Step 1

Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top.

Step 2

Add Flavors: Evenly divide apples and cinnamon into each bottle (I used 2 quart-sized bottles). Seal tightly.

Step 3

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Step 4

Enjoy: Strain the kombucha to remove fruit pieces (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.