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!
Lindsay says
I am at the first fermentation stage and just checked the liquid. It seems to have thickened but I can push a straw through it…. tastes sweet. Is this thickness normal?
Sarah says
Yep that’s normal! Sounds like you have a new SCOBY growing.
Vi says
Hi, may I use coconut sugar instead of white sugar in this recipe ? Thanks
Sarah says
I would avoid using coconut sugar. Here are our sugar recommendations!
Denise says
What do I do with the scoby that forms during second fermentation?
Can I mix with an old scoby for another batch or do I leave in 2 cups of the liquid of second fermentation?
Sarah says
You can just throw away SCOBYs that form in F2. They have flavors and fruit particles that you don’t want in your F1. I love tossing them into smoothies!
Lynn says
Thanks for this Sarah. Simple and clear directions! I am getting the hang of this and learning more as I go with each batch
Julie grams says
This is my first batch. To get it lower in carbs do you let it ferment for a longer period of time
Sarah says
Yep! The longer it ferments, the more sugar is “eaten” by the bacteria and yeast.
Courtney says
I’ve been trying to make Kombucha for a few months now but still haven’t produced a batch I love. One element I struggle with is bubbles. I put my kombucha into air tight bottles with fruit for the second ferment and let it sit for a few days…check no bubbles…wait a few more days…and still not bubbles. Any advice on what I could be doing wrong? I love the store bought kombucha for the fizz! Help!
Sarah says
That’s a pretty common problem actually! Here’s our guide with some troubleshooting tips for lack of fizz.
Kate says
This is my first time!! Super excited to get on this bandwagon. I got a scoby from a friend and stuck it in my sweet tea. I’m on day 7, and have a new scoby forming. But it looks like there is some mold spots on it!! I
Could it just be air bubbles?? Or do I need to toss and restart? If that’s the case, could I reuse my friends scoby?
Sarah says
Feel free to post a pic in our Facebook group so we can see if it’s actually mold! If it is, you shouldn’t reuse that SCOBY – just get a fresh one. And be sure to add a lot of starter tea (unflavored kombucha) next time, it’ll help prevent mold.
Nat says
Hello –
I’m trying to make a scoby per your instructions, and it’s been a couple of weeks now but things seem to have stalled. The film across the top has cracks in it that don’t seem to be changing much or closing. I’m happy to let it sit for another two weeks but am curious if something might have gone wrong?
Sarah says
It could just have stalled out if it’s too cold (maybe winter where you are?). Try adding another bottle of unflavored storebought kombucha – that should kick things back off!
ALEX says
For the 2 cups of starter tea needed in the first fermentation, can we use some of the tea that’s from making the SCOBY that’s been in the jars for 1-4 weeks? Or should that be thrown out?
Sarah says
Yep, you can use that!
Julia says
I wanted to add a holo orange to the 2nd batch. Will it ferment and make wine instead. How can I add fruit to the batch and at what point.
Sarah says
Fruit should be added in the second fermentation. And while you probably can’t make wine from kombucha, here’s how you make hard kombucha.
Ank Sillem says
If you want to give the kombuchamaking a break (for example because you are going to travel longer or shorter period) how do you preserve the SCOBY?
Sarah says
Here is our article on how to keep your SCOBY happy while taking breaks. Happy brewing!
Jess says
Why do I need two half gallon jars? Is it because of the recipe size or because we use one jar for the scoby storage and then one for the second fermentation (but then that would make no sense to just have one, one gallon jar).
Could I just half the recipe, as long as I keep the proportions right? I’m the only one who drinks it, and storage is limited, so this would be an ideal scenario.
Thanks!
Sarah says
You can use a gallon jar! Or even just 1 half gallon. And yes, you can reduce the recipe, so long as proportions stay the same 😀
Veronica says
Thank you for your generosity. Haitsma
Carla padrnos says
Hi,
I have made several batches of kombucha that were delicious,but this last one I failed to keep enough of the starter liquid. I went ahead and made the tea and put it the gallon sized glass bottles. I bought some warmers to keep the temp at the correct level. But now when I have tasted it, it is only sweet, with no vinegary flavor. Can I put in plain store bought kombucha to save it or should I start over?
Sarah says
Yep you can just add some storebought to get the fermentation going!
Craig says
First thanks for all the effort and detail. Tbh, it sounds overwhelming. So many things to go wrong. Have you thought of making a video tutorial? It might make the process a little easier to verify that all things are working out along the way. Thanks again
Sarah says
Hi Craig! There actually is a video at the top of the post 😀 And it’s easier once you get started!
Lydia says
My Booch came out wonderful. The longer I leave it to brew the more bubbly it gets. My Scoby baby grew so big. I made a Scobby hotel for its other babies. Easy to follow, so easy to make. I’m so glad I’ve decided to make my own. Thanks for inspiring!!
Pamela says
do you have to use sugar?
Sarah says
Yes, you’ll need real sugar here (no artificial sweeteners). 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! Here’s how to make a lower sugar version.
