It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store bought kombucha. The day you become a brewmaster as I impart on you the secrets of homemade kombucha!

The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the interwebs. No fuss. No confusion. Because making homemade kombucha is so simple (albeit a bit slow), and I hope after reading this you’ll give it a whirl! Let’s hop right to it.

How to Make Homemade Kombucha: Overview

This post will go into detail about each step in the process of making kombucha. For succinct instructions, scroll to the bottom where a recipe card lays out the basics of making homemade kombucha. The general order of things goes something like this (you can jump around this tutorial by clicking the links below):

Make SCOBY (1 to 4 weeks) – to make the “mother” First Fermentation (6 to 10 days) – to make the actual kombucha Second Fermentation (3 to 10 days) – to carbonate the kombucha

You can also click to jump to a few useful resources:

Supplies needed – My top tools for brewing ‘buch

– My top tools for brewing ‘buch Kombucha FAQ – Be sure to check out the comments section as well for answers to many questions

– Be sure to check out the comments section as well for answers to many questions Get the printable guide – Everything from this post, in printable PDF form

How to Make Kombucha Video

Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process.

No metal or plastic containers. Metal can react with the acidic kombucha and hurt your SCOBY, while plastic can house nasty bacteria that you don’t want sneaking in.

Metal can react with the acidic kombucha and hurt your SCOBY, while plastic can house nasty bacteria that you don’t want sneaking in. Clean is key. A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria slips in, it could ruin your batch (and make you pretty sick).

A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria slips in, it could ruin your batch (and make you pretty sick). Temperature plays a role. Fermentation goes a bit quicker in warmer temperatures, and a bit slower in colder.

Fermentation goes a bit quicker in warmer temperatures, and a bit slower in colder. No mold zone. If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY, but will generally be green, white, or black), then toss your whole batch.

Print the Homemade Kombucha Guide

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1. How to make a homemade kombucha SCOBY

The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s scary and alien looking and Buzzfeed did a whole article about how ugly this mama is…but it’s the very essence of kombucha! It brings the love and flavor and magic!

Making a SCOBY Ingredients:

7 cups (1.6 L) clean water

½ cup (100 g) white sugar

4 bags black tea (or 1 Tbsp loose tea)

1 cup (235 mL) unpasteurized, unflavored store bought kombucha

A large glass or ceramic container (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the kombucha out easier!

(two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a to make pouring the kombucha out easier! Tightly woven cloth (coffee filters, paper towels, napkins, cheese cloth )

) Rubberbands

Making a SCOBY Instructions:

Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature (a few hours). Only when water is at room temperature is it ready to work with (test by drawing out some water with a paper straw, using your finger to keep the ‘buch in the straw). Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the storebought kombucha into each), making sure to include any little gunkies that may be at the bottom. These are good! Cover with a few layers of the tightly woven cloth (keeps out bugs and debris) and secure with a rubber band. Set somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C), like a cupboard, for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed. Keep SCOBY in its original tea until you’re ready to brew your first batch. The SCOBY should live and grow for years if treated with love. The tea you used to make the SCOBY, however, is very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation!

Things to note when making your SCOBY:

No decaf. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal)

The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal) Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong you can use green tea, but for now stick with black.

Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong you can use green tea, but for now stick with black. No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. You can use honey in the second fermentation, once there are a higher number of good bacteria to fight off the bad, but for now, stick to sugar.

Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. You can use honey in the second fermentation, once there are a higher number of good bacteria to fight off the bad, but for now, stick to sugar. Don’t mess with it! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. If it floats sideways or sinks, leave it! It’s just doing it’s SCOBY thang.

You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. If it floats sideways or sinks, leave it! It’s just doing it’s SCOBY thang. It’s all in the proportions. As I mentioned, I made two SCOBYs with this recipe, and you could probably make more. As long as you keep the proportions in check (7 c water : 1 c starter : 4 bags tea : 1/2 c sugar), you’ll be fine. Also note that this is the same proportion we’ll use in the first fermentation, but on a larger scale to make more ‘buch!

