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!
Menly says
Hi!!
i’m just about to get all the supplies to start making my own SCOBY and Kombucha. I’ve seen in the Internet that the majority of the jars with built in plastic spigots have leaks and people replace it with a Stainless Steel spigot, so my question is: is it safe to replace the spigot? if not, what can I do if I have leaks??
Many thanks!!! and greeting from Spain!!
Sarah says
It’s perfectly safe to replace the spigot, just ensure the fitting is the right size for your jar. You can always set your vessel on a plate (or even the plates you set potted plants on) in case it does drip or leak. Hope you’re staying well in Spain! 😀
derek wood says
can I use a flavored store bought scoby to make my first scoby?
derek wood says
I meant to ask if I could use a flavored store bought KOMBUCHA (not scoby) to make my first scoby…
Sarah says
Great question, Derek! You should aim for unflavored or very mildly flavored. Often the flavored kombucha is watered down with juices and the like. I wrote a post here about where to get your hands on unflavored kombucha! 😀
Toby says
I’ve made a few batches now, and I can’t quite believe how well it has turned out. Best so far has been the Ginger chilli, but the blueberry was great, as was the lemon ginger. Thanks for sharing Sarah! Timing wise I need 2 weeks for 1st fermentation, and 7 days for the second.
Sarah says
YAY! Ginger chili is one of our favorites too (well, anything with ginger tbh). So happy you’re liking it! 😀
Jessica says
Hi! I’m about a week into the process and I used a store-bought scoby. When I took my cloth off, it looks like there’s a layer of mold on top. How do I tell if it is indeed mold, or just part of the scoby? Could I re-use the scoby if this is mold on it?
Sarah says
Hi Jessica! You can cross reference your SCOBY with the photos here to see if it looks like mold. If it is mold, unfortunately you’ll need to throw it all away. Feel free to email me if you want a second opinion!
Joyce says
Hi,
Thanks for the great flavour combinations!
I am about to restart making kombucha after about half a year of hiatus for my SCOBY, which I kept in starter tea in my fridge.
Is it still safe to use my SCOBY and the starter tea, or better to get new for one or the other.
Thanks!
Sarah says
Hi Joyce! While I don’t usually recommend storing your SCOBY in the fridge, if you don’t see any signs of mold then it should be okay to use. Happy brewing!
Charlotte Thurston says
Thanks for the great clear instructions! I started growing my scoby about 6 or 7 weeks ago and it’s still only about 3 or 4 mm thick. My jar has a really large diameter! Is it ok to start the first fermentation or do you advise waiting until it gets a bit thicker?
Sarah says
Hi Charlotte! You should be good to start the first fermentation, though it may just take a little longer to ferment (both because the SCOBY isn’t ultra-potent yet, and because it sounds like your house is probably on the colder side). Happy brewing!
Courtney says
I’m so excited to start brewing!! 🙂 Does coconut sugar work as well as white sugar in the beginning steps?
Sarah says
I don’t recommend it because it has minerals that can interact with the fermentation (see my recommended sugars here). You’re free to use it in the second fermentation though! Happy brewing 😀
Deborah says
Thanks for this very detailed guide to making kumbucha. Can chai masala be used for the first fermentation?
Sarah says
Great question, Deborah! While it’s not recommended for the first fermentation (the oils and spices can interfere with fermentation, more on that here), you can make a chai flavor for the second fermentation (here’s my recipe)!
Shayne Moore says
Hi:)
Hi:)
My first ever SCOBYs are growing, thanks to your advice:)I used GT original Kambucha to get them going, and they seem to be doing well. Pretty soon they should be ready to use to make Kambucha. I think they smell normal, although it’s my first experience so I can’t be sure. They smell similar to how apple cider vinegar does when you first open up the bottle, so I think that’s a good lol. My question is, though, I’m struggling to find another bottle of original GT or any other plain Kambucha to move on to the first brew. Is it possible to do the first brew without starter? Like would it just take longer? With all that is going on right now with vivid-19, I’m unsure if I should even be growing SCOBYs:( I started them about two weeks ago and decided I would just let them do their thing and see what happened. We’ve kept them safe and out of harms way and been extra kind and gentle around them lol. Anyhow, thanks for listening:)
Hope you are keeping well in all of this,
Shayne
Shayne Moore says
Hello again,
I just wanted to modify my last comment about not having any plain Kambucha. My whole post was full of spell suggestion errors and bad proof reading lol. Anyhow, I’m guessing you probably new I meant Covid-19 and not vivid-19 lol. And my question was regarding the first fermentation (if a starter is absolutely necessary or if it just speeds up the process). I don’t think I will get my hands on plain Kambucha again for awhile:(
Thx again and again hope all is well,
Shayne
Sarah says
Hi Shayne! So you can actually use the liquid that the SCOBY is growing in to start the first fermentation. I previously recommended against this, but have changed my stance after much research and testing! The apple cider smell is exactly what it should smell like, so it sounds like you’re on track. Happy brewing!
