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How To Make Kombucha Tea

How To Stop Kombucha Fermentation

How to Make Kombucha Tea

Once you place the finished kombucha in the fridge, it willslow down the fermentation process. However, it wont actually stop it. Thatsa common misconception. Your kombucha will continue to ferment but at a muchslower rate. You may notice that if you dont consume your kombucha within afew weeks of putting into the fridge that the flavors change. Thats becauseits continued to ferment.

Black Tea Kombucha Vs Green Tea Jun Tea

Making black tea kombucha and Jun are essentially the same, but the ingredients are different. Jun uses green tea and honey as the primary sweetener, and Kombucha uses black tea and granulated cane sugar. The two brews have a different taste reflective of those ingredients, with black tea being stronger with high acidic notes, while Jun is lighter and less astringent in flavor.

Prepare Ingredients For Second Fermentation

The second phase of fermentation allows you to play with flavors and create unique kombucha tea every time. Here, you can use a variety of tea bags, including fruity flavors. Just make sure to keep fruity tea bags to half the total amount in order to allow proper fermentation. This stage is also where carbonation is added to the kombucha, resulting in the delicious fizzy sensation of this tea.

For this fermentation, you’ll need:

  • Kombucha from the first fermentation
  • Sweetener
  • Fermentation bottles

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What Is The Alcohol Content In Kombucha

There is a little alcohol created during fermentation but it is usually around 1% or lower, which is similar to the amount in unpasteurised fruit juice. It is hard to accurately measure the alcohol content of kombucha as the methods used by beer brewers and wine makers will not give an accurate reading. However as kombucha ferments, the lactic acid bacteria continue to convert alcohol into acids thus reducing the amount still further.

Making kombucha is fairly easy and it is unusual to have problems but sticking to a few basic rules will help you to avoid most problems:

  • Keep everything clean, rinse well after cleaning.
  • Use a glass or food-grade ceramic vessel, that can withstand acidity. Avoid plastic. Stainless steel can be used but it should be grade 304 or higher.
  • Use chlorine-free water.

Fermentation leads to a build up of CO2, and when confined, this causes a build-up of pressure which can lead to exploding bottles. Always be careful when handling or opening kombucha bottles and keep them away from children.

Some top tips to avoid this problem:

  • Always bottle kombucha after the main fermentation has taken place
  • Choose bottles that are designed to withstand pressure, such as some flip-top bottles and some beer bottles
  • Leave adequate headspace at the top of the bottle about four fingers’ worth

Hopefully each batch will come out just right but sometimes something might go awry. These are the things that can happen and the tweaks you can make to correct them:

How To Brew Kombucha

How To Make Kombucha Tea at Home

Makes 1 gallon .


  • 3/4 gallon of distilled, spring, or well water
  • 1 cup organic cane sugar
  • Kombucha SCOBY
  • 1-2 cups starter liquid


  • Add tea to large mesh tea infuser.
  • Bring water to a boil, then turn off heat.
  • Add loose leaf tea to water in a large cotton tea net or mesh tea ball infuser. Add sugar and stir.
  • Remove from hot burner.
  • Let tea steep to desired strength, then remove from liquid.
  • Cover with lid.
  • Allow to cool to room temperature.
  • Pour liquid into fermentation vessel .
  • Add SCOBY and starter liquid.
  • Cover container with a clean piece of cloth, kitchen towel, or handkerchief and tie with string or rubber band.
  • Taste kombucha periodically. Most batches will be ready in 7 to 14 days, but the temperature of your home and how sweet or sour you like it will vary your optimal fermentation time.
  • When fermentation has reached your taste preference, carefully remove the SCOBY and place it in clean bowl.
  • Reserve 1 to 2 cups kombucha to be used as starter liquid for your next batch. Store with SCOBY.
  • Use a funnel to pour the fermented tea into bottles.
  • Optional Steps:

  • You may leave the kombucha unflavored or include any number of tasty additions. Experiment with organic fresh or dried fruit, berries, herbs, and spices.
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    Is Making Kombucha Illegal

    In the United States, unless youre selling kombucha, theres virtually nothing to worry about legally.

    Commercial kombucha with an alcohol content over 0.5% is taxed and regulated as an alcohol beverage, which is why manufacturers typically prefer to stay under that limit.

    Also, minors cant buy kombucha with an alcohol content over 0.5% ABV. If youre making boozy kombucha, its prudent not to give or sell it to anyone under 21.

    What Are The Benefits Of Kombucha

    Why would anyone want to make fermented tea using a blobby pancake? Well, aside from just liking the way it tastes, kombucha also contains a lot of beneficial probiotics, which many of us believe help out with gut health.

    You hear a lot of pretty far-out health claims about kombucha everything from it made my acne go away to it cures baldness. Personally speaking, I just find that regularly drinking kombucha seems to keep my whole digestive system happy. Its not a cure-all and its doesnt produce miracles, but personally, I think its overall beneficial for my health.

    If youve never tried kombucha before, I recommend picking up a bottle at the store before making it yourself just to see if you like it. GTs is a very good, widely available brand, though it tends to be fairly vinegary and tart. If you want a gentler introduction, seek out locally made brands of kombucha, which I often find to be sweeter and less assertively vinegary.

