How to make kombucha, Part 3: The second ferment - make kombucha soda
Prep time
Cook time
Total time
Recipe type: Beverage
  • 4 litre jar of fermented kombucha tea (with SCOBY)
  • 1 pot for tea (12 green tea bags, 1 cup of raw sugar)
  • 4 litres of water
  • 1 cup of apple juice
  • ½ cup of blackcurrant syrup
  • ½ cup of fresh blueberries
  1. Before you start, prepare a new pot of tea the same way as before (as demonstrated in Part 2) so that you can use it to make your next round of kombucha. This way, you’ll have a continual supply of kombucha available/in the making. I used 12 green tea bags and 1 cup of raw sugar to make 4 litres of sweetened tea.
  2. First, taste test the brewed kombucha tea.
  3. When you are happy with the taste of the kombucha, carefully transfer the SCOBYs from the jar into a clean (non metal) bowl. Add 1 cup of the kombucha tea from the jar into the bowl to keep the SCOBYs hydrated. Cover with a lid and put aside.
  4. Using a plastic funnel, pour 250 ml of apple juice into a clean flip top glass bottle.
  5. Carefully pour the kombucha from the jar into a jug with a handle to make it easier to pour into the glass bottles.
  6. Using a plastic funnel, carefully pour the kombucha into the glass bottle with the fruit juice to fill it up. Leave about 3 cm head space. Put the cap back on and seal. Repeat this process for the remaining kombucha tea and glass bottles. Optional: If you prefer, you can line the funnel with cheesecloth before pouring in the kombucha, to remove the floating strands/”stuff” that are in the kombucha.
  7. Place the prepared bottles of flavoured and plain kombucha tea in a safe place at room temperature to carbonate for 2-7 days. When they've reached a level of carbonation that you’re happy, transfer them to the fridge to stop further fermentation and carbonation. Serve the kombucha tea cold and/or with ice cubes. Cheers! :D
  8. Finally, with your completely cooled down pot of sweetened tea, and reserved SCOBY and starter tea, prepare your second round of kombucha tea as demonstrated in Part 2!
Recipe by Padaek at