temperature for approximately 1–3 days.

How quickly your kombucha carbonates will depend on the temperature of your kitchen, the fruit you’re using, and how active your kombucha is.

Colorado State University Extension recommends 1–3 days at room temperature after flavoring and warns that leaving sealed bottles at room temperature longer can allow dangerous pressure to build.

Step 5: Refrigerate

Once the second fermentation is finished, move the bottles into the refrigerator.

Cold temperatures slow fermentation.

I also prefer opening homemade kombucha cold, especially when I’m trying a new flavor that may have created lots of carbonation.

Open the bottle slowly and carefully.

Tips for Fizzy Flavored Kombucha

Getting that perfect homemade kombucha fizz can take a little experimenting.

Here are a few things that can help.

Use Airtight Bottles

You need bottles that seal tightly enough to hold the carbon dioxide created during second fermentation.

Pressure-safe flip-top bottles work really well.

Add Some Natural Sugar

Fruit and fruit juice contain natural sugars that the yeast can use during second fermentation.

A completely unsweetened flavor may not create as much carbonation.

Keep the Bottles at Room Temperature

Refrigeration slows fermentation.

Let the bottles complete their short second fermentation at room temperature before chilling them.

Don’t Overdo the Fruit

More fruit doesn’t automatically mean better kombucha.

Too much fruit or juice can create excessive pressure and can also overpower the kombucha.

Start small.

You can always adjust your next batch.

Refrigerate Before Opening

Cold kombucha is generally much easier to open without having your entire bottle erupt across the kitchen.

Ask me how I know.

Seasonal Kombucha Flavor Ideas

One thing I really love about making kombucha at home is changing the flavors throughout the year.

Spring

Try:

• Strawberry
• Strawberry basil
• Blueberry lemon

Summer

Try:

• Peach
• Blackberry
• Cherry
• Mango
• Pineapple ginger

Fall

Try:

• Apple cinnamon
• Pear ginger
• Cranberry orange

Winter

Try:

• Pomegranate orange
• Cranberry orange
• Lemon ginger

Using seasonal fruit makes homemade kombucha feel like another simple way to use what you already have available.

Frequently Asked Questions

How Much Fruit Do You Put in Kombucha Second Fermentation?

A good starting point is approximately 10–20% fruit or juice compared with the amount of kombucha in the bottle.

For a 16-ounce bottle, I usually start with about 2–4 tablespoons of fruit or 3–6 tablespoons of juice and adjust from there.

Can You Use Frozen Fruit in Kombucha?

Yes.

Frozen fruit works really well for flavoring kombucha.

Letting it thaw slightly and lightly mashing it can help release the juices before adding it to your bottle.

Can You Use Fruit Juice to Flavor Kombucha?

Yes.

Fruit juice is actually one of the easiest ways to make flavored kombucha because there are no large pieces of fruit to strain afterward.

I like using approximately 3–6 tablespoons per 16-ounce bottle as a starting point.

How Long Should Kombucha Second Fermentation Take?

A good starting point is 1–3 days at room temperature, followed by refrigeration.

Warmer kitchens and sweeter flavorings can make fermentation move faster.

Why Isn’t My Kombucha Fizzy?

A few things can cause flat kombucha.

Your bottles may not be airtight, your kombucha may need a little more time, or there may not be enough natural sugar available during second fermentation.

Every SCOBY and kitchen environment behaves a little differently, so it can take a few batches to figure out exactly what works in your house.

Can I Add Flavor During the First Fermentation?

I prefer keeping the first fermentation simple and adding fruit and other flavorings only after the SCOBY has been removed.

That keeps your SCOBY and starter kombucha plain for the next batch and lets you divide one batch into several different flavors.

Do I Need to Strain Flavored Kombucha?

You don’t have to, but I usually do when I’m using mashed berries, mango, peach, or other soft fruits.

Straining removes fruit pulp and makes the finished drink easier to pour.

Juice-based kombucha usually doesn’t need to be strained.

Can I Add Herbs and Spices to Kombucha?

Yes.

Clean fresh herbs and spices can be used in small amounts to experiment with flavor.

Mint, basil, ginger, and cinnamon are some easy places to start.

My Favorite Kombucha Flavors

If you’re completely new to flavored kombucha and don’t know where to begin, I’d start with:

Strawberry

Blueberry Lemon

Lemon Ginger

Peach

Cranberry Orange

They’re simple, easy to find ingredients for, and completely different from each other.

Once you get comfortable with those, start experimenting.

That’s really the best part about making kombucha yourself.

One gallon of plain kombucha can turn into several completely different flavors depending on what fruit, juice, herbs, and spices you have on hand.

And once you find a combination you love, you’ll probably wonder why you were ever paying $4 for one little bottle at the grocery store.

If you’re ready to make your first batch, head over to my How to Make Homemade Kombucha Recipe for the complete beginner-friendly process from SCOBY to finished kombucha.