Home Brewed Vanilla Peach Kombucha

4.20 from 5 votes
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Looking for a delicious new flavor to try out on your homemade kombucha? This Vanilla Peach Kombucha recipe has juicy peaches, maple syrup, and a hint of vanilla. In other words, you’re going to love it!

vanilla peach kombucha in glasses

If I ever find myself with way too much fruit, my instinct is to make a pie.

But another way to use all that surplus fruit is by throwing it into your next batch of kombucha!

So obviously when the tulip-man came home with a bag full of peaches, I was torn between making a peach pie or peach kombucha. And by this point, you can probably decipher what happened next.

This Vanilla Peach Kombucha is sweet like pie, with the flavors of maple syrup and vanilla tying it all together. The kombucha flavor of late summer is here!

peach kombucha in fermentation bottles

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. Second Fermentation: This is when you carbonate the kombucha by adding sugars (like peaches!) and bottling it.

In order to make this Peach Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.

pouring kombucha into a glass


  • Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
  • Peaches: You can use fresh or frozen peaches to make kombucha (just be sure to thaw frozen peaches first).
  • Maple syrup: We’ll complement the sweet peaches with a touch of maple syrup, which rounds out the flavors and brings major peach pie deliciousness.
  • Vanilla: A bit of vanilla gives this kombucha the yummiest aftertaste!
vanilla peach kombucha ingredients

How To Make Vanilla Peach Kombucha

Making your own peach flavored kombucha is super easy. The process goes something like this:

  1. Bottle: Transfer kombucha to fermentation bottles.
  2. Add Flavors: Add diced peaches, maple syrup, and vanilla to each bottle.
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. Enjoy: Strain out fruit pieces (optional), then chill in the fridge before serving.
vanilla peach kombucha in fermentation bottles

Home Brewed Vanilla Peach Kombucha

Prep: 3 days
Total: 3 days
Servings: 8 Cups
Author: Sarah Bond
This Vanilla Peach Kombucha recipe has juicy peaches, maple syrup, and a hint of vanilla (in other words, you're going to love it!)
4.2 from 5 votes


  • ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
  • 1 ripe peach finely diced
  • 2 Tbsp maple syrup divided, 30 mL
  • ½ tsp vanilla extract divided, 2 mL


  • Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top.
  • Add Flavors: Evenly divide peaches, maple syrup, and vanilla extract into each bottle (I used 2 quart-sized bottles). Seal tightly.
  • 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.
  • 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.


*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

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Serving: 1Cup (Differs by Fermentation Length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g

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5 thoughts on “Home Brewed Vanilla Peach Kombucha”

  1. Do you have any tips for straining out the fruit and do you rebottle the flavored kombucha back into the fermentation bottles?