Cherry Almond Flavored Kombucha (How to Second Ferment Kombucha)

by | May 19, 2021 | Beverages, Cook, Recipes

Once you have your homemade kombucha up and running, you may want to start experimenting with second fermenting your kombucha for different flavor options. The “secondary ferment” process will give your kombucha that classic fizz we all love, plus it will add delicious flavors such as this cherry almond (or “Dr. Pepper”) flavor.

Glass of kombucha with cherries and almond extract on the counter next to it.

Why I Love This Recipe

Kombucha is a great way to wean your family off of sugary juice drinks, sodas, and sweet iced tea.

It’s also highly probiotic; filled with enzymes and acids that are important to good digestion, giving your immune system a boost, and metabolic function.

It’s high in B-vitamins and antioxidants (polyphenols from the tea), and it tastes so delicious!

A batch of continuous brew kombucha is right at home in a homestead kitchen. It sits alongside the homemade switchel, the homemade sauerkraut and other fermenting goodies, and perhaps a jar of rendered lard for cooking veggies or baking a homemade pie.

What is Secondary Ferment Kombucha?

A secondary ferment begins with kombucha that has completed the first ferment process, the SCOBY has been removed, a new sugar source has been added, capped down tight, and allowed to ferment once again.

This results in an amazing flavor, and even more carbonation than the first time.

Continuous brew kombucha system pouring kombucha into a mason jar.

Why Second-Ferment Kombucha?

If you are trying to kick the soda habit, secondary ferment kombucha is just for you. The combination of this recipe using sweet cherries and almond extract is very reminiscent of Dr. Pepper and can provide an easier transition from soda to plain kombucha. 

Ingredients for homemade cherry almond kombucha.

Ingredients and Supplies Needed

  • Quart Jar and Two-Part Canning Lid – Make sure your jar and lid are properly cleaned to prevent introducing foreign bacterias that can result in mold. You can also use grolsch-style flip-top bottles.
  • Brewed Kombucha – We teach you how to make your own kombucha at home in How to Make Kombucha – A Summer Refreshing Drink. The recipe calls for a quart of kombucha, but you will probably have a small amount leftover since the cherries in the jar will displace the amount of kombucha that will fit.
  • Fresh Cherries – We use fresh sweet cherries from our tree, but you could also use tart cherries. Your kombucha just won’t turn out as sweet. If you don’t have fresh cherries, you can use frozen cherries or even cherry juice. When using fresh cherries make sure the stems are removed, but feel free to leave the pits in. The pits actually lend a stronger almond flavor. Be careful not to use too many cherries. Filling the jar to about ¼ full is sufficient. Otherwise, the fermentation could become too active, and the pressure may break the jar.
  • Almond Extract – In the video, you will see that I don’t measure this. One thing I love about this recipe is that it’s not an exact science, and measurements do not need to be perfect.
Glass of kombucha with ice and cherries sitting on the table next to it.

How to Flavor Kombucha

  1. Place cherries in the bottom of a clean quart jar.
  2. Pour in almond extract.
  3. Pour in kombucha until the jar is full.
  4. Cap the jar tight with a two-part jar lid.
  5. Leave on a countertop in a warm room. Periodically check the pop-top on the lid. If it no longer pops, burp the jar by releasing a bit of air out of it, and then screw the cap back on tight.
  6. After 4-5 days on the counter, your kombucha should be showing bubbles and signs of carbonation. At this point, you can transfer your kombucha into a bottle, or leave it in the jar.
  7. Store in the refrigerator until ready to serve.
  8. Enjoy kombucha within 1-2 weeks for best flavor.

Did you make this recipe? We want to see! Tag us on social media @homesteadingfamily with your second ferment kombucha and share your flavors with us, too!

More Fermentation Resources

Glass of kombucha with cherries and almond extract on the counter next to it.

Cherry Almond Kombucha (Dr. Pepper Flavor)

This cherry almond kombucha recipe is for a secondary fermentation and yields a deliciously sweet flavored kombucha that's reminiscent of Dr. Pepper.
5 from 1 vote
Print Pin
Course: Drinks
Prep Time: 5 minutes
Cook Time: 4 days
Total Time: 4 days 5 minutes
Servings: 4 cups
Calories: 25kcal
Author: Carolyn Thomas

Ingredients

  • 1 cup cherries fresh or frozen, or 1/4 cup cherry juice
  • 1 quart kombucha
  • 1 tsp almond extract

Instructions

  • Place cherries in the bottom of a clean quart jar.
  • Pour in almond extract.
  • Pour in kombucha until the jar is full.
  • Cap the jar tight with a two-part jar lid.
  • Leave on a countertop in a warm room. Periodically check the pop-top on the lid. If it no longer pops, burp the jar by releasing a bit of air out of it, and then screw the cap back on tight.
  • After 4-5 days on the counter, your kombucha should be showing bubbles and signs of carbonation. At this point, you can transfer your kombucha into a bottle, or leave it in the jar.
  • Store in the refrigerator until ready to serve. Enjoy kombucha within 1-2 weeks for best flavor.

Video

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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