In a large sterilized pitcher, combine the home-brewed kombucha, grated ginger, apple juice, and ground cinnamon. Stir gently to mix the ingredients thoroughly. This step is crucial as it lays the foundation for the flavors that will develop during fermentation.
Sterilize 8 flip-cap or screw-top glass bottles by running them through the dishwasher. Proper sterilization is key to preventing any unwanted bacteria from ruining your kombucha.
Rip or chop up the dried apples and place 1 ring’s worth in each bottle. This not only adds flavor but also provides a nice aesthetic as they float in the liquid.
Pour the kombucha mixture from the pitcher into the bottles, leaving about an inch of space at the top. This space is essential for the gases that will form during the secondary fermentation, preventing any spills or explosions.
Seal the bottles tightly and place them in a warm, dark room, like a bedroom closet, for 2 to 3 days. This is where the magic happens as your kombucha undergoes secondary fermentation, developing carbonation and flavor.
After 2 to 3 days, transfer the bottles to the refrigerator. While the fermentation will continue in the cool environment, it will slow down significantly, making it ready to drink.
When you’re ready to enjoy your Apple Ginger Kombucha, carefully open the bottles. Be cautious, as pressure builds during fermentation. Point the bottle away from everyone to avoid any spills!
Note that a small SCOBY may have formed during secondary fermentation, along with ginger pulp and apple rings. For the best drinking experience, strain these out using a fine strainer before pouring into your glass.
