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!
Diane says
I have leaky gut and a few autoimmune diseases, I love Kombucha and can’t wait to try making my own, you make it sound easy 🙂
Miranda says
Hi! Question for you, can I use flavored black tea when brewing?
Sarah says
Nope, stick with unflavored (the only ingredient should be “black tea”). Flavors can increase the chances of mold, or the fermentation simply not working.
Lisa says
I was so nervous throughout the whole process but I did it! My first batch is made and very delicious! I used your raspberry zinger recipe and I thoroughly enjoy it! Thank you so much! I’m looking forward to making my next batch!!
Jennifer says
You’ve been my guide since I started. Thank you for this perfect explanation. Just one question that I couldn’t find the answer to. Maybe I missed it. How long and where do I store my scoby and starter kombucha if I don’t want to keep rolling each batch to the next?
Sarah says
Hi Jennifer! I wrote all about how to take a break from brewing (both short and long term) here. Happy brewing!
Gillian says
Great instructions, thank you!
Unfortunately my glass container cracked while I was sterilizing. I had to put the concoction for the scoby into two separate Pyrex glass containers. Each are about 8” diameter and hold up to 5 cups. The tea/kombucha mix is equally divided in both.
I won’t be able to get a new 1 gallon glass jar until tomorrow. Do you think I should leave the tea/kombuca mix in the glass Pyrex to form a scoby? Or will it not work..
Sarah says
Hi Gillian! Sorry to hear that happened! You could make the SCOBY in those Pyrex dishes (with a loose covering), but I would probably just move them to a large jar when you get the chance. Until then, they’re fine in the Pyrex though!
mabel says
hi, can we leave the left over scoby with its starter liquid in its container for future use?
Sarah says
Yep! Here’s how to take a break from brewing (both short and long term). Happy brewing!
Meg says
Sarah, when I was burping my bottles during the 2nd fermentation, at day 6 it over flowed and spewed out. I was burping them every 2 days and I made the pumpkin spice. And after when I tasted it, the carbonation didn’t seem very strong yet. Do you know why it overflowed? And how can I get it to carbonate more?
Sarah says
Sounds like you built up a good amount of carbonation! But for tips to carbonate it more, check out this guide.
Karens says
So amazing! I read your sharing and then I buy 2 scoby. For now more than 2 months from he 1st day I tried it, my skin is better and I feel the taste good. I shared to my friend and family. Thank your sharing much!
Rachel says
So happy when I see your post. I understand more about how to have kombucha with many taste.
Jess says
How many flip top bottles do I need to get started (for the second fermentation step)?
Sarah says
Enough to hold 14 cups (112 oz). It will depend on the size of the bottles! 😀
grace says
I was so busy deciding on flavor, snapping photos & sending texts to my daughter (who gave me one of her SCOBY for my birthday) that I mixed flavors into all of the Kombucha, forgetting to save some for the next batch.
Is there a solution?
Sarah says
Haha, I can understand that! Just grab a bottle of unflavored kombucha form the store and use that 😀
Jenna says
I did it! Well, almost 🙂 it’s on the final fermentation now, with some blueberries. So far it’s turning out well, from the Scoby making to the bottling. I only made a half batch, so I was a little concerned about messing up the proportions, but the Scoby grew and it tasted good after the first fermentation! It’s already made a second Scoby, so I gotta figure out what I want to do with that, but I’m starting another first fermentation, and am excited to try out some fun flavors! Thanks for the recipe!
Richard Brown says
I am borderline diabetic, and I have to watch my blood sugar. What is the latest information for someone like myself?
Sarah says
The longer you let the fermentation run, the less sugar will be in it at the end. You can read more on sugar in kombucha here!
Heather Maloney says
One of the wonderful things about Kombucha is that it actually helps to regulate your blood glucose. I actually started brewing Kombucha for my diabetic silver lab who lost his eyesight. We dehydrated the left over scobies for him as treats and the vet noticed when we added Kombucha and scoby treats to his insulin regimen that the crystals in his eyes that caused blindness had receded and we were able to lower his. Insulin dose.
Recently, I was diagnosed with diabetes, but I’m on Metformin instead of insulin as I have been able to lower my A1c with diet and exercise as well. I haven’t brewed Kombucha in a few years, but I will start brewing again for myself.
