It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store bought kombucha. The day you become a brewmaster as I impart on you the secrets of homemade kombucha!
The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the interwebs. No fuss. No confusion. Because making homemade kombucha is so simple (albeit a bit slow), and I hope after reading this you’ll give it a whirl! Let’s hop right to it.
How to Make Homemade Kombucha: Overview
This post will go into detail about each step in the process of making kombucha. For succinct instructions, scroll to the bottom where a recipe card lays out the basics of making homemade kombucha. The general order of things goes something like this (you can jump around this tutorial by clicking the links below):
- Make SCOBY (1 to 4 weeks) – to make the “mother”
- First Fermentation (6 to 10 days) – to make the actual kombucha
- Second Fermentation (3 to 10 days) – to carbonate the kombucha
You can also click to jump to a few useful resources:
- Supplies needed – My top tools for brewing ‘buch
- Kombucha FAQ – Be sure to check out the comments section as well for answers to many questions
How to Make Kombucha Video
Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process.
- No metal or plastic containers. Metal can react with the acidic kombucha and hurt your SCOBY, while plastic can house nasty bacteria that you don’t want sneaking in.
- Clean is key. A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria slips in, it could ruin your batch (and make you pretty sick).
- Temperature plays a role. Fermentation goes a bit quicker in warmer temperatures, and a bit slower in colder.
- No mold zone. If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY, but will generally be green, white, or black), then toss your whole batch.
1. How to make a homemade kombucha SCOBY
The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s scary and alien looking and Buzzfeed did a whole article about how ugly this mama is…but it’s the very essence of kombucha! It brings the love and flavor and magic!
Making a SCOBY Ingredients:
- 7 cups (1.6 L) clean water
- ½ cup (100 g) white sugar
- 4 bags black tea (or 1 Tbsp loose tea)
- 1 cup (235 mL) unpasteurized, unflavored store bought kombucha
- A large glass or ceramic container (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the kombucha out easier!
- Tightly woven cloth (coffee filters, paper towels, napkins, cheese cloth)
- Rubberbands
Making a SCOBY Instructions:
- 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 (a few hours). Only when water is at room temperature is it ready to work with (test by drawing out some water with a paper straw, using your finger to keep the ‘buch in the straw).
- Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the storebought kombucha into each), making sure to include any little gunkies that may be at the bottom. These are good!
- Cover with a few layers of the tightly woven cloth (keeps out bugs and debris) and secure with a rubber band.
- Set somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C), like a cupboard, for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.
- Keep SCOBY in its original tea until you’re ready to brew your first batch. The SCOBY should live and grow for years if treated with love. The tea you used to make the SCOBY, however, is very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation!
Things to note when making your SCOBY:
- No decaf. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal)
- Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong you can use green tea, but for now stick with black.
- No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. You can use honey in the second fermentation, once there are a higher number of good bacteria to fight off the bad, but for now, stick to sugar.
- Don’t mess with it! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. If it floats sideways or sinks, leave it! It’s just doing it’s SCOBY thang.
- It’s all in the proportions. As I mentioned, I made two SCOBYs with this recipe, and you could probably make more. As long as you keep the proportions in check (7 c water : 1 c starter : 4 bags tea : 1/2 c sugar), you’ll be fine. Also note that this is the same proportion we’ll use in the first fermentation, but on a larger scale to make more ‘buch!
- Got leftovers? Never throw your SCOBY away! Share the kombucha love by gifting it to a friend, or make it into a delicious gummy candy!
2. Homemade kombucha: The first fermentation
So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually make the kombucha.
First Fermentation Ingredients:
- 14 cups (3.5 quarts, 3.3 L) clean water
- 1 cup (200 g) white sugar
- 8 bags black or green tea (or 2 Tbsp loose leaf)
- 2 cups (470 mL) unflavored kombucha (either from a previous batch or unpasteurized, unflavored store bought kombucha
- 1 or 2 SCOBYs (depending on how many containers you’re using, 1 per container)
- A large glass or ceramic container (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the kombucha out easier!
- Tightly woven cloth (coffee filters, paper towels, napkins, cheese cloth)
- Rubberbands
First Fermentation Instructions:
- 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 (a few hours). Again, MUST be room temperature. Don’t risk killing your SCOBY in hot water.
