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!
Christ in CA says
Hi Sarah – I’ve been brewing for a few months now and things are going great! Unfortunately, with my last batch, I left the first fermentation in too long and the tea is too acidic. Is there anything I can do to save it or do I have to start over again. I know my SCOBY is still just fine… just trying to save the fermented tea.
Thanks!
Sarah says
You can try to offset it by adding more sugar or fruit in the second fermentation. Otherwise you can use it as something like a cooking vinegar. (With that said, the cost to make it was probably less than a dollar, so don’t feel bad about throwing it away and starting over!)
Tasha says
Thank you for making this way less spooky, and OMG THANK YOU for the visual! It is so incredibly helpful, and took the anxiety away knowing what to do each step of the way!
Sarah says
YAY! So happy to hear it’s useful for you. Happy brewing!
Shelly says
I feel like my first fermentation is making another scoby. The top looks like gel.
Normal or not?
Sarah says
Totally normal! SCOBYs are a natural byproduct of kombucha fermentation.
Laura says
Hi Sarah,
Thanks for your article. I’m trying this out for the first time, starting from scratch, and am already seeing some SCOBY growth which is exciting to watch. I have a silly newbie question. I’m currently in the “grow your SCOBY” phase, can I take that liquid to second fermentation? Or do I need to chuck it (except for 2 cups) and start a new batch.
Thanks for your resources! I can’t wait to try the recipes.
Sarah says
That liquid will be way too sour to drink, so toss out all but 2 cups of it, which will kickstart your first ferm. Happy brewing!
Colin Delisi says
Hello, first off, the Kombucha is amazing! Thank you so much!
However, I do have a question (for anyone if they can answer!). I want to pause on the constant brewing, so I have the 2 cups of kombucha in my jar with my SCOBY but how do I keep it from going bad? Do I put it in the fridge, do I keep it room temp, do I air-tight seal it, etc.?
Please help me so I am not drowning in Kombucha!
Thank you! 🙂
Sarah says
Hi Colin! Here are some tips for taking a break from brewing. Enjoy!
Vivian says
Thank you so much for such an amazing recipe! My SCOBY is big and healthy, and my kombucha tastes great! I’m also super happy to see all the answers you’ve left on the comments, they really help answer my questions too!
I have another one to add: when storing the SCOBY for the next batch, do I seal the jar with a lid, or should I stick with the cloth?
Thanks again so much <3
Sarah says
Stick with the cloth! 😀
Monica says
I am ready to start the first fermentation but have a question about the ‘starter tea’ ingredient. To clarify, this either needs to be store-bought kombucha or the final product of a previous batch of kombucha (what is produced after the second fermentation is complete)? This is my first brew, so I don’t have the latter, but want to confirm I need to buy another bottle of kombucha (which I did to make the scoby) and can’t use the tea in which I made my scoby. Thank you!
Sarah says
Hi Monica! You actually can use the tea used to make the SCOBY (I previously recommended against this, but have since learned that it can be used). Otherwise, you can used finished kombucha from the first fermentation (or from the second fermentation, though it’s not needed to make the starter), or a bottle of unflavored store bought.
Maeve says
Thank you so much for this detailed article! My SCOBY formed in 2 weeks and I just moved on to the first fermentation tonight. I have one question, when storing your homemade kombucha starter from the first fermentation, do we just keep it room temp in a cupboard? or should we refrigerate our starter? I poured out 2 cups of the homemade kombucha “starter” for future batches in a lidded mason jar and just put it next to my jars that have my SCOBY but I was not sure where to put it.
Sarah says
I would refrigerate the starter (as long as the SCOBY isn’t in it) so that the fermentation slows down. I like to keep extra starter in the fridge in case I need some – it’ll stay good virtually forever!
Eva Petric says
Hello Sara! Thank you for all your explanation! I think i will try to make a Scoby without a starter…i hope it is possible!?
Sarah says
Hi Eva, you do need the starter to make the SCOBY, otherwise the right bacteria and yeast won’t be present. Here’s where you can find the starter!
Alex says
Hi Sarah
Thank you for the clear and concise instructions, really helpful.
Between brews, what are you doing with you SCOBYs? Storing them in a little leftover kombucha until the next batch? (If so, if so how long will they last like this?
Or are you just constantly making batches?
Thanks!
Sarah says
I just constantly have a batch going so the SCOBY is never not working (though occasionally I’ll just let it sit in the 2 cups of starter tea for a few days if I don’t have time to start the next batch). For a break longer than a few days, here’s some things you can do.
