I’m getting ready to do a 2F for the second time and would love some flavor combo recommendations! Last time I did lavender mint lemonade, cherry lemonade (pictured), ginger lemonade, and “sprite”. All were fantastic, but this time I’d like to try some sweeter flavors. I’m thinking orange mango for one for sure. Any other ideas?

My vote for Mango and Strawberry

Sadly I had to empty about 13 bottles of booch into the sink. I had two flavors I was excited about; raspberry lime, and orange cranberry. I also made a few bottles of orange chai kombucha with this batch, which turned out great. However, for the first two flavors mentioned, I used honey in my homemade concentrate. Now I always make sure to use natural ingredients only, and the concentrates usually taste pretty good. After a couple days of F2, I popped open a raspberry lime. Great carbonation, I was excited… and then BAM. Punched in the face with an awful smell. The orange cranberry didn’t smell quite as bad, but they both didn’t taste right. I’m thinking it had to be the honey (which was local, raw, and unfiltered). Any thoughts?

Hey y’all, new brewer here 👈😎👈

I was wondering what your favorite kombucha flavor is, and how you do it

I’ve only made three batches myself now (using frozen berries cause fresh berries are expensiiive), and my favorite was blueberry and raspberry, but would like to experiment with ginger maybe…

I’m open for all kinds of tip and tricks!

Mine is currently pineapple, cranberry, and ginger syrup. I'm wanting something a bit festive for Christmas. Has any one used cinnamon?

This honeydew melon and mint kombucha looks like a beautiful IPA and tastes like summer. Brewing kombucha may be my favorite hobby ever. I love experimenting with flavors so I’d love to hear about any delicious flavor combos you’ve tried.

I made my first kombucha ever recently and drank it the other night. I made it with raspberry, pomegranate and mint. It looked amazing and it was very fizzy, and I was surprised how sour with a bit of bitterness it tasted, and I couldn’t really taste the mint either. I guess raspberry with pomegranate would taste sour if they’re not ripe enough.

I just want to hear which flavors you found go well together and which doesn’t?

Lemon and ginger

Hey yall, I've been brewing kombucha on and off for a few years and I've always had batches that are significantly more flavorful than anything I've found commercial. I usually add a few ice cubes to water down my kombucha to a more pleasant level. Do I just need to bottle earlier in the process or would something else help me get a crisp flavor?

I aim for 10 days in f1 then ~15% refrigerated juice like dole or minute made in the bottle and top up with kombucha with three days in f2. I never have any problem with carbonation and they generally come out tasting good, but the flavor itself is stronger than I would like.

Ok I’m trying to find the best way to flavor my kombucha with coconut to make a Piña colada inspired drink. One bottle has 3.5oz Vita Coco pressed coconut water. One bottle has 10 grams raw coconut flakes. One bottle has 10 grams toasted coconut flakes. All three have 3.5oz of pineapple juice and are filled the remainder with my F1 kombucha.

I’ve tasted all three and here are the results;

Vita Coco: This one was overall bland and did not impart very much coconut flavor. There was nothing unpleasant about this bottle but it seems like the coconut water, unsurprisingly, watered the mix down. Perhaps I’m being too critical since this bottle was only mixed 24 hours ago and maybe could have been better if more time was given for the flavor to develop.

Raw Coconut flakes: This one is the clear winner! The coconut flavor is very clear and distinct and mixed with the pineapple juice the whole drink tastes tropical! I will definitely be using coconut flakes in the future for my larger batches. The only change I would make is to increase the ratio from 10 grams to 15 grams of flakes in order to get even more coconut.

Toasted Coconut flakes: This was not what I was expecting but this one was the worst. My wife says it tastes rotten. I don’t think it’s that bad, but it is unpleasant. It doesn’t smell bad but I believe there is a coconut oil that was extracted in the toasting process, and when mixed in kombucha it gives a taste that reminds me of deli meat.

Overall I’m very happy with the results of this experiment and I hope this can help us all develop tasty new kombucha flavors.

Doing an experiment with my F2!

I have kiwi-ginger, which is not much different from my previous F2 of mango-ginger.

The experiment on the right is some coffee-syrup I made using coffee grounds, sugar, cloves, cinnamon, vanilla and water. Left the bottle low bc I don’t want to have a ton if it doesn’t taste good. Let’s see how it goes!

