I’ve been hearing and reading a lot of people’s opinions on brewing kombucha lately. There is a lot of information out there and especially from the internet. Some of the brewing instructions I’ve seen are just dead wrong and could potentially screw up your kombucha pretty bad, kill your SCoBY, or in some cases make folks sick.
The truth is making kombucha can be as easy or as hard as you want to make it. If you can make sweet tea once every two weeks you should be able to make kombucha.
Here’s are a few basic rules everyone should follow. The proportions of ingredients are our own and based on successful experimentation and our resources which can be provided for anyone who asks.
The directions below are for brewing about 1 gallon of kombucha, leaving enough space for your SCoBY to reproduce and breathe.
What you will need:
1 pot big enough to boil a gallon of water, tea, sugar and safely stir
1 Food grade glass gallon jar
1 measuring cup, 1 tablespoon
1 steril cloth, napkin or paper towel.
1 long spoon for stirring
1 strainer (for loose tea)
4 Tablespoons or 1/4 cup of organic green or black tea
1 1/4 (1.25) cups of sugar
1 cup of fully fermented kombucha w/ SCoBY
14 cups of spring or filtered water
Step 1: Sterilize EVERYTHING. Bleach works but often boiling is an easy way to get your bottling equipment, measuring cups, etc ready to be used. We suggest the Constant Brewing Method so you should only sterilize your food grade glass jar you are going to be brewing in before you do your first batch in it or if it becomes contaminated.
Step 2: Boil your water in a pot that is big enough to stir your tea safely add more ingredients and avoid spillage.
Step 4: Wait for your water to cool and add 4 tablespoons of selected tea loose tea or 7 bags. Black tea should be brewed in water heated to 190º F and green tea should be brewed around 175º F (*green tea pictured below.)
Step 8: Hide your kombucha away in an area that doesn’t get direct sunlight and will maintain a temperature consistently between 70º F and 80º F for 14 days. Pour a little out on the 14th day and taste test it.
You should be able to taste when the kombucha is fully fermented. It will lose it’s sugary taste and stop tasting distinctly like the black or green tea, if you’re familiar with kombucha already you know this taste.
Step 9: Bottle and drink your finished kombucha!