How to Make Kombucha
Tea kettle or pot
1 gallon glass container
3 quarts of purified water
1 cup of sugar
4-5 tea bags or 4-5 tsp loose leaf tea
1-2 cups of starter liquid
Cloth cover & rubber band
- Heat 4 cups of purified water in a tea kettle or pot.
- Just as the water starts to boil, turn off heat & let cool 1-2 minutes, then add to your (sanitized) brewing vessel.
- Add 4-5 tea bags (green, black, or a combo). Steep 5-10 minutes.
- Remove the tea bags and stir in 1 cup of sugar until dissolved.
- Add 2 quarts (8 cups) of purified water; this should bring the temperature of the boiled water down to lukewarm (test with hand to make sure). No warmer than body temp (~100 degrees Farenheight).
- Add a SCOBY and 1 cup of starter liquid.
- Cover container with a tightly woven cloth and rubber band.
- Place the container in a dark, warm, ventilated area for 7-21 days (depending on taste, temperature, etc). It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
- When you are ready to test your kombucha, take a straw and gently slide it beneath the new SCOBY and have a sip. When it has the right balance of sour and sweet, and the ideal pH of 3.5-2.5, then you are ready to enjoy!
Note: For the perfect batch of kombucha, remember to keep your batch out of direct sunlight, between the ideal temperatures of 75 and 85 degrees Farenheight, and between the ideal pH of 3.5 - 2.5. Make sure all kombucha equipment is sanitized to reduce the chance of contamination.