How to Make Kombucha at Home

If you’re like me, you love kombucha but hate how expensive it is.

The good news? You can make your own kombucha at home, enjoy it whenever you want, and save a ton of money in the process.

This article is a shortened version of my book, Delicious Kombucha in 4 Weeks, where you’ll find all the tips and tricks to perfect your brew. Plus, you’ll get to experiment with flavors and customize your kombucha exactly to your taste.

Brief Overview of SCOBY, Primary Fermentation, and Secondary Fermentation

Understanding the distinction between a SCOBY, primary fermentation, and secondary fermentation is crucial for success. Each term serves a different purpose and brings its own unique elements to the final product.

SCOBY vs. Pellicle: What’s the Difference?

In the world of kombucha, the terms “SCOBY” and “pellicle” are often used interchangeably, but they’re not exactly the same thing. Here’s a quick breakdown:

SCOBY

The SCOBY (Symbiotic Culture Of Bacteria and Yeast) is the heart of your kombucha brewing. It’s the community of microbes—both bacteria and yeast—that work together to ferment your sweet tea. The yeast consumes the sugars in the tea, turning them into ethanol, which the bacteria then convert into the acidity that gives kombucha its tangy flavor. The SCOBY also helps create carbonation, turning your brew into a fizzy, refreshing drink.

Pellicle

The pellicle is the thick, rubbery layer that forms on top of your kombucha during fermentation. Made of bacterial cellulose, it acts as a barrier, protecting the brew from contaminants while creating an ideal environment for the fermentation process. Every time you ferment a new batch, a new pellicle forms on top of the old one.

In short, while all pellicles are part of the SCOBY, not all of the SCOBY is the pellicle. But in practice, most people—including me in this guide—use “SCOBY” to refer to that familiar top layer.

Primary Fermentation

Primary fermentation is where your sweet tea is transformed into kombucha by the action of the SCOBY (Symbiotic Culture of Bacteria and Yeast). This is the stage where your kombucha develops its tangy flavor and probiotic content.

• Purpose: Converts sweet tea into kombucha, producing acids, probiotics, and a new SCOBY.
• Duration: Typically 1 to 4 weeks, depending on temperature and size of your SCOBY.
• End Result: A tangy, slightly sour base kombucha, ready for flavoring and carbonation.

Secondary Fermentation

Secondary fermentation is where you add flavors and create carbonation. This stage is all about personalizing your kombucha to suit your taste.

1. Purpose: Infuses kombucha with flavors and develops natural carbonation.
2. Duration: Typically 2 to 4 days, depending on temperature and other factors.
3. Key Actions: Add fruit juices or other flavorings, bottle the kombucha, and allow it to carbonate.
4. End Result: Flavored, fizzy kombucha ready to enjoy.

Overview Table

Stage	Primary Fermentation	Secondary Fermentation
Purpose	Convert sweet tea into kombucha	Infuse flavors and create carbonation
Duration	1 to 4 weeks	2 to 4 days
Key Actions	Sweet tea converted to kombucha	Add flavors, bottle, and ferment
Temperature Range	70°F to 85°F (Room Temperature)	Same as primary
End Result	Tangy, probiotic-rich kombucha base (many stop here and consume)	Flavored, fizzy kombucha ready for consumption

This table gives you a quick comparison between primary and secondary fermentation.

What You Need to Make Kombucha at Home

Before you start brewing your kombucha, it’s essential to gather the right equipment and ingredients. Having everything ready will make the process smoother and ensure that your kombucha turns out right.

Essential Equipment

1. Fermentation Vessel: Your primary fermentation will take place in a large glass beverage dispenser with a spigot. The spigot allows you to easily draw kombucha for bottling while keeping the SCOBY undisturbed. The wide mouth of the vessel makes it easy to clean and manage.
2. Bottles: For the secondary fermentation, you’ll need sturdy, reusable bottles, preferably 32oz amber glass bottles with flip caps. These bottles are ideal because they seal tightly, which is crucial for building carbonation during the second fermentation.
3. Vessel Cover: It’s important to cover the mouth of your fermentation vessel to allow airflow while keeping dust, insects, and debris out. A breathable material like cheesecloth works perfectly for this. Secure it with a large rubber band or tight cord to ensure it stays in place throughout the fermentation process.
4. Sanitizer: Proper sanitation is key when brewing kombucha to prevent any unwanted bacteria or mold from spoiling your brew. Use a no-rinse sanitizer to clean your equipment before starting.
5. Funnels: Funnels are necessary for transferring liquids, especially when bottling your kombucha. Make sure to use a funnel that fits well into your bottles to avoid any spills or messes.
6. Heating Pad: While not technically necessary, a heating pad can greatly enhance the speed and consistency of your fermentation, especially if your brewing environment is cooler than ideal. It helps maintain a stable temperature, which is crucial for consistent results.
7. Cardboard Boxes: Light can negatively affect the fermentation process, so it’s important to keep your kombucha out of direct sunlight. Use cardboard boxes to cover your fermentation vessel and bottles during the secondary fermentation to protect them from light exposure.