- With hands AS CLEAN AS A SURGEON’S (really clean), gently remove your SCOBY from the tea and place on an equally as clean plate. You can rinse out the jar if you want (without soap), but it’s not necessary.
- Pour the sweetened tea into your jar(s), then pour in unflavored starter kombucha (if you’re using two jars, pour ½ of the starter kombucha into each).
- 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, still, 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 paper straw (using your finger to hold the tea in the straw, don’t use your mouth). It should be mildly sweet and slightly vinegary. The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
- Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with SCOBY(s)). The rest can move into the second and final fermentation.
Things to note about the first fermentation:
- In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.
- Once the SCOBY gets to be about an inch (2.5 cm) thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)
3. Homemade kombucha: The second fermentation
The final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity flavors that will not only make your homemade kombucha taste better than store-bought, but will give those good bacteria the power to kick it into high carbonation gear, bringing everything together into effervescent bliss. Let’s finish this.
Second Fermentation Ingredients:
- Homemade kombucha from the first fermentation
- Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:
- 1 to 2 Tbsp mashed fruit or fruit juice
- A slice of orange
- 1 to 2 tsp honey
- a piece of peppermint candy
- a piece of candied ginger
- *to add chia seeds, see below under “things to note”
- A few flip top fermentation bottles (bottles meant for fermentation have an airtight seal, which will prevent carbonation from escaping. If you don’t have these, canning jars will do an alright job, though they aren’t truly airtight.)
Second Fermentation Instructions:
- 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.
- Let ferment somewhere dark and room temperature for 3 to 10 days.
- If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.
Things to note about the second fermentation:
- Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation.
- Carefully open bottles over the sink with a towel in hand.
- The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated.
- Chia seeds are my favorite addition to kombucha. Rather than adding these to the ‘buch when we add the sweetener, we’ll stir these in at the very end after the kombucha has been carbonated. Use 1 Tbsp of chia seeds per 1 cup of kombucha. Stir in the seeds and allow them to do their absorbing thang for a few hours, stirring every once in a while to keep them from clumping.
Favorite Kombucha Flavors
I’m always experimenting with new flavors of kombucha. I’m always adding new kombucha flavors to this list, but here are a few of my favorites:
- Mango Kombucha
- Blueberry Kombucha
- Ginger Pepper Kombucha
- Pineapple Basil Kombucha
- Strawberry Kombucha (perfect for a Kombucha Ice Cream Float)
- Peach Pie Kombucha
- Mojito Kombucha
- Lemon Ginger Kombucha (great in a Kombucha Radler)
- Apple Cinnamon Kombucha
- Pumpkin Spice Kombucha
Supplies Needed for Making Kombucha
Below is a list of the supplies needed to make kombucha. The links are affiliate links, meaning I may earn a commission if you make a purchase (I’ve only included products I know and trust).
- Black tea: Plain black tea lays the base for your kombucha.
- Store bought starter tea: You’ll need a starter tea to get things going (but can use your home brewed kombucha to start the following batches).
- Large glass or ceramic container: Aim for one that’s at least 1 gallon, but two 1/2 gallon jars will also work! I’ve also been using a large jar with a plastic spigot recently, and it makes pouring the kombucha so much easier.
- Cheese cloth: Allows your kombucha to breathe while keeping dust and critters out.
- Flip top fermentation bottles: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!)
- Starter kit: Want kombucha sooner than later? This bundle includes most of the equipment you need plus it comes with a ready-made SCOBY.
Ingredients
Making a SCOBY
- 7 cups clean water 1.6 L
- ½ cup white sugar 100 g
- 4 bags black tea or 1 Tbsp loose tea
- 1 cup unpasteurized, unflavored store-bought kombucha 235 mL
First Fermentation
- 14 cups clean water 3.5 quarts, 3.3 L
- 1 cup white sugar 200 g
- 8 bags black or green tea or 2 Tbsp loose leaf
- 2 cups unflavored kombucha (from previous batch or store-bought kombucha) 470 mL
- 1 or 2 SCOBYs 1 per container
Second Fermentation
- Homemade kombucha from the first fermentation
- Sweetener
Instructions
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. 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.
First Fermentation
- 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.
Second 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.
Nutrition Information
Homemade Kombucha FAQs
Most kombucha contains less than 0.5% ABV (for reference, beer has about 5% ABV), so it is not likely that you will get drunk from kombucha.