As I mentioned, I made two SCOBYs with this recipe, and you could probably make more. As long as you keep the proportions in check (7 c water : 1 c starter : 4 bags tea : 1/2 c sugar), you’ll be fine. Also note that this is the same proportion we’ll use in the first fermentation, but on a larger scale to make more ‘buch! Got leftovers? Never throw your SCOBY away! Share the kombucha love by gifting it to a friend, or make it into a delicious gummy candy!

2. Homemade kombucha: The first fermentation

So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually make the kombucha.

First Fermentation Ingredients:

14 cups (3.5 quarts, 3.3 L) clean water

1 cup (200 g) white sugar

8 bags black or green tea (or 2 Tbsp loose leaf)

2 cups (470 mL) unflavored kombucha (either from a previous batch or unpasteurized, unflavored store bought kombucha

1 or 2 SCOBYs (depending on how many containers you’re using, 1 per container)

A large glass or ceramic container (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the kombucha out easier!

(two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the kombucha out easier! Tightly woven cloth (coffee filters, paper towels, napkins, cheese cloth )

) Rubberbands

First Fermentation Instructions:

Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature (a few hours). Again, MUST be room temperature. Don’t risk killing your SCOBY in hot water. With hands AS CLEAN AS A SURGEON’S (really clean), gently remove your SCOBY from the tea and place on an equally as clean plate. You can rinse out the jar if you want (without soap), but it’s not necessary. Pour the sweetened tea into your jar(s), then pour in unflavored starter kombucha (if you’re using two jars, pour ½ of the starter kombucha into each). Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a paper straw (using your finger to hold the tea in the straw, don’t use your mouth). It should be mildly sweet and slightly vinegary. The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with SCOBY(s)). The rest can move into the second and final fermentation.

Things to note about the first fermentation:

In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.

Once the SCOBY gets to be about an inch (2.5 cm) thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)

3. Homemade kombucha: The second fermentation

The final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity flavors that will not only make your homemade kombucha taste better than store-bought, but will give those good bacteria the power to kick it into high carbonation gear, bringing everything together into effervescent bliss. Let’s finish this.

Second Fermentation Ingredients:

Homemade kombucha from the first fermentation

Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha: 1 to 2 Tbsp mashed fruit or fruit juice A slice of orange 1 to 2 tsp honey a piece of peppermint candy a piece of candied ginger *to add chia seeds, see below under “things to note”

A few flip top fermentation bottles (bottles meant for fermentation have an airtight seal, which will prevent carbonation from escaping. If you don’t have these, canning jars will do an alright job, though they aren’t truly airtight.)

Second Fermentation Instructions:

Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid. Let ferment somewhere dark and room temperature for 3 to 10 days. If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

Things to note about the second fermentation:

Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation.

Carefully open bottles over the sink with a towel in hand.

The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated.

Chia seeds are my favorite addition to kombucha. Rather than adding these to the ‘buch when we add the sweetener, we’ll stir these in at the very end after the kombucha has been carbonated. Use 1 Tbsp of chia seeds per 1 cup of kombucha. Stir in the seeds and allow them to do their absorbing thang for a few hours, stirring every once in a while to keep them from clumping.

Favorite Kombucha Flavors

I’m always experimenting with new flavors of kombucha. I’m always adding new kombucha flavors to this list, but here are a few of my favorites:

Mango Kombucha

Blueberry Kombucha

Ginger Pepper Kombucha

Pineapple Basil Kombucha

Strawberry Kombucha (perfect for a Kombucha Ice Cream Float)

Peach Pie Kombucha

Mojito Kombucha

Lemon Ginger Kombucha (great in a Kombucha Radler)

Apple Cinnamon Kombucha

Pumpkin Spice Kombucha

Supplies Needed for Making Kombucha

Below is a list of the supplies needed to make kombucha. The links are affiliate links, meaning I may earn a commission if you make a purchase (I’ve only included products I know and trust).

