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How to Make Kombucha Tea: Recipe and Tutorial

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How to make Kombucha- recipe and tutorial
Wellness Mama » Blog » Recipes » How to Make Kombucha Tea: Recipe and Tutorial

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 recipe

Kombucha 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.

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 yeast

The 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 coverlike 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

A great way to brew kombucha so you have a continuous supply without the need to constantly re-make and clean containers.
Prep Time 10 minutes
Total Time 10 minutes
Author Katie Wells

Servings

Ingredients

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.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.

Comments

411 responses to “How to Make Kombucha Tea: Recipe and Tutorial”

  1. cynthia Avatar

    I’m confused. You said use small bottles and fill 1/5th way with fruit juice then top with the kamboocha til 1 inch from top then tightly seal and let sit 7 days. Can I instead add the quart of juice to a new gallon glass jar and fill it with kamboocha and tightly cap it and let it sit 7 days and can the cap be metal? And how much head room would it need? And if I’m going to use the small bottles – are we talking like bottling jars? or what kind of bottles? And what size? I’d like to make sure I buy the right equipment. If I use canning jars does the metal on a canning jar react to the mixture? Or does it need a plastic lid? Sooo confused lol. I really want to try this but would not like to get sick doing so – but rather well instead!! And thank you so much for all you do – the wellness convention thingy was GREAT!! I have a friend with leaky gut and adrenal problems who is likely going to buy the series. Thank you so much for putting that in motion – you are a fountain of knowledge and resources!! Great job!!

    1. vicky Avatar

      Hello cynthia, There should not be a problem with using a large gallon jar to hold the second ferment. I think the reason most people use smaller jars is because they pretty much have to be glass, and they like to grab it from the fridge and drink from the bottle. As long as you have a glass gallon jar with an airtight plastic lid, you should be in good shape. The problem with metal in contact with the tea is that it can leech things into it over long periods of time that can be bad for your health, so if you only have jars with metal lids you can put plastic wrap between the lid and the jar. But if your tea came into short contact with metal I would not worry about getting sick from it right away, it is more of a precaution from what I read. Enjoy!
      P.S. If you plan on buying jars for the second ferment, it is usually just as cheap to buy bottles of kombucha or Grolsch beer and reuse those bottles, instead of buying empty ones.

    2. Rose Avatar

      Hi Cynthia,

      For my kombucha, I store it in either 750ml (my favorite – gives more bubbles) or in 1L mason jars (still good) as for the lids, I normally use the plastic canning lids (don’t buy the plastic regular lids where you don’t need the metal rings, those let all the bubbles out). I put saran wrap on the opening of the jar, then press down the plastic lid, and use the metal rings (they don’t touch the kombucha). That gives me the best bubbles, if I skip one of these steps, I lose most of them. However, if I don’t have any plastic lids available, I just replace them for the metal ones (with the saran wrap underneath), although it isn’t as fizzy as my usual method (the plastic lids press the saran wrap deeper, therefore tighter and make an airtight seal. When I open it you can hear it pop). Another good method is buying the airtight swing-top bottles. You can find 1 liter ones for about 6 dollars in wine brewing stores sometimes.

      Ps. Unfortunately for me, if I out my kombucha in the fridge, it loses ALL the bubbles, so I leave it out and just add some sugar if it turned vinegary. Also, for the first two brews, I didn’t have any bubbles, which is normal because the scoby has to get used to it’s new environment. Experiment until you succeed!

  2. Tilly Avatar

    I just found a tea bag I missed in my kombucha. It’ll have fermented for 7 days tomorrow! Is the batch ruined? Absolutely LOVE your blog!!!

  3. Gabriela Avatar

    Hi Kathy, I got a scoby from a friend but I don’t have 1/2 cup of liquid from a previous batch of Kombucha. Can I just start it the first time without previous Kombucha?

  4. John Avatar

    I’ve been brewing kombucha for going on a year now. On the last batch I did, there is a tan powder growing on top of all of the scobys. It isn’t green or black but more of a tan color, definitely a powder.

    I took pics and can post them somewhere. Some amplifying info on this batch:

    -4 total 1gal glass containers
    -brewed for 13 days in the same location I always keep it (dark pantry with wash cloths covering the tops held on with rubber bands).
    -black tea with white tea mixture (I usually use black tea and oolong tea instead of white tea).
    -regular white dominos sugar
    -used extremely well developed scobys
    -Added at least 1 cup of starter liquid from last batch to each container

    I’m assuming this is mold even though it doesn’t look quite like other mold pics I’ve seen online. I’ve heard anything fuzzy should be thrown out. We like brewing it for at least 10 days to eat up a lot of the sugar for a less sweet flavor.

    Trying to figure out why this has happened so it doesn’t repeat. The two ideas I’ve had are: using the same kitchen cloths from previous batches to cover the tops. And the only other idea I’ve got is using the white jasmine tea vice oolong.

