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How to make Kombucha- recipe and tutorial
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How to Make Kombucha Tea: Recipe and Tutorial

Katie WellsAug 15, 2016Updated: Mar 21, 2020
Reading Time: 9 min

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Wellness Mama » Blog » Recipes » Drink Recipes » How to Make Kombucha Tea: Recipe and Tutorial
Table of Contents[Hide][Show]
  • Health Benefits of Kombucha
  • Downsides of Kombucha
  • Why Make Raw Kombucha at Home?+−
    • Great Soda Alternative
    • Easy to Customize
    • Save Money
    • Important Caution
  • How to Get a SCOBY
  • How to Make Raw Kombucha: Batch Method+−
    • Equipment & Ingredients Needed
  • How to Make Continuous Brew Kombucha
  • How to Setup a Continuous Brew System
  • Continuous Brew Kombucha Instructions
  • Continuous Brew Kombucha Recipe
  • How to Do a Second Ferment (How to Make Soda!)+−
    • My Favorite Flavor Add-ins:

Kombucha is a fermented sweetened tea that has been around for centuries. It has a tangy and sweet flavor and can be double-fermented with fruit or juice to make a fizzy drink similar to soft drinks.

This ancient beverage has surged in popularity in recent years and is now available in many grocery stores and health food stores. Store-bought kombucha often costs $3-5 a bottle, so making it at home is a great way to save a lot of money.

If you’re a fan of this probiotic and enzyme-rich drink, try brewing it at home for just pennies a cup!

Health Benefits of Kombucha

how to make kombucha easy recipeKombucha fans attribute a wide variety of benefits to kombucha and claim that it helps with everything from joint pain to cancer. These claims are largely unproven, as there are very few studies about kombucha, but we do know that it contains a variety of vitamins and beneficial acids.

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In fact, it is considered a good source of antioxidants, B-vitamins, probiotics, and glucaric acid.

Kombucha Nutrition Facts

Downsides of Kombucha

Of course, like everything, there is a flip side! Here are some concerns when it comes to kombucha. They’re nothing alarming but good to be aware of especially when choosing a commercial brand.

Too Much Sugar?

Kombucha is brewed from sweetened tea and the recipe contains a cup of sugar per gallon of tea. Understandably, some people worry about the sugar content.

Not to worry…

During the fermentation process, the beneficial colony of bacteria consumes most of the sugar, so it has minimal effect on blood sugar. The sugar is simply the food for these beneficial bacteria and the beneficial acids, enzymes, and probiotics are a result of the fermentation.

Caffeine and Alcohol?

If caffeine is a concern, kombucha can be made with caffeinated or decaf tea, and even with green tea or herbal teas. To protect the culture, it is good to use at least 20% regular black tea though.

Kombucha can contain very small amounts of alcohol, typically around 0.5% or less, which is similar to an over-ripe banana. Some store-bought brands contain more alcohol and are typically sold in a different section of the store and require ID for purchase.

Why Make Raw Kombucha at Home?

As I mentioned, it is significantly less expensive to make kombucha at home. Some store brands are also pasteurized, killing many of the probiotics and enzymes present in raw kombucha.

Here are some of the reasons you may want to consider making kombucha at home:

Great Soda Alternative

While the health claims about kombucha have not been confirmed by western medical research, there is no denying that it is a healthier and lower sugar drink than soda. It has natural carbonation and provides some B-vitamins and beneficial enzymes that aren’t present in soda as well.

Easy to Customize

My favorite part about making kombucha at home is how easy it is to customize and make different flavors. Add grape juice or apple juice for a slightly flavored version. Add some fresh or frozen strawberries for a super carbonated tangy taste. Or even add some raisins and a vanilla bean for a taste similar to a leading soda that starts with Dr. and ends with Pepper!

Save Money

Store-bought kombucha is expensive. Homemade is not. You can make an entire gallon at home for less than the cost of a single bottle in stores. Since you control the brew time and flavors, you’ll probably get a more flavorful and more nutrient-dense brew at home too!

Important Caution

The one potential problem with making kombucha at home is the possibility of a harmful bacteria or mold growing in the fermentation vessel. To avoid these problems, it is important to follow the correct procedures for brewing and to carefully sanitize all equipment before use. Also, starting with a high-quality culture (see the recipe for my recommendation) and plenty of strong starter liquid helps.

That said, I’ve personally made kombucha for over five years and have never had any problems with it!

