Can You Second Ferment Kombucha With Jam?

Top view photo of a jar of raspberry jam with a silver spoon in it on a wood surface.

Even though you can drink kombucha after the first fermentation, most people generally opt for a second ferment. Why do people second ferment their kombucha, and does jam work to flavor the kombucha during the second fermentation?

You can use jam to flavor your kombucha during the second fermentation process. You will need to know the sugar content of the jam to make sure that there is enough to feed the yeast so the kombucha can ferment adequately.

Kombucha is a very healthy drink filled with minerals and probiotics. Filled with health benefits, some people drink kombucha in place of sugar-filled sodas. To replace soda in your diet, it is recommended to second ferment your kombucha, but why is this the case?

Second Fermenting Kombucha With Jam

You can most definitely use jam as a flavoring to second ferment kombucha. Use your favorite jam, or if you have multiple bottles of kombucha to second ferment, use a different jam for each bottle to have a variety of flavors to choose from.

HOT TIP: If you are using a brewer’s bottle like these on Amazon, make sure that the jam is not so chunky that it can not fit through the opening of the bottle as they tend to have small bottlenecks.

If your jam is chunky, use a fork to mash it up a bit to make it smoother. Make sure there is enough sugar in the jam to feed the yeast. This ensures that the kombucha can ferment adequately and make the right amount of carbon dioxide that is essential for fermenting and carbonation.

If you are not sure about the sugar content in your jam, put a little bit of extra sugar into the jam and mix it around so it is evenly spread. Then add the jam to your kombucha

A large jar of kombucha with a SCOBY and 3 small jars of kombucha with different berries to flavor, surrounded by a wood bowl of tea bags and fresh berries.
You can use jam to second ferment kombucha

Method To Second Ferment Kombucha

You have completed the first fermentation of your kombucha, and it tastes good, but you decide that you want to experiment and try your hand at a second ferment. Where do you start?

NOTE: If you’re wondering how long to ferment kombucha, read my guide.

Make sure you have all the equipment and ingredients you need for the second fermentation process. These can all be found on Amazon, and include:

If you are flavoring the kombucha, then make sure to have your flavoring close by. If not, then make sure you have some sugar close by.

First, filter the kombucha with a coffee filter or a cheesecloth to remove any dead yeast that is floating around from the first fermentation. Some yeast will die during the second fermentation too, but filtering before the second ferment will reduce the amount of dead yeast in the final product.

Secondly, fill the glass bottles with filtered kombucha. If you are flavoring your kombucha with anything, then leave some room in the bottle. If you are not flavoring your kombucha, then you can fill the glass bottle, leaving about one inch of space between the lid of the bottle and the kombucha.

Leaving this space will help prevent the kombucha from exploding as there is enough room in the bottle for the extra carbon dioxide produced during fermentation. 

Once the kombucha is in the glass bottles, add flavoring to the kombucha. If you are not flavoring your kombucha, then at this stage add in some sugar. Stir the kombucha to spread the sugar or flavor throughout the liquid. 

Then close the bottle as tight as you can and let the kombucha ferment. This should take about three to seven days at room temperature. However, this timeframe may vary depending on the temperature of your kitchen, keep an eye on it.

You can burp your kombucha every few days if you feel the need to. This can help prevent the kombucha from exploding, but it could also affect the carbonation, so the kombucha may not be as fizzy.

Once the second fermentation is done, move the bottles into a cold storage place, you can place like the fridge or a basement. The sole thing that is left to do is enjoy your kombucha!

3 bottles with tops that are each filled with kombucha second fermenting with different berries, and fresh berries
Second fermenting kombucha creates flavor and fizz

Why Second Ferment Kombucha?

Now that you know how to second ferment kombucha, here is why you might want to and if it is really necessary.

It is not necessary to ferment your kombucha a second time. You can drink it and get the same benefits from it after only one fermentation. Some people choose to second ferment their kombucha as this carbonates the drink, making it nice and fizzy.

You can also flavor kombucha without fermenting it a second time. So, if you aren’t a fan of carbonated drinks, you can still enjoy flavored kombucha.

Kombucha that has been through a second ferment can satisfy those trying to replace soda with a healthier drink. It has a lovely fizz and taste with added health benefits and way less sugar.

Can You Second Ferment Kombucha With Honey?

If you don’t want your kombucha flavored or don’t want to use regular sugar, you can use honey in the second fermentation process.

Honey has more than enough sugar in it to feed the yeast in the kombucha properly to begin the second fermentation.

You can also add in other flavors that go with honey, such as mint and lemon, to make a delicious kombucha without any extra sugar.

Other Flavours You Can Second Ferment With

We have spoken about jams and honey, but there are many other flavorings you can put into kombucha in the second ferment.

These are some other flavorings you can use to flavor your kombucha with:

  • Fruit juice, freshly squeezed or store-bought (will need extra sugar or honey)
  • Fresh fruit
  • Frozen fruit
  • Syrups, like maple syrup
  • Vanilla beans (will need extra sugar or honey)
  • Dried fruit (will need extra sugar or honey)
  • Coffee (will need extra sugar or honey)

These flavor combinations work well together in kombucha: 

  • Lemon and lime
  • Triple Berry – usually strawberry, raspberry, and blueberry, but any berries work
  • Lemon and ginger 
  • Cranberry and ginger
  • Apple and cinnamon
  • Strawberries and basil
  • Lavender and chamomile 
  • Pineapple and coconut
Top view, 3 jars of kombucha with SCOBYs on a white wood surface surrounded by black tea, lemon halves, lavender, and ginger.
Try a flavor combination to second ferment kombucha!


You can make kombucha with jam and honey as well as with a whole lot of other flavors. Kombucha is a very versatile drink that can be flavored or not, and carbonated or not, and can be made to suit everyone’s tastes.

Kombucha is:

  • an excellent alternative to sodas
  • really good for you
  • packed with minerals and probiotics

Plus, it tastes good!

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