Essential Ingredients

Sugar: Sugar is the fuel that drives fermentation. Regular white refined sugar works perfectly for primary fermentation. Make sure you have plenty on hand, as you’ll need it for each batch.

Tea: Tea is the foundation of your kombucha. Black tea is the best option, especially for beginners, as it provides the right balance of nutrients for the SCOBY. Green and white teas can also be used, but it’s important to avoid herbal teas unless you’re mixing them with a strong base of true tea leaves.

48oz Bottle of GT’s Kombucha: Instead of buying a pre-made SCOBY, I teach you how to make your own in my book. You can start your own SCOBY using a 48-ounce bottle of GT’s Kombucha. The Plain, Trilogy, or Guava Goddess flavors work great for this. This method is a simple and effective way to grow your own SCOBY at home.

SCOBY (Optional): If you prefer not to grow your own, you can use an existing SCOBY if you have one on hand. This is an alternative route for those who want to skip the initial SCOBY-growing phase.

Water: The quality of water can impact the flavor and fermentation process of your kombucha. Spring water is ideal because it contains beneficial minerals. If you’re using tap water, make sure to boil it for 15 minutes or let it sit out for 24 hours to remove any chlorine.

Flavoring: Once your kombucha has completed its primary fermentation, you can add flavorings during the secondary fermentation stage. Use organic juices, fresh fruits, or herbs and spices to infuse your kombucha with your favorite flavors. Just be sure to avoid any flavorings that contain preservatives, as they can harm the SCOBY.

Step-by-Step Guide to Brewing Kombucha

Now that you’ve got all your gear ready and your ingredients, it’s time to dive into the brewing process. Making kombucha at home is straightforward, but it does require attention to detail at each step.

Step 1: Sanitize Your Equipment

Sanitation is crucial. You want to make sure everything that comes into contact with your kombucha is clean to avoid any unwanted bacteria or mold.

1. Mix the Sanitizing Solution: Use a no-rinse sanitizer, mixing according to the instructions on the label. If you’re using a spray bottle, mix a small amount and fill it up—this makes it easier to control the application.
2. Sanitize Your Fermentation Vessel: Lightly spray a clean sponge or cloth with the sanitizing solution. Wipe down the inside of your fermentation vessel thoroughly, making sure to cover all areas. Since this is a no-rinse solution, there’s no need to rinse it out—just let it air dry for a few minutes.
3. Prepare Your Bottles: If your bottles are brand new, they should be clean, but it doesn’t hurt to give them a quick rinse with your sanitizing solution. Use a bottle brush to scrub the insides, then let them dry upside down on a clean surface.

Step 2: Brew Your Sweet Tea

The tea you brew now will form the base of your kombucha, so take care to get this step right.

1. Boil the Water: Pour one quart of water into a stainless steel pot and bring it to a boil. Using a pot with a glass lid helps you monitor the water without losing too much heat.
2. Steep the Tea: Once the water is boiling, remove the pot from heat and add 13 teabags. Let the tea steep for about 7 to 10 minutes. The steeping time isn’t something to stress over too much, but this window will give you a robust flavor without being too strong.
3. Add Sugar: After steeping, remove the teabags and add one cup of sugar to the hot tea. Stir until the sugar is fully dissolved. This sweet tea is what your SCOBY will feed on during the fermentation process.
4. Cool the Tea: Cover the pot and allow the tea to cool down to room temperature. It’s important not to rush this step—adding hot tea to your SCOBY could harm it, so patience is key.

Step 3: Combine Ingredients in the Fermentation Vessel

Once your tea is ready and cooled, it’s time to start the fermentation process.

1. Add the Sweet Tea: Pour the cooled sweet tea into your fermentation vessel.
2. Add the Starter Kombucha: You’ll be starting your SCOBY with a 48-ounce bottle of plain, organic kombucha. Make sure it’s at room temperature before adding it to the vessel. Pour the entire bottle into the vessel.
3. Fill with Spring Water: Top off the mixture with spring water, filling the vessel just below the shoulder—the point where the glass starts to curve. Avoid overfilling, as a SCOBY forming too close to the top can cut off airflow, which could negatively impact the fermentation process.

Step 4: Cover and Protect the Fermentation Vessel

Now that everything is combined, it’s important to protect your brew as it ferments.

1. Cover the Vessel: Place a piece of cheesecloth over the mouth of the vessel. Secure it tightly with a large rubber band or cord to keep out any dust or insects while allowing airflow.
2. Add a Heating Pad: If you’re using a heating pad, place it under your vessel to maintain a stable temperature, especially if your brewing environment is cooler. This will help speed up the fermentation process and keep it consistent.
3. Shield from Light: To protect your kombucha from light, use a cardboard box with no bottom and no back. Place the box over your vessel and push it against a wall. This setup will block light while still allowing airflow.

