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1. Shard Calculation

Query:

Response:

Calculated Shard: 128 (from laksa130)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa128.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.blessthismessplease.com/how-to-make-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.blessthismessplease.com/how-to-make-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/","crawl_time":1775229360,"first_indexed_time":1600744565,"http_code":200,"src_unparsed":"com,blessthismessplease!www,\/how-to-make-kombucha\/ s443","src_root_hash":"16257871991407498928","history_drop_reason":null,"meta_title":"Easy Homemade Kombucha Recipe {Step-by-Step Process} — Bless this Mess","meta_descriptions":["If you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make Homemade Kombucha from scratch."],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read our\ndisclosure policy\n.\nIf you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make\nHomemade Kombucha\nfrom scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health!\nQuick Recipe Overview\nWHAT:\nFermented tea beverage made with a kombucha SCOBY (symbiotic culture of bacteria and yeast), black tea, sugar, and starter tea.\nWHY:\nCosts pennies per bottle, customizable flavors, packed with probiotics, and incredibly satisfying to brew at home.\nHOW:\nSteep sweetened tea, cool completely, combine with starter tea and SCOBY in jar, ferment 3-7 days, then flavor and bottle.\nTable of Contents\nQuick Recipe Overview\nWhy You’ll Love This Homemade Kombucha Recipe\n{VIDEO} DIY Kombucha: How to Make Kombucha at Home\nIngredient Notes\nSupplies Needed\nHomemade Kombucha Recipe Recipe\nHow to Make Kombucha\nSubstitutions & Variations\nFAQs for Homemade Kombucha\nHistory of Kombucha\nWhat is a SCOBY?\nWhere to Get a SCOBY\nSmall Batch Kombucha Brewing Method\nA Note About Caffeine\nBest pH Levels for Finished Kombucha\nHandy Kombucha Making Chart\nMy Best Tips for Making Homemade Kombucha\nWhat to Serve With Homemade Kombucha\nStorage & Reheating Tips\nSimilar Recipes to Try\nMore Fermenting Recipes to Consider\nWhy You’ll Love This\nHomemade Kombucha\nRecipe\nIt’s so easy!\nIf you love to drink kombucha, it will save you a ton of money.\nIt has lots of health benefits because of the fermentation.\n{VIDEO} DIY Kombucha: How to Make Kombucha at Home\n🩷\nMelissa\nMaking homemade kombucha is easier than you think! You don’t need special equipment, and it’s inexpensive! This\ntutorial\nmakes 1\/2 gallon every 5-7 days.\nIf you have even considered learning how to ferment something,\nt\nhis is a great place to start! It takes just a little bit of hands-on time once a week to make your own kombucha. Give it a try! You might just find that you want to get some\nsourdough starter\ngoing too!\nIngredient Notes\nSugar:\nUse organic sugar for best results. You can also use brown sugar. Avoid alternative sweeteners like honey.\nTea:\nUse organic black tea. You can also use a mix of white and\/or green tea in addition to your black tea.\nWater:\nUntreated tap water works great. If your tap water is treated, you’ll want to use filtered or distilled water.\nSCOBY:\nThis is the live and active culture that turns your sweet tea into kombucha. Get one from a friend, or buy a starter\nSCOBY online\n. You can use one over and over again and they’ll grow a new one each brewing cycle, so it’s a great one-time investment.\nSee the recipe card below for full information on ingredients and quantities.\nSupplies Needed\nYou don’t need a whole lot of supplies.\nFor this method, I use one 1\/2 gallon mason jar (with a screw-on lid and a piece of fabric to cover the top).\nIf you are going to do a second fruited ferment, you’ll need six\n16-ounce brewing bottles\nof kombucha\nExtra Tip:\nI love\nThe Big Book of Kombucha\n. If you are just starting out buy it or check it out from the library. It’s a great resource!\n▢\n2-3\ntea bags or 1 tablespoon loose leaf tea*\n▢\n1\/3\ncup\nsugar*\n▢\n1\nsmall\nSCOBY\n▢\n&frac12; to 1\ncup\nstarter liquid\n,\n(raw unflavored kombucha)\n▢\nWater to fill jar*\nWork with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning.\nAdd the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool.\n2-3 tea bags or 1 tablespoon loose leaf tea*,\n1\/3 cup sugar*\n IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend.  Place the starter liquid in a 1\/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar).\n1 small SCOBY,\n&frac12; to 1 cup starter liquid\nWhen the tea cools, add it to the starter kombucha in the\n1\/2 gallon jar\nand then fill the jar with more water until it is 1 inch or so from the top.\nWater to fill jar*\nGently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature.\n1 small SCOBY\nTIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures.\nTO FLAVOR AND SECOND FERMENT:\nA half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve.\nAdd a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers.\nSecure the caps to the brewing jars and ferment for another 3-7 days at room temperature.\nTea Selection:\nUse black tea or a mix of black\/green\/white teas, organic is best.\nSugar Quality:\nOrganic sugar is best.\nWater Preparation:\nIf water is chlorinated you can leave it out at room temperature overnight to dechlorinate, if you think your water is heavily treated consider using filtered or distilled water\nTemperature & Timing:\nKombucha will ferment faster in warmer weather and slower in cold (ideal brewing temperature is 68-78 degrees).\nSCOBY Size Matters:\nThe larger the SCOBY, the faster the brewing cycle.\nSCOBY Growth & Sharing:\nA new SCOBY layer will form on top of your jar. You can keep the layers in a second jar (called a SCOBY hotel) as a backup or a way to share. Just add a little raw first-fermented kombucha to the jar as needed. If sharing your kombucha, the new owner will need a SCOBY AND 1 cup of “starting liquid” or first-fermented kombucha.\nYeast Is Normal:\nSometimes there is dark yeast at the bottom of the jar or stringy dark yeast on the bottom of the white\/grey\/peachy SCOBY — this is normal.\nWatch for Mold:\nMold is NOT good. Throw away any kombucha and SCOBYs that mold (this isn’t common). It might look like colors on the SCOBY or floral blooming dots. Acquaint yourself with what yeast in kombucha might look like.\nRecommended Reading:\nMy favorite resource on kombucha is\nThe Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Book by Alex LaGory and Hannah Crum.\nServing:\n1\nof 8 cups\n,\nCalories:\n513\nkcal\n,\nCarbohydrates:\n133\ng\n,\nFat:\n0.4\ng\n,\nSodium:\n1\nmg\n,\nPotassium:\n3\nmg\n,\nSugar:\n133\ng\n,\nCalcium:\n1\nmg\n,\nIron:\n0.1\nmg\nHow to Make Kombucha\nStep 1:\nAdd tea bags and sugar to a container, pour 3 cups boiling water over them, steep 5 minutes, then remove tea bags and let cool completely to room temperature.\nStep 2:\nFor first-timers, add store-bought kombucha (your starter tea) and kombucha SCOBY to a half gallon jar. For subsequent batches, reserve 1 cup from your previous ferment and leave the SCOBY in the jar.\nStep 3:\nPour cooled sweetened tea into the jar with starter tea, then fill with water until 1 inch from the top. Gently add the SCOBY.\nStep 4:\nCover jar opening with tight-weave cloth or coffee filter secured with a rubber band. Let sit at room temp for 3-7 days away from direct sunlight.\nStep 5:\nAfter 3 days, taste your kombucha. When it reaches your preferred tartness, remove the SCOBY, reserve 1 cup as starter tea for your next batch, and bottle the rest.\nStep 6:\nSecond Fermentation (Optional)- Add fruit, juice, or flavorings to brewing bottles, fill with kombucha leaving 1-2 inches headspace, seal tightly, and ferment 3-7 days for carbonation.\nSubstitutions & Variations\nTea Variations\nExperiment with ratios of black, green, and white tea once you’re comfortable with the process. Try 2 parts black tea to 1 part green for a lighter flavor.\nFlavor Combinations for Second Fermentation\nGinger and lemon for a spicy, citrus kick\nBerries (strawberry, blueberry, raspberry) for fruity sweetness\nPineapple and turmeric for tropical vibes\nApple and cinnamon for fall flavors\nHerbs like mint, lavender, or rosemary\nBatch Size\nThis recipe makes a half gallon, but you can scale up to gallon jars using the same ratios. Just double everything and use a larger SCOBY or give it extra fermentation time.\nFAQs for\nHomemade Kombucha\nHow can you tell if a scoby is bad?\nMold is NOT good. Throw away any liquid or SCOBYs that mold (this isn’t common)\n.\nMold might look like colors on the scoby or floral blooming dots. Yeast in kombucha might look like dark brown snotty strings (delightful, right?),\nbut it isn’t mold.\nIs there alcohol in kombucha?\nThe short answer is yes. The chemical reactions between bacteria, yeast, and sugar result in the formation of a small amount of alcohol during the fermentation process. If there was more than a tiny bit of alcohol in it, they wouldn’t sell it to everyone at the grocery store.\nWhat does kombucha taste like?\nIt is tangy, tart, and a bit sour\n.\nIt has been compared to a sour apple taste with a tad more sweetness.\nI have a million more kombucha questions, where should I turn?\nI’d highly recommend finding\nThe Big Book of Kombucha\n!\nIt’s where I learned everything, and it answered Buy it or find it at the library!\nCan I make kombucha with green tea?