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    How Can I Keep Away Fruit Flies

    These small flies love anything that ferments and given the chance, they will get into the brew vessel and lay eggs from where things go downhill. If this happens, dump the batch, start again with a fresh scoby and starter liquid from the scoby hotel and make sure to seal the vessel with a tightly woven cloth as the flies can get through loosely-woven material.

    How To Make Kombucha Video

    How to Make Kombucha Tea in 3 Minutes

    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 dont want sneaking in.
    • Clean is key. A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN! Were creating the perfect environment for good bacterial growth, but if a bad bacteria slips in, it could ruin your batch .
    • Temperature plays a role. 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 , then toss your whole batch.

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    What Are The Ingredients Of Kombucha

    The standard recipe is to combine green or black tea, white sugar, and a kombucha mother or SCOBY and wait one to two weeks, then remove the mother and drink the mature kombucha liquid.

    On the other hand, you can also use alternative teas, including herbal teas, and other types of sweeteners such as more natural forms of sugar .

    According to a 2020 study, using different types of tea may change the microorganism content and other properties of kombucha.

    Other popular teas for kombucha besides black or green tea include:

    And in place of white cane sugar, people sometimes use maple sugar, brown sugar, raw or turbinado sugar, honey, or molasses.

    In general, its recommended to start with the basic approach before substituting ingredients. That way, you can master the process and learn what traditional kombucha tastes like before you start experimenting.

    Just The Gist: Making Homemade Kombucha

    • What Youll Need: Active SCOBY, water, sugar, tea, distilled white vinegar or starter tea, glass jar, cover, and warm spot out of direct sunlight.
    • Instructions: Dissolve sugar in water, steep tea, let it cool, remove tea bags, add vinegar or starter tea, and SCOBY, cover, and culture for 7-30 days at room temperature out of direct sunlight. Retain tea and SCOBY for the next batch. Repeat.
    • Fermentation Temperature & Time: 70-80º F is the ideal culturing temperature. Warmer temperatures speed up fermentation, cooler temperatures slow it down. The longer you let your kombucha culture the less sweet and more vinegary it will become.
    • Signs of Fermentation: Flavor becomes less sweet more vinegary, SCOBY thickens, stringy brown yeast particle present, haze or new baby SCOBY at top of the liquid, tea has lightened in color.
    • Bottling & Flavoring: Flavor finished kombucha or bottle it to give is extra carbonation. HOW-TO VIDEO: Flavoring & Bottling Kombucha Tea.
    • Continuous Brew Kombucha: A more advanced brewing method for making larger batches – learn more!
    • Troubleshooting: Try our Kombucha Troubleshooting FAQ for answers to most common issues.
    • Storing Kombucha: Learn how to make SCOBY Hotel to store kombucha or take brewing breaks.

    Find everything you need to get started at the Cultures for Health shop!

    Now that you know exactly how to make kombucha, it’s time to gather everything you need and the best place to do that is here with Cultures for Health!

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    Make Kombucha Easy By Brewing Smart

    One of the most delightful fermented foods, kombucha tea is a great way to boost overall health while consuming a fizzy, tangy drink. Whether you like to make a gallon batch or smaller amounts for individual consumption, this recipe can be tweaked to suit your individual needs.

    The SCOBY can be divided as it grows to one inch and used several times for continuous brewing without having to make a new SCOBY each time. You can also use the SCOBY portion of this recipe to make multiple batches and store them in a sort of SCOBY hotel where you always have good yeast and bacteria on hand for your next kombucha brew. You may also want to take a break from brewing kombucha and having a SCOBY hotel makes it quick and easy to start back up when youre ready.

    To make a SCOBY hotel, follow the same steps as you would to create a SCOBY. Next, add starter tea or reserve kombucha from a previous brew, cover with a cloth and secure with a rubber band. Always use a glass container for your SCOBY hotel and store at a cooler temperature like in the refrigerator to slow down the growth of bacteria. The starter tea will usually evaporate over time so add a bit extra every month or two to keep all the SCOBYs covered.

    This kombucha recipe is an fun way to enjoy homemade kombucha all year long. Take a break and cool off with this fizzy, tangy tea drink and toast to your health.

    Is Homemade Kombucha Safe To Drink

    How To Make Kombucha Tea at Home

    The first question many people have about homemade kombucha: is it safe to drink?

    With fermentation, theres always some possibility of mold contamination when brewing at home in an uncontrolled environment. After all, youre creating a warm, moist environment where bacteria can thrive.

    Mold can make you sick, so clearly you want to avoid that. Luckily, its pretty obvious when youve got a mold issue, and you can easily reduce the odds of this happening by making sure your tools, work area, and hands are clean anytime you mess with your buch.

    And even if you do happen to get some unintended contamination, its usually pretty noticeable. Especially once you get familiar with the look of a normal, healthy SCOBY.