Cheryll says
Question
Hi 7 batches great. 8th poor Scooby growth. Very thin. 2nd ferment of this batch resulted low carbonation. Moved to New location for brewing. Good scoby on new batch but no yeast present in brew been 10 days. What can I do to get the yeast going again? Thank you for help.
Sarah says
Is it perhaps too cold where you’re brewing? And here are some tips for increasing fizz!
BEN says
Hi! I grew a scoby following your instructions and have brewed a few yummy batches! This latest brew got sour and off tasting really quickly. Do you have any idea what might have caused this? My scoby looks healthy to me 🙂
Thank you for this awesome guide!
Sarah says
It could be an overgrowth of yeast! Here are some tips for when your kombucha gets sour quickly.
Diana says
I accidentally poured the loose tea, without sieving, into my fresh batch.
Will that affect the process?
Should I pour it out, for fear of contamination?
Sarah says
I would strain it out to be safe! You don’t want those sticking on the SCOBY.
Erika says
Hello Sarah,
Thank you for the recipe, I hope it’s easy to follow. I tend to get lost when I have to follow recipes with multiple steps. It seems easy though and I hope I can make it. I love kombucha but I can’t afford to buy it especially now with both of us lost our incomes since March and of course money is tight right now. Anyway, I have so many health conditions including leaky gut and autoimmune conditions that I would like to keep under control and without taking medications but need the right cure and I know Kombucha is the best to start with. I learned in my health classes in college that “digestion begins in the mouth and death begins in the colon” and most if not all of our conditions starts because the gut is out of whack. I need to take care of my gut/myself and I need to do it now! I will make the Kombucha drink and will let you know how it turns out. Again thank you for the recipe and you and your family and everyone on this page have a safe and peaceful and Blessed Merry Christmas!
Sarah says
Definitely drop back in if you have any questions getting started! Happy brewing 😀
gina says
Thanks for the recipes! I successfully created my scoby and was able to make my kombucha. my first batch was bluberry kombucha. However, my second batch didn’t quite fizz as the first. I made a pomegranate kombucha, but I wound up throwing that one out. I’m getting ready to make my third batch, and the scoby is so happy!! Thanks again!!
nikki says
HI! Great guide, I always felt overwhelmed with Kombucha recipes but this one is very well laid out and I’m ready to give it a go! I’ve just bought everything that I need including the large 4L mason jar with spigot however I just wanted to be sure that I can use one with a metal spigot as you wrote that metal can harm your scoby. As long as the container is glass, is it ok if there is a metal spigot?
Sarah says
The spigot should be food grade stainless steel (more on spigot types here) 😀
Jessie says
I was just gifted a SCOBY! How long can I keep it out sitting in it’s juices before I have to use it? It’s sitting in sealed plastic bag at the moment…
Sarah says
Congrats on the new SCOBY! It can sit in that bag for a few days, but I would get it in some tea soon (otherwise, here’s how to pause brewing).
Sherry says
Thanks for this explanation. I want to know how to make a gummy candy out of the SCOBY.
Sarah says
Here’s our recipe for SCOBY candy! 😀
Victoria says
At the end of the first fermentation, it say, “ 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.” How long can the scoby stay in the two cups of kombucha? If I cut the recipe in half and only reserve 1 cup, does this sustain the scoby for a shorter period of time?
Sarah says
It can stay in that liquid for a few days (for longer breaks, follow these instructions). You’ll want to reserve two cups, otherwise you can only make half of a recipe next time. But less liquid doesn’t necessarily mean less time for storing the SCOBY (unless, of course, you wait so long that it all evaporates!)
Crystal Smith says
Hi! I’m in the first fermentation stage…it’s been sitting for close to two weeks…still quite sweet (doesn’t seem to be getting less-sweet) and vinegar-y tasting. It’s forming another layer…hopefully another scoby as opposed to mold(?). Would you say i should move on to the 2nd fermentation stage? Love your site and thanks for the info!!
Sarah says
It may just be moving slow if the temperature is a bit colder where you are. Don’t move onto F2 until the taste is right – it’ll get there! In the winter it can take up to a month sometimes.
Glynda randall says
I’ve been so excited making my first batch .
rita santos says
great recipe, I will try it.
Melissa says
Just got my SCOBY, excited to start! Do you happen to know if it would work to use a vegetable milk bag instead of cheese cloth?
Sarah says
Yep that would work! Just make sure it’s fine enough that gnats can’t fly through.
Kyra says
Is the two tablespoons of loose leaf equivalent to one tea bag or all the tea bags?! Thank you!