The high amount of probiotics in kombucha mean that drinking too much can lead to GI discomfort (bloating and in some cases diarrhea). Kombucha also contains caffeine and sugar, which may also effect you.
Kombucha contains probiotics, which contribute to a healthy gut microbiome (and in turn, help regulate weight and obesity). It also contains antioxidants and polyphenols.
When you put kombucha in the refrigerator, fermentation slows down dramatically. You can therefore store it in the fridge if you need to take a break from fermenting, or to chill it prior to serving.
This is one of few recipes where you really cannot use sugar substitutes. BUT you won’t actually be consuming that whole 1 cup of sugar. The sugar is food for the bacteria and yeast. They’ll basically eat it all up and produce wonderful things like acidity and carbonation, and the finished kombucha will be much lower in sugar as a result.
Yes! Your kombucha SCOBY may sink or float around the container. This is totally normal and nothing to worry about. It will likely float back to the top eventually, or a second SCOBY may form on top (which is also okay).
Homemade Kombucha: Bringing it all together
I drew this way professional depiction of the whole process for the visual learners. If you have any questions or hesitations about brewing homemade kombucha, don’t hesitate to comment below and I’ll help ya out! Happy brewing!
Print the Homemade Kombucha Guide
By popular demand, I’ve created a printable PDF with all the instructions from this post. Enter your email below and it will be sent to you!
Aidan O. says
Hi, I read on the troubleshooting page that you don’t recommend using mason jars but that’s all I have… it doesn’t say that you absolutely shouldn’t use them. So do you have any tips for using mason jars? Unfortunately I am unable to get the bottles you use. Thank you!
Sarah Bond says
Mason jars just aren’t airtight, meaning your kombucha probably won’t be as fizzy and carbonated as if you used flip top bottles. They’re perfectly safe though, as long as you don’t let the kombucha come into prolonged contact with the metal lid!
deller says
such a great tone that this is written in, and really expert instructions-even including the info on making your own scoby from gt dave’s storebought kombucha (for example). this one article is far better than a book on making kombucha imho… i’m going to follow your steps and guidance on the second fermentation as well, and attempt some clones of pomegranate power (pom+sage), pure love (rose+hibiscus+ginger), and sacred life (ginger+coconut water+dash of spirulina).
Mishelle says
I’m curious as to how your spirulina dashed ginger coconut kombucha turned out? Do tell. 🙂 sacred life huh… I’d consider dashing a bit of cayenne and lime juice … make urself a gingerlina Kombucha 😀
Beena Manoj says
Loved your presentation on Kombucha….am going to make lots of it.
Thank you 💕
Aidan O. says
Hi, I’m back😂.. I’m still in the SCOBY making stage (this is my first time doing anything with kombucha making so I’m a bit paranoid) I neglected to ask if it was ok to use 2 different jars for SCOBY making… I am currently making a SCOBY in 2 jars (I just split the tea between the both of them) and I’ve noticed a thin film on top of both of them which I believe to be the SCOBY… (I keep it in the cabinet above my fridge which I think is room temp and it’s dark) When I open the cabinet it smells fruity and a bit tart.. I’d assume this is a good sign right? Thanks for answering my questions! (I am positive I will have more in the future)
Sarah Bond says
These are all good signs! And it’s totally okay to make your SCOBY in as many jars as you want to.
Meg says
Hi…thanks for guidance-mine smells sour..did I ruin my first batch?
I did let ferment too long..well actually only 8 days with a big scoby.
I cannot rate -yet-as I followed someone’s verbal instructions and now a bit lost. Think I’ll do your way next time!
Sarah Bond says
It sounds like it’s doing okay! As long as there is no sign of mold, you’re probably in the clear. Give it a taste and go from there! If it tastes good, bottle it up and do the second fermentation!
Nolan says
I can’t seem to find any unflavored kombucha anywhere to start the SCOBI. Can I not use a flavored?
Sarah Bond says
Unflavored is really best! Here’s our guide for where to find unflavored kombucha 😀
Aidan o. says
Update: My SCOBY (well, I actually have 5 SCOBYs because they would sink and then a new one would grow) looks about 1/4 inch thick so I am about to start 1F! I’ve been using GT’s synergy kombucha for my starter tea and it is obviously working as the fruit flies can’t stay away. I was wondering if you can use store bought kombucha bottles for 2F? I have some GT’s bottles and some Brew Dr. bottles (all have rubber rings on lids) Do you think these would work? I sanitize them with hot water and then the dishwasher and I make sure they are dry. Also, do you have any recommendations on how to get your hands clean for transferring the scoby?
