Bottling Kombucha

Mitchell Genova

24 Jan 2026 — 1 min read

Prep: 5 min | Ferment: 2–3 days (2nd ferment) | Yield: 1 bottle

This recipe is written for a 16‑oz (475 mL), pressure‑safe glass bottle. Adjust the sugar-to-tea ratio if using a larger or smaller bottle.

Ingredients

14-oz (415 mL) finished kombucha
1/8 cup (30mL) cane simple syrup (see Cane Simple Syrup)
- You can substitute 1 tablespoon (12 grams) of Cane Sugar if you don't want to make the syrup. However, the syrup mixes better since the Kombucha will be room temperature.
Optional: fruit, herbs, or spices for flavor

Instructions

Add 1/8 cup (30mL) of cane simple syrup into the bottle
Add optional flavorings (berries, fruit juice, herbs)
Pour your kombucha into the glass bottle, leaving about 2-3 inches of headspace
Seal the bottle tightly and gently shake to mix. Unseal to release extra pressure from shaking. Reseal and set at room temp for 2-3 days (2nd ferment)

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