Alexis says
This is an awesome and easy to follow guide!! Thank you so much. Question: I am looking for GT’S Original Kombucha to start growing my SCOBY, but GT’s Original now has kiwi juice listed as an ingredient and I’m having a difficult time finding their Original flavor without kiwi juice. Is it safe to use the GT’s Original with kiwi juice?
Sarah says
Hi Alexis! I noticed this recently too – so weird! It should still be okay to use though.
Holly Hayhurst says
So I made the mango and mojito variations, used a plastic bottle to test carbonation, and only did 4 days of 2nd fermentation. The plastic bottle felt full and ready, so I didnt ferment longer, for fear of exploding bottles. When I opened the sealed glass bottles, the first basically exploded and I lost over half the liquid– and the remaining liquid wasnt even carbonated that much?!
Help! That was my first batch, so i realize there will be trial and error, but I’m terrified of opening the finished product if I ferment longer the next time!
Sarah says
Hi Holly! Try burping the bottles everyday to release extra carbonation. You can also open them with a clean plastic baggie over the top, setting the whole bottle in a large bowl. This will catch the kombucha that may foam out 😀
Robyn Coonan says
Hi Sarah. I have been brewing kombucha successful for 12 months, but recently we went away for 2 weeks and since then my second fermentations aren’t developing effervescent. What could be possible causes.
Sarah says
Hi Robyn! It could just have run out of “food” a bit. You might try reinvigorating it with a bit of sugar and/or a bottle of unflavored store bought if you can get your hands on it.
Drew says
Thanks Sarah for the guide! I have been having trouble finding original, unflavored, unfiltered kombucha and started my first SCOBY with the Trilogy flavor from GT’s. Will this work or do I need to keep looking for that unsweetened flavor?
Sarah says
Trilogy has some added flavors that may impact the fermentation. Here are some ideas for where you can find unflavored kombucha.
melanie says
Hi
i am loving the Kombucha making however i am finding that i am onto my third batch still using the mother scoby and my 2nd fermentation’s are growing their own scobys and not fizzing ? any ideas on what is wrong ?
thanks
Sarah says
It’s totally normal to have SCOBYs developing in the 2F. You can discard them or add them to smoothies. Here are some troubleshooting tips to help you get more fizz!
Tiffani says
Can I use fresh squeezed juice when I get ready to do get ready to do the second fermentation? It would be a mixture of fruit, veggies & citrus?
Sarah says
Yep, that would be great! 😀
Zachary says
Hello!
After i go through my first fermentation, can i save that scoby? I started from scratch and was able to produce about a 1″ scoby. I am now starting the first fermentation. After this fermentation is done and i bottle it up for the 2nd part of fermentation w/ fruit, can i save the scoby in a jar with some of the existing kombucha?
Sarah says
Yep, you can save it in a cloth-covered jar with some kombucha until your next round of first fermentation. I wouldn’t wait too long though, about 1 week max.
Reagan says
Hi! This guide has been super helpful! I was gifted a scoby and had no idea how to do this, but I’m on my second fermentation now and everything looks and tastes great already! Do you have to complete the second fermentation, or is it only to infuse flavours and carbonate the kombucha?
Sarah says
Yay, so awesome to hear it, Reagan! You don’t have to do the second fermentation. It’s purely for flavor and carbonation. The kombucha is drinkable right out of the first ferm 😀
DJ Waldow says
Getting ready for my third batch of kombucha. Thanks again for the detailed recipe. Really loving it.
Quick question, and apologies if this is already been answered, but there are so many comments I can’t seem to find an answer — I have my original Scoby +2 other smaller ones. Do I just keep leaving all of them in every time I add a new batch or do I just keep one Scoby in her batch?
Thanks!
Sarah says
You can leave them all in, or you can use the smaller ones to start second batches (or gift to a friend) 😀
Geo D says
My homemade scoby is ready to go!
Can I simply pour out (through spigot) the liquid, leaving 2 cups, then pour in my sweet tea for the first fermentation. Or do I have to pour out all the liquid rinse it all? I read I could use my own starter as opposed to store bought kombuca?
Thank you!
Sarah says
Yep you can draw off with the spigot and add fresh tea on top, just swirling to combine. No need to remove everything. And yep, you can use your own starter!
Sarra says
Thank you for your blog. Regarding Room Temperature…. is this a certain degree? If my house is 70 then do I wait until this point to add my scoby. I was doing this and adding it when temp got to about 100 which was nice to touch my wrist against… but I am just wondering about the actuality of this.
