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!
Blanca says
I did exactly that, and it made the awesome recipe into an AMAZING recipe. Thanks!
Sarah says
Yay! Happy to hear it, Blanca! 😀
Ravie says
Hi, I didn’t see jasmine tea anywhere on the list of best teas for homemade kombucha. What are your thoughts? Thank you!
Sarah says
I haven’t actually tried jasmine tea before, but have heard that it can work. Just avoid jasmine teas that have any extra flavors or oils added!
Tobi says
Thanks for this guide! I’m currently on my first fermentation with the SCOBY in a 3l dispenser which should be ready in a few more days.
I have some swing top bottles at the ready to start the 2nd fermentation so my question is after filling in the bottles can I just top up the dispenser with new batch of cooled down tea Instead of moving the SCOBY ?
Sarah says
Yep you can do that! Just give it a good swirl to combine the starter tea and fresh tea that you add on top 😀
Monique Minnie says
Hi Sarah, thanks so much for the recipe 🙂
I tried to make my first SCOBY. I am about to do the first fermentation today, however I am little worried because my SCOBY is really thin. Will this be okay, and should I hold off on doing the first fermentation or follow the recipe for the first fermentation and leave it to stand a little longer?
I am using a large cookie jar, so the jar is pretty wide, wonder if that could be reason? Or it may be that it wasn’t quite warm enough in the pantry. I might leave it in the cupboard where the warm water tank is this time around? Thanks so much 🙂
Sarah says
It should be fine, even with the SCOBY being on the thin side. Just be sure to add enough starter kombucha and keep it somewhere a bit warmer 😀
Beryl says
I have a question. If the mother scoby and baby scoby are 2 separate entities, do I just use the baby scoby to resume fermentation? Or do I scoop out both mother and baby for the fresh batch of buch?
Sarah says
You can use both the mother and the baby in your next fermentations! Or gift one to a friend 😀
Mary N says
Thank you for a thorough and concise recipe!
Just wondering why only 4 tea bags are used for developing a SCOBY, but six tea bags are used for the first fermentation. I ask because I accidentally used 6 tea bags to make the SCOBY, and I am concerned that this may “ruin“ my Scoby somehow.
Thank you!
Sarah says
It’s a half recipe to make the SCOBY, which is why we use 4 there. When it comes to the first fermentation, you’ll need 8. It shouldn’t ruin the SCOBY though, just be sure to use the correct amount next time to make sure it turns out as it should 😀
Deirdre says
Hi! Another question – my final product is not sour enough for my taste. I let the first fermentation sit a couple of weeks but it didn’t seem to get more sour. Not sure if I need to let the 2nd fermentation sit longer? I had one 2nd fermentation bottle taste “off” when I left it 9d at room temperature, so I’m nervous to leave the 2nd fermentation too long at room temp.
Any advice? I like my kombucha pretty fermented (sour) with a little fruity sweetness.
Thanks so much!
Sarah says
You could try adding a bit more starter to your first fermentation to give it the kick that it needs to get more sour. The flavor isn’t going to change all that much in the second fermentation though.
Liz says
Sarah, thanks for the great recipe. I am into day3 of my first fermentation. For the second one I have some screw top bottles. Could I tape them around to become air tight so I can ensure it gets bubbly?
Sarah says
Hi Liz! That could work. It probably won’t have quite the same carbonation as with flip top bottles, but you never know!
Aves says
Thanks for this, wonderful instruction. I am just wondering, How often do we need to ‘burp’ the bottles in the second fermentation process? Once a day? I just don’t want any mishaps happening, could be dangerous.
Thank you!
Sarah says
You can burp them once a day, and if you notice that the bottles aren’t that carbonated then just burp them less frequently. Happy brewing!
Debbie says
Hi again. My last batch final fermentaion done on sunday. Most seems and looks ok but 1 bottle had some white dots which i thought may be mould, it didnt appear to be start of a scoby. Anyway i have ditched the one bottle. The other bottles look ok? Is itnpossible to just have 1 contaminated bottle? It was an old gin bottle…washed of course. Any thoughts please?
Sarah says
It’s definitely possible for only 1 bottle to get mold, but mold in the second fermentation is actually pretty rare. Mold needs oxygen to grow, which we take away in the second ferm. Feel free to drop a photo in our Facebook group to get some brewer opinions on it!
Holly says
Hi!
Thanks for this article, it had some great tips I haven’t thought about. I’ve gotten a jar of kombucha in its first phase of fermentation from a friend and my scoby has grown beautifully in it! It’s a small jar though, just 16oz, with I’d say about 12-13oz of liquid in it. I’d like to transfer it to a larger jar, I recently bought four 32oz jars, but I’m not sure what the correct ratio of new sweet tea would be to add. Do you have any recommendations? Thank you!
