How To Brew Kombucha at Home
Easy step-by-step guide to brewing this fermented goodness yourself!
I had been wanting to brew Kombucha for about a year, but simply hadn’t been self-driven to seek out all the elements needed, particularly a nice healthy Scoby. That was until a friend posted a call out on FB and I commented that I also was ready to be a Scoby-mom. That same night, my housemate brought home a big, fleshy Scoby from some brewing-buddies ~ without having seen my post aka I manifested it into existence! And so, thankful & elated, I began my brewing journey.
Kombucha is such a delicious tonic for your digestive health and immune system ~ full of living enzymes, vitamins, antioxidants, beneficial bacteria, and probiotics. And as I found out, it’s easy to do yourself. Just manifest a Scoby and follow these steps!
organic cane sugar
organic black tea
starter liquid (kombucha from previous batch that the Scoby is swimming in patiently)
1 or 2 gallon glass jar
extra gallon jars for bottling
make (1 gallon):
Boil around 3/4 gallon of purified water in a large pot. when it’s bubbling, turn to low heat and add 1 tbsp black tea leaves. I wrap the leaves in a piece of cheesecloth instead of using disposable tea bags, which you’d need 4–5 bags. The tea is richer and there’s less waste.
Turn off heat and mix in 1 cup sugar. Let the tea steep for a couple of hours, covered. Remove cheesecloth tea bag and allow the tea to cool completely ~ I leave it overnight.
Sterilize your glass kombucha vessel with boiling hot water before use, and wash your hands before touching Scoby! Carefully pour the tea into the vessel, making sure there’s an inch or so room between the water level and the widest part of the jar (before it angles in to create the jar mouth). Add 1–2 cups of starter liquid and the lovely Scoby. The brew should now be level with the widest part of the jar, and Scoby floating on top. Ultimately, where Scoby is in the jar isn’t the biggest concern, but I’ve found when it floats on the top, another baby Scoby is formed more easily & densely. So just try lifting underneath Scoby to raise to top.
Cover with folded cheesecloth and fasten with elastic band. On a bit of masking tape, write today’s date and stick to the jar so you know how long it’s been brewing. With a kiss, put the jar in a dark, room temperature place where it won’t be disturbed (68–78F, not more than 85F).
How long you brew the kombucha is up to you, but I find 14–21 days perfect for a regular-sized Scoby. You can stick a clean straw down the side of the jar and pull out a bit of kombucha to taste ~ it should have a little fizz and be a mix of sweet/sour.
When you’re happy with it, remove Scoby (clean hands remember!) along with 1–2 cups of liquid and make a little bath for it in a bowl.
Decant kombucha into another gallon jar (or two 1/2 gallon jars), filling to the top ~ this helps more fizz form! Add in freshly squeezed lime or lemon, juiced ginger or tumeric, or some squished berry pulp. I usually go simple with 1–2 limes. Cap with lids and place in a room-temp, dark spot for TWO MORE DAYS for a second ferment. No more than 3 days though!
>> now repeat the process to begin a new batch of kombucha! tip: prepare for this by brewing a gallon of sweet tea the night before you decant the Booch <<
After two days, pop the second ferment kombucha in the fridge and enjoy over ice when it’s chilled :) Truly, nothing tastes better than helping to cultivate your own probiotics & having gallons of it in the fridge!