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Have you ever wondered how to brew kombucha at home? This easy guide will teach you how to transform tea into kombucha in just a few easy steps! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next?
save this recipe!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!
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 internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is so simple, and I hope after reading this you’ll give it a whirl! Let’s hop right to it.
Meet The Brewer
Hey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called Kickass Kombucha Brewers (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily!
The process looks like this:
This post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, jump to the printable recipe card at the end of this post. 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
“Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine
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, while plastic can house nasty bacteria.
- 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 sneaks in it could ruin your batch (and make you pretty sick).
- Temperature plays a big 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.
Step 1: How to make a 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 hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need:
- Water: Tap water is just fine here!
- White Sugar: Feeds the yeast and bacteria—don’t sub with other sweeteners.
- Black Tea: Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY.
- Raw, unflavored kombucha: Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom!
To make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! Jump to recipe for printable instructions.
Which brand Is best?
Our tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores.
Important Notes For Making A SCOBY
- 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. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal).
- No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous.
- 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.
Step 2: 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. You’ll need:
- Water: Tap is fine!
- White Sugar: Feeds the SCOBY and bacteria during fermentation.
- Black or green tea: Black tea is most common, but green tea adds a lighter flavor.
- Unflavored kombucha: This has the live cultures and acidity needed to start your fermentation.
- SCOBY: Your live culture pellicle.
To do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. Jump to recipe for printable instructions.
First Fermentation Tips
- 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 thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)
Step 3: 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 kombucha flavors that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need:
- 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
- 1 to 2 tsp honey
- a piece of candied ginger
Strain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. Jump to recipe for printable instructions.
Second fermentation tips
- The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated.
- 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.
The Simple Guide to Kickass Kombucha
Equipment
- Glass Jar (1 gallon or larger)
- Clean Cloth (like a dish cloth or paper towels)
Ingredients
Making a SCOBY
- 7 cups water, 1.6 L
- 4 bags black tea, or 1 Tbsp loose tea
- ½ cup white sugar, 100 g
- 1 cup unflavored kombucha, this should be unpasteurized, unflavored store-bought kombucha, 235 mL
First Fermentation
- 14 cups water, 3.5 quarts, 3.3 L
- 8 bags black or green tea, or 2 Tbsp loose leaf
- 1 cup white sugar, 200 g
- 2 cups unflavored kombucha, from a previous batch or store-bought kombucha, 470 mL
- 1 SCOBY
Second Fermentation
- Kombucha, from the first fermentation
- Sweetener or flavor
Instructions
Making Kombucha SCOBY
- Make Tea: Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea. Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar. Let tea cool to room temperature.Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process.
- Add Starter: Add 1 cup unflavored kombucha then pour everything into a large glass jar.
- Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.
First Fermentation
- Make Tea: Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea. Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar. Let tea cool to room temperature.Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added.
- Combine With Starter + SCOBY: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea.
- Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished.The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house.
- 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). The rest can move into the second fermentation!
Second Fermentation
- Flavor: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut.
- Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case!
- Serve: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Supplies Needed for Making Kombucha
- Large Glass Jug: It should hold at least 1 gallon (buy on Amazon or in most homeware stores)
- Fermentation Bottles: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy flip-top bottles here or collect and reuse GT’s bottles)
About the gear
Above is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from Kombucha.com. For 10% off their online store, comment below and I’ll get our secret code to you!
I followed your instructions to the letter. The scoby was very slow to grow. After 30 days what I had was extremely thin, less than 1/4 inch. I live in L.A. where the climate is ideal. What do you recommend?
Strange! You might just try adding another 1/2 cup or so of store bought kombucha if you want to quicken things up.
Hi! I am having a slight problem with the carbonation part. Everything went really well until then. But second fermentation it started fermenting so fast i got frightened the bottle will burst and had to open and close the lid a few times. Today it looks like there is a new scoby starting to grow on the top! Could it be due to the climate? It is very hot and humid here. Should i try to do a “second fermentation” again? Thank you in advance!
Hi Vaara! It’s totally fine if a SCOBY forms in the second fermentation. This is a natural biproduct of the fermentation, and just means your bacteria and yeast are working well. You can strain it out before serving (though they’re perfectly safe to eat).
Very shitty guide. Why sugar?
