Making Kombucha from Scratch! Tips for Beginners!

 

How to make Kombucha from home!

Welcome to the amazing world of Kombucha! So, to start off if you already know what kombucha is and all the benefits and just want to get to the how-to-make Kombucha part of this blog then please skim ahead BUT if you don’t welcome! Please read ahead grab a notepad maybe a nice snack and let’s get started. To begin, Kombucha is a fermented tea drink that usually consists of a sweetened black tea or a mixture of black and green tea. What makes it different from being just regular sweet tea is the SCOBY. A SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast. This is what adds all the scrumptious healthy bacteria and probiotics to the

How to brew Kombucha.

drink. This Drink originates from China and surfaced around 220 BC, which makes this a very popular drink for a very VERY long time. A common misunderstanding is that it’s a new fad and the truth is it’s not, the reality is that this fizzy probiotic filled drink has been around for centuries and the benefits of the drink are proof as to why. Drinking an average of 12 oz of kombucha a day has major key benefits in helping aid your stomach indigestion. A word of caution though, since kombucha is a fermented tea that means there are trace amounts of alcohol in it. Although I have not found any bad benefits in my research on the internet about drinking this while pregnant doctors have been noted in saying that they do NOT recommend drinking this while pregnant. The little amount of alcohol this drink does have is not enough to get you buzzed or even tipsy, so this means anyone can buy this drink at any local grocery store. The kicker is this drink can be quite expensive if you are purchasing this every day. At least around where I live Kombucha usually costs anywhere from 3-5 dollars each, this is why I have decided to start brewing from home! Below I will have listed two ways of starting your Kombucha brew at home, there is the long way which could possibly save you some money as well as having an extremely fun science project at home! Then there is the short route that gets the kombucha in your glass that much faster since this is such a time-consuming process. The recipe below will make you 1 Gallon of kombucha.

To Begin: The ingredients!

The long route:

1 bottle of store-bought original kombucha (NO FLAVORED STUFF)

1  wide-mouth glass jar

1 Dishtowel

A rubber band

  1. You are going to want to start by buying a bottle of store-bought original kombucha, making sure that it does not have any flavoring to it! a flavored kombucha is usually strained and has had added sugars to it so it will not ferment properly or could take the process 3x the time.
  2. If you have a wide mouth glass jar available you are going to want to make sure that it is wide enough for you to fit your fist through the opening of the jar. Make sure the jar is sterilized and has no soap residue leftover before you begin.
  3. You are going to want to make sure the bottle of kombucha you have purchased has a bunch of “scum” at the bottom of your bottle. The more stuff floating around the better! Pour your bottle of kombucha into your sterilized glass jar making sure not to have shaken the bottle beforehand. (this would cause all the “scum” to break apart which could make this process longer.
  4. Take your dish towel and cover the opening of the jar making sure the towel you have doesn’t have any loose fabric or thread that could possibly fall into your liquid. Try choosing a cotton fabric towel that has lose enough threads to let your liquid “breathe”.
  5. Take your rubber band and secure the towel around the jar. Then place the jar somewhere in your house where it won’t be in direct sunlight but still has access to airflow and heat.

Alright! Now you can leave your jar unbothered for the next three weeks while a SCOBY begins to ferment in the jar! How cool right! Make sure you check on your jar occasionally for anything that may look abnormal, such as mold, fruit flies and even larvae. I know it sounds gross but I have learned from experience you don’t want to let your SCOBY become contaminated. It’s extremely disappointing and discouraging.

Tips I have learned!

  1. Patience is key when brewing Kombucha. It is a time-consuming process and could take a whole month for 1 gallon but it is such a money saver if you drink it daily.
  2. Make sure you use a proper cover! If you use a cheesecloth make sure to triple if not quadruple layer your cloth or fruit flies will get in and lay eggs on your Scoby and ruin the whole batch!
  3. Mold does occur when the SCOBY rises and dries from lack of moisture and liquid in the jar so make sure you have enough wiggle room for your SCOBY to grow!
  4. Glass is always the best and most important sanitary!
  5. When bottling your kombucha make sure your Scoby is somewhere safe and is covered or already in a new batch. Fruit flies come quickly when they smell a SCOBY!!

Make your Kombucha at home!

The sorta quick way

1 SCOBY

1 Bottle of Original Kombucha.

1  1 Gallon glass jar

1 Dishtowel and rubber band

6 Cups of boiling water

5 Black unflavored teabags

3 Green unflavored teabags

1 Cup of granulated white sugar

The Process:

  1. Let’s start with the Scoby. If you followed the process above you should have a SCOBY floating at the top of your glass jar that is about 1/4 inch thick and the diameter of your jar. If you did not follow my process above and want the quick route I suggest purchasing a Scoby from a friend or on an online web retailer. I have purchased mine from Amazon. (This post is not Affiliated or Sponsored)
  2. Now that you have your Scoby set aside you should bring 6 cups of water to bowl on a stovetop, once the water is boiling turn off the heat and add in your 5 black and three green tea bags and let steep for 15 minutes
  3. Once your 15 minutes up go ahead and add your 1 Cup of sugar to the tea and stir until all the sugar has dissolved.
  4. Bring the now sweet tea to room temperature before adding it to your gallon jar.
  5. Once the sweet tea has been brought to room temperature you can add it to your glass jar and add an additional 8 cups of water to the jar.
  6. Making sure once again your sweet tea is room temperature go ahead and add your Scoby to the glass jar (this is the weirdest part)
  7. Now that the SCOBY is in the jar (it is okay if the Scoby sinks to the bottom it should begin to float in a couple of days) depending on what route you went you can now go ahead and add either one or 2 cups of the liquid leftover from the jar you used to make your SCOBY or by adding in a new bottle of original kombucha.
  8. Go ahead and take your dish towel and cover the opening of the jar making sure the towel you have doesn’t have any loose fabric or thread that could possibly fall into your liquid. Try choosing a cotton fabric towel that has lose enough threads to let your liquid “breathe”.
  9. Take your rubber band and secure the towel around the jar. Then place the jar somewhere in your house where it won’t be in direct sunlight but still has access to airflow and heat.
  10. Alright! Now you can leave your jar unbothered for the next 2-3 weeks while your SCOBY begins to ferment the sweet tea in the jar! How cool right!? The longer you let your jar ferment the more tart your kombucha will become.
  11. Tip! Make sure you check on your jar occasionally for anything that may look abnormal, such as mold, fruit flies and even larvae. I know it sounds gross but I have learned from experience you don’t want to let your SCOBY become contaminated. It’s extremely disappointing and discouraging. 

Congratulations! You have now entered the world of at home brewing! Go Comment below for any tips you may have for either myself or someone else reading this post!

Thanks for reading and I’ll catch over in my next post!

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