\nYes! You can use black tea, white tea, green tea, or a combination of any of these. I do suggest using organic tea for the best results with the healthy bacteria.\nHistory of Kombucha\n“Kombucha originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.”\n-Christina Troitino of Forbes found in\nThe Big Book of Kombucha\nBasically, kombucha is a fermented tea that is made with water, tea, sugar, bacteria and yeast\n.\nBesides the health benefits of kombucha, I love the taste, and it is so much cheaper to brew at home than to buy from the store.\nWhat is a SCOBY\n?\nSCOBY stands for “symbiotic culture of bacteria and yeast.” It looks like a mushroom and has the texture of a gummy bear. The larger the SCOBY, the faster the brewing cycle.\nThe SCOBY is the equivalent of a sourdough starter or kefir grains in other fermenting processes. It’s the culture that turns your sweet tea into nourishing and zippy kombucha.\nWhere to Get a SCOBY\nThe SCOBY is the only thing you’re really going to have to find to make kombucha at home.\nYou can\nbuy a SCOBY online\n.\nYou can get a SCOBY from a friend. They multiply, so they are very easy to share.\nYou can attempt to grow your own SCOBY from unflavored raw kombucha from the store.\nNo matter how you get one, you need one before you start AND you’ll need 1\/2 cup of unflavored kombucha to go with it. Again, get this from a friend. A SCOBY bought online will come with this starter liquid.\nSmall Batch Kombucha Brewing Method\nLet’s get nerdy here. Kombucha starts as a sweet tea, and with the help of a SCOBY, it turns into something amazing.\nThe method in this post is batch brewing and will make 1\/2 gallon of kombucha every 5-7 days.\nIf you do a second ferment with fruit, you’ll end up with three 16-ounce bottles every 5-7 days. This is a great amount for one to two people a week.\nDuring the first fermentation of the double-fermentation process (also called the primary fermentation), the sweet tea and SCOBY are in a vessel that is protected from contamination like dust and fruit flies but not sealed. It is an aerobic (with oxygen) fermentation process. At the end of primary fermentation, the kombucha is technically ready to go\n.\nYou can enjoy it then if you wish!\nHowever, most people enjoy it carbonated and flavored, which is where the secondary fermentation comes in. I always do a second ferment! We love all of the flavors we can make at home.\nFor secondary fermentation\n, the finished first-ferment kombucha is added to airtight bottles. A couple of ounces of pureed fruit, whole chunks of fruit, or fruit juice are often added at this stage as well.\nBy enclosing the kombucha in an anaerobic (without oxygen) environment and feeding it a little fresh sugar (in the form of fruit), yeasts convert that sugar into carbon dioxide. The sealed bottle prevents the carbon dioxide from escaping, leading to carbonation.\nA Note About Caffeine\nProperly fermented, finished kombucha should contain less than 1\/3 of the caffeine concentration than when initially started! I’m sensitive to caffeine, and kombucha doesn’t bother me.\nThat being said, the SCOBY is healthiest when it has some caffeine in the tea, so to reduce the amount, use 1\/3 black tea and a white and green tea mix for the other 2\/3.\nI also have luck using 1\/3 hibiscus tea—it makes the kombucha a beautiful color, too! You can play around with it.\nBest pH Levels for Finished Kombucha\nAccording to experts, the proper pH level of finished kombucha is between 2.5 and 3.5. I don’t check mine often but it’s fun to know.\nYou can just use simple pH test strips to get this number. It’s fun to test a few times during the brew cycle to see how it changes. Again, it’s not necessary, but it is interesting.\nHandy Kombucha Making Chart\nChart from The Big Book of Kombucha, linked above.\nMy Best Tips for Making\nHomemade Kombucha\n☞Avoid Metal Contact:\nNever let your SCOBY touch metal for extended periods – it can react with the acids in kombucha. Use glass, ceramic, or plastic containers and wooden or plastic utensils.\n☞Location Matters:\nKeep your brewing jar away from direct sunlight but in a visible spot where you’ll remember to check it. A kitchen counter away from the window works perfectly. You can also hang a reminder on your calendar to check your brew!\n☞Start a SCOBY Hotel:\nYour SCOBY will multiply with each batch, creating new layers. Peel apart the layers and start a “SCOBY hotel” – a jar with extra SCOBYs and starter liquid as backup or for sharing with friends.\n☞Use Proper Bottles:\nFor consistent carbonation during second fermentation, use bottles designed for brewing (flip-top bottles work great). Regular mason jars won’t build as much pressure and create less fizz.