    Any ideas would be appreciated! I have pics I can post somewhere but not sure how to put them on this forum.

    1. Barbara Avatar

      You should throw out the scoby and the tea. If there’s something fuzzy, it’s mold. Your batch could have been contaminated from spores in the air or something that was on a glass vessel or the covering cloth.

    2. Tracy Avatar

      Hi John, I use 1 cup starter for half gallon containers. I believe you should be using 2 cups of starter for gallon containers. That could very well be what allowed the mold to grow, your solution wasn’t acidic enough to begin with. Good luck!

      1. Barbara Avatar

        I use 1 cup sugar to make a gallon of tea (actually 15 cups of tea fermented in a 1-gallon jar). I do not use any liquid starter from a previous batch. It’s always delicious and never tart. I’ve never had a mold or funky problem after hundreds of batches. I ferment it for 6 – 7 days. Then I refrigerate it.

        The scoby should be enough of a starter without any liquid. But that’s the way I’ve produced a kombucha I like. The ones I’ve sampled from stores taste terrible to me — vinegary and strong.

        1. marcia Avatar

          Thank you so much for saying the store bought kombuchas tasted too vinegar-y and strong! I am brewing my first batch from a store “distilled” SCOBY – and I wasn’t thrilled about the way the store bought kombucha tasted. But still want to try homemade. We shall see!

    3. Forex Taurus Avatar
      Forex Taurus

      I’m in Thailand and for the first time I have had mold. Before I was in Canada and never had mold, ever. I’m guessing the humidity and heat has something to do with it. So what I do now is double up on the cotton cloth I use to cover the Kombucha, of course secured with rubber bands. Plus I add a little white vinegar to the top of the Kombucha before closing it. Apple Cider Vinegar I’m told shouldn’t be used. You also need to make sure your area is well ventilated.

  5. Barbara Avatar

    I’ve made kombucha since the 80’s. (Yes, I am THAT old.) I use decaf tea (not herbal, but regular black tea, decaffeinated version) and it works just fine. I like a glass of it in the evening so I don’t want caffeine in my kombucha. Thanks for spreading the word, Katie.

    1. Rachel Avatar

      What do you do with the baby? If I don’t know anyone who wants it, do I throw it out?

      1. fiona Avatar

        I give them away in the ‘free’ section of craigslist and kijiji. NEVER charge….its against the whole natural food way of life….met some great people this way.

      2. Nellie Avatar

        I’ve read that the scoby is good to feed to chickens, dogs, or compost. The kind woman who got us started with our first scoby feeds pieces to her dog and this helps regulate the dog-smell. When we have an extra scoby I’m going to cut it up to feed to our chickens.

  6. Ariel Avatar

    My brother told his wife that Kombucha becomes alcoholic as it ferments (like wine I guess) is this true?

  7. Dee Avatar

    Hello Melinda. I am a first-time Kombucha maker and have just started a tea using half black tea and half Celestial Raspberry Zinger. I read a blog saying that we mustn’t use flavoured teabags. I am hoping it will be okay because, as you mentioned, the box says it is “all natural”. Please could you let me know if your Kombucha was okay, or so you think I should start again?

    Many thanks,
    Dee

    1. Barbara Avatar

      It’s recommended that any herbal teas not be used in kombucha fermenting. The herbs can have an effect on the health of the scoby. If you want the flavor of Red Zinger tea, you can make a strong batch of it and add it to the finished kombucha.

  8. Melinda Avatar
    Melinda

    Can you use herbal tea to make kombucha? I want to use Celestial Herbal Lemon Zinger tea bags, but I read on another blog that you can’t use herbal tea. Just wondering if you had any insight…. Thanks!

    1. Melinda Avatar
      Melinda

      Actually I had already been brewing the kombucha for about 7 days before I read that. My SCOBY seems to be fine….
      This is the ingredients list from the tea box :
      All Natural:
      This product contains all-natural herbs and flavors, and no artificial colors or preservatives.

      Ingredients:
      Hibiscus, rosehips, roasted chicory, orange peel, West Indian lemongrass, lemon peel and whole dried lemons, natural lemon flavor with other natural flavors (contains soy lecithin) and citric acid.

      Caffeine Status:
      Naturally Caffeine Free

      1. Melinda Avatar
        Melinda

        I’m not sure where my first post went…. Anyway the first post stated that I read in another blog that you cannot use herbal tea to make kombucha. I had already had a batched sitting for a week in tea made from Celestial Herbal Lemon Zinger bags. Will this work? My SCOBY still seems to be doing fine. The post above lists the ingredients from the tea. Thanks!