    Ill go over some common issues and what to look for to determine the health of your brew later in the troubleshooting section of this guide. If you want to get a variety of other opinions, I recommend joining a Facebook group, such as Kombucha Nation or Kombucha Home Brewers Worldwide, or the Kombucha sub on Reddit, where you can post your own photos.

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    Combine Tea With Scoby And Starter Kombucha:

    Once the sweetened tea is brewed and completely cooled, add your SCOBY. Then top it off with a bit of already brewed kombucha, either from a previous fermentation or from a store-bought bottle. The acid in the starter kombucha helps create an environment that will jumpstart the fermentation process.

    How To Make Kombucha Tea At Home

    Ive been addicted to kombucha from first sip. It wasnt really the probiotics or other health promises that did it for me although Ill take those, too! It was the way it tasted: like tart green apple mixed with sour stone fruits, but with an underlying sweetness that keeps it all together. And fizzy! I couldnt believe that something this delicious could actually be made from tea, of all things. Or that I could make it at home with a few very basic ingredients.

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    How To Make Kombucha:

    To start the kombucha recipe you will need a starter kombucha, a SCOBY, plain black tea or green tea, sugar, and a pot to boil water in as well as a one-gallon or larger container to ferment in with a cloth and rubber band to cover it.

    Begin by brewing a gallon of sweet tea. I use 1 cup of sugar for one gallon of tea and eight tea bags or 2 tablespoons of loose-leaf black tea .

    Once your tea is brewed, remove the tea bags and let it cool to room temperature.

    When thoroughly cooled, add the SCOBY and starter tea.

    Its essential to ensure the liquid is completely cooled when you add the SCOBY. You dont want to accidentally cook the SCOBY and kill it.

    The SCOBY may sink or float but it doesnt matter, it will begin fermenting the tea regardless.

    Cover the jar with a piece of cloth, coffee filters, or paper towels and secure with a rubber band.

    Ferment for 7 to 10 days: Store the jar in a cupboard or pantry, out of direct sunlight at room temperature.

    You will notice that the SCOBY tends to move around during this period. It is normal to find it at the top, bottom, or even sideways during fermentation.

    Within a few days, a new layer of SCOBY will start forming on the surface of the kombucha. It might attach to the old SCOBY, or be separate.

    These are all normal and signs of healthy fermentation.

    Next is the hard part: waiting.

    How Much Alcohol Is In Kombucha

    [OUTDATED] How to Make Kombucha Tea

    While kombucha does contain alcohol, commercial kombucha contains such a small amount that it is considered to be a non-alcoholic drink.

    However, homebrews can often contain up to 3% alcohol.

    There are several factors in the fermentation process that influence the alcohol content of your kombucha brew.

    Fermenting your brew twice or using yeast that ferments at a higher temperature can cause higher alcohol content in your kombucha tea.

    Make sure to always follow the brewing instructions so you know exactly what youre getting!

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    Can You Make Kombucha With Herbal Tea

    Some kombucha purists might say that you must use the leaves of the traditional tea bush, Camellia sinensis, if you are making kombucha, and you can follow the steps below for making kombucha with any of your true teas.

    However, the fact is that you can also make kombucha out of most any herbs or herbal teas.

    You might be thinking, Great! Ill get started! but youll want to first consider the kinds of herbal teas to use since the fermenting process can change, diminish, or enhance the medicinal or therapeutic properties of certain herbs.

    If you want to ferment herbal teas for their antimicrobial and antioxidant properties, it is a safe bet that the fermentation process will enhance those properties.

    However, you do need to know that the specific and sought-after therapeutic properties of herbs like St. Johns Wort could be negated, enhanced, or altogether changed in the fermentation process.

    The change in those therapeutic properties is why it is important to consider what herbs or blends you infuse into your kombucha. Infusing St. Johns Wort into kombucha as a mood stabilizer might backfire since the fermentation process can have unpredictable effects.

    So, lets cover which herbs are the best and worst for making kombucha.

    How To Make A Scoby

    1. Make Sweet Tea: Bring water to a boil. Remove from heat and dissolve sugar into it. Add the tea bags and allow them to steep for at least 20 minutes .

    2. Cool to Room Temp: Allow hot tea to cool to room temperature. Quicken this process by boiling just 2 cups of water, dissolving the sugar, and steeping the tea for 20 minutes. Then add remaining 5 cups of cold water, which will bring the mixture to room temperature faster. Test that the tea is room temperature by drawing out some tea with a paper straw, using your finger to keep the kombucha in the straw.

    3. Add Starter: Pour the sweetened tea into your jar, then pour store-bought kombucha in, making sure to include any gunkies that may be at the bottom of the kombucha bottle. These are great for kickstarting the fermentation!

    4. Cover: Cover with a few layers of the tightly woven cloth to keep out bugs and debris, securing with a rubber band.

    5. Ferment: Set somewhere dark, still, and room temperature for 1 to 4 weeks, until a ¼ inch SCOBY has formed.

    6. Go to 1st Fermentation: You now have a SCOBY! The SCOBY should live and grow for years if treated with love. Allow the SCOBY to remain in this liquid until you are ready to use the SCOBY for the next step, the 1st fermentation.

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