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!
Mike says
Sweet! Thank you! This is all so very exciting!
Angela Hennen says
I just ordered all the supplies to start making my own Kombucha, but I ordered the loose tea. I’m a bit confused now! I wish I would have ordered it in the bags. Do I just use a strainer to pour it into the gallon containers? And do the same when making my own Scooby?
Sarah says
Hi Angela! It’s not a problem, just strain out the loose tea tea infuse. Happy brewing! 😀
Debra says
this recipe is so easy to do i loved it more than store bought but i have run into a question i dont know how to keep the mother happy and healthy when not making kombucha
Sarah says
Great questions, Debra! You can make a SCOBY “hotel” of sorts with the same sweet tea solution from Step 1 (tea + sugar + starter), then just let it sit in there until you’re ready to brew next. This article has some helpful tips.
Barbara Hall says
Love your recipes. Just wanted to let you know if you have extra SCOBY the chickens love it and it is good for them too. Unfortunately I don’t know anyone to give extra SCOBY to so my chickens get a treat. Thank you for the easy way to make Kombucha and the how to on making fizzy Kombucha. I always get a little fizz but not much. Now I see what I am doing wrong. Thank you, will use your recipes from now on.
Sarah says
Aw, thanks so much Barbara! I’m considering getting chickens, so this is great to know! You can also make a REALLY tasty candy with leftover SCOBYs.
pete says
thanks , can you please send me a printable format
Sarah says
Hi Pete! If you enter your email in the box at the top of the post, a printable PDF will be sent right to ya 😀
Sarahann Pease says
I would love to have a printable PDF Thanks so much, I’m excited
Sarah says
Hi Sarahann! If you enter your email in the box at the top of the post, a printable PDF will be sent right to ya 😀
Hannah says
Thank you for this! I have been making my kombucha for about a month but I’m finding that after I bottle it (in glass bottled), baby scobys are forming! Each one has jelly bubbles that are either clear or black. I can’t figure out why! Any suggestions?? Thank you!
Sarah says
Hi Hannah! Those baby SCOBYs are totally fine (you even see them in storebought bottles of kombucha). Keep an eye on the black ones to make sure they’re not mold, but if everything has been clean and your SCOBY looks good, it’s very likely just healthy baby SCOBYs.
Robert Hathaway says
Sometimes our kombucha isn’t clear and has lots of floating material suspended. A friend says it looks moldy and suggested we throw it out. Is it supposed to be clear? What are your thoughts
Also, when we add juice to get the fizz, is it best to use juice from concentrate or not from concentrate? Thank you
Sarah says
Hi Robert! It’s okay for there to be stringy brown floating bits; this is very likely just yeasts and baby SCOBYs (you’ll also see it in store bought bottles of kombucha). Mold will look dry and discolored. As for the juice, you can use either!
Dominic says
Thanks for sharing your knowledge here – Someone asked about continuous batch Kombucha a year ago – I wonder if you’ve had a chance to experiment with it? I’m picturing a wide mouth glass beverage dispenser where you can add some amount of input ingredentes per some regular time interval (i.e. 1/2 tbspn sugar, and 1 cup brewed tea each day). I imagine that the amount of stuff you would need to add would be a function of your scobe (i.e. a larger scobe would consume more raw ingredents in one day than a smaller one)…. Also I wonder if the Kombucha ‘separates’ – sugar water is denser than alcohol, for example, so you could expect that at the BOTTOM of the container you have more fermented product and at the TOP (near the scobe) you have more UNfermented product – knowing things like this might help design a continuous kombucha process. Any Thoughts or experience you can share with us?
Thank you!
Sarah says
Hi Dominic! I haven’t actually tried this but really want to. The only think I’m unsure about is the beverage dispenser nozzle, which is usually plastic and could harbor bacteria. Otherwise it sounds like it could be pretty great!
I also haven’t experience kombucha separating. The alcohol content is so small that I don’t think this would effect it much (and I would imagine when you add the fresh tea, pouring it in would be enough to mix things up).
Happy brewing and experimenting!
Kade says
Have followed your instructions and they have been awesome!
I’m currently in the “first fermentation process” and I transferred my SCOBYs to the gallon jars. I checked on them today and saw that there was a brown/black glob at the bottom of one of the SCOBYs. I took a pic, but how do I know if it’s mold or just a weird blob from the starter tea I added?
Sarah says
Hi Kade! It’s pretty normal for there to be dark stringy globs hanging under the SCOBY, mine also has it! I wouldn’t be concerned unless you start noticing blue/green, dry looking spots on the top of the SCOBY.
Aileen Hnidy says
I am so excited to try some kick ass kombucha!
