How to Brew Kombucha

Kate

Learn how to make your own homemade kombucha, a healthy, fermented beverage that is great for gut health.

5 from 1 vote

Course Beverages

Cuisine Gluten-Free, Grain-Free

Initial ferment:
1 gallon distilled water
2 green tea bags for the antioxidant content, NOT caffeine-free
2 black tea bags you can even get the flavored kind, my family likes peach
1 cup white sugar no, you can't use honey. Also, I tried coconut sugar and it got slimy -- yuck!
¾ cup kombucha either from a previous batch or store-bought
1 SCOBY
The second ferment:
Glass bottles I usually fill 6-7 bottles from a 1-gallon jar of kombucha The kind of bottles that can withstand pressure, as the carbonation creates quite a lot of pressure and the glass can break. I reuse old kombucha bottles like these.
Fruit juice either fresh or store-bought (we use peach juice with our peach tea). The second ferment is where you can have fun with it, mix up flavors until you find one you really like. My family loves peach and strawberry/lemonade. Try adding fruit to it.

1. Bring the water to a boil and add tea bags and sugar.
2. Allow it to steep 20 minutes.
3. Remove tea bags and stir until sugar is dissolved.
4. Pour into a large glass vessel of some sort (we use old gallon pickle jars).
5. Allow to cool.
6. Once cooled, add kombucha (for proper pH) and your SCOBY.
7. Cover with a cloth and put a rubber band around the top. You want the kombucha to be able to breathe, but you don't want any critters getting in there.
8. Now, set in a low traffic area where there will be a pretty constant temperature, like an unused room or under the sink.
9. Wait for about 5 days. Depending on where you live and what time of year it is (warmer climate = faster brew).
10. With a clean spoon, sample it. If it's sour, you're ready for the second ferment (if you plan to do this step). If it's still sweet, give it a few more days. Always use a clean spoon and no double-dipping! When you have achieved sourness, your kombucha is ready to drink. But, for those of you who want it carbonated, you will have to do a second ferment. I always second ferment.

11. Remove the SCOBY from the jar and set aside to be used in your next batch. You will grow a new SCOBY with each batch, they can be divided and shared with a friend or stored in a "SCOBY hotel" in your fridge for future use (see photos below).
12. Pour 1 Tbsp of fruit juice in the bottom of each jar.
13. Then add kombucha to the top of the jar and put on the lid.
14. Continue to do this with all the jars until the kombucha is all used up.
15. Put the jars back in the same place the kombucha had been and let them sit for a few more days. The longer they sit, the more carbonated it becomes. But, if it sits too long, it will become vinegar. My general rule of thumb is no longer than a week. The sugar in the juice produces the second ferment, as the bacteria/yeast eat the sugar they produce CO2 (essentially it's a bacteria/yeast fart...yum!).
16. Then refrigerate and enjoy!

Here is a post about how I flavor my kombucha for the second ferment.

Keyword homemade kombucha, how to brew kombucha, kombucha tutorial