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!
Cynthia says
Hi I wrote you a few minutes ago about then chai tea in first fermenting but also wonder: if my second stage fermentation on shelf is growing scoby, is that a problem?
Sarah says
Nope not a problem, that’s normal!
Supriya Gor says
can you also explain how to clean the utensils and how can you tell if the tea is room temperature and ready for fermenting?
Sarah says
Here’s our tips for how to clean the supplies, and draw some tea out with a straw or spoon to feel the tea! 😀
mel says
For making the scoby, is it possible to halve the ingredients to make half the size? Because it’s just for one person, is it okay to use half the amount listed in the recipe? Also, city living and corresponding limited kitchen space in apartment is another reason in wanting to make smaller batches.
Sarah says
Yep that would be fine! Just keep an eye on it to make sure it doesn’t evaporate.
cynthia says
Hi. Just checking—when I put liquid in bottles for 2nd fermentation, don’t strain first, right?
Sarah says
Correct! You want all the yeast floaties to get into the bottles. They help power the fermentation! 😀
Jon says
Hi
This was very helpful , thanks.
I just started my F2 and I have a few questions. I only got 1 48 oz bottle and 2 – 16 oz bottles from my first run. I really like kombucha and drink alot of it. When doing larger batches do you just double everything or is there a formula for tea to sugar to starter ratio?
Also when starting a scoby hotel.
1. do you cover the hotel with a tight fitting lid?
2. My scoby disc is pretty big. Is it ok to fold it and cover with tea?
3. Do I need to add anything to the tea? More sugar fresh tea.
4. I have my original scoby. After my F1 I got two more layers of scoby. Is it ok to keep them all in the same jar?
I know it’s alot but I appreciate any advice.
Thanks
Sarah says
Yep, just double everything to scale up the recipe!
1. No tight fitting lid, always a breathable cloth.
2. It’s okay to fold!
3. Do the same proportions of sweet tea (same sugar to tea to water ratios as in this recipe).
4. Yep, they can stay in there!
More info on SCOBY hotels here 😀
Guateng lee says
Thanks for sharing the receipe in details.
Dianne says
Quick question! For instructions on making a scoby, I realized my jar is too full for the 7 plus one cup. If I put it in two separate jars, do they have to have 1 cup each of store bought or can they have 1/2 cup each? I hope that makes sense!
Sarah says
They can have 1/2 cup each! 😀
Chantal Cicconetti says
Hey Sarah;
You’re just awesome! Wanted to send a thank you for all the info, tips, and for responding to my inquiry!
I successfully made my first round of bottled kombucha and you were right, it’s better than store bought!
I’m going to drink it every day for the benefits now 🙂
Thanks again,
Chantal
Nanci says
Thank you for all this information! I keep seeing pictures of lovely bubbles when people are ready to drink their kombucha. I for sure get a pop when I open my flip top bottle but not too many bubbles. Why would that be? And is it important to burb the flip tops in F2? I thought that would have lessened the bubbles so I have not done so.
Sarah says
I wrote out a bunch of tips here for troubleshooting carbonation issues!
Jennifer Cassidy says
I have been using this recipe for over a year now! It’s awesome. Thanks so much for sharing it with such details.
J says
What if my bottles aren’t carbonating? What am I doing wrong?
Sarah says
Here are my tips for how to troubleshoot kombucha that isn’t carbonating!
Kait says
Hello! I’m on my F1 and I’m thinking about what I’ll be doing at F2 with my SCOBY…your directions say Keep SCOBY in its original tea until you’re ready to brew your first batch. But then it says to throw out the vinegary tea used to make the SCOBY…so what tea am I keeping it in?
I know I’m supposed to reserve 2 cups of tea after the first fermentation to use as a starter for my next batch….is that what I keep my SCOBY in?
Sarah says
Hi Kait! I previously recommended that people toss out this tea but after doing some research and learning I have changed this recommendation. You can definitely use the liquid that the SCOBY is grown in to store it and as starter for your first batch (and beyond!)
Kait says
One more question! While I’m storing the SCOBY in the 2 cups of tea…can I put a lid on it or should I keep using cheese cloth? And how long can I keep the SCOBY between making new batches??
Sarah says
Always a breathable cloth! 😀 And tips for storing between batches here.
Julie Sanservino says
I am curious how much alcohol is in this kombucha? I have seen different levels in different store bought brands. I didn’t realize that I did the first firmentation for 5 weeks, did that create higher levels of alcohol?
Sarah says
Great question, Julie! You’d like our guide on alcohol and kombucha here.
