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Have you ever wondered how to brew kombucha at home? This easy guide will teach you how to transform tea into kombucha in just a few easy steps! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next?
save this recipe!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!
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 internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is so simple, and I hope after reading this you’ll give it a whirl! Let’s hop right to it.
Meet The Brewer
Hey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called Kickass Kombucha Brewers (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily!
The process looks like this:
This post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, jump to the printable recipe card at the end of this post. 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
“Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine
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, while plastic can house nasty bacteria.
- 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 sneaks in it could ruin your batch (and make you pretty sick).
- Temperature plays a big 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.
Step 1: How to make a 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 hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need:
- Water: Tap water is just fine here!
- White Sugar: Feeds the yeast and bacteria—don’t sub with other sweeteners.
- Black Tea: Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY.
- Raw, unflavored kombucha: Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom!
To make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! Jump to recipe for printable instructions.
Which brand Is best?
Our tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores.
Important Notes For Making A SCOBY
- 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. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal).
- No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous.
- 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.
Step 2: 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. You’ll need:
- Water: Tap is fine!
- White Sugar: Feeds the SCOBY and bacteria during fermentation.
- Black or green tea: Black tea is most common, but green tea adds a lighter flavor.
- Unflavored kombucha: This has the live cultures and acidity needed to start your fermentation.
- SCOBY: Your live culture pellicle.
To do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. Jump to recipe for printable instructions.
First Fermentation Tips
- 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 thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)
Step 3: 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 kombucha flavors that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need:
- 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
- 1 to 2 tsp honey
- a piece of candied ginger
Strain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. Jump to recipe for printable instructions.
Second fermentation tips
- The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated.
- 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.
The Simple Guide to Kickass Kombucha
Equipment
- Glass Jar (1 gallon or larger)
- Clean Cloth (like a dish cloth or paper towels)
Ingredients
Making a SCOBY
- 7 cups water, 1.6 L
- 4 bags black tea, or 1 Tbsp loose tea
- ½ cup white sugar, 100 g
- 1 cup unflavored kombucha, this should be unpasteurized, unflavored store-bought kombucha, 235 mL
First Fermentation
- 14 cups water, 3.5 quarts, 3.3 L
- 8 bags black or green tea, or 2 Tbsp loose leaf
- 1 cup white sugar, 200 g
- 2 cups unflavored kombucha, from a previous batch or store-bought kombucha, 470 mL
- 1 SCOBY
Second Fermentation
- Kombucha, from the first fermentation
- Sweetener or flavor
Instructions
Making Kombucha SCOBY
- Make Tea: Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea. Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar. Let tea cool to room temperature.Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process.
- Add Starter: Add 1 cup unflavored kombucha then pour everything into a large glass jar.
- Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.
First Fermentation
- Make Tea: Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea. Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar. Let tea cool to room temperature.Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added.
- Combine With Starter + SCOBY: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea.
- Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished.The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house.
- 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). The rest can move into the second fermentation!
Second Fermentation
- Flavor: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut.
- Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case!
- Serve: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Supplies Needed for Making Kombucha
- Large Glass Jug: It should hold at least 1 gallon (buy on Amazon or in most homeware stores)
- Fermentation Bottles: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy flip-top bottles here or collect and reuse GT’s bottles)
About the gear
Above is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from Kombucha.com. For 10% off their online store, comment below and I’ll get our secret code to you!
Hi and thank you for this great recipe of kombucha! I’ve made my Scoby and I completed my first fermentation to sit 6 to 10 days. What do I do with the liquid that the Scoby was grown in? Can I drink it? Also, I had a wellness vibrant stool test done, and I need to know what all kinds of probiotics and strains of bacteria are in kombucha? That way I know what I may need to supplement with that’s not included in regular kombucha. I have lots of get issues that I’m needing to get under control. Thank you so very much!
Hi Glenda! Yes, you can drink the liquid your SCOBY was grown in as long as it smells clean—it’s just strong kombucha. Kombucha naturally contains strains like Acetobacter, Gluconobacter, Saccharomyces, and sometimes Lactobacillus, but not always the targeted strains found in supplements (like Bifidobacterium). So if your gut test showed specific deficiencies, a quality probiotic supplement alongside kombucha might be your best bet.
Hi
Just finished my first batch and now onto the 2nd Fermentation. How do you really know if they are ready? Can you release a bottle at 3 day to check?
