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How to make kombucha:

An 8-Step Guide to Brewing Your Own Kombucha!

Discover the Joy of Crafting Kombucha at Home: 8 Easy Steps There's a special satisfaction in creating things from scratch, and the world of kombucha is no different. With just 8 simple steps, you'll be well on your way to brewing your very own batch of kombucha from the comfort of your home.

What You'll Need:

  • Heatproof Jar (such as a Kilner Jar, sized according to your preference)

  • Long-handled Spoon (wooden or plastic, avoid metal)

  • Plastic Sieve

  • Piece of tightly-woven cotton (like a clean tea towel) to cover the jar

  • Sturdy elastic band

  • Heatproof jug (1.5L) for brewing the tea


  • SCOBY (Symbiotic Culture of Bacteria and Yeast)

  • Tea (3-4 teaspoons of loose tea or 3-4 tea bags, choose from black, green, or white tea)

  • 60-80g Cane Sugar (granulated)

  • 1 liter of filtered water

Step-by-Step Instructions:

  1. Boil 1 liter of filtered water.

  2. Place the tea bags or tea leaves into the glass container and pour the boiled water over them. Let it steep for 5-15 minutes, adjusting to your taste preference. The tannins in the tea are crucial for the scoby's fermentation process.

  3. Remove the tea bags or leaves, add the sugar, and stir until dissolved

  4. Allow the sweetened tea to cool.

  5. Once the tea is cool to touch, transfer it into the wide-mouthed jar. Add the SCOBY along with the liquid it came in.

  6. Cover the jar's mouth with the piece of cloth and secure it with the elastic band.

  7. Place the jar in a location with a relatively constant temperature (20-24°C) away from direct sunlight.

  8. Let your kombucha ferment for 7 days. Sample it to gauge its progress.

From this point, test it daily until it reaches your desired taste. The longer the fermentation, the lower the sugar content. The usual fermentation window is anywhere from 7 to 18 days.

As you gain experience, you'll find the ideal duration that suits your taste. Your kombucha should have a blend of fruity and tart flavours, with a slight natural fizz. And may have a scent reminiscent of cider vinegar and a touch of yeastiness.

Once your brew is ready, pour it into bottle for storage, reserving about 100-125ml of the original tea with the SCOBY as a starter for your next batch.

Feel free to experiment with natural flavourings, such as crushed pomegranate seeds or fresh mint. Store your jug or bottle in the fridge, enjoying your kombucha chilled.

Top Tips:

  • Avoid metal equipment as SCOBYs are sensitive to metal.

  • Keep in mind that home-brewed kombucha left in the fridge may become fizzier as its FULL of live partying bacteria!

  • During fermentation, it's normal for yeast chains, bacterial collections, and by-products to form. These are harmless and can be filtered out when decanting the kombucha away from the SCOBY.

  • Aim for a constant room temperature (20-24°C) during fermentation.

  • Have fun & fuel that gut!

Crafting your own kombucha is not just a fermentation process; it's a journey of taste, science and fun. Enjoy the flavours, the fizz, and the satisfaction of creating your very own kombucha concoctions. Happy brewing!

If you want a SCOBY, buy a box of kombucha and in the notes say 'SCOBY Please!' and we will send you a SCOBY along with some bottles of our own bottles of booch, so you like us can get brewing at home!

Best 'n' Boochey wishes, The Bennetts

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