Kate says
Is it OK to double the recipe and still use one SCOBY?
Thank you!
Sarah says
Great question! That should be fine 😀
Jeremy says
Hi Sarah,
Quick question. How do you clean your bottles for the 2nd fermentation? Is a wash with hot water from the tap sufficient or do you need to boiling water to sterilize prior to pouring in the booch?
Thanks as always!
Sarah says
I usually pour boiling water into the bottles (carefully) then swish it around. I wrote a bit about it here if you’re interested!
Kathy O'Connell says
This is the first time I am making Kombucha and I might be a little anal about this process.
My question is that I have purchased a scoby with 12 oz of stater tea, so I am ready for the next stage. I have a glass container that holds exactly 1 gallon. Can I limit the water that is needed before adding the scoby?
The other alternative is that I have a 2 gallon beverage dispenser but it has a metal spigot. I understand I should not use metal.
Thanks for your help.
Kathy
Sarah says
Hi Kathy! If it is stainless steel then it is okay to use the spigot. Otherwise, just reduce the liquid to 12 or 13 cups + the 2 cups of starter. That should just fit in the gallon container 🙂
Sarah says
Hi Sarah
I’ve just completed my 1st kombucha
Where to do I store my scoby and the 2 cups of tea I’m not ready to do another yet
Thank you
And thank you for a super easy recipe
Cheers
Sarah
Sarah says
Great question! I wrote about how to take short or long term breaks here for you to check out 😀
Liz says
Hi Sarah,
Thank you so much for all this information! We used to buy kombucha every week.. several bottles actually and as our income has evaporated thanks to corona, I am going to try this out.
I have a question, we have flavoured kombucha available , is there a complete no no on using a flavoured starter? Even if we could get to the shops, there wouldn’t be the plain variety. We are in our 80s and getting supplies in rural Australia is really hard as we are in lock down as ‘the elderly at risk!’ It’s very odd after a lifetime of freedom and looking after others I can tell you!
Thank you again for all the information. It’s a scary process when mostly we avoid fungus on our food😁😁🦘🦘 I’m a good cook .. but I am worried about killing us quicker than withCorona!🤪
Sarah says
It’s an odd time indeed, but I’m glad you’re staying safely home! Flavored kombucha is generally recommended against because it contains juices that can prevent you from getting a good fermentation. I wrote an article here on where you can find unflavored kombucha.
But my recommendation for you would be to either order it online, or join a Facebook community of brewers in Australia. Usually in those Facebook groups people will send you starter for free as long as you pay for shipping! 😀
😅 And it’s actually really easy once you get going. No need to worry about fungus or mold if you keep things clean! Happy brewing!
Brian Park says
Hi I am nine days into my first ever batch of Kombucha Tea, the recipe I used was
Kombucha Scoby with Starter
1 Litre of filtered water
80 grams of Organic cane sugar
3 Organic black tea bags
Everything appears to be going well, I want to start continuous brewing Kombucha as soon as possible my question is when this has fermented out in 2-4 weeks would I be able to use this to make an 8 litre batch of kombucha Tea for my continuous brewing?
Thanks
Brian
Sarah says
Yep you should be able to use that as a starter tea for your continuous brewing! If you started with a SCOBY already (rather than having to make one) then it should be nearly finished, 4 weeks would make for a pretty tart kombucha! Happy brewing 😀
Tricia says
Hello. Am I supposed to remove the tea bags before placing a cover on and letting it sit? Also I purchased my SCOBY so was unsure how much of it I was actually supposed to use. Is there a general rule for the size of Scoby we are supposed to use? Thank you.
Sarah says
Yep, remove the tea bags before you add the SCOBY and cover it with cloth. I like to let them steep for 30 to 60 minutes then remove.
