Kombucha Flavorings

Flavoring Kombucha with Brewch

These are the original Brewch flavors that we developed to be perform with magical potency for use in home brewed natural kombucha.

Each flavor is tested to be SCOBY safe and work in harmony with your symbiotic, aerobically brewed booch, jun, kefir water and other living beverages. Add after the first fermentation and allow to bottle condition for extra fizz. Stay low, just a few drops per bottle!

Kombucha secondary fermentation — the second fermentation stage where bottled kombucha carbonates and develops its final flavor — is the ideal point of entry for Brewch. The formulation is explicitly probiotic-safe: it contains no antimicrobials, preservatives, sulfites, or alcohol levels high enough to harm live cultures. You can add Brewch directly to your 2F vessels without any risk of disrupting the SCOBY or compromising the probiotic integrity of the finished product.

The standard dosing for kombucha 2F is 15–25 drops per gallon. Start at the lower end if you prefer the tea and fermentation character to remain prominent, and work upward if you want the fruit or botanical note to carry the front palate. Because kombucha's native acidity acts as a flavor amplifier, fruit expressions in particular will read brighter and more vivid than they would in a neutral pH base. Stone fruit flavors (Peach, Mango, Passion Fruit) and berry profiles (Raspberry, Strawberry, Blueberry) perform exceptionally well in this environment. Citrus expressions (Lemon, Grapefruit, Blood Orange) integrate beautifully with Jun and green tea kombucha bases where the flavor pairing is naturally complementary.

For continuous brew systems, add Brewch to individual bottles at the time of 2F rather than to the main vessel, which allows you to vary flavors across a single batch and keeps your mother brew neutral for the next cycle. For batch brewing in one-gallon or half-gallon jars, add the flavoring directly to the vessel before sealing for 2F, then taste after 24–48 hours to assess carbonation and flavor development. Brewch will not add any fermentable sugars, so it will not accelerate carbonation — factor this into your 2F timing if you typically rely on additional fruit juice for carbonation pressure.

Brewch also opens up non-fruit flavor profiles that would be difficult to achieve through traditional 2F ingredients. Ginger, Cinnamon, and Vanilla concentrates allow you to build warming spice kombucha without the texture or sediment that fresh ginger or whole spices introduce. Floral profiles like Rose or Hibiscus extend the botanical range of the base brew in ways that dried flowers alone rarely achieve consistently batch to batch.

Dosing Reference

Fruit-forward 2F (gallon jar): 20–25 drops, seal and ferment 24–48 hours
Subtle botanical accent (gallon jar): 12–16 drops
Individual 16 oz bottle: 3–5 drops before sealing
Continuous brew individual bottle: 3–4 drops per 16 oz at bottling

Example Recipe: Mango Ginger Kombucha (1-Gallon 2F)

Complete your standard primary fermentation to a tart, lightly sweet finish with a pH between 2.8 and 3.5. Transfer 1 gallon of finished kombucha to a 2F vessel, leaving room for expansion. Add 20 drops of Brewch Mango and 8 drops of Brewch Ginger directly to the vessel. Seal tightly and ferment at room temperature for 36–48 hours, burping once at the 24-hour mark to release excess pressure. Refrigerate and allow to cold-condition for an additional 24 hours before serving. The mango provides a ripe, tropical front palate that softens the acidity, while the ginger delivers a clean, spicy finish that lingers without the fibrous texture of fresh ginger root.