So you want to brew your own kombucha?  A rewarding endeavor indeed.  You will not be disappointed, my friend.  I’ll break down the steps in the coming paragraphs.  Then, with a small bit of equipment and a SCOBY (more on that below) you’ll be able to get started.  

First, let me share with you some of many reasons to have kombucha in your life.  Kombucha contains healthy bacteria for your stomach and helps your digestive system keep things moving.  The SCOBY (symbiotic culture of bacteria and yeast) is loaded with probiotics, antioxidants, and B-vitamins.  These are not only beneficial to your gut, but your heart and brain as well.  Kombucha is a low-calorie and low-sugar beverage.  It is carbonated perfectly.  I can say that with confidence because you actually control the amount of carbonation in the final product so it will be just the way you like.  

The SCOBY is a vital part of making kombucha.  I have not found a place to obtain SCOBY locally, but you may have luck in your town.  Start by calling around to stores that sell brewing supplies.  I found my SCOBY online.  It only cost me about thirteen bucks.  SCOBY continues to grow as long as you continue to brew and feed them.  You can pull apart the layers of your SCOBY when it is big enough so you can make more kombucha at a time or share SCOBY with your friends.  You can even cut it in half if you would like.  I cut my first SCOBY right down the middle and split it between two 64 ounce mason jars since I did not have a gallon jar.  My SCOBY came in a sealed pouch with about a cup of starter tea.  Just remember to use clean hands and clean utensils when handling your SCOCBY.

Once you have your first SCOBY, you will gather your supplies and ingredients for your first fermentation.  Unlike the second fermentation, you will cover the tops with cheesecloth and a rubber band or just the ring from a mason jar depending on your chosen container.  This keeps any bugs out and allows pressure to escape.  During the first fermentation the SCOBY will consume the sugar in the sweet tea.  This leaves the mixture with a tart, vinegar-like, flavor.  The mixture may be slightly effervescent at this point in time as well. 

The length of time it takes to reach the end of the first fermentation can depend on factors such as temperature and humidity as well as your taste buds.  Some people let their brew go a little longer to produce a more tart flavor.  Some people stop the first fermentation at the first hint of tartness.  All in all, the process takes 7-10 days, up to two weeks in colder or dryer climates. 

I keep six 64 ounce jars on the counter in two rows with a heating pad between them.  I keep the pad on pretty consistently.  As long as the temperature stays between 75 and 90 degrees fahrenheit then you’re in good shape.  Remember not to let the kombucha get too cold.  Cold = mold.  My kombucha stays around 80 degrees and is usually just right in seven days.  When your kombucha has the perfect balance of sweet and sour for you it’s time to move on to the second fermentation.

To begin the second fermentation, pour your kombucha into a new bottle or jar, leaving your SCOBY and about a cup of the tea behind. You will just need to begin the first fermentation process again using this same SCOBY.

The second fermentation is when you get to really make this brew your own!  You can add any combination of a huge variety of fruits, vegetables, herbs, and flowers.  A good place to start is by adding one cup per gallon.  If your addition is fruit heavy it will already have a lot of sugar so you won’t need to add much more.  For instance, if you are using a triple dark berry blend of strawberries, cherries, and blackberries,  you will only need to add two tablespoons of sugar per gallon along with the fruit juice/puree.  On the other hand, if your addition is vegetable heavy, like cucumber green apple, you will need to add four tablespoons of sugar per gallon with the juice/puree.  Whether you juice or puree your mixture is a personal preference.  In the case of my two examples I would have pureed the berry blend.  I don’t mind the small bits of fruit in my drink.  There will likely be a bunch of SCOBY babies floating around in there anyway.  Nomnomnom.  With the cucumber green apple, I would have used my juicer so I wouldn’t have to worry about peeling or coring anything. 

You can use the bits of fruit and vegetable that your juicer spits out by drying them in your food dehydrator to be added to cold process soap or you could add them to your worm tower as a tasty treat for your wiggly little friends.  

It is best to have airtight containers for your second fermentation so you can save that magical fizz that will build up inside.  I use swing-top bottles that come with silicone rings on the lid to create the seal I’m looking for.  Mason jars will do, but, be warned, they are not airtight without special lids or having gone through the pressure cooker in the canning process. 

You will need to open each container once a day during the second fermentation process.  This is called burping and is necessary so the containers do not build up too much carbonation.  This could mean a top popping off, or even worse, a bottle cracking.  The second fermentation will take about another 7-10 days.   When it is tart and fizzy enough for your taste buds, you can begin drinking it.  

Most folks put it in the refrigerator at this point.  When you refrigerate kombucha, the fermentation stops.  This means if you are not using airtight containers your carbonation will begin to escape.  You will eventually be left with flat kombucha.  I find that it is much better fizzy and so I opted for airtight containers.  If your kombucha does lose its fizz, don’t worry.  Not all is lost.  You can simply allow the kombucha to reach room temperature again.  It will begin fermenting and producing fizz again in a few hours.  

I’ll post some second fermentation recipes in an upcoming blog post so keep your eyes peeled.  In the meantime, here is the recipe for the first fermentation:

Supplies:

• One gallon jar or two 64 ounce jars

• Cheesecloth

• Rubber bands or rings for mason jar lids

• Thermometer

• Heating pad or mat (optional)

Ingredients:

• 6 bags black tea

• 1 cup sugar

• 1 gallon water

• SCOBY

1. Bring about a quart of the water to boil.  Remove the water from heat.
2. Steep the teabags for 10 minutes.
3. Remove the teabags and add the sugar.  The sugar will dissolve more quickly if added while the water is still hot.
4. After the sugar is dissolved add the remaining 3 quarts of water to bring the sweet tea down in temperature so it is safe to add your SCOBY.
5. Gently and with clean hands, add your SCOBY to the sweet tea.
6. Cover the jar(s) with cheesecloth and rubber band the cloth so it stays on tightly.  
7. Keep your kombucha out of direct sunlight and keep the temperature between 75 and 90 degrees farenheit for 7-10 days.