\nWhat to Serve With\nHomemade Kombucha\nKombucha pairs beautifully as a refreshing beverage alongside meals or as a standalone afternoon drink. It complements spicy foods particularly well, cutting through heat with its tangy effervescence.\nTry serving it with Asian-inspired dishes,\ngrain bowls\n,\nsalads\n, or as a healthier alternative to soda with\npizza\nor\nsandwiches\n. The probiotic qualities make it a nice digestive aid after heavy meals.\nStorage & Reheating Tips\nRoom Temperature\nFirst fermentation happens at room temperature (68-78°F is ideal). Second fermentation also occurs at room temperature for 3-7 days.\nRefrigerator\nStorage\nOnce kombucha reaches your desired flavor, refrigerate immediately to slow fermentation. It will keep for 2-3 months in the fridge, though flavor continues developing slowly.\nSCOBY Storage\nKeep your SCOBY in at least 1 cup of starter liquid in a glass jar at room temperature between batches. Cover with cloth and it will stay healthy for weeks.\nFreezer\nStorage\nNot recommended for finished kombucha or SCOBYs. Freezing kills the beneficial bacteria and ruins the texture.\nMake Ahead\nKombucha is inherently a make-ahead beverage! Brew large batches, refrigerate, and enjoy over weeks. Start your next batch before finishing the current one for continuous supply.\nPlease ask more kombucha-making questions in the comments. I’ll answer and add them here to make this post as complete as possible.\nSimilar Recipes to Try\nShirley Temple Recipe:\nIt’s made with grenadine, soda pop, ice, and cherries\nEasy Fermented Pickles Recipe:\nIt transforms ordinary cucumbers into probiotic powerhouses with this time-tested fermented pickles recipe \nSourdough Starter:\nIt gives your homemade bread incredible flavor and texture","attrs_markdown":"[Skip to content](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#main-content)\n\n[Sign up for free recipes right to your inbox! →](https:\/\/www.blessthismessplease.com\/subscribe-now\/)\n\n[![Bless this Mess logo](https:\/\/www.blessthismessplease.com\/wp-content\/themes\/blessthismess-2024\/assets\/images\/logo.png)](https:\/\/www.blessthismessplease.com\/)\n\nMy Favorites\n\n- [All Recipes](https:\/\/www.blessthismessplease.com\/recipes\/)\n  - [Appetizers](https:\/\/www.blessthismessplease.com\/recipes\/appetizers\/)\n  - [Breakfast](https:\/\/www.blessthismessplease.com\/recipes\/breakfast\/)\n  - [Easy Dinners](https:\/\/www.blessthismessplease.com\/recipes\/easy-dinners\/)\n  - [Desserts](https:\/\/www.blessthismessplease.com\/recipes\/desserts\/)\n  - [Side Dishes and Salads](https:\/\/www.blessthismessplease.com\/recipes\/side-dishes-salads\/)\n  - [Snacks](https:\/\/www.blessthismessplease.com\/recipes\/snacks\/)\n- [Shop Cookbooks + More\\!](https:\/\/store.blessthismessplease.com\/)\n- My Favorites\n\n- [About](https:\/\/www.blessthismessplease.com\/about-bless-this-mess\/)\n- [Subscribe](https:\/\/www.blessthismessplease.com\/subscribe-now\/)\n- [Contact](https:\/\/www.blessthismessplease.com\/contact\/)\n\n[Bless This Mess](https:\/\/www.blessthismessplease.com\/) › [Recipes](https:\/\/www.blessthismessplease.com\/recipes\/) › [Canning and Preserving](https:\/\/www.blessthismessplease.com\/recipes\/canning-and-preserving\/) › [Fermenting](https:\/\/www.blessthismessplease.com\/recipes\/canning-and-preserving\/fermenting\/)\n\n# Easy Homemade Kombucha Recipe\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='56'%20height='56'%20viewBox='0%200%2056%2056'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/melissa-griffiths\/)\n\nBy [Melissa Griffiths](https:\/\/www.blessthismessplease.com\/melissa-griffiths\/)Updated Feb 11, 2026\n\n5 from 3 votes\n\n21 Comments\n\nServings: 0.5 gallon\n\n3 days 20 minutes\n\nIf you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make Homemade Kombucha from scratch.\n\n[Jump to Recipe ▼](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#wprm-recipe-container-43421)\n\n![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-12-771x1024.jpg)\n\nThis post may contain affiliate links. Please read our [disclosure policy](https:\/\/www.blessthismessplease.com\/privacy-policy-for-bless-this-mess\/).