Emma says
For the bottling a portion in the plastic bottle to gauge our 2nd fermentation time:
1. Do we fill it up the way we would fill up a glass bottle?
2. Do we still add the sweetener to it?
3. Is it actually rock hard? Is it solid? How does it feel?
Sarah says
1. Yep, fill it just the same!
2. Yep, sweeten as you would the glass ones
3. It will feel very firm, like a tennis ball
Antonio Brown says
Hi there. I’m super excited to do this. I’m almost finished with my first fermentation. I’ve looked through previous posts so as not to repeat questions but could not find the following:
You’ve recommended using a paper straw to taste after 6 days during 1st fermentation. Is a wooden straw ok to use?
There’s appears to be a second scobi forming on top. The ‘mother’ scobi has sank to the bottom. I wish I could send you a photo of it. Kinda not sure I should taste it in case it’s gone bad somehow.
Thank you. I love all the information you’ve provided. 🙂
Sarah says
Hi Antonio! It’s okay to use a wooden straw just make sure it’s clean. It’s also normal for the SCOBY to sink to the bottom or float around in the jar, and a new SCOBY might form on top – also normal. It’s finished with the first fermentation when the taste is somewhere between sour and sweet (you could buy a bottle of unflavored kombucha at the store to taste and know what it should be like!)
Elana Weisberg says
What’s the best kind of “tightly woven cloth” to use when making the SCOBY? Is a cheese cloth ok?
Sarah says
Yep a folded cheesecloth, clean dish towel, or paper towel! 😀
Lauren says
I had a go at making a scoby but nothing was happening, then some spots of grey fuzzy mould grew in the surface of the tea so I had to chuck the lot. I made the tea following the instructions but I noticed after I made the mixture that the kombucha I used for the starter was a green tea one. Could this have been the reason it didn’t make a scoby or could it be something else?
Sarah says
Yep that definitely could have been the reason! Aim for an unflavored (or original) starter next time and you should be good 😀
sofia gomes says
hi! thank you for this! just starting my own scoby 🙂 question: can i divide in 4 smaller jars instead of 2? adding 1/4 of kombucha to each?
thanks!
Sarah says
Yep you can! 😀
Selina Chng says
Hi Sarah,Thank you for the detail kombucha step by step guide. Followed through the entire process and I had it successfully done. I love the tart, sweet and carbonated taste.
I’m starting with the next 1st fermentation but having 2 layers of scoby. Is this fine with 2 layers of scoby? Will 2 layers of scoby shorten the duration of 1st fermentation?
Sarah says
Yep that’s fine (and totally normal! :D) The duration probably won’t be impacted all that much from 2 SCOBYs.
mossyseed says
Hi, the first time, i followed your directions I didn’t follow the exact recipe, I accidentally used less tea bags.
It tasted great.
the next batches, however, didn’t, I decided to research why they had developed a phenolic aftertaste, plastic, chemical taste, that I drank, and which did not make me sick.
I’ve just researched it might be due to the quantity of tea because my 2 next batches have had this unpleasant aftertaste and I followed your recipe perfectly.
This recipe requires 7g of tea per 1 L, an online thread that explained the strange aftertaste suggested 5g per L, this would explain why my first batch tasted great while the 2 next not so much.
Maybe you could add this in your recipe?
Many thanks for the great work, so pleasant for a visual person.
Steve says
Wondering how to make a scoby hotel. Thanks in advance.
Sarah says
Here’s our guide to making a SCOBY hotel! 😀
Maryam says
This is by far the best SCOBY and kombucha I ever made. The proportions are just right, the first fermentation yielded the most perfect slightly sweet and acid kombucha. The SCOBY is healthy and thriving and can’t wait to give away SCOBY babies. I’m on my third fermentation now, can wait for the results!
Diana Blakely says
How long can I keep SCOBY in Kombucha from my last batch in the fridge before making the next batch
Sarah says
Hi Diana! I don’t recommend ever putting the SCOBY in the fridge. Here’s how to take short or long breaks from brewing!
Elizabeth says
HI! Thank you for this recipe ! I have bought a ‘Kombucha Starter Culture’ but do not see that within the recipe – do I not need this? Or would I add it into the first step? Thank you!
Sarah says
That would probably be the unflavored store bought kombucha listed in the recipe (otherwise it’s the SCOBY, and you can skip the SCOBY making step :D)
Kristen says
What’s the reason behind not using the liquid from the very first step (creating the pellicle) as a starter liquid?
