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!
Martin Flora says
Hi, thanks for detailed instructions. My first carbonation batch expanded the bottles in 4 days but taste too vinegary. Started next ferment and it tastes vinegary in 4 days. I won’t even try to carbonate this batch. Does this seem to be fermenting really fast? Should I add more sugar or just prepare to carbonate after two days of ferment?
Sarah says
I would just run the first fermentation for less time – that’s where most of the vinegar flavor develops!
Jeanette says
Help! I am making hard kombutcha and am using champagne yeast that doesn’t seem to be activating. Does this yeast activate like bread yeast?
Sarah says
Yep it should activate! You can find our tutorial on hard kombucha here, or ask in our Facebook group for more troubleshooting – I’m sure someone there has had this problem!
nick says
Hi! So far making the scoby has gone smoothly and I am on day 2 of my first fermentation. After my second fermentation is done and I burp the fermentation bottles, is there much of a risk of the bottles exploding if I move them to the fridge? Thanks!
Sarah says
They should be fine once in the fridge! 😀
Annie says
Do you have to strain the kombucha before bottling for the 2nd fermentation? Would it still be safe to drink if you didn’t?
Sarah says
You don’t need to, totally safe to drink without straining!
Rina says
Some people don’t do a second fermentation to get carbonation they just flavor the first fermentation and drink that.
Does the carbonation give more health benefits??
Sarah says
Nope, the carbonation doesn’t add extra health effects!
lexie Walker says
My second fermentation has been brewing for 9 days now. I did a taste test and it is not very carbonated. I did not bottle due to not having them yet, so I am not sure if that is possibly why. I did it in a glass jug. A new scoby has formed on top but it is very opaque looking, it does not look like mold but it does look different than my non flavor scoby. Any tips?
Sarah says
Here are our tips for improving carbonation!
Marly says
Totally forgot whole big gallon w SCOBYs floating after 1st Fermentation.
Now-3-4wks.later -ok to bottle?
Gotta get that SCOBY outa there?
Start new & keep growing or start over ?
Sarah says
Okay to bottle if it tastes good! You can remove the SCOBY or push it to the side to pour the kombucha out.
Queenie says
Awesome article!!!!!!! Thank you!
Philip du Plessis says
Are you aiming at 8-year olds? The style is unbelievably juvenile. Or is that OK in your culture?
Thank you anyway. I am going to try it out.
Sarah says
Thanks for your positivity Philip! I aim to make complicated recipes approachable to everyone. Let me know if you have any questions along the way.
Lori says
I think Sarah’s website has been very impressive, thorough, and helpful! I thought from the get-go that it was done wonderfully…and I’m a teacher that tends to be perfectionistic! And have you ever seen a valid online offer to get something for whatever you can/want to pay?? How many people would take the time to answer all of our questions so that we don’t get discouraged? She’s incredible and I appreciate her sharing her talents with us. (No, I don’t know her personally.) Everyone that has had the kombucha that i learned to make on liveeatlearn.com has looooved it and prefer it to any store bought brands they’ve tossed out. So…Philip, maybe learn to treat others how you’d like to be treated. Keep up the great job, Sarah.
Sarah says
Aw, thanks so much for your kind words, Lori! 😀
jake! says
hey phillip!
please shush. don’t be rude, she obviously worked hard on this recipe to release it for free. maybe if you have more probiotics in your diet (handily provided by kombucha!) you won’t be so nasty 🙂
jimpatterson says
Let us know how “mature” your first batch is Philip 🤣
Sanjay Patel says
As they say, if you can’t say anything nice don’t say anything at all. If you want a different approach go try a different site.
Christina says
Thank you for the hand drawn instructions, I learn so much more easily with that. Very visual person.
Christina says
How rude Philip. This is written in a style anyone can understand which I’m sure is the aim.
Rachael Prewett says
As a warning to others – be careful with cheesecloth. It really does need to be a tight weave. I’ve had fruit flies get through the cheesecloth, and checked on my scoby only to see it crawling with larva – and I had to throw out the whole batch. Luckily I had another scoby in the fridge!
Kristin Robinson says
I have a slight bit of residue on the bottom of first and second fermentation- do I need to rinse my scoby? Or is this normal? Thanks for this site, it’s amazing!
Sarah says
This is normal, just the yeasts in the kombucha! Happy you’re liking the site, happy brewing!
Eriksen says
Do you use a metal spoon or plastic to get the scoby flat when you first get one to work with in the jar in the begining?