Sarah says
I would wait for it to go a bit under 100, probably closer to 80. You can always make the hot tea extra strong, then dilute with cold water to bring it to temperature faster.
'sarra says
My second question is I use gallon jars. I fill them half way with boiling water to steep the tea and dissolve the sugar. Can I add cold water to hurry the cool down period once the tea has brewed for a while?
Sarah says
Looks like you read my mind! Yep, you can do that 😀
Kim says
Would you be able to write out directions for how to “recycle” the first fermentation so I can continue to use it over and over?
Sarah says
Hi Kim! By nature this is how the process works. You might check out the diagram I created here to get a good understanding of it. Let me know if I can clarify!
Heather K. says
Thank you for the great, easy to follow, recipe for making kombucha. This is my first time trying this and I am in the 1st fermentations phase. I started a week ago. It looks like there is a little bit of mold growing. What should I do?
Sarah says
Hi Heather! Pop a photo in our Facebook group to make sure that it is indeed mold. If it is, you’ll just need to toss out everything (SCOBY included) and wash your gear in boiling water to remove all traces of the mold.
Courtney Chamblin-Wilson says
I’m a SCOBY-growing machine! LOL
But I’m wondering if I’ve missed a step? I’ve got some ‘buch in flip-top bottles for the 2nd fermentation and I don’t see bubbles, but I do see tiny SCOBY’s growing at the top of each bottle. It’s been 4 days… is this a good thing?? (All I added was honey… this is my first time, so I didn’t want to get too crazy!)
Also, when I did the first fermentation, I ended up with a 2nd SCOBY. The big mama floated to the bottom and a new one formed at the top. After I poured some into my bottles, I added more tea to what was left for my SCOBYs to float in… now there’s a brain-like formation. Does all this sound normal?? Thanks! 🙂
Sarah says
It’s totally normal for baby SCOBYs to form, both in 1F and 2F. Here are some tips to fix your carbonation issues!
Cindy says
Can I use 1/2 white sugar & half coconut sugar?
Sarah says
I would avoid coconut sugar for kombucha. Here are some sugars I would use instead.
Joan Schoenberger says
I just bottled some kombucha – the 2nd fermentation and I added some blueberries to some and some cranberry orange to another. This is my first try so I used mason jars with a screw on plastic lid…tightly screwed. Can you advise me the best way to burp, It would probably be best to get those swing top bottles but I wanted to do something so I tried the mason jars. SHould I burp daily. Will I see some fizz inside so that I know it needs to be burped?
Sarah says
Just try burping one after 2 days and see what carbonation level it’s at. If it fizzes up, then the others could also using burping as well. Unfortunately there’s not a great way to see if it’s ready until you open it!
Abigail says
Hi Sarah! I apologize if you’ve already answered my question 80 times in the past, but I didn’t see it in recent history. In March I successfully made a new SCOBY per your instructions (yay!) and my third batch is currently in first fermentation. The first batch I barely drank because it was just too sweet, the second batch was also sweet but significantly better than the first, and my third batch has been fermenting now for almost 3 weeks and is still too sweet to move along to second fermentation. So my question is… is it normal for newly-grown SCOBYs to be slow to ferment a gallon of tea? Will the process likely speed up as my SCOBY matures? Or is there more likely something environmental that is slowing the process? My house temperature is usually low to mid 70s, and I follow your directions to a T, except I just realized I shouldn’t be using cane sugar. Will use white sugar next time for sure! Oops! Thanks for any guidance you can offer!
Sarah says
Hi Abigail! It can be a number of factors, but a cooler environment and/or weaker starter are usually the reasons. As your kombucha cultures a bit more it will start fermenting faster, and the different sugar should help as well. If it’s ever too sweet though, just let it keep going. In time it will become tart!
Marty says
Hi Sarah– Thank you for this info-packed site! Very clear instructions. 🙂
Here’s my question: I was gifted a scoby from a friend and mistakenly left too close to our countertop compost container. The scoby was in a baggie (with the top open a little) and I discovered a small fruit fly in it. 🙁
I looked carefully & there was only one of them. I went ahead with my batch but now I’m wondering if I should toss it, get (or grow) a new scoby, & begin again. Thoughts?
Sarah says
Hi Marty! It’s really up to you if you decide to keep or toss this batch. I wrote a bit on fruit flies in kombucha here.