Sarah says
This was actually an old recommendation I’ve since changed. You can use that as starter liquid 😀
Elijah strode says
Best method by far. Worked great, and I even made my own kombucha that’s orange flavored! Thanks for the great method!!!
Nina Gilbert says
Thank you for your recipe! I’ve been making kombucha for almost a year now, and over-brewed the first fermentation in my current batch. Basically it seemed to need about 10 days as I was tasting it, and on the 10th day I got my second COVID shot and was flattened for two days. I’m up-and-about today, and my 13-day brew tasted too yeasty. I’ve discarded it, and I’m wondering, should the SCOBY still be good to reuse?
Sarah says
Yep, SCOBY should still be just fine to use! 😀
Kat the forester says
Imma just say that your method has been my go-to the last couple of years, for first starting a SCOBY from “scratch” and then for every batch I make. I took a break through the winter and let my SCOBY just hang out in the fridge hibernating in a feed brew, and was worried I left it a little too long. Broke it out two weeks ago, started a first ferment and it woke up and now I’m ready to do my second ferment (once I re-review the instructions again). Thanks for providing great advice! Here’s to hands that are clean as a surgeon’s for SCOBY and pandemics! <3
Paul says
I’m just starting my 79th batch and this is the recipe I use. I stagger my batches to get a new batch every week. I started with just a gallon batch at first and I’m up to 3 gallons a batch so I produce close to 2.5 gallons a week. It’s just me and my 16 year old son drinking it. We dont drink anything other than water and kombucha now so no more soft drinks in a long time for us. I would not reccomend drinking that much starting out unless you want a stomach ache. Just wanted to say this is easy and delicious and once you get it going it’s just routine to keep it up. I would reccomend trying different fruits in the fermentation phase to flavor and sweeten. My favorite flavoring is to add some lemon ginger honey tea bags, cut and squeezed lemons, French cut ginger root, and honey to the second fermentation. I let sit for 2 days in a clean lemon mesh sack in the ‘bucha with a loose lid on top and then I pull out and bottle tight for 2-3 days then stick in the fridge for another day before drinking. I usually always flavor with a mix of herbal tea, fresh fruit, a fresh herb or root and honey. Good luck!
Sarah says
Thanks so much for popping in with your expertise, Paul! 😀
pamullins13@gmail.com says
Thanks so much! I’ve done all the steps once and want to keep re-using what I have to continue. What I am having trouble understanding, for round two F1, when I add kombucha from the “previous batch”, is that from the finished bottles or the F1 kombucha before the fruit/sugar/individual bottles. Thanks!!! Amazing recipes thank you.
Sarah says
Great question! That’s from the F1 (before adding fruit/sugar).
Beverly A Schoen says
I didn’t find information on how much water/sugar to use on 2nd fermatation….is it the same as the first.
A bit confusing
Sarah says
You won’t need any water or sugar – you’ll just use the kombucha that you made in your first fermentation and add sweetener (sugar or fruit or juice) to that!
Mira Spirov says
Hallo Sarah
My name is Mira, I am 80 years old and I am born in Europe. When I was teenager my neighbor gave me something that was very similar to kambucha. I was doing the some thing but than we called “Japanise mushroom
Do we talk about some thing?
Thank you so much.
Sarah says
Yes! I believe this is the same thing!
Caryl says
For a larger batch, can the second fermentation be done in a gallon jar with a spigot? Obviously, keeping tabs on the pressure would be critical but could maybe still burp the large lid…??? Is this something you have tried and what are your thoughts. Many thanks, Caryl
Sarah says
I haven’t tried this but don’t think it would work well with the spigot. I think the pressure would either become too much, or it just won’t carbonate well. But curious how it goes if you do try it! 😀
Audrey E McPartlin says
If in the second fermentation I got a whole new healthy looking scoby, should I keep the new one, the original one or both?
Also, what do you do with the original jar you made the scobys in after you pour into seperate drinkable jars? As in, how do you keep it going in the big jar so you can keep making more? What comes after the last step?
Thank you so much!
Sarah says
You can keep both SCOBYs! 😀 And just restart the first fermentation in your large vessel (so you’ll have your 2nd fermentation going on from the first batch, and then you’ll start another 1st fermentation so you can have two going at once – does that make sense?)
Kristin says
So excited to try my first batch – bottled two days ago. Didn’t add any sweetener because it tasted perfect when I sampled it. Do the sugars continue to be used up after bottling (will I regret this decision?)
Sarah says
They will continue to be “eaten” by the bacteria slowly once bottled 😀
NewerBrewer says
I accidentally added the whole bottle (2 cups) raw kombucha in the SCOBY grow step. Should it still work?