Sugar is a required part of the fermentation, giving the bacteria and yeast something to “eat” in order to make the kombucha. Your finished kombucha will end up with much less than you put in because of this 😀
Hi there, my original scoby got put away and had been sitting in a cupboard for several months. It’s now massively thick, with extra scoby floating about under it. How do I know if it’s OK to use?
If there isn’t any mold, then it’s fine to use! A bit on what mold looks like here. 😀
Maybe it’s a dumb question, but do you remove the tea bags after you’ve steeped the original tea for the recipe? Excited to try this!
Yep you do remove them after they’ve steeped! No dumb questions 😀
Hi- So I am getting ready to make my first batch. I have 1 1/2 gallon glass jar. I see the recipe for the scoby calls for 1 gallon jar or 2 1/2 gallon jars….if I use two 1/2 gallon jars, that means I will have 2 scobys right? Can I 1/2 the recipe and just make 1 scoby?
Hi Amy! Yes, you can halve the recipe and make one SCOBY 🙂
Thank you so much for your informative and humorous guide. I’ve been waiting for a year to get the courage to try my own kombucha. With our isolating at home situation, I found this is the perfect time to jump in. I may have made a bit more tea than the recipe stated, but, hopefully it will be good. I have it in a large, 2 gallon jar with a spout, covered with double coffee filters held in place with a nifty blue rubber band. I have it covered with a couple of nice dish towels so I can peek at it as it works. I’m very excited to create my first batch. I’ll keep you updated.
As I read in another post, I questioned whether I had to get another jar of kombucha from the store for the next stage. However, I think I understand that the next stage can use the liquid from the first stage. Again, thank you for sharing your expertise.
Hi Kathy! Yes, you actually can use the liquid from making the SCOBY to start the first fermentation. Best of luck and happy brewing! 😀
Hello! Thank you! This is the best blog I’ve found on Kombucha making! I just began my second fermentation yesterday and can already see I’m off to far more carbonation than I’ve had with past methods. Hooray!
I didn’t have a plastic bottle to try out your carbonation trick. Would you suggest I burp all bottles regardless before refrigeration? I live in a forested, cooler climate (generally 60-66 degrees in the house; we don’t use the heater at night). So, I found the first ferment took significantly longer than what you’d outlined for more standard temperature environments.
Hi Therese! If the bottles are pretty high pressure (just test one), I would probably burp them before refrigerating. But if they’re well carbonated but not overflowing when you do one test bottle, then there’s no need to burp them all!
Hello Sarah,
I bought a starter kit a few weeks ago. My first ferment went well, grew a lovely scoby and decanted it with some ginger, lemon and honey for a 2nd fermentation which is (hopefully) happening now.
However….
I kept back some of the first batch as to brew a second batch along with the scoby but discovered that on day 3 that it was growing mold(!!) on top of the new scoby and the “old” scoby was still down at the bottom of my jar☹ ☹ (feels like someone has run over my puppy, I’m absolutely devo’d!)
I made sure, like with he first, that everywhere was sterile so not sure what’s happened…but now I need to throw it all away and start again, right? But how do I do that without any starter or scoby, and what was it do you think that could have gone wrong?
Thanks in advance,
A very sad booch-brewer,
Hi Emma! Ah so sorry to hear it. You can email me if you want a second opinion on if it’s really mold (sarah@liveeatlearn.com). But if you’re sure, it could have been caused by not having enough (or strong enough) starter. Or if your house is chilly. Or even if it’s nearby to a compost or trash can.
For your next batch, try using a little more starter kombucha next time, just to bring the acidity up and prevent mold from taking hold. You’ll just need to use a bottle of store bought kombucha to get that going.
Best of luck and happy brewing!
Hi Sarah
Thanks for your guide which is really comprehensive. Someone gave me a scoby the other day and it is in about 1/2 cup of liquid. Is this enough to use for a starter if I quarter the amount of all ingredients? I don’t know where I will get unflavoured Kombucha at the moment.
Also – how do I store the scoby until I am ready to start? It is in a glass container with a clip on plastic lid. Should it be in the light or dark? And a sealed lid or a cloth top?
Cheers
Felic
Hi Felic! Yep, if you quarter the recipe, then 1/2 cup starter will do the job! Just keep the SCOBY in that liquid in a jar, covered with a breathable cloth and in a dark area 😀