How to Get a SCOBY

What is a SCOBY- symbiotic colony of bacteria and yeastThe kombucha is brewed with a SCOBY (Symbiotic Culture of Yeast and Bacteria) that “eats” the sugars in the sweetened tea and creates an acidic, vitamin and probiotic-rich beverage.

SCOBYs are living and thriving colonies of bacteria and unfortunately, you can’t just pick one up a high quality one at your grocery store. There are several ways to acquire a SCOBY.

  • If you know anyone who already brews kombucha, ask them for an extra SCOBY and they will probably be glad to pass one on. The SCOBY has a “baby” every batch or two and this baby can then be used to brew more kombucha. Just make sure that they include at least one cup of strong starter liquid with each SCOBY. If you plan to continuous brew, you’ll want one cup for each gallon of liquid you will brew.
  • You can order a SCOBY from an online source. Just make sure the source is reputable. Avoid dehydrated SCOBYs that require a long rehydration period and produce a weaker brew. I’ve seen SCOBYs on sites like eBay or Amazon, but prefer a trusted site like my friends and affiliate partners Hannah and Alex from Kombucha Kamp.
  • Grow your own. This may or may not be successful and can be done using a pre-made bottle of kombucha that you can get from a health food store. (This takes several weeks and may not work, so I don’t personally recommend this option)

Courtesy of The Big Book of Kombucha, here is a handy chart for batch and container size:

Batch and Continuous Brew size chart courtesy The Big Book of Kombucha

How to Make Raw Kombucha: Batch Method

Once you have a SCOBY, the actual process of making kombucha is very easy!

Notes: Make sure all ingredients, materials, and your hands are clean. If you already ferment other things (kefir, sauerkraut, pickles, beer, etc.) in your kitchen, make sure all the jars are at least a few feet apart to prevent cross-contamination of the cultures.

Equipment & Ingredients Needed

  • A gallon size glass jar (or other suitable brew vessel) – One gallon is the standard size but you can brew smaller or larger. Make sure it’s really clean! I like to rinse with white vinegar to make sure.
  • Brewed sweetened tea (ratio: 1 cup of sugar per gallon of tea) – I love this tea blend that is specifically created for brewing kombucha, but regular black tea works too.
  • A SCOBY – and 1 cup of liquid from a previous batch of kombucha for each gallon of sweetened tea
  • Fermentation cover– like the ones here or a coffee filter or thin cloth and a rubber band

If you’ve mastered the regular batch method, you may also consider the continuous brew method, which can brew larger amounts much more quickly.

How to Make Continuous Brew Kombucha

For years I had been brewing with the batch system for making kombucha at home, and while I still really like that method, I’ve found that the continuous brew method is an easier alternative that removes a step. As the names suggest, the batch method is where kombucha is brewed in batches and re-started with each batch by using the SCOBY “baby” and some of the liquid from the previous batch.

The continuous brew kombucha method involves removing only some of the liquid each time and replacing with the same amount of fresh brewed sweetened tea. This yields a fresher brew (in my opinion), helps it brew faster (good when there are 6 people consuming it each day) and takes up less room on the counter. This article from the Weston A. Price foundation talks about the benefits of continuous brew:

Continuous Brew Benefits include:

  • There is less risk of mold and other contamination since once it is established, the liquid maintains a far more acidic environment. This means it is more hostile to outside invaders because of smaller amounts of free sugar and a greater population of good bacteria and yeast.
  • Less overall work to produce more overall volume as some can be removed and more tea added without reducing the pH as much. It can also brew much more quickly depending on the kombucha/new tea ratio.
  • More consistent supply of kombucha (a few bottles every day or every few days rather than having a large batch all at once).
  • A broader array of bacteria and other beneficial compounds in the final product.

How to Setup a Continuous Brew System

The main difference in the methods is that continuous brew uses a container with a spigot so some of the brewed kombucha can be removed without disturbing the rest of the brew. The most important thing you will need for this method is a continuous brew vessel.

Look for a vessel that can hold 1-5 gallons. It should be made of a safe material like glass, stoneware, porcelain, or wood.

It will also need to have a spigot near the bottom so that kombucha can be removed without disturbing the SCOBY or the rest of the brew. Make sure to test the spigot for leaks before using.

A continuous brew vessel should also have a breathable cover so air can escape. It should cover the entire top of the vessel and be sealed tightly so that insects can’t get in. Some vessels come with a cover, but a clean towel or coffee filter and a rubber band work well too.