Sarah says
Thats for all of the bags!
Terry Phelan says
At what point do you strain out the black tea?
Sarah says
You would remove the tea bags (or strain the looseleaf) after 20 minutes to an hour of steeping. Is that what you’re asking?
Romeo says
Great. Thanks for sharing!!!
Anna Grace Shockley says
SCOBY is your spirit animal…that made me laugh out loud. Great recipe! Thank you!!
Heather says
What is the proper way to store the scooby?
Sarah says
It should be stored in tea at the same ratios listed in the recipe (tips for long term storage here).
Sophia says
I got the original GT’s unpasteurized kombucha to use while making my scoby. The bottle says it contains 2% juice. Is this okay?
Sarah says
Yep that’s okay, that’s the one we use to start ours! 😀
Karoline says
Hey Sarah, I can’t wait to try out this recipe (is recipe even the right word? It seems more like a science project 😂). I was just wondering if it was necessary to use unflavoured kombucha for making the scoby or if I could use some of the hibiscus kombucha I usually buy? I haven’t seen any unflavoured ones tbh. If it alters the flavour, that’s not really a big deal for me; I drink it more out of necessity than enjoyment (IBS royally sucks), so I pretty much just drink it as fast as possible to get it over with. Buying bottles really adds adds up, so making some at home would be awesome. Thanks so much.
Sarah says
Yep, you’ll need to use unflavored as the starter to make the SCOBY. Once you have your first batch made, you can just use the kombucha that you’ve made as the new starter (so you’ll only ever have to buy it once!)
Diana L. Varney says
can I use the kombucha jars and lids that I bought from the store that I used as my starter, to use to make my own kombucha?
Sarah says
Yep those bottles can be used for the second fermentation!
Karen says
You’ve gotta try rhubarb!!
Peach basil is good.
Lavender blossoms are awesome with or without addition of fruit.
Noelle Reverendo says
Hi there I am doing my second fermentation now
how do I store my scoby?
Please help I dont want to harm it
thank you,Noelle
Sarah says
I advise that you start a new batch of 1F (so you’ll have a 2F and 1F going at the same time). For long term storage, here are some tips.
olga says
Hi,
Thank you for your recipe! The instructions are really well written. However, I am a bit worried if my scoby is going to develop. It has been 5 days now and I only see a few tiny bubbles. How long does it normally take before you start seeing the scoby develop?
Sarah says
The SCOBY will take a while to develop (especially if it’s winter where you are). Expect about 3 weeks!
Albert Will says
During winter I place the Kombucha mix to brew in the oven with just the oven light on. The temperature in the oven rises to around 100°F where the kombucha grows very rapidly, sort of similar to letting the mix grow in the garage during summer. It speeds up the growth considerably.
The scoby in each half-gallon bottle now occupies about half or a quart after growing it for ten years. More is better.
Sarah says
100F is a little warm for kombucha. You might try just wrapping strings of Christmas lights around your fermentation station! 😀
Gillian says
I successfully made my first SCOBY (yay!)
Although, I realized I should have made 2 because of the jar size.
Can I cut the SCOBY in half for the first fermentation?
Sarah says
Yay, congrats! Yep, you can absolutely cut it in half 😀
Bill g says
Sarah, YOU’RE NUTS!!! 😉
Stephanie says
Hi! I just wanted to thank you for breaking down the kombucha brewing process! It seemed a bit intimidating at first, but you dumbed it down nicely for us beginners. My first batch just went into its first fermentation, and I can’t wait to see how it turns out!
You’ve got some awesome content on your YouTube channel. Please keep it coming!
norma says
Hi Sarah, i have a big problem trying to get started. I live in Sydney Australia and i can’t seem to find any unpasteurized, unflavoured store brought kombucha anywhere to make my scoby. I’ve been to all the food markets around me with no luck. I have found lots of the flavoured kombucha, but you said that you can’t use them. Do you have any suggestions on how I can get started.
Sarah says
Hi Norma! I have some tips here for where to find unflavored. Your best bet might be Facebook groups or marketplace (many kombucha groups have rules where people can only charge you postage to send you starter, and people are often happy to share!)