Sarah says
Either is okay! Just make sure it’s clean 😀
Mary D says
Hi,
Do you use tap water or filtered water.
I’m from Australia. Thanks in advance.
Been brewing for 5 years. Started with cooled boiled then went to filtered.
Doing a batch now with tap.
Great info x
Sarah says
You can use tap! More on tap water and kombucha here.
Jay says
Is there an ideal tea to starter tea ratio reqd for F1?
I have 400ml of starter tea & a scoby – Can I use that with 1L of water?
(Dont have glass containers big enough for 2-3L)
Sarah says
The ideal ratio is listed in this recipe, but you can always use more starter (just not less!)
Nathaniel says
Superb tips
Thanks
KATELYN says
I used 16 oz vs 8 oz of the store-bought kombucha for making the SCOBY will this cause any issue?
Sarah says
Nope, that should be just fine! 😀
Lee says
Hi, great article/recipe. How long do you leave the tea bags in as the water is cooling? I may have left them in too long, very strong tea taste in first ferment.
Sarah says
Anywhere from 20 minutes to a few hours!
Aileen says
Hey Sarah,
I’m new to this game. I just did my 2nd ferment (2 1/2 days the weather is warm) After a kitchen blow up 😊 I decanted what wasn’t stuck to the kitchen ceiling but what I noticed was the ones in bottles that didn’t have a tight seal (proper flip top bottles) grew a little fruity scoby. Is that normal? Can I use it for anything?
What an adventure. Thank you so much for this site and all your help. Btw ..
Is kombucha good for your hair???? Besides my whole kitchen I am also covered in it !!
Sarah says
SCOBYs forming in F2 is totally normal! You can throw them into smoothies 😀 And I’m not sure if it’s good for hair, haha!
sheri says
thank you
Susan says
How can you tell if a scooby is still good after storing?
Sarah says
As long as there are no signs of mold (examples of mold here), then it should be fine!
Carolina says
thank you for the recipe! I just started the first fermentation and I forgot I am going away for 14 days. Can I stop the first fermentation by putting the jar in the fridge and do a second fermentation when I come back by adding fruit and leaving it at room temperature? Thanks
Sarah says
I wouldn’t put it in the fridge. Just leave it as room temperature so that it remains healthy and living. It may be sour when you get back, but you can use that sour kombucha to kickstart your next fermentation!
Mrs m says
Hi, this is a very helpful site, love the detailed info & photos.
Just wanted to say, I always leave my kombucha to ferment for at least 14 days (and I live in a tropical climate). I’ve been doing this for 2 years with no mould problems ever. I have never bothered with the 2nd fermentation stage as my kids and I prefer the original flavour of the kombucha (and we can’t wait that long to drink it). I usually add some soda water & lime as a mixer to the kombucha when I drink it, it’s very refreshing in summer.
Ângela says
Fantastic, thanks
Jane says
Thanks for all the tips! When making the tea to make the SCOBY and then subsequent batches of kombucha, is there any reason you couldn’t boil the amount of water in an electric kettle? Thanks!
Sarah says
That would work! 😀
Karen Fowler says
I’m not sure if I have a scoby.
Sarah says
Feel free to post a photo in our Facebook group is you’re unsure!
Michael Austin says
I have read that a SCOBY will form in layers. But, when I made my very first batch, using a SCOBY from Amazon, I found that it sank to the bottom and created a new SCOBY on top of my brew, then it also sank and I found another SCOBY on top which again fell to the bottom. Is this normal? I have started my second fermentation and a new batch.
Sarah says
It’s totally normal for the SCOBY to sink or float around! You can read our comprehensive article on why that happens here.
Jenny says
Hi, after the second fermentation, can I store the ready-to-drink kombucha in plastic bottles? How long can it keep for in the fridge?
Sarah says
I would advise glass just to be sure, but short term they may be okay in plastic. It’ll last in the fridge for many months (doesn’t actually have an expiration date due to the acidity).
Angela Roberson says
My question is, do you stir it all when you add your scoby for the first fermentation, or during the first fermentation? Thanks in advance! I’m super excited to try this, someone gave me a very healthy looking scoby 😊
Sarah says
Yep stirring is a good idea, it helps to redistribute all those helpful yeast particles!
Sara says
I’m having trouble finding unpasteurized kombucha to get started. I found a product that is supposed to contain the necessary cultures to get started. Do you know if something like that would work? Would I need to change the recipe? Thanks for your guidance. This blog was extremely helpful.