AmyJo says
HI there, I am new to brewing kombucha. I bought someone else’s ongoing kombucha experiment because we are missionaries in Guatemala and my friend moved back to the states so I inherited her already-going-brew. Not sure how to pick up where she left off….Any suggestions? The large glass jug with the spigot looks to have at least 4 scobies and is only half full….Which fermentation stage should I begin with in your instructions? Kombucha is expensive here so I’m hoping to get my brew up and running soon! Thanks in advance!
Sarah says
Hi AmyJo! You would just start with the first fermentation. Save 2 cups of the liquid in that jug and use that as the unflavored starter kombucha 😀
Jayden says
Do I transfer the scoby I grew along with the 2 cups of starter to the F1 or just the 2 cups of starter?
Sarah says
Yes, SCOBY + 2 cups of starter go into F1.
Steph says
Would it ruin the process to use three smaller jars instead of two?
Sarah says
That would be fine, albeit a little more labor intensive.
Alora says
Hey Sarah! Thanks for this amazing guide, I’ve been making kombucha since last summer and it’s been a lot of fun, but I’ve neglected my brew over the winter since I wasn’t really in the mood for cold drinks. I have made one normal batch recently but realized my batch, which has about the same proportions to your recipe, is a bit too much kombucha for just me. Is it okay you think to cut down the recipe in half and continue on with my old scoby? Thanks!
Sarah says
Yep that’s definitely fine!
Vanessa says
I just started making kombucha with a starter kit. It’s fun and my kids love it! But, does it have alcohol? I’ve read that store bought ‘Buch has to control for this, but what about home brew. How can I makes sure not to let It get too alcoholic for my 8 year old to have a couple of glasses a day?
Sarah says
Hi Vanessa! Yep it does have alcohol. I wrote up an article on how much here. But generally a shorter fermentation will give you less alcohol.
Tara Bates says
I’m sorry there are so many questions and I don’t see mine!
I have a huge ceramic cask that was my grandmothers, id love to use it (it’s been well cleaned and sterilized!) but it’s a very wide top, will the SCOBY be the entire size of it or will I be able to get smaller ones? How does that work?
It’s also ceramic not see through glass so will that be an issue?
Thanks so much for this!!
Sarah says
The SCOBY will shape to form whatever size vessel you have, but it’s totally fine if it’s that wide. As long as the ceramic is food grade (i.e. not decorative, which can contain lead-based glaze) then it should be fine!
Sheila says
Hi Sarah,
There’s always new, smaller scoby growing in my second fermentation bottles. How can I make it clear so I don’t have to strain each time before drinking?
Thank you….Sheila
Sarah says
Hi Sheila, this is just a natural product of fermentation so it really can’t be avoided. With that said, those little SCOBYs are totally edible! I always eat them 😅
Jayden says
So how long can I keep using the scoby or how long is it good for in the repeated f1 process I keep moving it into when I make new batches?
Sarah says
It’s good for a LONG time (i.e. years). It continuously grows and will need to be split into smaller SCOBYs with time.
Niki says
Hi Sarah! Have yet to do my first ever first fermentation (I have been gifted a scoby) but I’m struggling to find a gallon-sized (3.7L) jar during Covid-19. If I can get my hands on a 1/2 gallon jar, can I simply halve your ingredient amounts for the first and second fermentation recipes? Potentially a very stupid question, but i know sometimes with baking you can’t always halve down the middle.
This is such an informative post too, so thanks. The infographic is a nice change – makes it so much easier to understand! Thanks
Sarah says
No stupid questions here! You can indeed cut the recipe in half to fit it into a smaller jar 😀
Itzel says
Hi,
I am going to make SCOBY. I have this 1 gallon glass jug with very small top. Can I leave SCOBY in jug instead of taking out for F1? With small top, will it cause molds?
Thank you!
Sarah says
The top should be big enough that you can eventually get the SCOBY back out (for cleaning or maintenance). You may look into getting something with a wider opening.
vendi says
Hey! Thanks for a lovely detailed description!
I’ve been making a few kombucha batches by now, and I usually dissolve the sugar after the tea is brewed. I noticed you recommend dissolving the sugar and then adding the tea. Do you think it makes any difference which way you choose? I can really recommend elderflower syrup for flavouring, so good!!
Sarah says
It shouldn’t matter either way, so long as the sugar is dissolved and tea is steeped 😀 And I just tried elderflower syrup last week – so good!