Sarah Bond says
Yep you can use those bottles! And I just wash very well with soapy water then dry with a paper towel 😀
Suzanne says
Help! I’s on day 7 with the first batch and re-reading the directions, I was supposed to use 8 tea bags and I only used 3! The scoby looks great and is actually making another scoby oon top, but I’m worried about using this as starter tea or even going onto the fermenting step. What do I do?
Sarah Bond says
You can add a bit of strong tea to “feed” it more! I would steep those additional 5 bags in about 1 cup of water, let it cool, then add that in 😀
AIdan O. says
Update 2: Hi, I’m currently in the 2nd fermentation (about 3 days in) and I was wondering if/when I have to “burp” them, and if I have to put them in the fridge or just let them continue fermenting after burping? Also, does adding ginger to the kombucha make it so it needs to be burped more often? Thanks😄
Sarah Bond says
Burp them if you notice the carbonation is really building up a lot (i.e. if the last time you opened them they fizzed over, consider burping more often). You can pop them in the fridge when the carbonation level is the amount you like 😀 And ginger does add quite a bit of fizz, so yes it may need more burping!
Abby says
Hi Sarah, Im at the second fermentation, I just checked it after 5 days. I have stuff floating on top looks like bubbly round stuff is that normal?
Sarah Bond says
That’s just a SCOBY forming! A natural product of all kombucha fermentation 😀
Anna says
Hi Sarah,
Thank you for the detailed instructions (written, video and doodle!) I have a couple of questions if you have any thoughts on them.
1. For the glass jar used during the making of SCOBY as well as first fermentation, on top of using the cheese cloth can I put any kind of lid on top of the cloth as well (meaning I’ll still use cheese cloth but throw an extra lid on top)? I just don’t want bugs crawling over the cheese cloth during warm seasons.
2. For the 2 cups of kombucha that are to be reserved for the next batch from the first fermentation, do I just keep the SCOBY in it for as long as I want?
3. For the bottles used for second fermentation, I personally had saved a bunch of store-bought kombucha jars like the GT one with a plastic or metal screw lid. I thought they should work as a good substitute for swing top bottles too as they generally keep air in if I screw them tight?
Thank you Sarah 😊😊😊
Sarah Bond says
Hi Anna!
1. Avoid using a lid. The fermentation needs air flow, which is why we use a cloth (feel free to use a more tightly knit cloth to prevent bugs from getting in).
2. Yes! You can leave that reserved kombucha with the SCOBY for a few weeks until you start your new batch.
3. Those will work! Not as well as flip top, but well enough 😀
Sara says
I’m on my first fermentation and the yeast strains are very blue green. I’m doing some research and realizing that I may have chosen the wrong store bought kombucha to ferment with. I think I used Synergy Sacred Life. If so, do you think it will be okay?
Sarah Bond says
Hi Sara! You should ideally use plain, unflavored kombucha to start your fermentation. Here are my suggestions on where to buy unflavored kombucha! Using flavored kombucha, like synergy sacred life, can increase the chances of mold.
Sara says
Thank you Sarah! I know what happened now. I used the unflavored one for the SCOBY which turned out perfect. But for my first fermentation, I bought what I thought was unflavored kombucha called Sacred Life. The yeast strains are seriously green and I was panicking because I can’t even find pics that look like my brew. What should I do? Is all lost? Can the SCOBY be saved?
Sarah Bond says
I think it can be salvaged! Just start a new F1 with that SCOBY and use double the amount of *unflavored* starter kombucha to get it nice and acidic, which will help to prevent mold.
Emma joy says
Hi I love your concise and detailed kombucha instructions! I have been reluctant to try making kombucha as I am in Florida but not a Florida native and I’m always worried about weird organisms and chemicals floating around in the (near) constant recirculated air conditioning that might get in the kombucha. Also things seem to ferment really fast here and if temps are above 75 is that okay? I guess gently pasteurizing the finished product would lose the fizz (and the probiotics?) but still be yummy?