\n\n![three bottles of pink second ferment kombucha with text on image](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-1-512x1024.jpg)\n\n![three bottles of pink kombucha with text on image](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha1-512x1024.jpg)\n\n![open mason jar of first ferment kombucha with SCOBY](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha2-512x1024.jpg)\n\n![pin - text reads \"how to make homemade kombucha\" 3 glass pop tops on the top photo and a glass poured out at the bottom](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/05\/Homemade-Kombucha-2-512x1024.png)\n\n![pin - text reads \"how to make homemade kombucha\" with a collage of kombucha photos](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/05\/Homemade-Kombucha-1-512x1024.png)\n\n![pin - text reads \"homemade lemonade\" with a collage of 4 photos with mason jars](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/05\/Shirley-Temple-2-512x1024.jpg)\n\n![pin - text reads \"how to make homemade kombucha\" with a mason jar of kombuchaa as the top photo and 3 glass pop tops on the bottom photo](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/05\/Homemade-Kombucha-3-512x1024.png)\n\n![pin - text reads \"how to make homemade kombucha\" with a mason jar of kombucha with scobie as the top photo and several glass pop tops on the bottom photo](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/05\/Homemade-Kombucha-4-512x1024.png)\n\n![three bottles and mason jar filled with pink kombucha with text on image](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha3-512x1024.jpg)\n\nIf you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make **Homemade Kombucha** from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health\\!\n\n![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='1196'%20viewBox='0%200%20900%201196'%3E%3C\/svg%3E)\n\n## Quick Recipe Overview\n![thee open wire lid carafe bottles with funnel ready for jar of first ferment kombucha](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='796'%20height='1024'%20viewBox='0%200%20796%201024'%3E%3C\/svg%3E)\n\n**WHAT:** Fermented tea beverage made with a kombucha SCOBY (symbiotic culture of bacteria and yeast), black tea, sugar, and starter tea.\n\n**WHY:** Costs pennies per bottle, customizable flavors, packed with probiotics, and incredibly satisfying to brew at home.\n\n**HOW:** Steep sweetened tea, cool completely, combine with starter tea and SCOBY in jar, ferment 3-7 days, then flavor and bottle.\n\n[Jump to Recipe](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#wprm-recipe-container-43421)\n\n## Table of Contents\n- [Quick Recipe Overview](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#quick-recipe-overview)\n- [Why You’ll Love This Homemade Kombucha Recipe](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#why-youll-love-this-homemade-kombucha-recipe)\n- [{VIDEO} DIY Kombucha: How to Make Kombucha at Home](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#video-diy-kombucha-how-to-make-kombucha-at-home)\n- [Ingredient Notes](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#ingredient-notes)\n- [Supplies Needed](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#supplies-needed)\n- [Homemade Kombucha Recipe Recipe](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#wprm-recipe-container-43421)\n- [How to Make Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#how-to-make-kombucha)\n- [Substitutions & Variations](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#substitutions-variations)\n- [FAQs for Homemade Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#faqs-for-homemade-kombucha)\n- [History of Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#history-of-kombucha)\n- [What is a SCOBY?](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#what-is-a-scoby)\n- [Where to Get a SCOBY](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#where-to-get-a-scoby)\n- [Small Batch Kombucha Brewing Method](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#small-batch-kombucha-brewing-method)\n- [A Note About Caffeine](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#a-note-about-caffeine)\n- [Best pH Levels for Finished Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#best-ph-levels-for-finished-kombucha)\n- [Handy Kombucha Making Chart](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#handy-kombucha-making-chart)\n- [My Best Tips for Making Homemade Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#my-best-tips-for-making-homemade-kombucha)\n- [What to Serve With Homemade Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#what-to-serve-with-homemade-kombucha)\n- [Storage & Reheating Tips](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#storage-reheating-tips)\n- [Similar Recipes to Try](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#similar-recipes-to-try)\n- [More Fermenting Recipes to Consider](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#more-fermenting-recipes-to-consider)\n\n## Why You’ll Love This **Homemade Kombucha** Recipe\n- It’s so easy\\!\n- If you love to drink kombucha, it will save you a ton of money.\n- It has lots of health benefits because of the fermentation.