There are a variety of high quality continuous brew vessels available here.

Continuous Brew Kombucha Instructions

Follow these easy printable instructions for continuous brew:

carbonated kombucha how to make kombucha soda

Continuous Brew Kombucha Recipe

Katie Wells
A great way to brew kombucha so you have a continuous supply without the need to constantly re-make and clean containers.
4.67 from 51 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Drinks

Ingredients
  

  • tea (this is my favorite blend for a delicious brew)
  • sugar
  • one kombucha SCOBY per gallon of sweet tea
  • starter tea from a previous batch of kombucha 
  • filtered water ( preferably free of chlorine, chloramines, and fluoride)

Instructions
 

  • Prepare the sweet tea. I use 2 tablespoons of loose tea, 2 family size tea bags, or 8-10 small bags per gallon of water. Add 1 cup of regular sugar per gallon. Do not use raw honey!
  • Let tea cool to room temperature and make sure that it is really cool! This step is very important as too hot of tea can kill your SCOBY.
  • Once the tea is completely cool, add the SCOBY and the correct amount of starter liquid.
  • Cover the jar with the coffee filter or cloth and rubber band tightly (flies love this stuff!).
  • Put the jar in a warm corner of the kitchen where it is at least a few feet away from any other fermenting products. Around 75-85°F is best. If your kitchen is cold, you may need a heating mat.
  • Let sit to ferment for around 7-21 days, though the length of time may vary depending on your temperature and batch size. You can taste test the kombucha to see if it is done. It should taste tart, but still very slightly sweet also.
  • At this point, kombucha is ready for a second ferment. If you aren’t doing the second ferment, just pour the kombucha into another jar or jars with airtight lids and seal until ready to drink.
  • For continuous brew, we dispense in to several quart size mason jars with plastic storage caps (don't use metal!), leaving about 20% of the room on top.
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If you want a fizzy and flavored final product like the kind in stores, you’ll also want to do a second ferment:

How to Do a Second Ferment (How to Make Soda!)

Just as with water kefir, using fruit juice can make kombucha carbonated and slightly sweeter, which is often more appealing to kids. It is an easy second step too!

  1. kombucha soda drink recipeGet another very clean gallon sized jar or 5 quart sized glass jars (I prefer this).
  2. Pour 1 quart of juice of your choice into the big jar or divide between smaller jars, filling each jar about 1/5 full.
  3. Pour the finished kombucha into the smaller jars until about 1 inch from the top. Make sure to leave about ½ cup brewed kombucha in the jar with the SCOBY.
  4. Once the kombucha is poured off, pour the SCOBY and remaining juice into a clean bowl.
  5. Repeat the steps above for the first fermentation to start another batch.
  6. Tightly cap the smaller jars with the fruit juice added and leave at room temperature for another 2-7 days until carbonated to your taste.
  7. Refrigerate before drinking or pour over ice.
  8. Enjoy!

My Favorite Flavor Add-ins:

  • minced ginger root and blueberries
  • ½ organic lemon (quartered) and ½ tsp grated ginger (tastes like Sprite)
  • minced ginger root and citrus
  • ¼ cup fresh or frozen berries
  • mango
  • prunes and vanilla (Dr. Pepper/cream soda type taste)

How to Make Kombucha - Picture Tutorial

Ever brewed kombucha or other fermented drink? What’s your favorite? Share below!

Category: Drink Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (407 Comments)

  1. Ally Huang

    June 14, 2013 at 12:19 PM

    My first batch of kombucha is ready but I didn’t know to flavor it at second fermentation. Is it too late to add flavoring in now? Also, does it have to be in glass jar?

    Reply
    • Ana

      December 23, 2013 at 3:34 PM

      Glass jars for brewing and bottling are best because they are nonreactive. Never use metal, plastic, or ceramic, the acidity of the tea leaches material out of the vessel. I peel and cut up chunks of ginger to add to mine (never add ginger or flavorings in with the Scoby, it will impair/kill the Scoby).

      Reply
      • Jerry

        September 16, 2016 at 1:53 AM

        Thank you, I was looking and looking for someone to say at what stage to add the ginger.

        Reply
  2. joelle

    February 19, 2013 at 4:07 PM

    I am just about to make my own kombucha, but I only have organic coconut sugar…will that be okay?