Sarah says
Yay! Would love to know how it goes! 😀
Lisa says
Hi Sarah ,
Thanks so much for all your information!
I am hoping to try brewing my first batch of kombucha soon and would love the PDF version of your hints and recipe ….thank you!
Sarah says
Hi Lisa! If you enter your email in the box at the beginning of the post, the PDF will be sent right to ya 😀
Christine says
Thank you so much for this! Most kombucha instructions I’ve seen have been a bit complex with all of the jugs and tubes, so it’s great to see one that doesn’t require so many tools (I have a tiny kitchen!). Can’t wait to try it!
Sarah says
Aw, so happy to hear Christine! Happy brewing! 😀
Lynne E Gaylor says
Can’t wait to try this! Thanks!
Sarah says
Let me know if you run into any questions 😀
Melia says
I’m really excited to do this! Is it ok if I carbonate my kombucha in mason jars?
Sarah says
Hi Melia! Mason jars don’t have a completely airtight seal, so some of the carbonation might slip out (meaning it will either be less carbonated or will take longer to carbonate). Flip top bottles are best, but you can use mason jars if you need to.
Melissa says
One of my teabags broke open while brewing, and I didn’t notice until after scoby was in the jar. Now there are tea flecks stuck to scoby. Will this hurt or damage her?
Sarah says
Hi Melissa! While I haven’t had this happen before, I did a little digging and it looks like you can run the SCOBY briefly under tap water to remove the tea leaves (with clean hands of course). If you’re not sure about tap water, you can also boil some water and allow it to come to room temp, then use that. SCOBY should be just fine 😀
Jenn says
Thanks for sharing! I plan to go buy a bottle and create a scoby some time this week 🙂 Your instructions are super easy to follow. I’m excited to taste/try this. I’m hoping I like Kambucha. I just recently started making homemade wine, and came across info. about Kombucha, which I didn’t know anything about before. I used to drink a lot of pop, but am trying to lose weight and cut it out, but I like carbonation. The flavoured waters, I am not a fan of, so I am hoping I like this & it would replace my carbonated pop/soda. Plus I have a ton of teas in my cupboard I’d love to experiment with on this! I also like that you can make it sweeter, being homemade. Most people I’ve asked about Kombucha say it’s sour/tart.
Sarah says
So exciting that you’re getting started with kombucha! It’s so much fun 🙂 Let me know if you have any questions along the way, happy brewing!
Ruth says
Excellent detailed kombucha guide! You rock!!
Sarah says
Thanks so much Ruth! 😀 Have fun!
Diane Baldwin says
I made my own scobby and have made two successful batches. But the third I was away so did not get it bottled till about 14 days. I find it quite strong Not as refreshing. Can I have left it too long and it’s not good. Don’t want to drink something that makes me sick. And how big a scobby do I leave until its too much? The don’t seem to stick together but stay separate. Thanks
Diane
Sarah says
Hi Diane! 14 days probably isn’t too long (safety wise) but if the taste isn’t too your liking it wouldn’t be an issue to toss that batch and continue using the SCOBY.
Once the SCOBY becomes big (more than an inch or so), you can separate it along those layer to create two SCOBYs. Give one to a friend, make more batches at once, or make some candy!
sophia says
Hi Sarah- Is it ok if the kombucha is slightly fizzy after the first fermentation? Or does it mean that something went wrong? I refrigerated it to slow the second fermentation, but let me know. Thanks!
Sarah says
That’s totally fine, Sophia! 😀 Your SCOBY probably just trapped some of the CO2 in the ‘buch which made it fizzy. You may just need to do the second fermentation for less time.
Rachel says
Hello!
I used this post to grow my scoby and am now in the 2nd day of the second fermentation and my kombucha is fizzing all over the place when I burp the bottles. I re-read your post and realized I didn’t strain the kombucha before bottling…could that be why it’s doing this?
Sarah says
Hi Rachel! It could be the cause (remnants of the SCOBY could be making it carbonate faster than usual). I don’t think it’s a problem though, just means your kombucha is a bit fizzier! 😀
Emily says
I think I screwed up. Can you try and give input?!
So I made the scoby and not paying attention I took one cup of the “Scoby liquid” and put the scoby and the one cup in the room temp tea. Is it ruined? I know it was supposed to be one cup from a previous batch, so I’m not sure what I should have done if this was my first batch with homemade scoby?!?!?!