Step 5: Let the Fermentation Begin

Now comes the waiting game. Over the next few weeks, your kombucha will start to ferment, and a new SCOBY will form on top.

1. Monitor SCOBY Growth: Keep an eye on your SCOBY. It may take anywhere from 3 to 5 weeks for a healthy SCOBY to develop. The SCOBY will initially start as a thin film and gradually thicken. Don’t be alarmed if it looks a bit strange—this is normal. The only real concern is if you see mold, which will appear fuzzy and can be green, black, or white.
2. Check the Flavor: Around the 3-week mark, you can start tasting your kombucha. Use a straw to gently slip under the SCOBY and take a sip. If it’s still too sweet, let it ferment longer. If it’s tangy and slightly fizzy, it’s ready for the next step.

Once your SCOBY has fully formed and your kombucha tastes right, you’re ready to move on to the second fermentation—where the real flavor fun begins!

Flavoring and Bottling Your Kombucha

Now that your kombucha has completed its primary fermentation, it’s time to move on to the next exciting step: flavoring and bottling. This is where you get to put your personal touch on your brew, creating unique and delicious combinations that suit your taste.

Step 1: Choosing Your Flavors

This is the fun part. There are endless possibilities when it comes to flavoring your kombucha, but if you’re just starting out, I recommend keeping it simple with tried-and-true combinations.

1. Start with a Base Flavor: A 50/50 mix of tart cherry and pineapple juice is a great place to begin. It’s easy to find these juices at most grocery stores, and they pair well together to create a balanced, delicious flavor. If you can’t find these exact juices, most stores offer similar alternatives that work just as well.
2. Experiment with New Flavors: Once you’re comfortable, you can start experimenting with other flavors. Consider combinations like ginger and lemon, mixed berries, or even something more adventurous like mango and habanero. The key is to test small batches first to make sure you like the flavor before committing to a full batch.

Step 2: Preparing Your Bottles

Before you start bottling, make sure your bottles are clean and ready to go.

1. Clean Your Bottles: Even if your bottles are new, it’s a good idea to give them a quick rinse with a sanitizing solution. Use a bottle brush to ensure they’re spotless inside, then let them dry upside down on a clean surface.
2. Add Juice and Sugar: Using a funnel, pour your chosen juice into each bottle. For a balanced flavor, I recommend adding 1 and 1/3 cups of juice per 32oz bottle. Then, add 1 tablespoon and 1 teaspoon of sugar to each bottle. This sugar will feed the yeast during the second fermentation, helping to create that fizzy carbonation we all love.
3. Stir the Vessel: Before you start filling your bottles with kombucha, it’s crucial to stir your fermentation vessel. This step ensures that the yeast and bacteria are evenly distributed, which is essential for consistent carbonation in each bottle. I like to wear a glove, lightly spray a sanitized plastic or wooden spoon with Star San, and gently stir the mixture, being careful not to disturb the SCOBY too much.

Step 3: Bottling Your Kombucha

With your bottles prepared and your kombucha stirred, it’s time to start filling.

1. Fill the Bottles with Kombucha: Using your funnel, fill each bottle with kombucha, leaving about 1 inch of space from the top. This headspace is important as it allows room for carbonation to build up during the second fermentation. After filling, give each bottle a good shake to mix the juice, sugar, and kombucha together.
2. Seal the Bottles: Once filled, securely close the flip-top lids on each bottle. Make sure the seals are tight to prevent any gas from escaping—this is key to achieving that satisfying “pop” when you open your kombucha later.

Step 4: Secondary Fermentation

Now that your kombucha is bottled and flavored, it’s time for the secondary fermentation, where the magic of carbonation happens.

1. Store Your Bottles: Place your bottles upright in a cardboard box with a heating pad positioned between two rows of four bottles. While laying the bottles down is an option, I’ve found that keeping them upright yields more consistent carbonation. The heating pad helps maintain a steady temperature, speeding up the fermentation process.
2. Ferment for 2 Days: Let your bottles ferment for about 2 days if you’re using a heating pad. Without a heating pad, the process might take 4 days or longer. Check the carbonation by refrigerating one bottle after 2 days, then open it to see if it’s fizzy enough. If it’s not, give the other bottles more time.
3. Refrigerate and Enjoy: Once your kombucha has reached the desired level of carbonation, transfer the bottles to the refrigerator. Chilling the kombucha halts the fermentation process and helps preserve the fizz. After a few hours in the fridge, your kombucha is ready to drink. Pop the top and enjoy your homemade creation!