    Reply
    • Wellness Mama

      February 19, 2013 at 7:27 PM

      I havenlt tried it but I think it has to be real (organic) sugar

      Reply
    • Ana

      December 23, 2013 at 3:35 PM

      I use plain white cane sugar and my results have been awesome. You can buy sucanat or organic white cane sugar too, but it is expensive.

      Reply
    • Caitlyn Baldo

      January 5, 2014 at 7:45 PM

      ha, I was just going to use organic coconut sugar… glad I read this

      Reply
    • julie

      December 6, 2014 at 1:37 PM

      What do you do w the extra scoby that is in the jar after the first ferment? I have original and now the new one.

      Reply
    • marcia williamson

      July 11, 2015 at 6:16 AM

      I only had organic coconut sugar in the pantry the last time I went to brew my Kombucha, so I risked it, it was fine.

      Reply
      • marcia williamson

        July 11, 2015 at 6:20 AM

        Just read some info on coconut sugar, its not recommended for Kombucha as it may harm the SCOBY. Woops, mine seems fine and has had a baby! Wont use it again though!

        Reply
        • Bela

          May 1, 2016 at 11:00 AM

          Coconut sugar is sucrose, just like table sugar. I doesn’t affect the fermentation process.

          Reply
  3. Emily Prince

    February 7, 2013 at 6:10 PM

    Question: I prefer unsweetened tea (true yankee :o)) Can I make this tea with out the sugar, or is the sugar nessesary??

    Reply
    • Wellness Mama

      February 11, 2013 at 9:19 PM

      The sugar is necessary to feed the beneficial bacteria, but it does ferment out and the longer you leave it, the less sweet it will be…

      Reply
      • Alexandra

        August 14, 2015 at 7:32 PM

        5 stars
        Hi, sorry to bother you, but I was wondering if you know the nutritional info/sugar count of the kombucha after the first fermentation? I’m kind of a sugar freak and try to keep it low. Does the SCOBY eat all of it, Or is there still quite a bit? Thank you so much for the recipe

        Reply
  4. Rosa DeVoe

    January 28, 2013 at 2:20 PM

    Have you ever made it with raspberry leaf tea for when you’re pregnant? Do you think it would work well? I am hoping to knock out two good things with one drink.

    Reply
    • Wellness Mama

      January 28, 2013 at 9:30 PM

      I haven’t yet but have been meaning to. I would think it would work, but I’d probably keep an extra scoby baby just in case…

      Reply
    • Ana

      December 23, 2013 at 3:36 PM

      You can probably add raspberry leaf tea, but I have always read that kombucha requires at least 50% black tea in order to brew correctly.

      Reply
  5. Willow Carver

    December 9, 2012 at 8:56 AM

    Great article! I’m doing the continuous brew process described by Kombucha Kamp and I find it so amazing, I really recommend checking it out. I’m brewing kombucha in one of those big 2 gallon ceramic crocks with a tap on it, and it is so convenient! So easy to transfer into bottles for the second fermentation as well …

    Reply
    • Ana

      December 23, 2013 at 3:37 PM

      I have read that the ceramic glaze can be problematic, are there any glass crocks that you can use? Kombucha is very acidic and I have heard that it can leach materials out of even food-safe ceramic glaze. Not sure if that matters to you, but I thought I’d mention it.

      Reply
      • Katie

        June 11, 2015 at 5:36 AM

        The most economical glass container I found was a glass fish bowl. It makes about 2 gallons per brewing batch.

        Reply
    • Ana V.

      January 10, 2015 at 2:57 AM

      Hi everyone I had a question, I’ll be starting my first kombucha brew ing at home in a 2 gallon jar but I am not sure if I need to purchase 2 Scoby’s or will 1 be good. ??? I’ll be ordering from kombucha Kamp

      Reply
      • Fiona

        January 10, 2015 at 9:28 PM

        One will be good and will grow to fill the container.

        Reply
  6. Elizabeth Leon

    December 5, 2012 at 11:08 AM

    HI Katie,
    I’ve been brewing booch since the summer. I usually flavor the 2nd ferment with ginger juice and black cherry juice. I really like the lavender falvor that GT sells but I’m not sure how I would make it at home. I did some internet searching and saw you can add 2TBS lavender flower while the water boils and tea seeps. But my concern is when I do the 2nd ferment. Don’t I need to add something with a little bit of sugar, like the fruit juice? Do you have any ideas?

