Kombucha, the fizzy, tangy, and probiotic-rich drink, has gained immense popularity in recent years. Making your own kombucha at home is not only a cost-effective endeavor but also a fun and rewarding one. In this comprehensive guide, we will walk you through the process of brewing kombucha, from the basic ingredients to the final fermentation stages. Whether you’re a seasoned homebrewer or a beginner, this guide will help you craft your delicious batches of kombucha.
How Do You Make Kombucha at Home?
Making kombucha at home is a straightforward process that requires a few key components:
Ingredients: You’ll need tea, sugar, a SCOBY (Symbiotic Culture Of Bacteria and Yeast), and starter liquid.
- 7 cups (1.6 L) water
- ½ cup (100 g) white sugar
- 4 bags of black tea
- 1 cup of starter liquid (store-bought kombucha unflavored unpasteurized)
Equipment: Gather glass jars, a breathable cover (like a cloth or paper towel), and rubber bands.
- 1 glass jar with a large opening, at least 1 gallon
- Tightly woven cloth like cheesecloth, coffee, filters, napkins
- Rubberbands
- Large pot for boiling water
What Is SCOBY Made Of?
A SCOBY, often referred to as the “mother” or “mushroom,” is a jelly-like, rubbery disc that is the heart of kombucha brewing. It’s made up of cellulose, yeast, and various strains of beneficial bacteria. The SCOBY is responsible for fermenting the sweet tea into tangy kombucha by consuming the sugar and releasing beneficial compounds.
How Long Does It Take for Kombucha to Ferment?
The fermentation process is a crucial step in making kombucha. It typically takes about 7 to 14 days, depending on factors like room temperature, sugar content, and your taste preferences. You can taste your kombucha periodically and stop fermentation when it reaches your desired level of sweetness and tanginess.
Can You Brew Kombucha Without a SCOBY?
Yes, you can brew kombucha without a SCOBY by using store-bought, unflavored kombucha as a starter. While having a SCOBY is convenient, it’s not always necessary to begin your kombucha brewing journey. The starter liquid contains the essential bacteria and yeast needed to ferment the tea.
How Many Times Can You Reuse SCOBY?
SCOBYs are resilient and can be used multiple times to brew kombucha. After each batch, you can either leave the SCOBY in the liquid or store it in a SCOBY hotel, a jar with enough kombucha to keep it healthy. Over time, your SCOBY may thicken, develop layers, or even produce new baby SCOBYs, which can be shared with friends or used to start additional batches.
Brewing your own kombucha at home is not just about crafting a delightful beverage; it’s a journey of experimentation and discovery. As you follow these steps and learn more about the process, you’ll gain a deeper appreciation for the art of fermentation. With patience and practice, you’ll be able to create a variety of kombucha flavors and enjoy the many health benefits it has to offer. So, start brewing and savor the joy of homemade kombucha.
LETS GO
- SCOBY (1 to 4 weeks) — make the “mother” or “mushroom”
- 1st Fermentation (6 to 10 days) — make the actual kombucha tea
- 2nd Fermentation (4 to 10 days) — carbonate the kombucha tea
- SCOBY
Combine & Boil tea in a glass Jar
7 cups of water
1/2 cup of sugar
4 bags of Black Tea
“let sit until room temperature”
Add 1 cup of kombucha starter liquid to the room-temperature sweet tea.
add cheesecloth to the top of the jar. use rubber bands to keep the cloth secure.
Let it sit at room temperature around 75 degrees Fahrenheit for 1 to 4 weeks.
1st Fermentation
keep the “Mother” SCOBY (starter) in 2 cups of original liquid in the original jar for making more Kombuch — Use the remaining liquid for the second fermentation
2st Fermentation (final)
Equipment
Bottles with air-tight seal allowing for carbonation
Sweeten as desired with fruit and or juice
Sugar or honey as desired, estimate to the size of the bottles used.
Typical Combination uses
1 cup of Kombucha to 1–2 tablespoons of fruit or juice.
1-2 teaspoons of sugar and or honey
Lets Go
bottling: fill the bottle leaving about 2 inches from the top of the bottle
Sweetener: add the desired sweetener and seal tightly
Fermentation: Let sit for 4 to 10 days at room temperature
Once done you can refrigerate and enjoy.
Please Note:
Refrigeration can slow down the carbonation process.
use quality bottles because the pressure can cause rupture