\n\n## {VIDEO} DIY Kombucha: How to Make Kombucha at Home\n![YouTube video](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C\/svg%3E)\n\n![Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='827'%20height='1024'%20viewBox='0%200%20827%201024'%3E%3C\/svg%3E)\n\n🩷 *Melissa*\n\nMaking homemade kombucha is easier than you think! You don’t need special equipment, and it’s inexpensive! This **tutorial** makes 1\/2 gallon every 5-7 days.  \n  \nIf you have even considered learning how to ferment something, *t*his is a great place to start! It takes just a little bit of hands-on time once a week to make your own kombucha. Give it a try! You might just find that you want to get some [sourdough starter](https:\/\/www.blessthismessplease.com\/how-to-make-a-sourdough-starter\/) going too\\!\n\n## Ingredient Notes\n**Sugar:** Use organic sugar for best results. You can also use brown sugar. Avoid alternative sweeteners like honey.\n\n**Tea:** Use organic black tea. You can also use a mix of white and\/or green tea in addition to your black tea.\n\n**Water:** Untreated tap water works great. If your tap water is treated, you’ll want to use filtered or distilled water.\n\n**SCOBY:** This is the live and active culture that turns your sweet tea into kombucha. Get one from a friend, or buy a starter [SCOBY online](https:\/\/amzn.to\/32OmnzZ). You can use one over and over again and they’ll grow a new one each brewing cycle, so it’s a great one-time investment.\n\n*See the recipe card below for full information on ingredients and quantities.*\n\n![collage of steps to make kombucha](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='900'%20viewBox='0%200%20900%20900'%3E%3C\/svg%3E)\n\n## Supplies Needed\nYou don’t need a whole lot of supplies.\n\n1. For this method, I use one 1\/2 gallon mason jar (with a screw-on lid and a piece of fabric to cover the top).\n2. If you are going to do a second fruited ferment, you’ll need six [16-ounce brewing bottles](https:\/\/amzn.to\/3kz6ljC) of kombucha\n\n**Extra Tip:**  I love [The Big Book of Kombucha](https:\/\/amzn.to\/2Hp0PSB). If you are just starting out buy it or check it out from the library. It’s a great resource\\!\n\n![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n5 from 3 votes\n\n## Homemade Kombucha Recipe\nBy: [Melissa Griffiths](https:\/\/www.blessthismessplease.com\/about-bless-this-mess\/)\n\nIf you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make **Homemade Kombucha** from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health\\!\n\nPrep: 15 minutes mins\n\nTotal: 3 days d 20 minutes mins\n\nServings: 0\\.5 gallon\n\n[Save](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/)[Saved](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.blessthismessplease.com%2Fhow-to-make-kombucha%2F&media=https%3A%2F%2Fwww.blessthismessplease.com%2Fwp-content%2Fuploads%2F2022%2F05%2FHomemade-Kombucha-2.png&description=If+you%E2%80%99ve+ever+been+curious+about+brewing+your+own+kombucha%2C+now+is+the+perfect+time+to+learn+how+to+make+Homemade+Kombucha+from+scratch.+This+bubbly%2C+tangy+tea+is+not+only+refreshing+but+also+rich+in+beneficial+probiotics+that+support+gut+health%21&is_video=false) [Rate Recipe](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#comment) [Print Recipe](https:\/\/www.blessthismessplease.com\/wprm_print\/homemade-kombucha-recipe)\n\n### Video\n![YouTube video](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C\/svg%3E)\n\n### Ingredients 1x 2x 3x\n- ▢\n  2-3 tea bags or 1 tablespoon loose leaf tea\\*\n- ▢\n  1\/3 cup sugar\\*\n- ▢\n  1 small [SCOBY](https:\/\/amzn.to\/32OmnzZ)\n- ▢\n  \\&frac12; to 1 cup starter liquid, (raw unflavored kombucha)\n- ▢\n  Water to fill jar\\*\n\n### Instructions\n- Work with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning.\n- Add the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool.\n  2-3 tea bags or 1 tablespoon loose leaf tea\\*, 1\/3 cup sugar\\*\n- IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend. Place the starter liquid in a 1\/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar).\n  1 small SCOBY, \\&frac12; to 1 cup starter liquid\n- When the tea cools, add it to the starter kombucha in the\n  \n  [1\/2 gallon jar](https:\/\/amzn.to\/2FYrkNE) and then fill the jar with more water until it is 1 inch or so from the top.\n  Water to fill jar\\*\n- Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature.\n  1 small SCOBY\n- TIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures.\n\n#### TO FLAVOR AND SECOND FERMENT:\n- A half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve.\n- Add a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers.\n- Secure the caps to the brewing jars and ferment for another 3-7 days at room temperature.\n\n### Notes\n**Tea Selection:** Use black tea or a mix of black\/green\/white teas, organic is best.\n\n**Sugar Quality:** Organic sugar is best.\n\n**Water Preparation:** If water is chlorinated you can leave it out at room temperature overnight to dechlorinate, if you think your water is heavily treated consider using filtered or distilled water\n\n**Temperature & Timing:** Kombucha will ferment faster in warmer weather and slower in cold (ideal brewing temperature is 68-78 degrees).\n\n**SCOBY Size Matters:** The larger the SCOBY, the faster the brewing cycle.\n\n**SCOBY Growth & Sharing:** A new SCOBY layer will form on top of your jar. You can keep the layers in a second jar (called a SCOBY hotel) as a backup or a way to share. Just add a little raw first-fermented kombucha to the jar as needed. If sharing your kombucha, the new owner will need a SCOBY AND 1 cup of “starting liquid” or first-fermented kombucha.\n\n**Yeast Is Normal:** Sometimes there is dark yeast at the bottom of the jar or stringy dark yeast on the bottom of the white\/grey\/peachy SCOBY — this is normal.\n\n**Watch for Mold:** Mold is NOT good. Throw away any kombucha and SCOBYs that mold (this isn’t common). It might look like colors on the SCOBY or floral blooming dots. Acquaint yourself with what yeast in kombucha might look like.\n\n**Recommended Reading:** My favorite resource on kombucha is [The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Book by Alex LaGory and Hannah Crum.](https:\/\/amzn.to\/33CeCN0)\n\n### Nutrition\nServing: 1 of 8 cups, Calories: 513kcal, Carbohydrates: 133g, Fat: 0\\.4g, Sodium: 1mg, Potassium: 3mg, Sugar: 133g, Calcium: 1mg, Iron: 0\\.1mg\n\nLike this recipe? Rate and comment below\\!\n\n## How to Make Kombucha\n![half gallon mason jar, sugar, tea, and scoby](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='970'%20viewBox='0%200%20900%20970'%3E%3C\/svg%3E)\n\n**Step 1:** Add tea bags and sugar to a container, pour 3 cups boiling water over them, steep 5 minutes, then remove tea bags and let cool completely to room temperature.\n\n**Step 2:** For first-timers, add store-bought kombucha (your starter tea) and kombucha SCOBY to a half gallon jar. For subsequent batches, reserve 1 cup from your previous ferment and leave the SCOBY in the jar.\n\n**Step 3:** Pour cooled sweetened tea into the jar with starter tea, then fill with water until 1 inch from the top. Gently add the SCOBY.\n\n**Step 4:** Cover jar opening with tight-weave cloth or coffee filter secured with a rubber band. Let sit at room temp for 3-7 days away from direct sunlight.\n\n**Step 5:** After 3 days, taste your kombucha. When it reaches your preferred tartness, remove the SCOBY, reserve 1 cup as starter tea for your next batch, and bottle the rest.\n\n**Step 6:** Second Fermentation (Optional)- Add fruit, juice, or flavorings to brewing bottles, fill with kombucha leaving 1-2 inches headspace, seal tightly, and ferment 3-7 days for carbonation.\n\n![thee wire lid carafe bottles of homemade kombucha ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='736'%20height='1024'%20viewBox='0%200%20736%201024'%3E%3C\/svg%3E)\n\n## Substitutions & Variations\n### **Tea Variations**\nExperiment with ratios of black, green, and white tea once you’re comfortable with the process. Try 2 parts black tea to 1 part green for a lighter flavor.\n\n### **Flavor Combinations for Second Fermentation**\n- Ginger and lemon for a spicy, citrus kick\n- Berries (strawberry, blueberry, raspberry) for fruity sweetness\n- Pineapple and turmeric for tropical vibes\n- Apple and cinnamon for fall flavors\n- Herbs like mint, lavender, or rosemary\n### **Batch Size**\nThis recipe makes a half gallon, but you can scale up to gallon jars using the same ratios. Just double everything and use a larger SCOBY or give it extra fermentation time.\n\n![A glass filled with homemade kombucha sits on a wooden table. Some juice spills over the sides, forming a small puddle on the surface.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='970'%20viewBox='0%200%20900%20970'%3E%3C\/svg%3E)\n\n## FAQs for **Homemade Kombucha**\n****How can you tell if a scoby is bad?****\n\nMold is NOT good. Throw away any liquid or SCOBYs that mold (this isn’t common). Mold might look like colors on the scoby or floral blooming dots. Yeast in kombucha might look like dark brown snotty strings (delightful, right?),but it isn’t mold.\n\n****Is there alcohol in kombucha?****\n\nThe short answer is yes. The chemical reactions between bacteria, yeast, and sugar result in the formation of a small amount of alcohol during the fermentation process. If there was more than a tiny bit of alcohol in it, they wouldn’t sell it to everyone at the grocery store.