Sarah Bond says
75 (and up to about 82 ish) should be okay for brewing! And I think your kombucha will be able to fight whatever odd organism may slip in through the AC. Give it a go, I think you’ll love it!
Aidan O. says
Okay, so I finished my first batch of homemade kombucha and it was incredible. The directions you have here on this page and on Brew Buch are great for someone who overthinks everything (like myself😂) The FAQ’s, troubleshooting, and overall simplicity of this recipe make it super easy to do yourself. 100/10! I actually just finished putting my second batch into F2, although I was disappointed with the taste of the tea this time around (mainly because I was very busy and accidentally left it in F1 for 2 extra days, creating a very vinegary taste… but, I bottled it with sweet juice anyways.) I wish I could give it more than 5 stars. I was also wondering if I could just use sweet tea without starter tea to feed my SCOBY? Will the tea already in the SCOBY jar act as a starter? Thanks for everything!
Sarah Bond says
So happy to hear it’s working for you, Aidan! Be sure to add that starter tea, which acidifies the brew and prevents mold 😀
Denise J LaFlamme CCH says
Hello, thanks for the great directions. I am going to try making my own kombucha.
Do you think I could use the cleaned bottles from the store bought kombusha with the screw on caps for bottling?
Sarah Bond says
Yes those will work! Though flip top fermentation bottles will give you the best carbonation.
Autumne Vanbuskirk says
I have been gifted a mother scoby in fresh brewed sweet tea.
I’m new to the kombucha world and just wondering what to do from here.
Do I start a new batch? My “starter tea” isn’t fermented yet. How long do I wait..? etc.
Just looking for some direction!! lol
Sarah Bond says
Wait until the starter tea has a potent vinegar smell and tastes like kombucha! Then it’ll be ready to use for F1 😀
Fanny says
Thank you for this amazing and thorough guide! I have a few questions and would so appreciate your guidance! I started my scoby 3 weeks ago and have two jars. Both have a thin scoby forming on top but one is very cloudy, looks like fruit tea. I’m wondering if it’s cloudy because I didn’t specifically sanitize the jar, hence why I made a second one where I did. I plan to toss this one because it doesn’t seem safe but is it cloudy b/c of bacteria growth?
If I am not ready to brew tea for another few weeks, will scoby be ok hanging in this starter until I can brew? Maybe another 3 weeks.
Once I make my first batch of tea and put scoby in it, I toss out this original starter tea, then save about two cups from the first fermentation for the next batch but what if I’m not ready to make a next batch? I guess my question is How do I create scoby hotel for my scoby to live in? If I create a hotel, would I just use two cups from the hotel as my starter tea, then refill the hotel with fresh tea to feed my scoby while it lives in the hotel?
I hope all of this makes sense.
Thank you so much!
Sarah Bond says
Hi Fanny! The cloudiness could indeed be from bacteria. Better to toss it and be safe, especially if you have a good back up!
SCOBY will be okay hanging out for a few weeks 🙂
And here’s all of our info on how to make a SCOBY hotel!
Fanny says
Thank you! I should have searched for scoby hotel on your website before asking- I figured you’d have instructions! Thanks!
Chelsea St Cyr says
Thank you for this recipe Sarah! I’m looking forward to trying it
Emma says
Hello,
I reserved 2 cups of kombucha from the 1F with SCOBY in it, covered with coffee filter on a dark shelf. Do I need to make a fresh batch of sweet tea to add to it? Or just let it be until I need to make more kombucha and use the reserved as starter? Love your website!
Thank you!!
Emma
Sarah Bond says
You can do either – start a new batch now, or let that starter tea sit for a bit until you’re ready to make a fresh batch (I would start a new batch within a week or so, but here’s how to take longer breaks from brewing).
Marlene says
This is a great blog. I have an old Mother scoby that has been in my fridge since my daughter was into making kombucha three years ago. It has not been touched. Do you think it is safe to start to use again?
Sarah Bond says
Hi Marlene! I would get a fresh starter just to be safe. Happy to have you here! 😀
Heather says
Hello, my scoby is formed and looks great, and I just started my first fermentation. When I move to the second fermentation and leave the scoby in the 2 cups of kombucha, does it need to be refrigerated or do I just leave it in the dark cupboard? Thanks!!!
