Apple Kombucha
November - In Season Special!
If you are you a fan of cider and soda, you'll love this combination — sweet, sugar-free apple juice and fizzy, probiotic-rich kombucha!
Our Apple Kombucha blends crisp apple flavor with natural fermentation to create a refreshing, bubbly drink that supports digestion, boosts gut health, and satisfies your cravings — the healthy way.
Because our Kombucha is fermented in small batches, it retains powerful enzymes, antioxidants, and gut-supporting probiotics that boost digestion, increase natural energy, and help the body detox gently. With its crisp, fizzy taste and clean ingredients, homemade kombucha delivers all the benefits without the additives or high sugar found in store-bought versions.
Now we finally have a healthy option for the kids who are always asking for those sugary sodas all day long!
Ingredients: Water, Sugar, Black Tea, Kombucha Scoby, and Apple Juice.
See Below for why we add sugar in Kombucha. Note: The sugar gets dissolved during fermentation, so the actual Kombucha doesn't have any added sugar.
Frequently Asked Questions:
👉 How long does Kombucha last once I receive it? 👈
Kombucha is a fermented food, so it lasts pretty long! It may just get slightly stronger after time.
I would say it keep the fresh taste for up to 3 months once opened.
👉 Were the Apples Organic and Cold-Pressed? 👈
Yes, the apples are Certified Organic, and they were cold-pressed so you can enjoy the pure taste of delicious fresh apples!
👉 Why Sugar in Kombucha? 👈
To make homemade kombucha, you do need to add sugar — but not for the reason most people think. The sugar isn’t added to make the drink sweet, and it isn’t there to be consumed by you. It’s added to feed the SCOBY, the living culture that ferments the tea.
Here’s what actually happens:
-
When you add sugar to the tea, the SCOBY begins to eat it.
-
During fermentation, the SCOBY converts the sugar into probiotics, beneficial acids, enzymes, and natural carbonation.
-
As the days pass, the sugar level drops, and the kombucha becomes tangier and less sweet.
-
By the time it’s ready to drink, most of the sugar has been consumed by the culture, not your body.
So the sugar is simply fuel for fermentation — it’s transformed into healthy compounds, leaving you with a refreshing, low-sugar, probiotic-rich drink.
That’s the magic of real fermentation!