    Reply
    • sarah howard

      September 17, 2013 at 8:22 PM

      I throw fresh lavender from my herb garden directly into my second fermentation.

      Reply
    • Ana

      December 23, 2013 at 3:39 PM

      I would make a lavender “simple syrup” like bartenders make, and add that for the 2nd ferment, along with some lavender flowers. I love GT’s, but their lavender kombucha always makes me cough. The sediment from the lavender flowers gets stuck at the back of my throat! My vote is for a room-temperature lavender syrup. 🙂

      Reply
    • Max

      May 12, 2015 at 6:42 AM

      I just made a batch of kombucha using lavender green tea as my base tea. It has a wonderful flavor and I don’t even add any juice to it. You could give that a try.

      Reply
      • Dana

        July 20, 2015 at 10:46 AM

        According to Cultures For Health, you should only be using black or green tea—any variety that doesn’t contain oils (Oolong, English Breakfast for instance, preferably organic for obvious reasons). Any other type of tea that may contain oils (such as Earl Grey or an Orange Spice) can cause the kombucha to mold.

        Reply
  7. Mandy

    December 5, 2012 at 5:37 AM

    YES! I kept wondering why my kombucha wasn’t fizzy like the ones I get at the store. Thank you!

    Reply
  8. Phoebe G

    October 4, 2012 at 3:54 PM

    I just made my first batch -(2 gallons!) but somehow thought it was supposed to go 11 days – it seems carbonated already! I tasted it and it tastes okay- I look forward to making it ginger flavored (I am only familiar with the flavored ones in the store). Do you foresee any problems with a mature kombucha like this? I drank about a 1/2 cup and then got nervous…but that was this morning and I am not dead yet! Funny, it really filled me up…How long is it storable in the fridge do you think? People do mention exploding bottles… any experience with that?

    Reply
    • Wellness Mama

      October 4, 2012 at 4:45 PM

      I’ve left mine as long as a month. It will just be slightly more sour, but fine. Storable indefinitely in the fridge. The bottles only tend to explode if you make it really strong and then add a lot of juice and a tight fitting lid for a second ferment and then leave it out too long…

      Reply
    • Sydney

      December 20, 2016 at 11:46 PM

      5 stars
      I got a box from a wine shop that has cardboad dividers in it. I put my bottled kombucha in there for the second ferment before putting them in the fridge. I have never had a bottle explode, but I figure this arrangement would contain the broken glass if it ever happens.

      Reply
  9. Amanda L

    August 13, 2012 at 8:46 AM

    What happens if I forgot to keep 1/2 cup of the brewed kombucha for the next batch? Did I just ruin my SCOBY if I just put it directly in the next batch of sweet tea with no 1/2 cup of previous kombucha?

    Reply
    • Wellness Mama

      August 13, 2012 at 3:04 PM

      If it’s a strong SCOBY, it should be fine… do you have any extra kombucha you could add?

      Reply
      • Denise

        August 15, 2012 at 1:19 PM

        you can use 1/2 cup of any vinegar other than balsamic if you didn’t save previous kombucha! 🙂

        Reply
    • Emily

      January 21, 2013 at 11:18 AM

      I’ve also read that you can pour in a bottle of organic raw kombucha from the store to restore the balance (this also helps if your brew has started to take on a flavor that you don’t particularly like).

      Reply
      • Laurie

        January 25, 2014 at 2:44 PM

        I agree with Emily, but be sure the store bought kombucha is not flavored…just plain kombucha brew.

        Reply
  10. Sheri Napier

    July 31, 2012 at 6:42 AM

    I have 2 jars brewing, one is slightly sweet and the other tart, can I mix them to even it out, or do I need to let the sweeter one sit longer? Also what can I do to not have it so vinegary/tart?

    Reply
    • Wellness Mama

      August 2, 2012 at 9:50 AM

      It gets vinegar like when it sits too long but you can definitely mix them to even it out…

      Reply
      • Sheri Napier

        August 2, 2012 at 6:55 PM

        If I let it sit to long and it does get vinegar like, what can I do mellow it out, can I add water for example??

        Reply
        • Wellness Mama

          August 2, 2012 at 7:25 PM

          You can add water or just more of the tea/sugar mix, or any fruit juice. If you add the juice, cap it tightly and you’ll get kombucha soda in a couple days

          Reply
          • Sheri Napier

            August 3, 2012 at 9:48 AM

            Great, Thank you!!

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