This post contains affiliate links.
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!
My friend game her SCOBY so I will give this a try, I have all the materials and ingredients so I should be good to go up to the first fermentation.
For the second fermentation, what is exactly the sweetener that I have to use? For example, if I want blueberries, I just put some actual blueberries in the bottle before sealing with the lid? thanks!
So fun, what a great friend! Yep, in the second fermentation the sugar can be in the form of actual sugar, honey, or fruit. If using fruit (like blueberries), it’s best to mash them a bit to expose all the sugary insides.
Hi Sarah,
I’ve been making kombucha for a while now. I have 2 questions today. First, I do continuous brew but I have a lot of product now and I’m low on bottles. Can I leave my scoby inside with some booch and my cloth like I do for first fermentation? My hotel is full. Then I would just add tea next brew batch?
When filling bottles for 2nd fermentation is it ever ok to add booch from my frig that I made prior? Like for volume or flavor? Thank you.
Hi Karen! Yep, you can leave the SCOBY in the jar with the booch until you have bottles available. It will continue to ferment and sour, but the SCOBY should be fine. And yep, you should be able to add refrigerated kombucha without a problem (I do this quite often!)
Stoked for my Buch to start fermenting 🙂 Thanks for the guide!
You’re very welcome! Let me know if you run into any questions along the way 😀
This was a very easy and well explained guide! I made my SCOBY and it came out exactly like explained!! It’s starting the first fermentation now and I am about to buy the bottles. i’m so excited and will let you know how it goes! Thank you!!
YAY! Happy brewing!
My kombucha was a little bit “vinegar-y” after the 2nd fermentation – what dose this mean? Is there something I can adjust in the process to prevent this from happening?
It just over fermented a bit! Run the first fermentation for less time, bottling when the kombucha is still a little sweet. The flavor will continue to develop and sour in the second fermentation 😀
Hi Sarah!
So I started making the SCOBY in one 1.6L jar but then realized I do not have one 3.3L jar for the second stage. I do have another 1.6L jar. Should I let the SCOBY grow a little longer and then split it into two SCOBYs and do the first fermentation in two jars, or would it be better to half the recipe for the first fermentation and just use the one jar?
Thanks!
-Mandy
Hi Mandy! You can do either (depending on how much kombucha you want)! It wouldn’t be a problem to split the SCOBY and make two batches, as long as the SCOBY is big enough to split.
Can I leave two cups of kombucha (first fermentation) and scoby in my jar with a spigot then top up with room temp tea and sugar mix for the next brew? Or do I need to empty and clean the jar to start fresh?
Yep you can do that (it’s what I do). Less risk of contamination 😀
Amazing recipe. Love the detail. The humor. The writing. All of it!
This is my first time ever trying to make homemade kombucha and I’m so excited that I’m in the final stage – – second fermentation! I have six total bottles – – too honey, to mango, and two strawberry.
My question: we actually do not have any plastic water bottles in our house so I am unable to do the carbonation test that you referenced. What do you recommend to ensure I have six total bottles – – too honey, two mango, and two strawberry.
We actually do not have any plastic water bottles in our house so I am unable to do the carbonation test that you referenced. What do you recommend to minimize the chance of 💥? Should I wait 3 days and test one of them? Once I open it, is it OK to close it again? Or is it better just to wait 7 (or 10?) days or so and then give it a go with🤞?
So happy we could get ya started! I would recommend just opening them to burp once a day. You can reclose them and let them continue carbonating until they reach the level that you like. But with a daily burp, your chance of explosions is quite low (and it will give you an idea of how carbonated they are). Happy brewing!
Hi, thanks so much for this.
Quick question…Can i do the whole process in large 5l jug with spigot or do i need to make my scoobies first in smaller jars? I read somewhere that the scoobie needed to be as wide as the container, and this wouldn’t be the case if i made one first in a smaller jar and transferred to a spigoted jug.
Also can you drink straight from the spigot Jug after the subsequent fermentations are completed, or must the kombucha be transferred to bottles to be kept in the fridge.
Thank you. X
Yep, you can definitely make it in a 5L jar with spigot! You can also drink straight from that jar. First fermentation kombucha is ready to drink, the second fermentation is just an optional extra step to add flavor and fizz. I would recommend bottling and moving it to the fridge though, as it will continue to become more sour at room temperature.
A question about fermentation / fizz…
I don’t seem to be getting much (if any) fizz on my second fermentation… any ideas on what might be the cause ? Maybe not enough sweetener ? Not a fan of too much sugar, etc. thanks
Great question, Ron! There’s a few possible reasons, so I went ahead and broke down all the reasons + solutions here. Let me know if you still have issues after trying some of those tips!