Sarah says
Hi Holly! I would make the same ratios as listed in this recipe (first fermentation section), and just combine it all in a big pot or bowl. Then you can portion it individually into your 4 smaller jars (with a piece of SCOBY in each). Happy brewing!
MillyL says
Can I use the liquid from when I made the scoby as my starter for the first fermentation or do I need to buy another bottle of raw and unflavored Komucha?
Sarah says
Yep, you can use that liquid!
Jessica says
I am so excited to be trying my hand at kombucha. Your instructions are reader friendly and very straight forward. However, I am a little confused as to how to properly store my scoby after the second fermentation.
Sarah says
Happy to hear it’s all making sense! The SCOBY is reused in your next batch. So after the first fermentation is over, you’ll bottle that kombucha and then start another batch of first fermentation (essentially having two batches going at the same time). For a longer break, follow these instructions.
Amber says
I’m working on my second batch of kombucha! I used a store bought scoby. My family and child love the kombucha I have made! Thanks for these instructions! It has been a lot of fun!
Sarah says
So happy to hear it! Enjoy! 😀
Jeanne L Miller says
So, I have a scoby, but purchased flavored store bought kombucha to start my first batch, not unflavored. Can I still use it?
Sarah says
I highly recommend unflavored kombucha. If your SCOBY came in some liquid, you can use that!
Jen says
Hi!
Do you have to pull out the SCOBY after the first fermentation before pouring out the kombucha into jars for the 2nd. Or can you the SCOBY in the jar and pour/ use a measuring cup to scoop out the booch?
Thanks!
Sarah says
You can do either! I like to just push the SCOBY down then pour the kombucha out to prevent contamination of the SCOBY.
Stacey says
Hello. In regards to 1st step process of ‘Making the Scoby’ you instruct to use 1 cup/8oz of store bought plain kombucha but clearly in the video it shows you pouring the bottle into the tea and most store bottles are appx 16oz. Sorry, but please advise on exact amount? Thank you.
Sarah says
Hi Stacey! Use 1 cup (8 oz). 😀
Adelina says
Hi! I’ve just prepared my kombucha for the first fermentation and I realised, too late, that I had just 250ml of kombucha starter for 3.3L of water. Everything is mixed so there is anything I can do?
Sarah says
If you can get your hands on another bottle of unflavored kombucha, pour it in there. It’s important for kickstarting the reaction and preventing mold.
Milan Hayes says
Great recipe! Found that the second stage takes a little longer in order to get the fizz that I like.
Petya says
Hi Sarah,
Thank you for the great article!
I did the first fermentation and then I put my kombucha for second fermentation right away. I didn’t have bottles and I used jars with lids as I left 2 inches space and I added mashed Strawberries. I opened the jars 4 days later and scobi is forming in them 🙁 I noticed a white warm also. Do you know why this happened?
Thanks,
Petya
Sarah says
This is totally normal! SCOBYs will form at all stages of kombucha fermentation because it’s a natural biproduct. You can just throw them away (or into smoothies!)
Elsa says
I have tried fermentation many times before but not as I expected. Your guide was helpful. Now I can do it easily. I wonder how to preserve it well? Do you have any advice for me?
Sarah says
Kombucha will last for a very long time (months or even years in the fridge). More on that here!
Rebecca says
Hello,
When making my “first fermentation”, can I use some of the juice from my “making scoby” instead of store bought kombucha? I haven’t made kombucha at all, just the scoby…
Thanks you
Sarah says
Yes you can! 😀
Jen says
I was given a scoby by a friend! Just wondering how do you recommend we clean our 1 gallon vessel before use?
Sarah says
I do boiling water then distilled white vinegar. My whole cleaning process here!
Allison says
My kombucha has gone too acidic for several batches. Do I need to start completely over? Can I keep my Scoby? Should I keep any of the acidic kombucha to use as ‘starter tea’ for the new batch?
Thanks!!
Sarah says
Definitely keep the SCOBY, and the liquid can be used as starter tea! Sounds like you just need to run the first fermentation for less time 😀
David says
Hi Sara!
I’m a great fan of your site.
Can I use filtered tap water, or should I buy spring water.
Thank you
Sarah says
Tap water is totally fine! Full guide to using tap water here 😀
Nathalie says
Hello Sarah, thank you for an amazing and easy to follow recipe! Quick question, could I make a second SCOBY with the 2 cups of starter tea I kept aside? Or could I simply use that leftover starter tea, black tea, and sugar to start brewing another batch of Kombucha? Please let me know ways to use the leftover start tea because I am not sure what’s the best way to utilize it. Thank you!
