How to Make Kombucha

A large fermentation jar filled with kombucha along with two finished bottles of kombucha.

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Follow these simple instructions to make high-quality kombucha at home. Once you understand the process of making kombucha, you can print this out and use it as an easy reference, but definitely read the full article above for all the tips and practical advise for first-time kombucha makers!

Prep Time45

Fermenting Time28

Total Time28 45

Course: Drinks

Cuisine: Asian

Keyword: kombucha tea

Servings: cups

Calories: 34kcal

Equipment

1-Gallon Glass Jar
breathable cover (eg. coffee filter or fabric) and a rubber band
tea infuser
pH tester
temperature strips

Ingredients

SCOBY Ingredients

7 cups water filtered, non-chlorinated
4 bags black tea or 1 tbsp loose leaf tea
1/2 cup sugar plain white granulated
1 cup plain kombucha eg. GT's Original

Kombucha Ingredients (1st Fermentation)

14 cups water filtered, non-chlorinated
8 bags black tea or 2 tsp loose leaf tea
2 cups starter kombucha with SCOBY

Kombucha Ingredients (2nd Fermentation)

homemade kombucha from 1st fermentation
desired flavorings and/or sweetener

Instructions

How to Make a SCOBY

Boil 2 cups of filtered, non-chlorinated water in a large pot.
Remove the water from heat and add 4 bags of unflavored caffeinated black tea (or about 1 tablespoon loose leaf). Allow to steep for about 5-10 minutes.
Add a 1/2 cup granulated sugar and stir until it is completely dissolved.
Add 5 cups of cool filtered water.
Pour your sweet tea mixture into your clean brew jar and add 1 cup of starter kombucha using any unflavored, unpasteurized (raw) kombucha.
Cover the jar with your cloth or paper towels and place it in a dark cupboard or closet that stays warm throughout the day and night (between 70 and 85 degrees).
Check your jar every few days after the first week. You should notice bubbles rising and eventually a thin film forming on the top of the brew.
It will take between 1 and 4 weeks for your SCOBY to form. Once the pellicle has thickened into an opaque layer about ¼ inch thick, you are ready to make your first full batch of kombucha tea.

How to Make Kombucha Tea

Boil 2 cups of filtered water in a large pot.
Remove the water from heat add 8 bags of unflavored black tea (or about 2 tablespoons loose leaf) and allow the tea to steep for about 5-10 minutes.
Add 1 cup granulated sugar and stir until it is completely dissolved.
Pour the mixture into a clean brew jar and top off with cool filtered water, leaving enough room to add your starter tea and SCOBY (about 3-4 inches from the top).
Gently pour 2 cups of starter kombucha, into the brew jar and take a pH reading. To prevent mold growth, your starter brew needs to have a pH of around 4.5 or lower. If your pH is higher, slowly add small amounts of distilled white vinegar, stir, and retest until it reaches the desired level.
With VERY clean hands, place your SCOBY into the jar.
Cover the jar with your cloth or paper towels and secure with a rubber band. Place it in a dark cupboard or closet that stays warm throughout the day and night (between 75 and 85 degrees).
Allow to ferment for 7 to 21 days. Start tasting after day 6. Once your brew reaches your preferred balance of acidic and sweet, you can add flavorings (if desired) and bottle. Finished Kombucha will be between 2.5 and 3.5 pH when done brewing.

How to Bottle & Carbonate Kombucha

Pour freshly brewed kombucha into airtight bottles. You can filter the tea if you prefer but it is not necessary. Save 2 cups of tea and your SCOBY in your brew jar to act as the starter for your next brew.
Add your flavorings and extra sweeteners, if desired.
Seal each bottle and allow them to further ferment in a dark room or cupboard for 3 to 10 days (sometimes longer in cooler temperatures).
Once the desired carbonation is reached, you can refrigerate, strain out the added flavorings (if desired), and serve.

Notes

Each 1-cup serving of kombucha has approximately 47.5mg of caffeine
A by-product of fermentation is alcohol, so kombucha can have small amounts of alcohol in the final product. If this is a concern, you may want to avoid drinking kombucha or consult your physician.

Nutrition