Hi Mindy! Yes—tasting at day 3 is exactly what you should do. Pop a bottle open and give it a try. If it’s fizzy enough and the flavor is where you want it, go ahead and refrigerate. If not, seal it back up and let the rest go another day or two. Just make sure to “burp” them daily to avoid pressure buildup—especially if you’re using flip tops. F2 is all about finding your personal sweet spot, so tasting is the way to go!
Thank you so much Sarah, really enjoying your website.
Hi Sarah,
For many years now I’ve been making your kombucha and it never fails to amaze people! Everyone who tries it – I mean everyone! – says it’s the best kombucha they have ever tried! And that’s all your merit as I follow your instructions religiously.
So after all these years, the kombucha has changed in the last few batches – it’s gone very flat. I’ve done experiments to test the bottles seals and the temperature of the storage room, with no results. It seems a bit lifeless, sad…
Would it be just a question of letting it rest for a while, give it some holidays immersed in a nice hotel 🙂 ? Or what would be your advice?
I would add some fresh starter in there (either from a friend or from store bought). It may just need a little inoculation with fresh bacteria and yeast!
Hello! I got a SCOBY from my sister and left it in a “hotel” for a few days while we left for Christmas. I need some supplies now, can I get your coupon code? Thank you!
Yay! The code is “KICKASSKOMBUCHA”. Happy brewing!
You mentioned one time about making cold brew kombucha. I made it and it was really good. Could you give me that recipe again please, my sister wanted it and I wanted to see it again. Thanks!
You would just make cold brewed tea like we do here 🙂
Starting my first batch.
Can I use less than 14 cups of tea in the first fermentation?
Yes! This recipe can be scaled up or down as much as needed 🙂
If I buy the flavors from Kombucha.com, how many batches would I get from one bag. Also, how do you clean your bottles?
Hi Ellie! It really depends on how much flavor you want to add and what base tea you’re using. They may have more guidance on their site depending on the flavor blend. And here’s my guide for how to clean the bottles.
Hi Sarh Can i do the last fermentation In an gallon glass jar so that I can add fruit to it then pour into bottles after it’s done?
That would work, just make sure not to flavor it in the same jar as your scoby/pellicle!
Hi, Sarah!
I’m just beginning to learn how to make my own kombucha. I’ve been buying KeVita kombucha which has 9 grams of carbohydrate per 15 oz bottle. Your recipe has 12 grams per cup. Can the sugar be reduced without compromising, effective fermentation? Then add allulose later for sweeter taste?
To reduce the total amount of sugar in the finished product, just let it ferment a bit longer! This will give the bacteria and yeast more time to eat up the sugar 🙂
Hi Sarah!
Thank you for sharing your experience, tips, recipe, and links with us. I have a couple of questions. I am trying my first batch using your recipe and during the first fermentation process I pushed the scoby to the bottom of the jar as directed. During the first fermentation, a new scoby layer formed at the top of the jar while the original scoby remained at the bottom. Which of these scobies should I use when proceeding to my second batch? Or should I wait until the original scoby floats up to meet the new scoby at the top?
Unrelated to this question, I noticed at the beginning of this page that you indicated that using plastic or metal jars can sometimes lead to unwanted reactions with the kombucha liquid. In your photos, it looks like you’re using a drink dispenser with a spout that appears to be metal. I have a similar jar which has a rubber grommet on the (inside where the metal goes through the glass – to prevent leaking). Do you find that this interferes or reacts with your Kombucha at all? I’m assuming not, but thought it couldn’t hurt to ask! Maybe there only concern when using an all plastic or all metal vessel?
Thanks in advance for your help and guidance!
Kindly, Marci, T
Hi Marci! So glad you’re diving in—sounds like you’re off to a great start!
For your SCOBYs: totally normal for the original to sink and a new one to form on top. You can use either one in your next batch, or even both together if they’re in good shape. No need to wait for them to join. Just be sure to include 1 cup of strong starter liquid from your last batch too.
As for the spout question: yes, you’re right to be cautious. Kombucha is acidic, so full metal or plastic vessels aren’t safe, but stainless steel spouts with food-safe seals (like your grommet) are usually fine—especially in continuous brew setups where the tea isn’t sitting in the spout itself. If you’re ever unsure, fill it with vinegar for a few days and check for any weird taste or corrosion. Sounds like your setup is kombucha-ready!