Tips for Maintaining Your Kombucha Brew

Keeping your kombucha brew healthy and thriving is key to producing a consistent, delicious batch every time. Here are some tips to ensure your kombucha stays in top shape:

1. Keep It Covered

Always keep your fermentation vessel covered with a breathable fabric like cheesecloth or a coffee filter. This allows airflow while keeping out dust, insects, and other contaminants. Secure the cover tightly with a rubber band or string to make sure it stays in place throughout the fermentation process.

2. Monitor the Temperature

Kombucha thrives in a warm environment, ideally between 70°F and 85°F. If your brewing space is cooler, consider using a heating pad to maintain a consistent temperature. This will help your SCOBY stay active and ensure a steady fermentation process.

3. Taste Regularly

Tasting your kombucha regularly is the best way to monitor its progress. Start tasting around the 7-day mark, depending on your room temperature. The longer it ferments, the tangier it will become. Find the flavor profile you prefer, and when it hits that sweet spot, it’s time to move on to bottling.

4. Stir Before Bottling

Before you start bottling your kombucha, gently stir the liquid in the fermentation vessel. This helps distribute the yeast and bacteria evenly, leading to more consistent carbonation and flavor in each bottle. Just be careful not to disturb the SCOBY too much.

5. Keep Your SCOBY Healthy

Your SCOBY is the engine that drives the kombucha-making process. Keep it healthy by always leaving enough kombucha in the vessel to act as starter tea for the next batch. If your SCOBY starts getting too thick, you can peel off the older layers and either store them in a SCOBY hotel or share them with a friend.

6. Use Consistent Ingredients

Once you find a water source, tea, and sugar that work well for you, stick with them. Consistency in your ingredients leads to consistency in your brew, which means less troubleshooting and more enjoying your kombucha.

7. Watch for Mold

While SCOBYs can look a little strange, mold is a sign that something has gone wrong. Mold usually appears as fuzzy spots in green, black, or white on the surface of your brew. If you see mold, discard the batch and start fresh. Keeping your equipment clean and your brew at the right temperature can help prevent mold from developing.

By following these tips, you’ll maintain a healthy, happy kombucha brew that produces delicious, consistent results every time.

FAQ

Here are some frequently asked questions to help guide you through your kombucha brewing journey:

1. How long does it take to grow a healthy SCOBY?

It typically takes about 3 to 5 weeks to grow a healthy SCOBY, depending on factors like temperature and the quality of your starter. Patience is key—give your SCOBY enough time to develop before moving on to secondary fermentation.

2. How do I know if my SCOBY is healthy?

A healthy SCOBY will be thick, rubbery, and free of mold. It might look a little strange, but that’s normal. The best way to ensure your SCOBY’s health is to monitor the pH of your brew (using pH strips) and taste it regularly. If it tastes tangy and slightly vinegary, you’re on the right track.

3. Can I use flavored tea for brewing kombucha?

It’s best to stick with unflavored black, green, or white tea for your primary fermentation. Herbal and flavored teas can interfere with the fermentation process and may harm your SCOBY. Save the flavor experiments for the secondary fermentation stage.

4. My kombucha isn’t carbonating. What did I do wrong?

Lack of carbonation usually comes down to a few factors: your SCOBY might not have grown enough before secondary fermentation, you may have forgotten to stir the vessel before bottling, or your bottles weren’t sealed properly. Make sure to use proper fermentation bottles, and consider using a heating pad to encourage carbonation.

5. How do I store my extra SCOBYs?

You can store extra SCOBYs in a SCOBY hotel—a jar filled with enough kombucha to keep them submerged. Keep the jar covered with a breathable cloth and store it in a cool, dark place. Check on your SCOBY hotel every few weeks to make sure the SCOBYs are healthy and the liquid hasn’t evaporated too much.

6. What should I do if I see mold?

If you spot mold in your brew, it’s best to discard the entire batch, including the SCOBY, and start fresh. Mold typically appears as fuzzy spots that are green, black, or white. To prevent mold, ensure your equipment is thoroughly sanitized, maintain the proper temperature, and use a well-ventilated cover.

7. Can I brew kombucha with tap water?

Tap water can be used, but it’s essential to remove chlorine before brewing. Boil the tap water for 15 minutes or let it sit out for 24 hours to allow the chlorine to evaporate. Alternatively, you can use spring water, which is ideal for brewing kombucha.

Final Thoughts

Brewing kombucha is a rewarding journey that combines science, patience, and a little bit of creativity. Whether you’re just starting out or have been brewing for a while, the process is both fun and satisfying, yielding a delicious, probiotic-rich beverage that’s tailored to your taste.

Remember, consistency is key—find the methods and flavors that work best for you and stick with them. Don’t be afraid to experiment, but always keep the basics in mind. The more you brew, the more you’ll understand the nuances of your kombucha, and the better your results will be.