Sarah says
Yep you can use that starter tea to make a new SCOBY or start a new batch. Keep in mind that your SCOBY will grow as you brew, so I would just start brewing kombucha with that starter tea 😀 I like to bottle extra starter tea and put it in the fridge just to have on hand in case I ever need it!
Jimmy E says
I have used roibos tea –it doesn’t have caffeine–for the entire process and it seems to have worked well.
any thoughts? Why is the caffeine important. Maybe I should add it on the next brew?!?
Sarah says
Rooibos works well, but it’s best to use it in combination with black tea (more on best tea combos for kombucha here).
Kimberly says
Your swing top bottle link is no longer working fyi.
Sarah says
Thanks so much for letting me know! 😀
Anne says
HI, i followed all the steps but my scoby is very thin and breakable. I made the first batch and it was fine after the second fermentation. The second batch i tried did not get very carbonated at all. Maybe the scoby is too thin and therefore not strong enough? Is it still safe to drink if there is not much carbonation after the second fermentation? Thank you
Sarah says
It’s still safe to drink without carbonation 😀 Sounds like your SCOBY just needs to grow a little more. You can always add a little extra starter kombucha to get the fermentation moving faster. And here are some tips to help your carbonation issues!
Don't buy those bottles says
Hey I realize this is all for affiliation money, but the glass fliptop bottles linked on this page DO NOT keep ANY carbonation in. I’ve got the rubber pieces and everything on. Was wondering was was going on then I reused an old kombucha bottle with a screw top and the thing almost blew up with the ones linked here had zero carbonation. Figured I would comment incase anyone is wondering what is going wrong.
Sarah says
Thanks so much for letting us know! We’ll look into changing that recommendation.
Jen says
Can I grow a SCOBYs using flavored kombucha from the store? I have not been able to find original raw kombucha anywhere.
Sarah says
You’ll need unflavored kombucha to get the most reliable results. Here are some places you can find it!
Coco Boretto says
Sarah Great information. I wish there was an easy guide on PH for Scoby Hotel and then one for Brewing Kombucha.
Sarah says
Hi Coco! You might like this article on kombucha pH or this one on SCOBY hotels 😀
Kristy D'Angelo says
Easy to follow recipe and tastes amazing!!
I didnt have any flip top bottles so I used canning jars but my final fermentation is still flat after 4 days. Do I just keep waiting or should bubbles already be there?
Sarah says
Hi Kristy! It’s probably not carbonated because you’re using canning jars. The carbonation is all leaking out due to the poor seal. Here are some tips for getting more bubbles!
Here are some tips to help your carbonation issues!
Priscila says
Hi Sarah,
Once we’ve bottled our booch from the second fermentation do we make more of the sweet tea/unflavored and unpasteurized kombucha mixture in order to feed the SCOBY? And if so how often do we feed it?
(Thank you for this detailed recipe!)
Sarah says
Yep exactly! I just feed/start a new batch it every time I bottle. For longer breaks, follow these instructions 😀
~Kim says
Excellent article! I’m picky about the F1 jar selection and am dying to find out what is the product pictured in your post? The large jar with a leaf motif?
Sarah says
Hi Kim! I bought the jar at a little shop when I lived in the Netherlands. Did some researching and I think it’s only available over there. Sorry! There are quite similar ones on Amazon though! 😀
Christy says
So my question is, is there a way to make a homemade Scobys without using store bought kombucha? Cause I’m sure the first batch ever brewed started from nothing more than water, tea, sugar and yeast but I never see any recipes that don’t call for adding someone else’s kombucha…..I want to make my own not add more of someone else’s. Id there a recipe for this?
Sarah says
You really do need starter kombucha to get it going. In theory you could make it totally from scratch with wild yeast, but it’s going to be very hit or miss. The good news is that after your first batch, you’ll be making your own starter each time, so you’ll only ever have to buy 1 bottles to start the whole thing off.
Filippa says
Hi! My question concerns the fact that the kombucha baby grows a lot. Do I have to separate the growths in order for there to be enough “food” in the recipe for the next batch? Is there a risk that I starve and slowly kill it by keeping it together as it grows?
Sarah says
They won’t starve unless you neglect them for many months, so don’t worry about that. Just remove a few layers when it becomes to thick (over 1 inch) so that there’s room in your jar for the kombucha!
Jodie Zahner says
Hi Sarah. Why is a plastic spigot a problem?
Thanks, Jodie
Sarah says
Most plastic is porous and can house bacteria and mold. The one exception would be food grade, fermentation safe plastic spigots.
Ava says
Hi! I’ve just made my scobys (I used two 1/2 gallon jars) and an onto the 1st fermentation. Thank you so far for the amazing recipe! Quick question: once I’ve done the 2nd fermentation and have the 2 cups of starter tea leftover with my scobys in their jars, how often do I feed them? How long can they go for before brewing another batch? Thanks!!
