Cinnamon Apple Kombucha

by lydia on October 14, 2013

Cin-Apple-Booch
Just when I thought I’d found my favorite new flavor of kombucha with last months flavor (Orange Hibiscus Ginger), I tried this new combo and am now newly in love all over again. That’s the fun part about making your own kombucha at home, the flavor possibilities are endless and you get to experiment as much as you want. Cinnamon apple seemed quite appropriate given the season. Not to mention the fact that I had 3 bushels of apples lying around to utilize.

My 6-year-old tried this Cinnamon Apple Kombucha the other day; I just wish I’d gotten a video of his response. His eyeballs nearly popped out of his head and he gave me an exuberant thumbs up. Then he ran off to tell his brothers how awesome the Cinnamon Apple Kombucha mom just made is. Then, they all marched into the kitchen to give it a try as well. My 8-year-old marvelled that it tasted like apple pie; he kept saying it over and over in amazement. It was quite a fun experience for the boys! Needless to say, the first batch of my cinnamon apple ‘booch’ disappeared awfully quick!

Do you come up with your own flavors of kombucha at home? Here’s a little formula I use to create flavors:

For each 12 or 16-ounce bottle:

  • 1 Tbsp. fruit juice, OR 1 Tbsp. chopped dried fruit, OR 2 Tbsp. chopped fresh fruit – AND/OR
  • 1-2 tsp. spice or herbs

You can mix and match several fruit flavors at once; however, I recommend you only do one juice addition per bottle. If you want more than one fruit flavor try to mix up the type of fruit added, either fresh or dried. So, you could add 1 Tbsp. of one kind of fruit juice per bottle, plus 1 Tbsp. chopped dried fruit and 1-2 tsp. spice or herbs. Any more than that and you really won’t have much room in the bottle and will get less kombucha per bottle.

OR, a better option, if you do not plan to consume your fruit-infused beverage within a couple of days would be to add the flavor to a larger vessel and second ferment it for 24-48 hours max. Then, strain out the fruit/herbs/spices and bottle up. I do my water kefir in a 3 liter anaerobic vessel. So for this method, I would strain out my grains and either store them or start a new batch and pour the finished brew into a 3-liter Fido jar and add my flavoring. Since I get five Grolsch bottles worth of water kefir from a 3-liter Fido, I’d add 5 Tbsp fruit juice or dried fruit or 10 Tbsp. chopped fresh fruit and 5-10 tsp. of spices or herbs. With this method your second ferment will

Since I get five Grolsch bottles worth of water kefir from a 3-liter Fido, I’d add 5 Tbsp fruit juice or dried fruit or 10 Tbsp. chopped fresh fruit and 5-10 tsp. of spices or herbs. With this method your second ferment will keep longer as fruit ferments can turn to alcohol.  This is a safer method to ensure you avoid your brew turning to alcohol.

If you want to add more flavors than that consider getting larger bottles -such as a quart sized wire stopper bottle. Here is an example of a quart sized wire stopper bottle that would work well -so long as you consume it all quickly and aren’t planning on leaving it only half full for very long (as the trapped oxygen in the bottle will allow a new scoby to grow). Aren’t they cute- they come in clear, red or orange? And if you have Amazon Prime you can get free shipping (*Amazon is an affiliate partner*).

Cin-Apple-Booch-2

Cinnamon Apple Kombucha
Author: 
Recipe type: Beverage
 
Ingredients
  • 1 Tbsp. organic apple cider or apple juice OR
  • 1 Tbsp. chopped dried apple (be sure to chop smaller than the bottle neck width, as the pieces will expand during the second ferment and you want to be able to get them back out of the bottle easily when you are done) OR
  • 2 Tbsp. chopped fresh organic apple (about 1 quarter of a medium apple)
  • 1 tsp. of crushed cinnamon stick
  • Pinch of nutmeg, grated fresh or dried
Instructions
  1. Place all the ingredients in your 12 or 16-ounce bottle.
  2. Use a funnel to transfer your brewed kombucha into the bottle, leaving about ½ inch of headroom.
  3. Close the wire stopped tightly.
  4. Allow to second ferment in a dark cupboard for an additional 1-2 days (depending on the current temperature). Warmer climates may only need a day or less. Cooler climates (or winter) 2 days is safe. I've even done it longer, but I don't recommend it unless you are checking it daily.
  5. Try this flavor with pears as well and try it as a flavor for water kefir too!
  6. Enjoy!

