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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!
Hi Sarah, great webpage! Im a totall kombucha beginner. I bought scoby from the store – do i go directly to making kombucha in the airtight jar or do i go through the first kombucha brewing process – with a cloth lid on?
Hi Klaudia! You can just to the first fermentation (in a jar with cloth lid). After you finish that, you bottle the kombucha in airtight bottles (and the SCOBY is used to make another first fermentation).
Hi Sarah!
A friend of mine gave me a starter from their batch and my Scoby is almost ready for the first fermentation. You indicated to use two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)) – Can I use 4 jars at 1L each as I’m struggling to find the larger sizes. Assuming this also means I have to split my scoby into 4 pieces for each jar for the first fermentation? Do they just peel into pieces? Or can i simply cut the scoby using VERY clean knives/board, etc into quarters? (Or I guess wait until its > 2.5cm thick and peel layers off?)
Also, after using 2 cups of the left over ‘tea’ that the Scoby has grown in for the first fermentation, can this leftover ‘tea’ be kept to make another scoby? Or mixed with part of the first fermentation for the next Scoby? Or do we need to throw the leftovers out? (If kept, I’m assuming it should be kept in the fridge?)
Finally, If I can use the 4 separate jars and split the scoby – can I then add all scobys back into a single jar at the end of the first fermentation process to hang out until needed again for the next batch?
Thanks Sarah!
Hi Heidi! You can either peel or cut the SCOBY. I generally like for the SCOBY to be round so that it seals the jar a bit, but it will do the job regardless of how it looks! So in that case, yes, you can use 4 jars (although it may just be a bit of work – you could also halve the recipe and do two jars).
The leftover kombucha can be used as a starter to make kombucha or new SCOBYs. You can just store leftover in the fridge to be used when you need unflavored starter (though never store a SCOBY in the fridge).
And if you do make 4 SCOBYs, they can always be thrown back into the same jar. We call this a “SCOBY hotel!”
Happy brewing!
Thank you for the great guide! I have two remaining questions:
1) for how long can you store the kombucha after the second fermentation? I’m a bit afraid that it will explode when I store it too long. Or maybe this is not possible when all the sugars/fruit is fermented in the second fermentation? In that case you just have to make sure not to put too much of sugars/fruit in the second fermentation?
2) For how long can you store the scoby after the first fermentation before using it again? Do you have any tips regarding this?
Hopefully you have a moment to respond!
Thanks again and best regards from Holland!
Teun
Hi Teun! You can store kombucha pretty much forever! I wrote a lot on this here if you want to learn more. And if you need to take a break from brewing, be sure to check out this article.
Happy brewing!
Can you reuse the old scoby as well as the babies? If, so, how long is the first scoby viable? Have not started yet.
Yep, you can reuse the SCOBY and any new ones that grow! They should last for many year with proper care 😀
Hello! I am preparing to try and make my first scoby and kombucha. I have been checking our stores for an unflavored kombucha and can’t seem to locate one. Everything is some berry or a version of lemonade/limade.
Is there a reason not to use flavored ones? There is a local brand that has directions on the bottle to use it to make your own kombucha.
Additionally, is there a tell when your kombucha has gone bad that doesn’t require tasting? Like a certain smell or is visible mold the only tell?
Hi Sarah! Unflavored is best because it is the most concentrated. Flavored varieties often have juices added after brewing, with dilutes the strength and increases the chances of mold. Here’s a bit I wrote on where to find unflavored (and substitutes).
If kombucha goes bad, it will very likely have mold (photos here). With a clean setup and using the right ratios and ingredients, this isn’t very likely 😀
Thank you so much. I am now working on the 2nd fermentation with my son. Am I correct that the scoby does not go into the second part of the process ?
How fun! Correct, the SCOBY does not go into second fermentation, but is instead used to start a new first fermentation. Enjoy!
The instructions call for 1 scoby per container. Does that mean it doesn’t matter how big or small the container is, as long as it has a scoby? Or is there a volume attached to that container?
It doesn’t matter how big the container is! Just as long as you keep the ratios of ingredients the same 😀
Hi! I had a quick question about using 2 (1/2) gallon jars as you mentioned since I do not own a gallon jar. Do I split the recipe in half for each jar? Or, do you put each amount that the recipe calls for (7 cups water
1/2 cup white granulated sugar (see Recipe Notes)
4 bags black tea, or 1 tablespoon looseleaf (see Recipe Note)
1 cup unflavored, unpasteurized store-bought kombucha)
into each of my 1/2 gallon jars? Sorry if this is confusing, I cannot find an answer to this anywhere!
Yep, just split the recipe in half for each jar! 😀
Thank you for the detailed instructions. I made Kombucha a long time ago, but forgot how. The instructions were easy to understand and I can’t wait to start making Kombucha again.
Best Wishes!
So happy to hear it, Rhonda! Happy brewing!
Hi and Thx for all the info.
Just wondered how long you steep the black tea bags for the scoby??
Anywhere from 20 minutes to a few hours! I usually just let them steep until the water cools 😀