Denise says
Hello! Thanks for this! I haven’t put one second into trying yet, just reading up first. My question is this: I might not want to transfer to bottles, but keep in glass container with spigot, eventually move the big glass container with spigot into fridge (after second fermentation) then dispense into cups as needed to drink. Would this work if, instead of dispensing the first fermentation liquid into bottles, I just remove the SCOBY and 2 cups of liquid and immediately start a new batch with that in a new spigot container? I haven’t looked into purchasing big air tight flip lid glass containers with spigot yet, but my thought is, if they exist, just keep them flipped open with the cloth/rubber band situation until they need to be air tight. I hope this makes sense! Please let me know if you think this will work or if you have other ideas or additional input. THANKS SO MUCH!!
Sarah says
Hi Denise! This would be convenient, I’m just not sure something that has a spigot would also be able to contain the pressure needed to make fizzy kombucha. Could be worth aa shot though!
Marianne koehl says
After the first firmentation, what is the ratio of brewed tea to sugar that you can add to the original jar of Kombucha to keep The SCOBY alive?
Sarah says
The same proportions as in the first fermentation! 😀 2 cups starter, 1 cup sugar, 8 bags tea, 14 cups water.
NORMA says
Hi Sarah, I was wandering if I could use cordials for a flavouring in the Kombucha. I love the taste of lemon, lime and bitters, so would I also have to add sugar or would the cordial itself be enough of a sweetener to get the 2nd fermentation going?
Sarah says
I haven’t tried this but I think it would work! 😀
ASHLEY says
This is my first time brewing ‘buch and I am sooo excited!
My SCOBY is finally ready to use after almost 5 weeks (I live in cold CO). For the first fermentation, can the ‘starter tea’ be taken from the SCOBY tea? Or is that too sour and I have to go with store bought?
Sarah says
Yep you can use that! 😀
Dianne says
I just found out the other day that people are making “hard” kombucha. Have you tried it? I use to make home brewed kombucha years ago and am starting up again. I might try making the hard kombucha since I don’t like how regular alcohol makes me feel (even wine). Thanks for the great starter recipe!
Sarah says
Yesss I have a guide on how to make hard kombucha here!
Carol White says
What if I don’t like the carbonation? Can I make kombucha with no dizziness to it?
Sarah says
Yep, just skip bottling it in airtight containers! 😀
Tanesha says
Hi. This is my first time. I am in the second fermentation process…I’m using large jar that I am sure is not airtight. It looks like a new scoby in forming, should I be concerned? Also, I made the scoby candy, because my gifted scoby was large. The candy was amazing. Would it be possible to use it to sweeten the kombucha during the second fermentation?
Sarah says
No need to be concerned about a new SCOBY, it’s a natural product of a healthy fermentation! And Yep you could us that to sweeten it! 😀
Steph says
Hi – I am in the 2nd fermentation and my flip-top bottles are starting to form their own SCOBYs. Is this normal?
Sarah says
Yep that’s normal! SCOBYs are natural products of the fermentation. Just skim them out before drinking if you don’t like the texture.
Jess says
I have other instructions that require a thermometer and pH strips, making it more complicated and labor intensive (stressful!). But you never check the temp or ph?
Sarah says
I have some quick guides on the proper temperature and pH of kombucha, but as long as you’re ballpark in the right ranges it’ll be fine (I don’t check them personally)!
Chantal says
So I have been reading your guide for a while and this year during lockdown I decided to finally brew! I’ve got my SCOBY grown and have moved on to the 1st fermentation.
I have two questions for you please;
Firstly does it matter that my SCOBY(s) have floated to the bottom and or gone sideways? And also it seems that maybe a 2nd SCOBY layer is forming on top, is that normal/okay?
Secondly, I was wondering, how long should my SCOBY stay in the jar with the reserved 2 cups of starter kombucha before I need to start another batch? Should it be right away?
I hope you can help. Thank you so much and for the wonderful recipe!!
Kind regards,
Chantal
Sarah says
Hi Chantal!
1. Nope, doesn’t matter if the SCOBY is on top or not. And a new SCOBY forming on top is totally normal.
2. I would make a new batch within a few days (but here are some tips for longer breaks).
cynthia says
Hey so I made my first batch and it’s now doing the 2nd fermentation on the shelves. This time whenI added the 14 cups of black tea I used chai tea to my leftover 2 cups with thriving scoby. Was this a mistake?? Thought I could start using flavored teas after the first time but maybe I was wrong… please advise. Thanks
Sarah says
Hi Cynthia, you should only use flavors in the second fermentation (when it’s in the airtight bottles). I would not recommend chai, as it has added spices that could harm the fermentation. Try to stick to just plain black and/or green tea! 😀