Are you new to brewing kombucha or water kefir? You can purchase water kefir grains, Kombucha scobies and kits from Kombucha Kamp. To learn how to brew water kefir, check out this post; Water Kefir: Anaerobic Method.

Also, check out my post on How To Second Ferment or Flavor Kombucha to learn how to flavor either kombucha or water kefir. This Fermented Beverages post includes loads of links to recipes for other awesome flavors of kombucha and water kefir, as well as beet kvass and hard cider.

 

 

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{ 10 comments… read them below or add one }

Denise November 1, 2013 at 9:17 am

We love Kombucha at our house! I have a question that may have been asked already: How do you clean your bottles? I have two and I’ve only been using them for water because I haven’t found a brush that will fit down in there! I love your recipes for different flavors! My kids haven’t like my experiments so far, they ask for “plain” Kombucha! I’m going to try yours! We have lots of pears right now!

Reply

lydia November 1, 2013 at 12:07 pm

I have a special bottle brush I use that I got from a brewing supply store -I just rinse with hot water and use the brush. I hope you enjoy this flavor!

Reply

belinda November 5, 2013 at 12:35 am

I just read somewhere you can use rice to clean the bottles. Haven’t tried it yet but sounds like a good idea.

Reply

Tina February 20, 2014 at 8:54 pm

I just started making kombucha a couple of months ago and this flavor was top on my list to try….and we loved it! Thanks so much.
And one question, as my husband had struggled with diabetes…do you have any thoughts about the need for a hydrometer to test for sugar levels? What are your thoughts on this topic?

Reply

lydia February 21, 2014 at 2:49 pm

Tina,

Is he insulin dependent? What I usually recommend is letting it go at least 30 days to reduce almost all the sugars. You can then flavor it as you like. I find that fermented foods help to balance the blood sugar and sometimes can lower it. He could use a blood glucose monitor to test after he drinks it to watch what happens to his BGL. Everyone is different and some people are more sensitive than others. If he finds he is sensitive to trace amounts of carbs then maybe getting a hydrometer would be the way to go….

Hope that helps!

Reply

Tina February 24, 2014 at 8:46 pm

Lydia,
Thanks so much for your thoughts. No, he is not insulin dependent. He is taking some supplements recommended by our naturopathic doctor. We let it go 30 days once and our whole family still really liked it, so I figure this is the way to go. However, should I be careful then if I do a second ferment to not introduce more sugars, say with fruit additions?

Reply

lydia February 24, 2014 at 8:53 pm

I think you could add fruits he tolerates. You are only figuring on a about 1 Tbsp at most of fruit – or even a tsp of juice. Just go based on the carbs counts with that and what he is allowed to have or tolerates. If he is really sensitive, you could just add liquid stevia drops if needed to sweeten it up a bit.

We like it sour as well!

Reply

Tina March 3, 2014 at 10:19 pm

Hope you don’t mind another quick question…as I would like to regularly ferment my kombucha the full 30 days, should I be concerned about the acidity levels? What about the acidity related to dental health?
Thanks again.

Reply

Tammy February 17, 2015 at 3:00 am

I’m a dental hygienist.
Unless you’re drinking water, you’ll be putting acid on your teeth. The trick is to lower your acidic exposure throughout the day.To my patients, I recommend using a straw. Swishing their mouths out with water only after eating or drinking. And don’t brush your teeth right after you eat or vomit.
Wait 45 minutes or you’re brushing weakened enamel off.
Hope this answers your question.

Maggie April 17, 2014 at 12:25 pm

I just happen to have a quart sized wine stopper bottle. How does this change the recipe ingredient size?
Also, I have some dried apple rings will those work in it as well? Thanks!

Reply

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