Learn how to make your own homemade kombucha with a video and specific, detailed instructions from start to finish
*Make sure to use clean utensils and that your work area is clean.
*You'll use about 14 cups of water total.
*Use real sugar; I prefer organic sugar. Do not use artificial sweeteners or honey or maple syrup.
*Do not use flavored or caffeine free tea. Black or green tea work best.
*Make sure to completely cool the tea and sugar-water because heat can harm your SCOBY.
*Wash your hands before handling the SCOBY and after transferring it.
*Use glass or plastic utensils. Using metal can cause harm to your SCOBY. Glass is preferred, but plastic is ok as long as it is not keeping for extended periods of time.
*Fermentation time is 1 to 6 weeks. The longer you ferment the more acidic-tasting your kombucha will be because the sugar will be more broken down & it won't be as sweet.
*You can transfer the pitcher of brewed kombucha to the refrigerator or bottle it. Bottling is helpful because you can take your kombucha to go. The pitcher is convenient because all you have to do is pour your kombucha into a cup. It's up to you to decide. I prefer bottling, especially when I am flavoring the kombucha.
*The second ferment is optional but will give you extra bubbly kombucha. It is common to have a second ferment when flavoring your kombucha. Ferment at room temperature for only 1 to 2 days then transfer to the refrigerator.
*The refrigerator stops fermentation.
*Each batch makes one gallon (16 cups) but you will save about 2 cups of kombucha for the next batch, leaving you with about 14 cups of kombucha to enjoy.