Sarah says
Hi Emily! I’ve actually been investigating this (and will try it out once my SCOBY is ready), but I think it will be fine. The SCOBY liquid is acidic enough to prevent bacteria from growing and should keep the balance in order. Taste it after about a week and see if the flavor seems about right. Worst case you can just toss that batch of tea and start again (but your SCOBY should be fine!) 😀
Ana Alonso says
Excellent work and fantastic explanations! Just received my first Scoby from a friend and getting ready for this new kombutcky journey 😘
Will let you know how it goes!
Will follow your lead too!
THANK YOU!!
Sarah says
Yay so exciting, have fun Ana! 😀 Let me know if you have any questions!
Rorie Cash says
This was great and easy instructions! I was given a Mother and my Kombutcha is great. I am wondering what to look for when my scoby is ready to have a baby that I could start a new process with. Also, do I have to separate it or can I just leave it? One more thing, how do I seperate it?!
Thanks so much!
Sarah says
Hi Rorie! So nice that you were gifted a SCOBY! When the SCOBY becomes quite thick (more than an inch) you can safely split it into two to make a new SCOBY. It will naturally have layers width-wise. Just full it apart at those layers to create 2 thinner SCOBYs 😀
Hung Lam says
Hi Sarah , after all done , can I use plastic bottles to stored in refrigerator ?
Sarah says
Hi Hung! That could work, but just be sure to screw the lids on tightly so that carbonation doesn’t leak out.
Anne says
So here’s a question I can’t seem to find the answer to anywhere. I have a pretty decent scoby that formed from making apple cider vinegar. Can I use this in my kombucha? Skip the first step… If not, is there anything I can do with it?
Thanks!
Sarah says
Now THAT is a question I haven’t had before! My gut told me that yes, it would work (because kombucha and vinegar are similar processes). I did a little digging and I think this article might be helpful for you. Good luck (and let us know how it goes!!) 😀
Mum says
Just used this recipe to make our first ever batch and it was perfect. Thank you!
Sarah says
Yay, so happy to hear! 😀 Happy brewing!
Santiago says
Hi, really interested article.
I want to know for how long I can keep the kombucha in the freedge?
And do you know something I can add it so as to store them for a longer time?
Sarah says
Hi Santiago! You can store the bottled kombucha in the fridge for months. I haven’t tried adding anything to preserve it for longer (I always drink it too fast for that!) 😀
Damian says
My scoby sank to the bottom when I put into fermentation #1. Is this a problem?
Sarah says
Hi Damian! That’s totally fine, it will still be working away 🙂
Damian says
HI again – I’m trying my first batch, and the colour is much darker than yours looks like in the picture. I used black tea, and 8 teabags, and left the pot overnight to cool down to room temperature. Do you have any ideas why it would be so dark?
Sandra Savoie says
I am on day 5 & no sign of anything yet .When you say “add store bought kombucha “,do you mean the bottles we see in the health food section ?
Sarah says
Hi Sandra! Yep it should be the refrigerated bottles of kombucha. It may help to use one that you see floaties in (little stringy bits which are actually baby SCOBYs). But give it a few more days and see, otherwise I would try a different brand than you did the first time.
Diane says
Question: I missed the answer -do I need to use a glass funnel to pour stage two fermentation into my amber bottles?
Sarah says
Hi Diane! That’s not necessary. Very brief contact with clean metal or plastic is okay (you just want to avoid exposing it to those materials for too long).
Suzanne says
This is so helpful! What are some good flavor combinations?
Sarah says
Thanks Suzanne!! I love playing around with juices and fruit purees (like strawberry ginger, mango pineapple, or mango cayenne). I’ll be posting some more detailed flavor ideas here soon, stay tuned! 😀
Vanessa says
Thanks for sharing! How long does a batch last?
Sarah says
Hi Vanessa! You can store the finished ‘buch in the fridge for a few months (though it never lasts that long for me, we drink it too fast!)
Carisa says
Clear instructions and great recipe, everything worked out perfectly. Been experimenting with the final fermentation process and am loving all the flavors I can make!
Sarah says
Yay! So happy to hear, Carisa! 😀
Cece says
Wow. I’m a lover of kombucha and have been wanting to have a go at making my own. After googling the process I found your site. Thank you so much for all this information and explanation. It seems a little daunting but I really want to give making it a go.
I am in USA and am thinking about seeing if Natural Grocers have the Scoby starter but wondered if you have a recommendation of a good beginners starter? Sadly I don’t know anyone who makes their own to get a starter surrogate.
Once again thank you.
Sarah says
Hi Cece! So exciting that you’re getting started with kombucha! The SCOBY is actually incredibly easy to make yourself. You just need store bought kombucha (the drink, not the SCOBY) to get you started (see the first part of this article for instructions). Let me know if you have any questions as you get started! 😀
Kristin says
Hi Sarah – I used your recipe last night to start a SCOBY. Only, it was getting late and I forgot to check the water to make sure it had cooled to room temperature. I didn’t remember to check until after I had already poured into my two jars with the store bought kombucha. The tea was still warm at that point – not hot but definitely warm. Is it ruined? Do I need to start over?