Sarah says
Great question, Ava! I wrote an article on how to feed and store SCOBYs between brews – you can find it here. Happy brewing!
Jodie says
So I used the jar with the plastic spigot (because I didn’t have another but will order one) and got mold I think. It’s not fuzzy, just white. Almost could be where the scoby is thicker it looks whiter. So when you get mold you’re supposed to throw it out. Presumably this includes the scoby and starting from the beginning again . I did use the liquid from making a beautiful fat scoby – it is confusing because the recipe says not to, but in the comments it says it is fine to do that. The mix didn’t seem very acid which seems to be very important for preventing mold. Thanks for your advice! I will persevere!
Sarah says
Hi Jodie! Sorry for the confusion – we changed that recommendation and it IS okay to use the SCOBY liquid as starter, because it should indeed be strong to prevent mold. Feel free to pop a photo in our Facebook group if you want other brewer opinions on whether or not you have mold: Kickass Kombucha Brewers
Meg says
Sarah, I had someone share their Scoby with me with only about 1 cup of starter kombucha with it. I went ahead and made the 1st fermentation like your directions said. It is at day 6, but how will I know if I needed to add more plain kombucha to the jar? If I needed more, how can I fix it?
Thanks! ~Meg
Sarah says
If you have more then you can just add it. Give it a taste – if it’s beginning to turn acidic and have a vinegary smell, then you’re on the right track. If not much is changing, add a bit more.
Alexa says
Do I have to remove the scoby? It’s so tempting to pour the new tea on top….? Thanks
Sarah says
You can pour the new tea on top and give it a swirl to combine! Just be sure it’s cooled off before adding it.
Jessica says
Super informative. As an enthusiastic newbie, I really appreciate all the information collected here.
Question: if I wanted to add fruit juice or spirulina or anything of the sort should I do it post fermentation or at some other part of the process?
Sarah says
You would just add that as part of the second fermentation. Happy brewing!
Chelsea says
That’s amazing information. Thanks for sharing and love your site.
Kelly says
AMAZING recipe. Thank you much, I did follow exactly what you say. Finally I did it!
Brittany says
After the second fermentation/carbonation, I noticed little scobys forming in my bottles. Did I do something wrong? What do I do before drinking?
Sarah says
That’s totally normal – a natural byproduct of fermentation. You can toss them away, eat them, or add them to smoothies!
Adele says
Hi Sarah,
I made kombucha for three months during the Covid lockdown following your recipe and it worked well. I had to have a break for a while but forgot to put it in the fridge so it went mouldy and died.
I just tried to start again with a new gifted scoby, but within a week in has grown white fur on top of high I believe is mould again.
How do I start again without ruining it? A little soup got in the container when cleaning it but the rinsed with hot water a vinegar? What is the right way to go about it?
Sarah says
Hi Adele! Clean your supplies well using these tips. And never put a SCOBY in the fridge – that will increase the chances of mold. Feel free to post a photo in our Facebook group if you’re not sure what’s mold and what’s not!
Andrea Ayala says
Hi Sarah, thank you so much for the thorough recipe! I’ve learned so much by reading everything in here including the comments. I’m a newbie at kombucha making. I just grew my first SCOBY which tuned out beautiful, it was about 6” in diameter and 1” thick. I wanted to share it with my mom, so both of us could start the 1st Fermentation together. So I cut my SCOBY in half and packed it in a ziplock bag with about 1/2 cup of the starter fluid. Couldn’t send more liquid due to airplane traveling restrictions. So what should my mom do with her half SCOBY and half cup of starter fluid once she gets home? I appreciate you for taking the time to answer my question..
Sarah says
Hi Andrea! She can either go to the store to get unflavored kombucha to compliment the 1/2 cup you gave her, or scale back the recipe for the first batch. And the SCOBY can be used as she has it 😀
Ava says
Hello! I just finished F2 yesterday and used a plastic bottle as a gauge. I burped my bottles last night and put them in the fridge. When I went to open a bottle today, all the carbonation was gone from yesterday! Do you have any tips to prevent this?
-Ava
Sarah says
If you’re putting them in the fridge you don’t need to burp them first. They’ll naturally lose a little carbonation in the fridge, so they’re less likely to explode in there.
Marianne says
I’m worried about jar explosions!!!! I really want to begin making it but a bit timid-please can you reassure me about how to prevent accidental premature bottle explosions due to over fermenting? Thanks so much for all this concise information, I love the drawing!!!
Sarah says
Just burp them every day or so to get a feel for how much carbonation is building up! And if you’re really worried, place them all in a big cooler or box to contain potential explosions (at least until you get the hang of it).