Michiel says
Love Kombucha and have been drinking it for 2 years now.
Question: does it have to be fizzy/carbonated? I leave my store-purchased Kombucha opened in the fridge and actually like it better less fizzy.
Will jump on the homemade Kombucha train soon.
Let me know b
Sarah says
No need to make it fizzy! That’s totally a taste preference thing, just as healthy without the second fermentation.
Brent says
Why does the store bought kombucha need to be unflavored? If it has to be unflavored, where can I find it? I’ve never seen unflavored in the stores where I buy it.
Thanks,
Brent
Sarah says
Added flavors can cause mold or fermentation issues. Here’s where to find unflavored! 😀
Andrew Close says
thank you so much for this great instructional flow chart.
One question…i have made the first batch and put it into to bottles with fruit. For the next batch do i do the same all over again, leaving the starter kombucha in the pot? Many thanks, Andrew.
Sarah says
Yep exactly! 😀
Kristan Pereira says
How long does the kombucha keep after you make it? Like how long is it good for?
Sarah says
Virtually forever! Here’s our article on kombucha and its expiration.
Taren L Keller says
I’m confused. Alex asked the question about if the tea for making the scoby can be used as the starter in the first fermentation. Your response was yep you can use that. But in number 6 under making a scoby, you say to not use that tea,to throw it out. Could you please clarify. I think that’s the only thing that confuses me and your instructions.
Sarah says
Upon doing research and testing after writing the article, I’ve changed my recommendation. You CAN you that liquid as starter. Sorry for the confusion! 😀
Taren L Keller says
One other question I have. In the section under the video, you stress how important it is to not use any plastic throughout the entire kombucha making process. Yet in the video there’s a plastic funnel and a plastic measuring cup. Is it only to not ferment in the plastic? Couldn’t the plastic measuring cup and plastic funnel hold bad bacteria that could get into your second fermentation?
Sarah says
You just don’t want prolonged exposure to plastic. Brief is usually okay, so long as the plastic has been cleaned well.
anni says
hello , i have to make my first kombucha, so i have question
1. can i use liquid from jar where i made my first scoby, as a”starter tea” or i will need kombucha tea again for first fermentation?
Sarah says
Yep, you can use this as starter tea! 😀
Natalie says
I just started my first ferment and I still have left over liquid from the scoby creation. I did use the 2 cups for the first ferment but still have some left over. What should I do with it. Does it need to be stored in the refrigerator?
Sarah says
Yep, I would just store that in the fridge labelled as “starter kombucha” so you can always have some as backup! 😀
Azim says
I have been making the Butch for a year now love it.
This is the beat step by step to share with friends who I have passed my extra scobbys on to.
Awesome to see the mammas doubling every couple of months.
Andrea says
Easy to follow and works like a charm.
Alisha says
Hey! Thank you so much for making these recipes! As far as “clean water” what does that mean, and what kind of water do you recommend?
Sarah Bond says
Tap water is fine! Here’s our article on the best waters for brewing kombucha.
IRMA says
Do I need to use bottles for the second fermentation? Could I use airtight galon jars?
Thank you!
Sarah Bond says
Bottles will give you the best carbonation! The airtight gallon jars may successfully flavor the F2, but it probably won’t be very fizzy.
Taren L Keller says
I’ve been experimenting for a couple of years with making kombucha. I was getting frustrated because sometimes it was successful and sometimes it was a failure. There was no rhyme or reason. I followed all the rules and paid careful attention to cleanliness. And some websites are just downright vague on their instructions. Since I have used this recipe I’ve had success twice. Perfect kombucha. I’m thinking the recipes that I was following had the wrong ratios. Thank you so much!
Burt says
Hi there ,
Yor web page is brilliant i have picked up so many good tips
My question is im going away for 3 weeks at Christmas , what do i do with my scoby ?
Cheers But
Sarah Bond says
Here’s our article on how to take short (and long) term breaks from brewing!
Veronda Johndro says
Can I just say, you friggin’ rock! My mom had been having serious IBS issues, I suggested Kombucha. She dislikes fermented anything but was desperate as nothing was helping and she was losing weight that she cannot afford.
Lonnnng story short, after she realized the expensive store bought stuff was helping, and I found a flavor she would tolerate, in my hippy ass swooped with your recipe. I hoped I could create the magical Scoby and continue with moms healing at a lower cost, and, well, homemade with love is always better.
Thanks to you I am the proud mom of not one, not two, but SIX beautiful Scobies and mom enjoys her lemon ginger Kombucha every day.
Her symptoms are gone and her weight has returned to normal 😁
Sarah Bond says
Ah this is so amazing to hear!! Thanks for letting me know your story, Veronda, it means so much to me!
NArdis says
Luv it
Nardis says
Now that I’ve put my first batch in fermenting bottles
Can I just start a new batch right away
Again
With my lovely new scoby ?
