How a PM brews kombucha

Some months ago I started to brew kombucha in my house. In the beginning, I was afraid to make something wrong and ruin my lovely scoby. As soon I read more about it and also fermented my little scoby, I started to feel more comfortable with the process. Because of that I decided to share how a Project Manager is brewing Kombucha at home ❤

What is scoby?

Scoby is the thing that makes kombucha. It’s actually an acronym that means: symbiotic culture of bacteria and yeast. It’s magical (and ugly). In short, scoby is the magical living creature that transforms sweet green/black tea into a lovely kombucha.

Scoby is the magical living creature that transforms sweet green/black tea into a lovely kombucha.

The scoby usually floats the surface of the kombucha. I prefer to call the scoby as kombucha mother because that’s what it is. The scoby seals off the kombucha that is fermenting and also protects it from undesirable things like bacterias from the ambient.

Let’s brew it!

My Asana Kanban Board ❤

To start to brew it at home, you‘ll need to buy the items bellow.

Optional:

How to make it ❤

In the begging, I thought it was going to be super hard and complex. It took me a while to have the courage to brew it because I thought I didn’t have time for this (!)

Besides the equipment and the scoby, you’re going to need just some few ingredients to get started. And just a little bit of time to start the brew and also check how’s going daily.

KOMBUCHA INGREDIENTS — Half-Gallon Batch:

  • 4 tea bags of green tea or black tea
  • ½ cup of white sugar
  • 6–7 cups of unfluoridated and unchlorinated water
  • Kombucha scoby

Instructions:

1 — Make the Kombucha Tea
The combination of the hot water and sugar in a jar. Stir until the sugar dissolves. The water shouldn’t be boiling, but hot enough. Please, check it! I usually set a timer. Place the tea bags in the sugar water to steep. The tea may be removed after the first 10–15 minutes. Yup, I set a timer again! Then, remove the tea bags or the tea leaves.

The water shouldn’t be boiling, but hot enough.

2 — Add the scoby
Add an active kombucha scoby to the tea you made when the tea is cold. Please, don’t add the scoby when the tea stills hot. Set a timer again! Cover the jar with a tight cotton cloth cover or coffee filter with a rubber band. Allow the mixture to sit at 20 — 29°C (68 — 85°F). It needs to be out of direct sunlight, for 7–30 days. The longer the kombucha ferments, the less sweet and more vinegary it will taste. Pour kombucha off the top of the jar for consuming. Retain the scoby and a cup of the liquid from the bottom of the jar to use as starter tea for the next batch.

The longer the kombucha ferments, the less sweet and more vinegary it will taste

3 — Kombucha flavor
The finished kombucha can be flavored and bottled or enjoyed plain. Once the kombucha has finished culturing, there is no limit to the flavoring possibilities. My favorites are ginger and tangerine, hibiscus and mint, berries and cayenne pepper.

Once the kombucha has finished culturing, there is no limit to the flavoring possibilities.

4 — Don’t forget!

Open the bottles daily

Open like bottles once a day to “burp” and avoid the fermentation explode the bottle.

Fridge it!

Put in the refrigerator after a few days flavoring to stop fermentation.

Continue brewing!

Awesome links:


My name is Thaisa, I’m a Project/ Product Manager from Brazil and I’m based in San Francisco, US.

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