HOW TO BREW KOMBUCHA AT HOME: DO’S AND DON’TS FOR BEGINNERS

I love kombucha and drink it every day. It is my go-to beverage when I fancy a fizzy soft drink or a beer but want to be healthy. However, it is not the cheapest drink, and some of them can be pasteurised or not brewed in a way that keeps all the benefits of fermented food.

If you do not know what kombucha is and what health benefits it offers, you can read my article BENEFITS OF KOMBUCHA, WHAT DOES SCIENCE SAY?

So, I have decided to make kombucha at home, and after brewing it for a while now, I want to share everything I know, all the mistakes I made and all the information I found on how to brew the best kombucha. 

You will only need to read this article to become a home-brewed kombucha pro. Let’s start with the basics…..

What is kombucha made off?

You don’t need many things to make kombucha. You will probably need to buy or get a kombucha SCOBY with a starter tea and make the rest at home.

Kombucha ingredients

You only need five ingredients to make kombucha:

• Tea: Black or green tea is the best.
• Sugar: Regular organic white sugar is ideal.
• SCOBY: you can buy one or get a starter from a friend.
• Starter Tea: Pre-brewed kombucha, often sold with your SCOBY.
• Water: Ideally filtered water so it’s free from chlorine 

Equipment

• Glass Jar: 3 litre or similar size
• Cloth Cover: Breathable cloth or coffee filter with a rubber band or string 
• Glass Bottles with seals for second fermentation and storing the finished kombucha
• Measuring Cups and Spoons
• Pot or a Kettle to boil your tea
• A sieve for any impurities and newly formed SCOBY in bottles

HOW TO MAKE KOMBUCHA :

FIRST FERMENTATION

1. Prepare the Tea

Boil half of a litre of water. Use about 4-5 bags of tea (or 4-5 teaspoons of loose-leaf tea). Bring the water to a boil, add the tea, and let it steep for about 10 minutes.

2. Add Sugar

While the tea is hot, stir in 1 cup of sugar until fully dissolved. Sugar is essential as it feeds the SCOBY during fermentation, so make sure you add enough.

3. Cool the Tea

Allow the sweetened tea to cool, or add cold water till the brew is at room temperature. This step is crucial because adding SCOBY to hot tea can kill the beneficial bacteria and yeast.

4. Add the SCOBY and Starter Tea

Once the tea has cooled, pour it into your brewing jar. Add SCOBY and 1-2 cups of starter tea ( it is normally included with SCOBY). The starter tea helps to acidify the mixture and prevents harmful bacteria.

5. Fermentation

Cover the jar with a cloth and secure it with a rubber band. Place the jar in a warm, dark place (ideally 68-85°F,  24-28 C) for 7-10 days. Taste your kombucha on day seven and continue fermenting until it reaches your desired flavour.

SECOND FERMENTATION 

6. Bottling

Once your kombucha is ready, remove the SCOBY and reserve 1-2 cups as starter tea for your next batch. Pour the kombucha into bottles, leaving a little headspace at the top for it to start fizzing up.

7. Second Fermentation 

If you followed all the steps and are wondering how to make kombucha fizzy, this step makes it bubbly. You can let the bottled kombucha ferment for another 3-7 days at room temperature. Add flavours like fruit, ginger, or herbs before sealing the bottles tightly.

DO

Here is a list of DO’s when brewing kombucha.

First Fermentation:

• Use organic loose tea for better quality and more benefits 
• Use filtered water if you can to avoid chlorine and other contaminants
• Keep your kombucha in a warm, dark, dry place
• Use the HP strip to see if your brew is ready
• Make sure bottles are closed tight for the second fermentation so the fizz does not escape. 
• Cool the tea to room temperature before adding SCOBY. You can wait till the tea cools or just add more cold water. 
• Monitor the temperature: Keep your brew at a consistent, warm temperature.
• Do taste regularly: Check the taste of your kombucha to determine when it’s ready.

Second Fermentation: 

• Siwe kombucha after the second fermentation in bottles as a new SCOBY forms, and you don’t want to drink it. 
• Do use clean equipment: Always sanitise your bottles to prevent contamination.
• Do experiment with flavours: Have fun with different tea blends and flavourings during 
• Keep bottles in a warm place to ensure fermentation and fizz. Only add the bottles to the fridge when you are happy with the taste and fizziness. 

DON’T

Now you know all do’s, here are some don’ts when brewing kombucha:

First Fermentation: 

• Don’t keep your scoby in the fridge. It will not die, but it will slow down and become a bit sleepy. I kept my scoby in a fridge for a month, and the first fermentation took two weeks instead of one.  
• Don’t use flavoured teas: Oils and flavours in some teas can damage the SCOBY.
• Don’t use metal containers: Metal can react with the acidic kombucha and harm the SCOBY.
• Don’t expose to direct sunlight: UV light can harm the SCOBY and affect fermentation.
• Don’t ignore mould: If you see mould on your SCOBY, discard it and start a new batch with a fresh SCOBY and starter tea.

Second Fermentation: 

• Don’t use square bottles for the second fermentation, as they might explode.
• Don’t use melons and bananas for flavouring.