How to Brew Kombucha

So you're lookin' to brew your own 'booch, huh? Whether you've been a fan of kombucha for some time, have recently converted, or simply just wanna know how the heck kombucha is made- This article is for you.

P.S., I've added my favorite flavor combos to the bottom of this article!

These posts may contain sponsored or affiliate content. But please note- I never recommend any method, item, company, or concept unless I believe in it or I've tried it/used it myself. Use your own discernment, use my work as a guide, and choose what works for you and your lifestyle.

---

Kombucha is Ideal for Those Who:

1. Want an alternative to soda / high sugar drinks

2. Don't like the fizziness of seltzers

3. Want to stay away from dyes, additives, and preservatives

4. Are looking for an alternative for alcohol

5. Hate paying nearly $4 a bottle for commercial big corp products

Learning this process throughout the last few years has been incredibly rewarding for me! I've grown tired of everything being expensive, hyper-processed, & owned by big corporations.

I've identified the food stressors in my life, and it always comes back to hyper-processed foods for me. I've been working to cut out what doesn't serve me, and have cut out most juices, soda, and alcohol.

I personally love kombucha, because for a super minimal amount of upkeep & upfront cost, it is quite literally a gift that keeps giving.

What Is Kombucha?

Kombucha is made from brewed tea, sugar, fruit, and a Scoby.

Kombucha has a plethora of health benefits- and trust me when I say there is nothing better first thing in the morning than fresh 'booch hitting your tummy. As an alternative to sugary sodas and other beverages, Kombucha provides an insane amount of probiotics, antioxidants, and vitamins.

Plus, starting your day with a flush of microbes to your system helps reset your G.I. tract, making this a great drink for those with tummy issues, or those who aren't hungry in the morning.

In order to ferment your sweet tea into kombucha, you'll need a scoby.

Scobies, the slightly sentient and totally symbiotic multicellular organism that produces kombucha, can be used for years & years- so long as you keep feeding them!

Fermentation

First Fermentation Phase (F-1)

Just the tea

1. Brew black or green tea, I like to boil water in a large pot and 10-14ish tea bags. As Bob Ross suggests just lead with your heart.

2. Now make that tea sweeeeet like it's your Aunt's house on the 4th of July. I just sweeten it to taste- your scoby will eat the sugar as the tea ferments, so a solid level of sweetness is the way to go.

   
   

3. After your sweet tea steeps for about 10-12mins, add the same amount of cooled water (1:1 ratio warm sweet tea to cold water).

   
   

4. Pour your contents into a large pitcher with a pour spout, and instead of closing the lid air-tight, use a cheese cloth or a thinner kitchen cloth and secure with a large rubber band.

   
   

5. Add your scoby + scoby juice

   
   

6. Give it like 2ish weeks to do its thang

During the First Fermentation Phase ( F-1 ), the scoby consumes the sugars in the tea, producing organic acids & carbonation. This stage typically takes about 10-14 days.

The longer you let it sit/ferment, the more sharp the taste will be!

The final product should taste sweet, a little tangy, and have an almost vinegar-like bite to it.

Now it's time to add the fruit!

Second Fermentation Phase (F-2)

Add the fruit!

The second fermentation involves adding fruit and/or herbs to your already fermented kombucha. This process takes about 4-7 days to be completed, depending on if you're using whole fruit vs. pulp.

I personally recommend pulping your fruit in a blender like, half way. Over-pulped fruit could cause your fermenting jars to explode!

1. Separate Scoby to use for future brews, by first scooping out 2 cups of starter liquid and placing it in a clean stainless steel bowl (or a plate- so long as it holds the liquid & Scoby)

2. Prepare your fruit of choice- experiment with different fruiting methods, from finely chopping to blending. Keep in mind, the finer your fruit is chopped, the more fizz you'll get (this is due to the residual Scoby eating away at the fruit at a faster rate than if the fruit is blended)

3. Introduce the fruit to your raw kombucha & seal it in an airtight container. I've used big mason jars, which don't work great for 2nd Fermentation (but still do the trick if in a pinch).

4. Your fruit will sit for 4-7 days. The longer it ferments, the more fizz!

If you don't like fizz, just ferment for less days or use more whole fruits rather than pulp. Storing your bottles in the fridge will also deter fizz!

I'd recommend using those sealable cork bottles as those create the highest pressure & vacuum in your container.

Serve over ice, mix it with lemonade, or your favorite cocktail liquor :)

Important Things to Keep in Mind:

1. The way you chop up your fruit influences how your brew ferments! I've experimented with chopping up fruit, lightly blending it a couple times, & full-on blending my fruit into a puree.

NOTE: More blended your fruit = the easier your kombucha can eat it

2. Never open a bottle for the first time while standing over it. The amount of times I over-fermented a bottle and the 'booch SPRAYED so far it managed to stick to my ceiling.

   
   

3. In the beginning, everything with kombucha is trial & error.

4. Your Scoby should never, never mold. If you notice mold, there is a high chance you have a dead Scoby, or a contaminant made it into your brewing chamber.

5. Studies have shown Scoby's are a yeast-based, acetic & lactic acid bacterial + multicellular organism.
   

   They hate loud music, hate extreme temperatures, and should never be placed in direct sunlight or near a window (any of this can indeed kill your Scoby).

6. Scobies, like sourdough, are basically eternal so long as you keep feeding it. They've been passed down through generations, due to their ability to propagate & regenerate!

7. Your Scoby will always grow to the size & shape of the container it's in. Have some fun with it! I've unintentionally grown square & hexagonal Scobies before!

---

Favorite Flavors I've Made:

• Blueberry Lavender

• Strawberry Basil & Lime

• Citrus Orange & Raspberry

• Lemon Ginger

• Apple Mint Mojito

Have fun with it- I'd love to hear of other flavors you've tried!

---

Interested in working together?

You can reach out to work with me by clicking the Contact Button below.

Let's Work Together