How to Brew Kombucha at Home

Before you begin, gather the following equipment and ingredients:

Equipment:

~Large glass jar (1 gallon capacity) 

~Clean cloth or coffee filter 

~Rubber band

~Wooden or plastic stirring utensil

~pH test strips

~Bottles for bottling (swing-top bottles work well)

~Funnel

Ingredients:

~1 SCOBY (can be obtained from a kombucha-brewing friend or purchased online)

~1 cup of starter tea (liquid from a previous batch of kombucha or store-bought unpasteurized kombucha)

~1 gallon of filtered water

~8-10 bags of black or green tea (avoid flavored or herbal teas)

~1 cup of white sugar

~Additional flavorings (optional), such as fresh fruit, ginger, or herbs

Instructions:

Prepare the Tea Mixture:

Bring the filtered water to a boil in a large pot. 

Remove the pot from heat and add the tea bags and sugar, stirring until the sugar dissolves.

Allow the tea to steep for 10-15 minutes, then remove the tea bags and let the mixture cool to room temperature.

Combine Tea and Starter Tea:

Pour the cooled tea mixture into the large glass jar.

Add 2 cups of starter tea and gently stir to combine.

Add 2 cups of fresh water and gently stir to combine.

Add SCOBY:

Carefully place the SCOBY on top of the tea mixture, making sure your hands are clean.

Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. This allows airflow while preventing dust or insects from contaminating the brew.

Fermentation:

Place the jar in a warm, dark place, away from direct sunlight.

Allow the kombucha to ferment for 7-14 days, depending on your taste preferences and ambient temperature. Taste the kombucha periodically using a clean spoon to check its flavor and acidity level.

Bottling:

Once the kombucha reaches the desired level of tartness, carefully remove the SCOBY with clean hands or utensils and transfer it to a clean container with some starter tea for your next batch.

Use a funnel to pour the finished kombucha into bottles, leaving some space at the top.

Optionally, add flavorings like fruit juice or slices, ginger, or herbs to the bottles for a second fermentation.

Second Fermentation (Optional):

Tightly seal the bottles and allow them to ferment at room temperature for an additional 2-7 days to develop carbonation.

After the second fermentation, refrigerate the bottles to slow down the fermentation process and chill the kombucha before serving.

Enjoy:

Your homemade kombucha is now ready to enjoy! Serve it chilled over ice and store any leftover bottles in the refrigerator.