Sarah says
Hi Kristin! If it wasn’t HOT hot, the kombucha may have been okay. I would give it a week or two and see if anything begins to form on top, then you’ll know if you need to restart 🙂 I’ll cross my fingers for ya!
Cece says
Sarah, thanks so much for taking the time to reply. Although I did read all your instructions I seemed to think you’d meant get a ‘starter kit’ from the store. I didn’t realise you meant just buy a plain kombucha (bottle) from the store.
All I need to do know is scour the thrift stores to try to find a gallon jar or a couple of half gallon jars to get going. I can’t wait to get this going.
Thanks again. Will report how I get on….. just need to find some big jars.
Cece x
Sarah says
Sorry for the confusion! Yep, you just need the drinkable stuff 🙂 Have fun getting started!!
Curt Conklin says
Can u use a cup of bulk Splenda instead of sugar? Awful lot of calories in a cup of sugar!
Sarah says
Hi Curt! 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 mush lower in sugar as a result. 🙂
Gerry says
I’m on my first second fermentation and everything is going great. Thank you so much for putting these directions together!
Sarah says
Yay so exciting!! Enjoy popping open the bottles soon! 😀
Lisa says
Made first batch but would love the printable for future reference.
Sarah says
Congrats, Lisa! If you enter your email in the box at the top of the post, a printable PDF will be emailed right to ya 😀
Allyn Basore says
Yay.
Would you please share you pdf of this magical process
You are wonderful for helping teach the process. Please wish me luck.
I am a grandma and going to try this.
Sarah says
Hi Allyn! If you enter your email in the box at the top of this post (here), the printable guide will be sent right to ya 😀 Have fun brewing!!
ainsley bodman says
hey there….just beginning to brew. on my second batch but I have a question. during the second fermentation, will fruit that floats to the top mold? thanks!
Sarah says
Hi Ainsley! It shouldn’t – the acidity of the kombucha should prevent that! But be sure to mash the fruit so the kombucha can start working away at the sugars more easily.
Allyn Basore says
By far the most realistic, clear, easy to follow guide. My daughter makes booch and for years. She agrees. I am making the SCOBY mother ship right now. Day 6 of layer beginning as is a collection of bottles. I am doing this for a restaurant
Thank you. For your grand service and guidance, I am next to research getting a grouping of your pour spout jars. Love 💕
Sarah says
This makes me so happy to hear, Allyn!! It can seem like an overwhelming process when getting started, so I really tried to make this as clear as possible (while still fitting in ALL that info). So glad it’s working for ya!!
farah says
Hi Sara,
would you please send me a printable version in PDF format? I am not sure about the last part of your drawing. Great effort. Appreciated.
Thanks a lot,
farah
Sarah says
Hi Farah! If you enter your email in the box at the top of the post, the PDF will be sent right to ya 😀
Kateri says
Thank you for a very quick & easy lesson! A PDF version for printing would be helpful. Thanks again
Sarah says
Hi Kateri! If you enter your email in the box at the top of this post (here), the printable guide will be sent right to ya 😀 Have fun brewing!!
Caroline says
I’m in the process and am about to do the second fermentation. Anyone have suggestions on the best way to sweeten or their favorite flavors? Kombucha isn’t very new to me so I want to set my taste buds up for success 🙂
Sarah says
Hi Caroline! So exciting you’ve made it this far in the process! I love using almost any fresh fruit (strawberries, black berries, mango etc). I have been doing 1/2 cup pureed fruit for every 4 cups of kombucha. I recently posted a Mango Kombucha recipe (and will be posting many more flavors soon – stay tuned!)
Terri says
During the first fermentation does the SCOBY need to float or can it be on the bottom ? Not sure if it is ok ??
Sarah says
Hi Terri! It’s okay if your SCOBY sinks to the bottom 🙂
Christine says
I just started with fermenting to grow my SCOBY. Question – so after the second fermentation, I remove the SCOBY and reuse it for another batch? How long does the original SCOBY last? About how many batches?
Thanks!!
Sarah says
Hi Christine! The SCOBY will last a LONG time (i.e. years). It will continue to grow, so just peel it in half when it becomes thicker than an inch. You can use that as a second SCOBY or gift it to a friend.
Chamberlin says
I put in my email but did not get the PDF? Can you send it to me please??
Sarah says
Just emailed you! 😀