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Learn how to make kombucha at home with this simple guide. Includes brewing steps, flavoring ideas, and troubleshooting tips for perfect homemade kombucha every time!
What You Need to Make Kombucha
Ingredients:
✔ 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
✔ 1 cup starter liquid (pre-made unflavored kombucha or from a previous batch)
✔ 8 cups filtered water (chlorine-free)
✔ ½ cup white sugar (organic cane sugar works best)
✔ 4-6 black or green tea bags (or 2 tbsp loose-leaf tea)
Equipment:
✔ 1-gallon glass jar (fermentation vessel)
✔ Breathable cloth cover (cheesecloth, coffee filter, or tight-weave fabric)
✔ Rubber band (to secure the cover)
✔ pH strips (optional, to test acidity)
✔ Bottles for second fermentation (flip-top or airtight glass bottles)
Step-by-Step Kombucha Brewing Process
1. Brew the Sweet Tea
- Boil 4 cups of water, then remove from heat.
- Add tea bags and steep for 5–10 minutes.
- Remove tea bags, then stir in ½ cup sugar until dissolved.
- Add 4 more cups of cold filtered water to cool the mixture to room temperature (68–85°F).
2. Add SCOBY & Starter Liquid
- Pour the cooled sweet tea into your glass jar.
- Add 1 cup of starter liquid (prevents mold).
- Gently place the SCOBY on top (it can sink or float—both are fine!).
3. First Fermentation (7–14 Days)
✔ Cover the jar with a breathable cloth and secure with a rubber band.
✔ Store at 68–78°F (warmer = faster fermentation).
✔ Taste after 7 days—it should be tangy with a slight sweetness.
✔ Ferment longer (up to 14 days) for a stronger, less sweet kombucha.
4. Second Fermentation (Carbonation, 2–5 Days)
- Remove the SCOBY + save 1-2 cups for your next batch.
- Strain kombucha into bottles, leaving 1–2 inches of headspace.
- Add flavorings (optional: fruit juice, ginger, berries, herbs).
- Seal tightly and store at room temp for 2–5 days (burp bottles daily to release pressure).
- Refrigerate to stop fermentation—now it’s ready to drink!
Best Flavoring Ideas for Kombucha
- Fruity: Strawberry, mango, blueberry
- Spicy: Ginger, turmeric, cayenne
- Herbal: Mint, lavender, hibiscus
- Citrus: Lemon, lime, orange
Troubleshooting Common Kombucha Problems
| Issue | Solution |
|---|---|
| Mold (fuzzy spots) | Throw out batch, sanitize equipment, start fresh |
| Too sweet | Ferment longer (up to 14 days) |
| Too sour | Shorten fermentation next time |
| No fizz | Seal bottles tighter, add more sugar/flavorings |
| SCOBY not floating | Normal—it may sink or float sideways |
FAQ: Homemade Kombucha Tips
Q: Can I use honey instead of sugar?
A: No—honey can weaken the SCOBY. Stick to white or cane sugar.
Q: How do I store extra SCOBYs?
A: In a SCOBY hotel (a jar with kombucha liquid) in the fridge.
Q: Is homemade kombucha alcoholic?
A: Trace amounts (0.5–2% ABV)—less than commercial kombucha.