Sarah Bond says
Just leave it in the dark cupboard! 😀
johnson says
Great job on your guide! Is there a need to weigh down the sweets so they are submerged during 2nd fermentation. This. is needed when fermenting vegetables to prevent from exposure to air which will cause them to rot.
Sarah Bond says
It’s not necessary here! Just flip the bottle every so often to cover them in the buch 😀
Jan says
I just finished the 2nd fermentation and it tastes great. I’m not sure what to do with my SCOBY. I’ve left it with 2 cups or so of the 1st fermentation brew but I don’t plan to brew again for at least a month. Do I have to start a SCOBY hotel? Do I feed it somehow?
Sarah Bond says
Here’s our article on how to take a break from brewing!
Sandra says
Hi Sarah,
I bottled my 2nd ferment about a week ago, just tried it and have surprised myself it is fizzy, very happy. Can you tell me, when i refrigerate it, do i have to sand the bottles upright or can they be laid flat, I realise there is a risk of explosion.
Looking forward to your reply.
sandra
Sarah Bond says
They can be laid flat in the fridge as long as they’re sealed tightly. Happy brewing!
Leslee says
Wow
Just Wow
And Thanks!
B says
Can you use flavored kombucha for the first ferment?
Sarah Bond says
I don’t recommend this, as it can cause mold or other imbalance issues. Here’s our guide to finding unflavored kombucha!
Sarah says
Great guide, thank you! Our first fermentation has been taking a lot longer d/t cooler home temp. It still tastes sweet, so we’ve continued to let it ferment. When tasting it today I noticed it’s starting to get carbonated. Is that normal during the first ferment? Should we switch to the 2nd ferment even if it tastes sweeter than we prefer? The color & pH are both great! And our SCOBY is definitely big enough to be shared!
Sarah Bond says
That’s normal! I wouldn’t move it to the 2nd fermentation until the flavor is around what you like.
Brent Garner says
Can you use or substitute green tea for the first fermentation
Sarah Bond says
Yep! Here’s our guide to the best teas for kombucha 😀
Jackie Euser Hartley says
Help! Wanted your comprehensive guide but couldn’t get the $$ to work 🙁
Im restarting to brew bouch and your recipes look amazing.
Sarah Bond says
Hey Jackie! Try buying it directly here (and feel free to email me if you need further help – sarah@liveeatlearn.com)
sam meyerhoffer says
Hi! Thank you for this awesome recipe. We just finished our batch of kombucha and have a question! Our kombucha is overly sweet, every with different types of fruits added! Is this due to a mess up in the 1st fermentation possibly? Our scoby is gorgeous so just unsure why the kombucha is so sweet for us and not as carbonated! Thank you!
Sarah Bond says
Try running the first fermentation a bit longer, until the taste is a nicer balance of tart and sweet.
elle says
I am completely mesmerized by this!!! got all the items yesterday and beginning the recipe right now! LOL~ love it…
I’ve been buying Synergy Trilogy large (48 oz.) 4 at a time every few days. Yep, that’s alot and expensive! I will let you know how it goes. Thanks so much,
Elle V
tsailing says
hi, once I completed the first fermentation, can I simply leave my SCOBY with some tea in the jar and just add more sweet tea to continue brewing? or do I need to remove everything, clean the jar before I start my second batch?
Sarah Bond says
You can just add more sweet tea to keep brewing! I usually only wash out my jar every 5 or so batches.
Jon says
I’ve been using this post as my bible to get my gorgeous SCOBY started, (and its twin!) measure flavoring and now on my fourth generation of booch, now up to 2 gallons at a time. I’ve been dividing to make blueberry vanilla, gingerade, and classic kombucha… Not following your recipes exactly but they have been invaluable in my journey.
I suffer from potentially deadly enteric bug that’s plagued me for months. Kombucha is the only thing that has helped me keep it in check while the healthcare system continues to fail me time and time again. But I can’t afford to keep my fridge stocked and absolutely had to start making my own. Now I have more than enough to share with friends and neighbors while experimenting with new flavors. I didn’t expect it to be this fun and exciting. Thank you so much for all the information you provided and such an easy to follow guide. Just thought you should know you’re playing a part in helping me survive and beat this thing.
Sarah Bond says
I’m so happy to hear you found us, Jon! Happy brewing! 💛
Katie says
Such an amazing resource! I’m making kombucha successfully because of it. Thank you!!!