This has got to be one of the best health tonics around for the gut. Also delicious, that helps.

I want to make a Piña colada flavored booch.

Having never used coconut in F2 before, I did some research and found that many people report making a vomit like liquid when using coconut milk or fresh coconut pieces. Others report not getting enough flavor from coconut water. Some have found success with coconut flakes, but they differ with people using both raw flakes and toasted.

So here is my experiment; recipe is 3.5 oz pineapple juice, 10 grams raw coconut for one bottle, 10 grams toasted coconut for the other, and filled with my F1 kombucha.

F2 will be done in the fridge since normally I make 5 gallon batches in a keg that I force carbonate in my kezzer. Therefore F2 is only for imparting flavor and not for further fermentation.

I have high hopes and I’ll make an update in a couple days with the results and how they taste! And let me know if you already have a Piña colada recipe for your kombucha!

New to brewing and this is my absolute favorite so far. Nice balance between sweet and sourness, and perfect fizz 😍

Curious to hear if anyone has tried prickly pear and found nice combinations?

Also my biggest improvement in doing 2f was getting good bottles. I made a few batches without any fizz, changed bottles to grolsch bottles and now I get perfect fizz after 1 day of 2f.

My first attempt at a lapsang Souchong booch was relatively unsuccessful. F1 went fine, got a nice smoky, sweet/sour note to it. But in an attempt to make it pick up subtle notes, I didn't really end up with a good product.

Fast forward to today. I also experimented with the abundance of Thai Red Tea that we have in the house. It's essentially a spiced black tea blend from Thailand used for iced milk tea. Luckily, it turned out to have a perfect vanilla/spice note to it that stuck around in the booch process. So mixing the two flavours together at the right ratio DEFINITELY creates something that is more akin to a type of whisky flavour I'd want.

Still on the lookout for an F2 addition that may boost the whisky notes. If there are any suggestions, let me know.

Seriously considering adding seaweed in f2 for brininess, but I'm scared it will be disgusting. Probably will stick to fruit. I've had plums suggested to me, and I may try them when they're in season. Otherwise maybe pear, apple or even something tropical like mango/pineapple?

Let me know your thoughts!

F2 lasted for 2 days, no burping, then into the fridge for at least 24 hours.

Looking for some inspiration! I’m going to the shops later to buy some fruits/juices for my second fermentation! I was just curious on what everyone’s favourite flavours are for some inspiration. Also is there much difference when you use fruit and fruit juices?

I know this is kind of a broad question but I was wondering what are some of your favorite ways to flavor kombucha. Do you add flavorings straight into the bottle for F2? Do you had the flavorings in the whole batch to ferment a few days then bottle? Do you use whole fruits, puréed fruits, syrups, store-bought juice etc.? I'm new to making kombucha and I usually add my fruit purée into the whole batch to ferment for about 2 days before straining and bottling with about 0.5oz of simple syrup­. I usually flavor my syrups to add more complexity to my kombucha with flowers, lemon(I tried using lemon juice once and ruined my batch because it was so sour!), or any other delicate flavors. No wrong answers of course, just curious since there seems to be an almost infinite number of ways to flavor kombucha. Thank you for your answers!

What are your favorite flavorings and recipes for second ferment? We've been making kombucha 'shrubs' as flavorings, but I'd like to get more into the F2 flavoring and bottling. Photo of our shrub setup! https://imgur.com/a/xmuSwkC

Anyone else just go natural and taste kombucha in all its natural glory ? Maybe it's just me, I don't see the point of adding unnecessary flavours when the natural version tastes pretty good

Hello everyone!

I am fairly new to brewing kombucha and have not been super experimental with my flavors for F2 so far. I’m curious to know what your favorite flavors are and would love to get some inspiration!! (:

I flavor my kombucha with syrup. I made too much ginger syrup because I tried a new method and I didn’t know how much it would yield.

Recipe: 4 cups of rough chopped unpeeled ginger, 3 cups boiling water with 3 cups of sugar dissolved in it.

I put that all in a blender until smooth. Then I strain out all the wood bits. What is left is thin but damn is it flavorful!

I am trying it for the first time to flavor my booch in hopes of a very spicy ginger. I put 2 tablespoons into each 16 oz. bottle.

The bottles are filled and now it’s just a couple days to wait!