Sarah Bond says
Absolutely! 😀
Nacho says
Great guide! I followed the steps and got a very good Kombucha. Also, it is a great thing that you use also grams and liters in the recipe, it makes things easier for the ones that we use these units. Thank you!
Ian Robinson says
During the second fermentation, could I add spices, like cinnamon or cloves or whatnot? I have an idea for apple cider kombucha.
Sarah Bond says
Yes you can! 😀
Ian Robinson says
In order to make this as low carb as possible, how long should I ferment it? Are the nutritional values for 3 days? 10 days? Somewhere in between? Thank you!
Sarah Bond says
Somewhere in between! Here’s our article on how to make lower carb kombucha.
Mike says
first time making kombucha and it turned out AMAZING! Thanks for much for the great tutorial!
CAT says
Great instructions. Love the pictorial description of the process — makes it very easy to follow!
So I am doing my first F1, and it’s on day 7. When I took the cloth off I got a hint of sourness but when I tasted the liquid it was mildly sweet but not much of a vinegary taste. Does this mean it’s not ready?
Sarah Bond says
Correct, let it keep fermenting!
chrissy says
Hi
I made my own Scoby early last year and initially thought the taste from the 2nd fermentation was great.
however every new batch I make now seems to taste VERY vinegary and so I’m wondering what I should do or whether I need to start from scratch and make a new Scoby?
Sarah Bond says
Here’s our article on how to handle vinegary kombucha!
Audrey Wong says
Hi,
The sloppy on the top of my kombucha is greenish in colour on the 6th day. I felt disgusted at the sight. So I scooped it out and threw away. Then I realized that I had thrown away the scopy. Nevertheless, I kept the tea to today, 11th day. I took a peep and the skippy is again moldy. It looks like mold has formed.
Do I throw the whole lot away?
Regards
Audrey
Sarah Bond says
If it’s indeed mold then yes, you’ll need to throw everything away. Here’s our article on kombucha mold (with photos) so you can troubleshoot!
TAMMIE says
Have you ever experimented with monkfruit sweetner? Either the white or the brown? I’m going to try your recipe (as presented) starting this weekend. My house is chilly in the winter though so I hope that SCOBY can survive! Thanks for the info!
Sarah Bond says
Non-sugar sweeteners do not work for the first fermentation. The kombucha feeds on glucose, so monk fruit wouldn’t provide any fuel for the fermentation! Read more about it in our Best Sugar for Kombucha article!
Elise says
Thank you so much! Question– why do you strain out the yeast before second fermentation? Isn’t that what you need to get the kombucha to be bubbly/carbonated?
Sarah Bond says
I just strain out the solids because many people get grossed out by the little floaties – there is plenty of yeast in the brew to continue fermenting! 😀
Theresa Regan says
Made this my first time. Came out really good, thank you! One thing is that I had scoby on my 2nd fermentation. I strained it from the first fermentation through a seive, should I use cheese cloth instead?
Sarah Bond says
Could you use a fine mesh sieve instead? A cheesecloth could work, I just imagine fibers getting into the brew.
Diane rogers says
can this be doubled and put in a 2 gallon container? I made 4 scobys by putting 1st process into 4 pint size jars. Also….am I using the tea that the scoby was made in or is that down the drain? Thanks,….looking forward to moving on to next step!
Sarah Bond says
Yep, you can double or triple the recipe – just keep all the ratios of ingredients the same! You can use the tea that the SCOBY was made in as a starter 😀
Naomi says
I just want to clarify what I am reading in the comments. I am still waiting on my SCOBY to finish, but I think it is looking good after 2 weeks. When I start the first fermentation, I can take 2 cups of liquid from the SCOBY container and use that as my “2 Cups unflavored kombucha?”
Sarah Bond says
Correct! 😀
Jane says
Hi there, I have just done the 2nd fermentation, what do I do with the scoby on the top? Can I reuse this?
Sarah Bond says
SCOBYs from the second fermentation shouldn’t be used in the first fermentation (they have extra ingredients and flavors in them that we don’t want in the first ferm). You can throw those SCOBYs into smoothies or make SCOBY candy out of them!
Danalin says
I have been a (3-4 cups a day) tea drinker for decades, but have never tried kombucha. It seems like a lot of work but, you made me want to try it. Is it worth it? I appreciate your time.
Sarah Bond says
It’s not much work once you get the hang of it! You should give it a go! 😀
Crystal Helmreich says
I have my scoby but do I need to use a bottle of plain kombucha each time I pour my fresh batch of brewed tea in the bit jar?
Sarah Bond says
Just use the fresh batch and pour that in! No need to buy store bought kombucha again 😀
Sara says
what if my kombucha have 2 months in a shelve and i wanna fix it?
Sarah Bond says
As long as there isn’t any mold present, you should be good to just start back up!
Luci Rich says
After my second fermentation and it has been in the fridge I get a mini scoby kind of gel in each bottle. Grosses my husband out.?
Sarah Bond says
That’s normal! It’s just a sign of a healthy fermentation. You can strain them out before serving 😀