Sarah says
Something like that should work! Otherwise, here are my tips for where to find unflavored.
Caroline says
Very clear explanation and directions. Super helpful.
A question is can I use raw cane sugar or is only white (bleached) sugar allowed?
Sarah says
I recommend white sugar! Here is our guide to sugars in kombucha 😀
Chris calvert says
Sarah, I am new to Kombucha and want to try a make my own but for the life of me I cannot find any GT’s Original, unpasteurized, unflavored Kombucha anywhere. I went to their website and they only ship to CA, AZ, & NV.
HELP!!!
Sarah says
Hi Chris! Here are my tips for where to find unflavored kombucha.
Madalyn says
I love your instructions, they’re very helpful and thorough! Thank you! Based on your advice, I recently started using a jug with spigot for the first fermentation, and I am so happy not having to move the scoby in and out of her container for each new batch. The only problem is that the spigot seems to be getting clogged. Any advice for that?
Sarah says
This is the worst part about spigots! You can sometimes get a little pipe cleaner in there to clean out the gunk, otherwise empty the jar completely to get it cleaned out 😀
Torsha says
Hi Sarah,
Sometimes it can be difficult for me to locate plain kombucha, so I was wondering if I would have better success growing a scoby if I used the full jar in one gallon instead of just 1 cup? (or would that be too acidic?)
Sarah says
Yep, you would have better success! It’s not absolutely necessary, which is why I only say to use 1 cup, but it will be more foolproof the more starter that you use 😀
Barbara Jennejohn says
I need to start a new batch of brew (that is, the SCOBY) here in Canada. None of the grocery stores have Original Kombucha. Any suggestions??
Sarah says
Here are my tips for where to find unflavored kombucha! 😀
Renae says
I am missing how to make a second (and third, etc) batch? You instruct us to leave 2 cups in with the scoby, but then how do we start another batch? I feel like I am missing something obvious.
Sarah says
You leave 2 cups in the jar and then you just start over! So that 2 cups becomes your new “starter kombucha” and you start the first fermentation over again (meanwhile, your finished kombucha goes onto the second fermentation, so you have two going at once). Does that make sense?
Diane says
I have the canning jar lids for making Sauerkraut they have a one way rubber gasket to let gas escape. Could that be used for the second fermentation? And should it still be put in the refrigerator. I’m getting excited to start
Sarah says
If it allows gas to escape then it won’t be great for the second fermentation, which is where we want to trap the gas. And yes, you can put it in the fridge once you’re finished fermenting it!
Dennis E says
In following the instructions to make the COBY, it was not clear if I should remove the loose tea so I left it in the bottom of the jar. After 6 days I could see the COBY developing but there was also mold. I strained everythung out of the brewed tea, and tasted the brew. The characteristics of kombucha were present. So, I covered the clean jar and now I’ll wait to see what happens. Learning curve
anesthesia inventer says
thank you, it is fun to read and easy to put in the head
and the recipe will help all ages,great
bames jond says
hi, so sorry if this question has been asked before (i’m on my phone and might have missed a little) but is there any particular brand recommendations you have for the starter kombucha? (the organic raw stuff that is used to make the scoby). there’s so many!! also, i’m in australia; don’t know if that’s relevant, figured i’d mention. thank you for this amazing recipe!!
Sarah says
I like using GTs original, but I’m not sure if that’s available in Australia!
Kjvelo says
Hi Sarah – thanks so much for your amazing recipe and all the time you take to answer questions! I got a scoby and starter kombucha from a friend, finished my first F1 and F2, and am literally drinking my first glass of kombucha now (delicious!). I have a couple of questions about next steps. 1) My scoby is currently sitting in the approx 2 remaining cups of the unsweetened tea in the glass jar with a spigot that I used for my F1 – the scoby isn’t fully covered by that tea though (a little bit of the top of the scoby is exposed to the air in the jar) – is that okay, or does it need to be fully covered by liquid? 2) I’m planning to start another F1 soon – just wondering if it’s necessary to take my scoby out of the jar it’s in at all, or can I just make the new tea brew, let it cool, and then add that tea into the jar (with spigot) in which the scoby and starter tea are currently sitting? Thanks in advance for your help!
Sarah says
1. I’d recommend covering the SCOBY. That liquid is what will help prevent mold!
2. You can just add it to the jar that the SCOBY is in and give it a stir – no need to remove the SCOBY! 😀
Always Be nice says
…the French…creating generalizations, lol! From a friendly Canadian 😉
Mary Jo says
Can I double the recipe for the first fermentation? I have a good size scoby. Thank you.
