How to Make Homemade Kombucha – Easy & Refreshing!

Learn how to make homemade kombucha with this easy, step-by-step guide! Refreshing, fizzy, and packed with probiotics—perfect for gut health. 🍹✨

Yields: Approximately 1 gallon
Prep time: 20 minutes
First fermentation: 7-30 days
Second fermentation (optional): 1-10 days

Ingredients:

• 1 gallon of filtered water (chlorine-free and not softened)
• 1 cup of granulated white sugar
• 8 bags of black tea (or 2 tablespoons of loose leaf black tea) – avoid flavored or herbal teas for your first batch
• 1 cup of starter tea from a previous kombucha batch (this is the acidic liquid that contains the necessary bacteria and yeast)
• 1 healthy SCOBY (Symbiotic Culture Of Bacteria and Yeast)

Equipment:

• Large glass jar (at least 1 gallon capacity)
• Clean cloth cover (like cheesecloth, tightly woven cotton, or a coffee filter)
• Rubber band or string
• A large pot for boiling water
• Wooden or plastic spoon (avoid metal)
• Bottles for second fermentation (flip-top glass bottles are ideal)

Step-by-Step Instructions with Pictures:

Step 1: Boil the Water

Bring 4 cups of the filtered water to a boil in your large pot.

Step 2: Dissolve the Sugar

Once boiling, remove the pot from the heat and stir in the 1 cup of granulated white sugar until it is completely dissolved.

Step 3: Steep the Tea

Add the 8 bags of black tea to the hot, sweetened water. Let the tea steep for 15-20 minutes. The longer it steeps, the stronger the tea will be.

Step 4: Cool the Sweet Tea

Remove the tea bags and pour the sweet tea into your clean 1-gallon glass jar. Add the remaining 12 cups of filtered (room temperature or cool) water to the jar. It is crucial to let the sweet tea cool completely to lukewarm or room temperature before adding the starter tea and SCOBY. Hot temperatures will harm the SCOBY. This might take several hours.

Step 5: Add Starter Tea and SCOBY

Once the sweet tea is completely cool, pour in the 1 cup of starter tea. Gently place the SCOBY into the jar. It may sink or float – both are normal.

Step 6: Cover and Ferment (First Fermentation)

Cover the opening of the jar with a clean cloth cover (cheesecloth, cotton, or coffee filter) and secure it tightly with a rubber band or string. This allows air to circulate but prevents fruit flies and other contaminants from entering.

Place the jar in a dark, room temperature (ideally between 70-75°F or 21-24°C) location where it won’t be disturbed. Avoid direct sunlight and significant temperature fluctuations.

Step 7: Taste Test (Starting Around Day 7)

Begin tasting your kombucha around day 7. The fermentation time will vary depending on the temperature of your environment – warmer temperatures speed up fermentation, while cooler temperatures slow it down. To taste, gently insert a straw past the SCOBY and take a small sip.

• Too sweet: Let it ferment longer.
• Too vinegary: It has fermented for too long.
• Just right: It’s time for the next step! You’re looking for a balance of sweetness and tartness.

The first fermentation typically takes between 7 and 30 days.

Step 8: Bottle for Second Fermentation (Optional)

Once your kombucha has reached your desired level of tartness, it’s time to bottle it for second fermentation if you want to add flavor and carbonation.

• Set aside your SCOBY and starter tea: Gently remove the SCOBY from the jar with clean hands and place it in a clean bowl along with about 1 cup of the kombucha (this is your starter tea for your next batch). Cover the bowl with a clean cloth.
• Flavor (optional): Add your desired flavorings to the fermentation bottles. This could be fruit (berries, sliced fruit), juice (ginger juice, fruit juice), herbs (ginger, mint), or spices. Use about 1/4 to 1/2 cup of flavoring per 16-oz bottle, adjusting to your preference.
• Bottle: Carefully pour the remaining kombucha into your fermentation bottles, leaving about 1-2 inches of headspace at the top.
• Seal: Close the bottles tightly. Flip-top bottles are ideal for this as they create a good seal.

Step 9: Second Fermentation (Optional)

Place the sealed bottles at room temperature (the same conditions as the first fermentation) for 1-10 days. The length of the second fermentation depends on the temperature and the amount of sugar in your flavorings. Warmer temperatures and sugary additions will result in faster carbonation.

Burping: It’s a good idea to “burp” your bottles once a day (especially after a few days) by gently opening and quickly closing the lid to release excess carbon dioxide and prevent explosions.

Step 10: Refrigerate and Enjoy

Once your kombucha has reached your desired level of carbonation, transfer the bottles to the refrigerator. This will slow down the fermentation process and keep your kombucha fizzy and cold.

Enjoy your homemade kombucha! Remember to always reserve about 1 cup of the finished kombucha and your SCOBY to start your next batch.

Important Notes:

• Sanitation is key: Ensure all your equipment is clean to prevent mold and unwanted bacteria.
• Use filtered water: Chlorine and other chemicals in tap water can harm the SCOBY.
• Avoid metal: Metal can react with the acidity of kombucha. Use wooden or plastic utensils.
• Monitor for mold: If you see any fuzzy or colored mold growing on the surface, discard the entire batch (SCOBY and liquid). Healthy SCOBYs are usually cream-colored or brownish and may have stringy yeast particles.
• Be patient: Kombucha making takes time, so don’t be discouraged if your first batch isn’t perfect. Adjust your fermentation times to find what works best for your environment and taste preferences.
• SCOBY growth: You will likely notice a new SCOBY forming on the surface of your fermenting kombucha. You can separate these and use them to start new batches or share with friends.

THANK YOU FOR VISITING THE SITE