And there isn’t a hard and fast rule to how big your SCOBY needs to be to ferment, but 1 SCOBY is usually large enough to make 1 or 2 batches at a time.
Athena says
Hi there! I’ve read this recipe over and over again, along with several others. I keep getting confused at the point of scoby to first fermentation. So you said to throw away the liquid you grow your scoby in, but then you reference using kombucha starter in your first fermentation, either your starter or another store bought bottle. Are we using 2 cups of the liquid used to grow the scoby? This part is what continues to confuse me. I tried growing my scoby a couple weeks ago and had to throw away due to mold growing. I don’t think it was warm enough. Finding a warm spot in my house has been a challenge. 😩 Thank you!
Sarah says
Hi Athena! So I used to recommend to not use the liquid the SCOBY grew in, but I’ve since changed that recommendation. The liquid your SCOBY grows in makes a good starter kombucha, and can be used to start your first fermentation 🙂 Once you get going and start your second batch, you’ll just use some of your finished kombucha to start the next batch.
Sorry to hear about the mold! Here’s a quick article I wrote about where to set up your fermentation station.
Happy brewing!
Alex says
Thank you so much ! Your recipe was very easy to follow. It has been almost 4 weeks and my scoby is looking pretty well ready . when doing the first fermentation, can I use the vinegary liquid that I used to make the original scoby, instead of using store bought kombucha again, or do you recommend against that ?
Sarah says
Hi Alex! You actually can use this liquid – it is strong and full of the bacteria and yeasts needed to kick off the first ferm. Happy brewing!
Kevin says
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?
Sarah says
Strange! You might just try adding another 1/2 cup or so of store bought kombucha if you want to quicken things up.
Vaara says
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!
Sarah says
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).
jari says
Very shitty guide. Why sugar?
Sarah says
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 😀
Louise M says
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?
Sarah says
If there isn’t any mold, then it’s fine to use! A bit on what mold looks like here. 😀
Chris says
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!
Sarah says
Yep you do remove them after they’ve steeped! No dumb questions 😀
Amy Nichols says
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?
Sarah says
Hi Amy! Yes, you can halve the recipe and make one SCOBY 🙂
Kathy says
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.
Sarah says
Hi Kathy! Yes, you actually can use the liquid from making the SCOBY to start the first fermentation. Best of luck and happy brewing! 😀
Therese says
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.
Sarah says
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!
EmmasD says
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,
Sarah says
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!
Felic says
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
Sarah says
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 😀
Klaudia says
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?
Sarah says
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).
Heidi says
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!
Sarah says
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!
Teun says
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
Sarah says
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!
Sherry Brisco says
Can you reuse the old scoby as well as the babies? If, so, how long is the first scoby viable? Have not started yet.
Sarah says
Yep, you can reuse the SCOBY and any new ones that grow! They should last for many year with proper care 😀
Sarah says
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?
Sarah says
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 😀
Inger says
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 ?
Sarah says
How fun! Correct, the SCOBY does not go into second fermentation, but is instead used to start a new first fermentation. Enjoy!
Whakonda says
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?
Sarah says
It doesn’t matter how big the container is! Just as long as you keep the ratios of ingredients the same 😀
Maeve says
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!
Sarah says
Yep, just split the recipe in half for each jar! 😀
Rhonda Larsen says
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!
Sarah says
So happy to hear it, Rhonda! Happy brewing!
Jayden says
Hi and Thx for all the info.
Just wondered how long you steep the black tea bags for the scoby??
Sarah says
Anywhere from 20 minutes to a few hours! I usually just let them steep until the water cools 😀
Pablo says
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!
Sarah says
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.
Karen says
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.
Sarah says
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!)
Benji says
Stoked for my Buch to start fermenting 🙂 Thanks for the guide!
Sarah says
You’re very welcome! Let me know if you run into any questions along the way 😀
Natalie says
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!!
Sarah says
YAY! Happy brewing!
Kelsey says
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?
Sarah says
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 😀
Mandy says
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
Sarah says
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.
Sophia says
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?
Sarah says
Yep you can do that (it’s what I do). Less risk of contamination 😀
DJ Waldow says
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🤞?
Sarah says
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!
Kit says
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
Sarah says
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.
Ron says
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
Sarah says
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!