Instructions for how to make Kombucha at home.
- Place water into pot and bring to a boil.
- While waiting for water to boil, remove tags and staples from tags on tea bags. (Don't remove the staple from the tea bag. Remove only the one on the tag.)
- Tie bags together for easy removal later.
- Once water comes to a boil, remove from heat.
- Carefully and SLOWLY add sugar; stir. (If sugar is not added slowly, it can cause the water to overflow!!!) Make certain sugar dissolves and does not sit on the bottom of the pot.
- Add organic tea bags; push down into water with spoon.
- Allow this sweet-tea mixture to completely cool to room temperature.
- When tea mixture is COMPLETELY cooled to touch, remove teabags and discard. (I don't bother to squeeze.)
- Put tea into a 4-quart glass jar.
- Add starter Kombucha.
- Add the SCOBY.
- Tightly cover jar with paper towel, coffee filter, or dish towel and secure with rubber band or string.
- Let tea sit in a dark area (or cover with brown paper bag open at both ends).
- Fermenting will take about 4 to 10 days depending on temperature. Taste test and/or use pH strip to see if Kombucha is finished fermenting. According to Westonprice.org, glucuronic acid is at its highest at 2.6 pH.
- When finished fermenting, bottle Kombucha in glass jars, tightly cap and store in refrigerator.
NOTE: Room temperature affects fermenting time - it ferments faster in warmer temperature. There will usually be a nice, new SCOBY on top when Kombucha is ready. Save this for the next batch or share with friends. Place SCOBY in a jar with new sweet tea and store, tightly capped, in refrigerator if not immediately reusing.
Do not allow the SCOBY to touch metal and do not store Kombucha or SCOBY in metal or plastic. Kombucha will continue to ferment when not refrigerated and can ferment even while in refrigerator. Kombucha is effervescent and becomes more carbonated when not refrigerated. NEVER shake and remember that Kombucha can explode. Kombucha can contain a small amount of alcohol. Check with your doctor before drinking or eating any fermented food.
Don’t worry if your jar isn’t quite big enough to hold the tea, starter Kombucha, and SCOBY. It’s okay to drink any leftover sweet tea, but make sure to save some finished Kombucha for the next batch.
Some people ferment their tea much longer than the 4 to 10 days. I personally don’t like how it tastes going any longer than 10 days. Sometimes in the summer, mine will ferment in only 4 days. I’ve made many batches of vinegar!
More Information About Kombucha
Go here for more information about Kombucha.
Go here for different Kombucha Batch Sizes.
Go here for how to do a Second Ferment 2f.
This is a great fermenting jar:
Tie Tea Bags Together for Easy Removal When Tea is Finished
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