Sarah says
Yep, it should work even faster! 😀
Cindy Durant says
Hi. I live in a remote location. Recently when in the city a friend gifted me a Scoby. I brought it home with plans to make my Kombucha….but in the recipe I need more kombucha to start the process. There are no shops where I live. I am very sad because I cannot source any pre made Kombucha. Any suggestion on what I can do????
Sarah says
Hi Cindy! Here are our tips on where to find unflavored kombucha!
Liana OHagan says
ya
mary says
Hi Sarah,
Thank you so much for sharing your ‘bucha knowledge. I’m on the first fermentation. Before F2, I had a question about sweeteners–you mentioned fruit; I know it’s not quite the same, but would adding 100% fruit juice to the mix before bottling work as well?
Sarah says
Yep that would work well! 😀
JONATHAN says
The glass container with spigot link is no longer available can you recommend an alternative
Sarah says
Thanks for pointing that out, Jonathan! This one would work well.
Deborah says
Since I’ve been making kombucha for 5 months, I’ve tried some different flavors & I’m so glad about this, that I’ve got a few friends hooked
Rina says
Some people don’t do a second fermentation so no carbonation, they drink the first fermentation and put some fruit or so in it for better taste.
Is the carbonation essential for the health benefits? or does it not matter?
Sarah says
The carbonation is purely for the mouth feel and doesn’t have an influence on the health benefits. You can drink after the first fermentation and get the same health benefits!
Jenn says
I couldn’t find unflavored kombucha fir first fermentation can I use flavored?!
Sarah says
Hi Jenn! You’ll want to avoid using flavored kombucha which can cause mold and other fermentation issues. Here’s an article I wrote with some tips for where to find unflavored kombucha!
Falguni bhatt says
Hi , just saw your website. i am very new to this, am from india and weather here is pretty hot & humid so how many days it can take to make scoby ? Thank you.
Sarah says
If it is warm where you are then the SCOBY will probably develop much more quickly, sometimes within a week! 😀
Ty Yarnell says
Hello Sarah! I confused about the breathable lid vs sealed. If I understand correctly, breathable in 1st fermentation and sealed for 2nd. Is that correct. And if so, do I need to “burp” the bottle on 2nd fermentation? Thanks,
Ty
Sarah says
Yep, you’ve got it all right! Burp the bottles in F2 every other day or so (depending on how carbonated they are – if there isn’t much of a pop, then you may not need to burp them).
Rosemary says
I left my scoby in the 2 cup from batch for a month or more. My scobielooks very ugly with strands and it’s thin. I didn’t put it in the fridge.there was no mold and not much of a vinegary smell.
What do you think?
Dead or alive?
Sarah says
It’s probably alive! SCOBYs are never very pretty anyways, haha.
Roxanne James says
I love Kombucha but I hate the cost of the store bought brands. I’m so very glad I decided to research how to make my own and I’m even more happy that I found your blog. I just taste tested the 2nd fermentation of my first batch and it is amazing! I was so blown away. I made that!? It has awesome balance and the flavors are so fresh. Thank you so much for all the recipes, steps, information, and tips. Thanks to you I will be a “booch” brewer from here on out. Thank you, thank you, thank you!!!
Michael says
Did I kill my SCOBY? I needed to put my SCOBY in the fridge with about a quart of kombucha while I was out of town. I left the cloth over the top. I returned to discover that the kombucha had changed from a dark clear liquid to cloudy & the SCOBY has completely sunk.
Is this starter safe to use? Is there a way to determine if the SCOBY picked up something while in the fridge, through the cloth?
Sincerely,
Michael
Sarah says
You should always leave the SCOBY at room temp, even when taking extended breaks. With that said, a sunk SCOBY is nothing to worry about. As long as you don’t see any evidence of mold, it’s probably fine! 😀
Lexie Walker says
Hi! I am new to making Kombucha and still have a few question! First, your page has helped me immensely, so thank you for that. I am on to my second fermentation and am a little confused what do with my 2 Scobys. I know you said to keep 2 cups in jar. Is that enough to keep them okay while my other stuff is bottled? I plan on making another batch but I am just curious if leaving the scobys and the two cups is okay for a long period of time? Thank you, hopefully that made sense lol
Sarah says
Hey Lexie! Here’s our guide on how to take a break from kombucha for longer times.
Wendy says
Is it ok to use glass jug with plastic spigot?
Sarah says
I wouldn’t recommend a plastic spigot – aim for a fermentation grade stainless steel.