homemade kombucha

These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card.

The Simple Guide to Kickass Kombucha

clean water (1.6 L)

white sugar (100 g)

black tea (or 1 Tbsp loose tea)

unpasteurized, unflavored store-bought kombucha (235 mL)

clean water (3.5 quarts, 3.3 L)

white sugar (200 g)

Homemade kombucha from the first fermentation

Sweetener

Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!

Add Starter: Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).

Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.

Making a SCOBY

Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. 

Add Starter: With really clean hands, gently remove your SCOBY from the tea and place on a clean plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.

Ferment: Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw.  The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.

And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.

First Fermentation

Flavor: Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid.

Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.

Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

Second Fermentation

This Kombucha Recipe was designed for anyone who wants to brew up to a gallon in their first batch. The steps are specifically arranged to create an easier process for you. Following this Kombucha Recipe also prevents contamination by eliminating the wait for the sweet tea to cool.

Kombucha Recipe 1 Gallon Short-Cut Method

(4 liters) purified

(200 grams) sugar

Kombucha Mother Culture – SCOBY

Fruit, juice, flowers, or other flavorings (optional)

Add hot water & tea bags to pot or brewing vessel.

Steep 7-15 minutes, then remove tea bags.

If the vessel is empty, add 2-3 quarts (2-3 liters) of purified water, then add the hot tea solution. (adding cold water first helps keep the vessel from heating up) - or - if the sweet tea was made in the vessel, then simply add 2-3 quarts (2-3 liters) of purified water.

Check to make sure the sweet tea is body temperature or below. A clean finger is the perfect tool!

Once it is, add SCOBY and starter liquid.

Cover with cloth cover and rubber band or a custom brewer cap.

Say a prayer, send good vibes, commune with your culture (optional but recommended).

Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.

After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.

Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel or a SCOBY Hotel.

Decant & flavor your kombucha (optional).

https://www.youtube.com/watch?v=XkJ_nHpoeMY

Brewing Kombucha is a simple process that yields delicious, healthful fermented tea. Though it may seem intimidating at first, this 60 second video shows just how easy it is to make Kombucha. Share it with your friends!

Kombucha Recipe - 5 Simple Steps... How To Make Kombucha Tea with Kombucha Kamp

Learn everything you need to know to make delicious bubbly kombucha at home, including a simple kombucha recipe, the supplies need, basic brewing methods, bottling and carbonation tips, and more!

Homemade Kombucha Recipe (How to Make Kombucha)

water

starter liquid (plain finished kombucha,

white sugar, organic/raw is ideal

Start by brewing 1 gallon of sweet tea: combine the called-for water, tea, and sugar in a pot on the stove (or other container large enough to steep the tea in hot water)

Allow the sweet tea to cool to lukewarm or room temperature. 75-85F is ideal.

Transfer the lukewarm sweet tea to your chosen kombucha brewing vessel.

Add the starter liquid and SCOBY.

Cover the brewing vessel with a cloth towel (not cheesecloth) and set in a warm location out of direct sunlight. Again, 75-85F is ideal. Use a kombucha warming pad or incandescent holiday lights to keep the vessel warm if needed.

Allow the kombucha to ferment for 7-20 days. (This is considered &quot;primary fermentation&quot;). Time depends on strength of SCOBY/brew, temperature, and personal flavor preference. Young SCOBIES will take longer than thick mature ones, and cooler temperatures will take longer than warm conditions. Do a taste-test or pH test to assess doneness.

Once it&#39;s fermented to your liking, add the kombucha to pressure-safe glass brewing bottles. Be sure to reserve a cup or two to start the next batch! Also leave a couple inches of headroom in the bottles if you&#39;d like to add a couple ounces of fruit juice or puree for flavor and secondary fermentation.

Leave the bottled kombucha out at room temperature for another 2 to 10 days -depending on temperature, flavor, and carbonation activity. It&#39;s important to carefully monitor the carbonation during second ferment by routinely burping the bottles.

Please see our guide on secondary fermentation and carbonation for more information - including flavoring ideas and how to achieve excellent carbonation.

Once the kombucha is carbonated to your liking, move it to the refrigerator to halt secondary ferment - and enjoy!

After bottling, make more fresh sweet tea to add back to the crock to start a new batch of kombucha. Allow it to cool slightly, and pour it in! Using the continuous brew method, we simply pour the replacement tea right on top of the SCOBY and remaining kombucha in our crock. Or, you can take out your SCOBY, then add sweet tea, starter liquid, and the SCOBY like we did to start this recipe.

Do I need to feed my scoby, while storing it in the fridge? If so, how?

How long is it safe to leave kombucha on the counter fermenting with fruit before refrigeration? Sometimes I fail to bottle it and refrigerate it if I haven't finished my previous bre.

2 questions:  1. I have homemade apple cider vinegar brewing (currently 3 months old).  It has formed a scoby, really thin but covering the top of a 1 gallon jar.  Can I use this scoby to start a brand new batch of Kombucha?     2.  Put several large scobys  in Kombucha liquid and have been storing in the back of my second refrigerator for almost 2 years.  Do you think they will be okay to start a brand new batch of Kombucha?    Like you, I have made any for awhile but ready to start up again.  God Bless.

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