Sarah says
Yep!
Cindy says
My daughter gave me a scoby and I made the first fermentation and it’s been sitting in a dark corner of my counter for 6 months. Can I still use it?
Sarah says
As long as there are no signs of mold it should be fine! 😀
Michele McCurley says
When I split the Scooby do I keep the newest growth or the old growth.
Sarah says
I like to keep newest!
JAY says
Hey!! Question?? When making the scoby can I use the whole bottle of store bought kombucha or only the 1 cup??
Sarah says
You can use the whole bottle!
Joanna says
Do you leave both SCOBY in when you’re making subsequent batches? Or do you take out the original and just leave the new one? Thanks!
Sarah says
I usually leave both! Once it becomes too big I might move some to a “SCOBY Hotel” or discard a bit.
Nancy Stebnicki says
Greetings I just want to make a couple of comments regarding making Kombucha. I’ve been making it for 27 years now. I live in Poland and first got my recipe from Germany using Gunther Frank’s recipe he’s considered the one who brought it to Europe then to the US about five years later. The first thing I would say is that it’s important to first put your teabags in Boiling water then turn the water off let it steep for 4 to 5 minutes (take them out) then add your sugar and stir to dissolve it. As far as Honey the reason we don’t use honey in kombucha is because Honey takes a very long time to ferment because it is actually anti-bacterial. If the scoby sinks to the bottom, it’s because it was put in upside down if it’s put in properly it doesn’t sink. 😀. Please try Guenthers recipe and tell me what you think. 2 black teabags and 3 tbsps of sugar(I use the unbleached organic) per liter. 10% of fresh brewed kombucha as starter for the next brew. So 10 liters – 20 teabags and 30 tbsps of sugar plus 1 liter of starter. I also tell people to buy GTs original with those ingredients and amounts for a liter and you get a nice scoby in a week. Blessings from Poland!
emily says
I am ready to move to the 2nd ferment if my first batch! Wondering if I can use clean G&T bottles for this? I have a ton, and they seem really sturdy, even the plastic lids…
Thanks for the great recipe.
Sarah says
Yep those will work! 😀
Viv says
Hi,
I have a scoby but very little starter tea. What should I do?
Sarah says
I would try to get your hands on some starter tea – it’s what kickstarts the fermentation and prevents mold!
Viv says
Is it something I can purchase? Thanks
Sarah says
Yep! Look for GTs Original kombucha (blue label!)
Jazz says
Hi! May be a silly question but is oolong tea a black tea I can use to form a scoby? Love the site and the guide!! Thanks 😊
Sarah says
Yep you can use oolong! Here’s our complete guide to various teas used in making kombucha.
Jenn Davis says
Just bottled up the 2nd fermentation following your blueberry recipe. I’m not ready to start another batch just yet. My scoby is sitting in the jar with the 2 cups of reserved kombucha. But now where do I keep it? In the cupboard? In the fridge?
Also I made mine in a gallon jug, so the scoby is very wide. How do I divide it up to fit in a smaller mouth jar/jug?
Sarah says
Keep it in the cupboard until you’re ready to brew again! 😀 And you can just cut it up into pieces, it will gradually take on the new shape of the jar.
Julie says
I am using glass bottles with flip top lids for my second ferment. I’m finding after letting them sit for 2 days (using fresh fruit), when I release the lid, the contents spew out like a geyser. However, the brew itself does not taste very carbonated. I am afraid to let it ferment any longer for fear the pressure will build up to the point of exploding, but I want a fizzier end product. Am I doing something wrong?
Sarah says
Try refrigerating them before opening. This helps to let that carbonation settle in the liquid so it doesn’t spew out.
Brandon says
What can I do if my kombuchas are always gushers? It’s almost like they’re infected but I can’t tell. I’ve made over 5 batches and they’re always gushers. To the point they’re undrinkable. Once they’re done gushing half of it is gone and the rest has no carbonation. I use about 1/4 cup fruit purée per swing top bottle for 2F.
brandon says
Wow Julie directly above me has the same exact issueand I didn’t even see it.
I have let my bottles refrigerate for over 1 week before opening them and it didn’t help. I sanitize everything as well.
Sarah says
The only other thing I can think it to burp them regularly (everyday) to let out that excess carbonation! When opening, put a clean baggie over the top and set the whole bottle and baggie contraption in a bowl. This will preserve any that gushes out.