The Simple Guide to Kickass Kombucha These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card. Print Pin Servings: 16 cups Calories: 50 kcal Author: Sarah Bond 4.88 from 145 votes INGREDIENTS Making a SCOBY 7 cups clean water 1.6 L 7 cups clean water 1.6 L

½ cup white sugar 100 g ½ cup white sugar 100 g

4 bags black tea or 1 Tbsp loose tea 4 bags black tea or 1 Tbsp loose tea

1 cup unpasteurized, unflavored store-bought kombucha 235 mL 1 cup unpasteurized, unflavored store-bought kombucha 235 mL First Fermentation 14 cups clean water 3.5 quarts, 3.3 L 14 cups clean water 3.5 quarts, 3.3 L

1 cup white sugar 200 g 1 cup white sugar 200 g

8 bags black or green tea or 2 Tbsp loose leaf 8 bags black or green tea or 2 Tbsp loose leaf

2 cups unflavored kombucha (from previous batch or store-bought kombucha) 470 mL 2 cups unflavored kombucha (from previous batch or store-bought kombucha) 470 mL

1 or 2 SCOBYs 1 per container 1 or 2 SCOBYs 1 per container Second Fermentation Homemade kombucha from the first fermentation Homemade kombucha from the first fermentation

Sweetener Sweetener INSTRUCTIONS Making a SCOBY Make Tea : Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!

Add Starter : Pour the sweetened tea into your : Pour the sweetened tea into your jar(s) , then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).

Ferment: Cover with a few layers of the : Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed. First Fermentation Make Tea : Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature.

Add Starter : With really clean hands, gently remove your SCOBY from the tea and place on a clean plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.

Ferment : Gently place SCOBY into : Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.

And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation. Second Fermentation Flavor : Strain kombucha and funnel into : Strain kombucha and funnel into bottles , leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid.

Ferment : Let ferment somewhere dark and room temperature for 3 to 10 days.

Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process. NUTRITION Serving: 1 cup (depends on fermentation length) | Calories: 50 kcal | Carbohydrates: 12 g | Sodium: 13 mg | Sugar: 12 g Hungry for more? Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook! This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.

Homemade Kombucha FAQs

Can you get drunk off of kombucha? Most kombucha contains less than 0.5% ABV (for reference, beer has about 5% ABV), so it is not likely that you will get drunk from kombucha.

What are the side effects of kombucha? The high amount of probiotics in kombucha mean that drinking too much can lead to GI discomfort (bloating and in some cases diarrhea). Kombucha also contains caffeine and sugar, which may also effect you.

What are the health benefits of kombucha? Kombucha contains probiotics, which contribute to a healthy gut microbiome (and in turn, help regulate weight and obesity). It also contains antioxidants and polyphenols.

Can you put kombucha in the refrigerator? When you put kombucha in the refrigerator, fermentation slows down dramatically. You can therefore store it in the fridge if you need to take a break from fermenting, or to chill it prior to serving.

Can you use no-calorie sugars (like Stevia, Splenda etc.)? This is one of few recipes where you really cannot use sugar substitutes. BUT you won’t actually be consuming that whole 1 cup of sugar. The sugar is food for the bacteria and yeast. They’ll basically eat it all up and produce wonderful things like acidity and carbonation, and the finished kombucha will be much lower in sugar as a result.

My SCOBY sank to the bottom! Is it okay? Yes! Your kombucha SCOBY may sink or float around the container. This is totally normal and nothing to worry about. It will likely float back to the top eventually, or a second SCOBY may form on top (which is also okay).

Homemade Kombucha: Bringing it all together

I drew this way professional depiction of the whole process for the visual learners. If you have any questions or hesitations about brewing homemade kombucha, don’t hesitate to comment below and I’ll help ya out! Happy brewing!

By popular demand, I’ve created a printable PDF with all the instructions from this post. Enter your email below and it will be sent to you!