Ana says
Hi Sarah! This is my first time making kombucha and your guide has made the process clear and less daunting! My kombucha is going through the first fermentation so I’ve been thinking about bottles for the second fermentation. I’m happy to buy the flip top bottles that are so popular but I’m was wondering your opinion on also using old soda bottles. The bottles have flip top lids but I can’t find any information about other people using them. While I assume it’s a risk, it seems like they should work and would be less wasteful since I already have them. Do you think its okay to try using them?
Sarah says
Hi Ana! Those old soda bottles probably aren’t meant to withstand a lot of pressure, while bottles meant for brewing can hold all that carbonation in (without exploding). You can always give it a shot, but you have a risk of them exploding.
AY says
Hi Sarah,
I followed the directions for making a scoby.
I am now at the first fermentation point (with just one scoby).
Can I double the water at this stage to 28 glasses (with just one scoby)?
Thank you.
Sarah says
You can scale up all ingredient proportionally (so water + tea + sugar). And that with 1 SCOBY should be fine. 😀
Leigh E says
After your second fermentation. What do you do with the ‘mother’ scoby? Do you just leave it in the jar with the 2 cups from first batch and wait until you are ready to do another batch?
Thanks for all of this!
Sarah says
Yep! It just stays back and ferments the next batch (I like to start it that same day so it’s always working).
gna says
hi sarah!
made my first batch of kombucha with a lot of success. i have a big jar with spigot that i poured all but 2 cups out of, i was hoping to just restart the first fermentation process the day after but it took me about 4/5 days to get around to it. the left over was a little vinegary but i topped i proceeded as normal.
will this work, will it be too acidic? should i have put more sugar in? should i through it away and restart. i was hoping to not have to buy more store bought kombucha but seems i may have to to get this going
help!
Sarah says
This should work just fine! That 2 cups probably turned into an even stronger starter and your fermentation may go a little quicker than usual.
Destiny says
Thank you so much for your instructions! I’m almost done with step one & so tickled to have watched my Scoby form!!
Your site is fantastic & greatly appreciated!!!!
Sarah says
Ah, I’m so happy to hear it! Happy brewing 😀
Mason says
Hi, so I’ve been drinking kombucha for a while now but decided that I wanted to try to make my own. I got all of the ingredients but the problem is that the biggest jar I own only holds 1/4 of a gallon. Would I be able to divide the mixture to make the SCOBY into fourths and hold it in four separate jars? There’s 16 cups in a gallon and the mixture would only make 8 cups of liquid so does the SCOBY need that space + amount of ingredients to grow or would it be okay to have like 2 cups of the mixture among four 1/4th gallon jars? Or could I just fill the two 1/4th gallon jars with 4 cups of mixture each? Thank you!
Sarah says
Hi Mason! You can definitely just quarter it and grow in 4 different jars (will just be a little more labor intensive).
Dan McElfresh says
Hopefully it doesn’t post 2 times😊, love this recipe. Question, if my container is large enough can I just double the batch? Or do Inness 2 separate batches to double
Sarah says
Yep, you can scale up the recipe as much as your container will allow!
Adrian says
Hi Sarah,
Made my first batch with a gifted scoby. It turned out great. Had to move and could not transport the gifted scoby, so I am preparing to make from scratch. Had a quick question though. For the first batch I made, I used unflavored kombucha from the store, but I also saw that you can use your own. If I am using my own, is this unflavored kombucha what is taken from the first fermentation when you reserve the scoby? Or is it the kombucha that is made during the second fermentation with a little bit of sugar only?
Sarah says
Hi Adrian! This can be either. Kombucha that you made from the first fermentation is the most common, but if you have kombucha that you made in the second fermentation (unflavored) that will also work. Happy brewing!
Brandon says
Imagine not being able to post a title without cussing in it.
Sarah says
There are 680 other posts on this site that do just that 🙂
Chad says
Thank you for this very helpful guide. I am slowly becoming very fluent on making kombucha. I have a couple cleaning questions. When I bottle my kombucha, I have been starting my next batch right away. I didn’t clean my first fermentor jar for the first several batches because I didn’t think of it. Then last batch I started considering it, so I did. My thought is because I am constantly using the jar, I shouldn’t have to clean it every batch, am I crazy? My next question is, how should I clean the cloth on top of my jar, and how often should it be cleaned?
Thanks,
Sarah says
This is totally fine! I usually only clean my 1F jar when the spigot gets clogged (ever 10 batches or so). I don’t clean the cloth frequently either, usually just when it gets stained.