Apple Pie Kombucha

One of the most fun things about making your own kombucha is you get to flavor it any way you want.  My mom came to stay with the girls a few weeks ago and decided to help them make an apple pie with the tart-sweet apples from our tree.  This inspired me to try something new the next time I had to siphon off some kombucha for second fermentation – apple pie kombucha.

The recipe is super simple and let me tell you, now that it’s steeped a few weeks it smells divine. It’s even changed color a bit.  Above was just after mixing so it still looks a little murky, but now it is a gorgeous golden-red color and all the sediment has settled out.  I’ll probably have to use an autosiphon or hose to pull the finished product out of the jug without getting any of the grit at the bottom.

Makes 1 gallon

12 cups fresh kombucha (ready for second fermentation – preferably a little dry)

4 cups apple cider (preferably fresh and without any sorbates, sulfates or sulfites as preservatives)

1 tsp Cinnamon or 1 stick cinnamon

1/4 tsp Allspice

1/8 tsp Nutmeg

2 whole Cloves

Put all your ingredients in a one gallon container, glass is best, and cap tightly.  You can use powdered spices if you like, but it’s much much easier to filter out whole pieces of spices.  For bottling you can transfer the buch after second fermentation and keep the tightly sealed bottles in a cool place.  Remember fermentation and thus carbonation will continue even under refrigeration.  This means pressure will build as will alcohol content so if you mean to share your homemade-apple-pie-in-a-bottle with anyone under 21 you may want to serve it sooner rather than later.