  9. Lana Avatar

    Thank you for your wonderful site! Do you happen to know if store-bought kombucha has added CO2? Just curious why it is so much more fizzy than mine;)

  10. John Wesley Avatar
    John Wesley

    I’ve been brewing my “fizzy lifting drink” for a while now and have used fresh pineapple and the juice, as well as other fruits and 100% juice. I’ve grown new scoby’s from previously bottled batches. But the killer has been doubling the sugar and making an alcohol rich Kombucha! Oh, and I use only green tea! :)))))

  11. Caroline Avatar
    Caroline

    Hi, I just had some kombucha for the first time on the weekend (my bday) after carefully reading the label to make sure it didnt have any sugar in it. It was yummy, gingery, fizzy kombucha and Ive been craving some since. It was pricey so I looked it up online. Problem is, the recipes call for sweetened tea (I understand that’s what the kombucha eats). Does this mean I cant have it (Ive been on a sugar-free diet for over 10yrs!)

  12. Shayne Avatar
    Shayne

    I’ve been making kombucha for the last month using rooibos tea and I love it. The only problem I have is that the SCOBY is reproducing too fast, in a month I’ve got four new SCOBYs !!! Fortunately I am loving this stuff even if no one else is so I am happy to make more. My only question is is it safe to drink during pregnancy?

  13. Meghan Avatar
    Meghan

    On the Cultures for Health website the ratios for brewing are 1/2 cup starter for 1 qt. tea, 1 cup starter for 1/2 gallon tea and 2 cups starter for a gallon of tea. Your page here says a 1/2 cup of starter is fine for a gallon of tea. Has that worked well? I was planning on making a whole gallon today but I had only saved 1 cup of starter from the last batch and thought that I couldn’t, so I ended up only pouring a half gallon of tea. If I can make a whole gallon from a 1/2 cup of starter that would be awesome! I’m wondering why the difference in ratios? Just preference, or what?

  14. Sharnell Avatar
    Sharnell

    I see that you use the mason jar lids during your second fermentation. Is it a problem if the tea comes in contact win the lid? I thought it was bad for metal and kombucha to touch?

  15. Rai Avatar

    My batches have all had a slightly “beery” taste. Am I not using enough sugar? 1c/gal sounds… Big.

    1. Joan Wheeler Avatar
      Joan Wheeler

      You should just use 1 c a gallon. the bacteria eats the sugar so it needs it.

  16. Jenn Avatar

    If my SCOBY sinks, will the entire jar of tea become Kombucha (or only the tea that is below the SCOBY)?

  17. Debbie Avatar
    Debbie

    Is it totally necessary to do the second fermentation? I like to drink it after the first without juice added, or add grapefruit essential oil to it. Isn’t it as good for you if you don’t do the second ferment?

  18. Jim Avatar

    This sounds interesting. people mention giving it to kids. what is the alcohol continent. I have been making whine for years 14% alcohol, so i understand the basic process. this sounds more like making a beer. what is the difference. I never tried making beer. also the yeast to fermit. can it be in a dried package like Champagne yeast. Thanks Jim

      1. Mary Lynne Rasussen Avatar
        Mary Lynne Rasussen

        5 stars
        Love your site – user friendly. Hubby loves the Kombucha – BUT he has been in recovery for over 30 years – would be sad if it triggered falling off the wagon. Yes it is .05% but where would I go to find more info? Can not find anything ANYSITE that talks about alcohol content in relationship to alcoholism.

        1. Alyssa Avatar

          I too am in recovery from alcoholism as well, and I know some people in the recovery community can have mixed feelings about drinking kombucha. I personally drink it, because the probiotics help a lot with my digestion, and this is a good way to get them with out dairy involved i.e. yogurt (I think I might be lactose intolerant). I always check to bottle to see if it smells like alcohol, if so I chose not to drink it. I haven’t had kombucha set off any cravings or cause an issues with me. I also work closely with a sponsor and just try to stay honest with myself and how I’m feeling! I personally love it, but again just up to the individual!

          I hope this can help out some!

          1. Fiona Avatar

            I’m really impressed by the honesty and integrity of your comment, Alyssa. The best of wishes to you.

          2. Marylynne Avatar
            Marylynne

            5 stars
            I LOVE YOU GUYS. ONE OF THE BEST SITES OUT THERE.

        2. Bela Avatar

          Even fruit juice has some alcohol in it (also due to fermentation) so I don’t think it would be a problem.

  19. Brandi Avatar
    Brandi

    Im in the process of making my first batch of kombucha soda and so far all is going well. I’m at the part now where you have added the grape juice and you are letting it sit a few more days. I was looking at it tonight and I see that at the top of my sealed grape juice/tea blend there is a small disk forming. It looks like what happened with my SCOBY in the first fermentation. Do I put the jars in the refrigerator with that still in them or should I open and strain. Will I loose the carbonation if I do that or should I just wait and strain when I open it to drink? Its my first try and I’m a bit confused.

  20. Stacy Ransom Avatar
    Stacy Ransom

    Just finished by first batch of kombucha. It has a white film over the top. The jar was very clean and i never handled the scoby. What could I have done wrong?

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