\n\n****What does kombucha taste like?****\n\nIt is tangy, tart, and a bit sour**.** It has been compared to a sour apple taste with a tad more sweetness.\n\n****I have a million more kombucha questions, where should I turn?****\n\nI’d highly recommend finding [The Big Book of Kombucha](https:\/\/amzn.to\/33CeCN0)\\!It’s where I learned everything, and it answered Buy it or find it at the library\\!\n\n**Can I make kombucha with green tea?**\n\nYes! You can use black tea, white tea, green tea, or a combination of any of these. I do suggest using organic tea for the best results with the healthy bacteria.\n\n## History of Kombucha\n![collage of kombucha SCOBY.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='900'%20viewBox='0%200%20900%20900'%3E%3C\/svg%3E)\n\n> “Kombucha originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.”\n> \n> \\-Christina Troitino of Forbes found in [*The Big Book of Kombucha*](https:\/\/amzn.to\/33Ed8ld)\n\nBasically, kombucha is a fermented tea that is made with water, tea, sugar, bacteria and yeast**.** Besides the health benefits of kombucha, I love the taste, and it is so much cheaper to brew at home than to buy from the store.\n\n## **What is a SCOBY**?\nSCOBY stands for “symbiotic culture of bacteria and yeast.” It looks like a mushroom and has the texture of a gummy bear. The larger the SCOBY, the faster the brewing cycle.\n\nThe SCOBY is the equivalent of a sourdough starter or kefir grains in other fermenting processes. It’s the culture that turns your sweet tea into nourishing and zippy kombucha.\n\n## **Where to Get a SCOBY**\nThe SCOBY is the only thing you’re really going to have to find to make kombucha at home.\n\n- You can [buy a SCOBY online](https:\/\/amzn.to\/3c8fQmU).\n- You can get a SCOBY from a friend. They multiply, so they are very easy to share.\n- You can attempt to grow your own SCOBY from unflavored raw kombucha from the store.\n\nNo matter how you get one, you need one before you start AND you’ll need 1\/2 cup of unflavored kombucha to go with it. Again, get this from a friend. A SCOBY bought online will come with this starter liquid.\n\n![A jar of an orange colored liquid with a metal lid rests atop a blue checkered cloth on a wooden surface.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='1252'%20viewBox='0%200%20900%201252'%3E%3C\/svg%3E)\n\n## Small Batch Kombucha Brewing Method\nLet’s get nerdy here. Kombucha starts as a sweet tea, and with the help of a SCOBY, it turns into something amazing.\n\nThe method in this post is batch brewing and will make 1\/2 gallon of kombucha every 5-7 days.\n\nIf you do a second ferment with fruit, you’ll end up with three 16-ounce bottles every 5-7 days. This is a great amount for one to two people a week.\n\nDuring the first fermentation of the double-fermentation process (also called the primary fermentation), the sweet tea and SCOBY are in a vessel that is protected from contamination like dust and fruit flies but not sealed. It is an aerobic (with oxygen) fermentation process. At the end of primary fermentation, the kombucha is technically ready to go*.* You can enjoy it then if you wish\\!\n\nHowever, most people enjoy it carbonated and flavored, which is where the secondary fermentation comes in. I always do a second ferment! We love all of the flavors we can make at home.\n\n**For secondary fermentation**, the finished first-ferment kombucha is added to airtight bottles. A couple of ounces of pureed fruit, whole chunks of fruit, or fruit juice are often added at this stage as well.\n\nBy enclosing the kombucha in an anaerobic (without oxygen) environment and feeding it a little fresh sugar (in the form of fruit), yeasts convert that sugar into carbon dioxide. The sealed bottle prevents the carbon dioxide from escaping, leading to carbonation.\n\n![thee wire lid carafe bottles of homemade kombucha ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='1252'%20viewBox='0%200%20900%201252'%3E%3C\/svg%3E)\n\n## A Note About Caffeine\nProperly fermented, finished kombucha should contain less than 1\/3 of the caffeine concentration than when initially started! I’m sensitive to caffeine, and kombucha doesn’t bother me.\n\nThat being said, the SCOBY is healthiest when it has some caffeine in the tea, so to reduce the amount, use 1\/3 black tea and a white and green tea mix for the other 2\/3.\n\nI also have luck using 1\/3 hibiscus tea—it makes the kombucha a beautiful color, too! You can play around with it.\n\n## Best pH Levels for Finished Kombucha\nAccording to experts, the proper pH level of finished kombucha is between 2.5 and 3.5. I don’t check mine often but it’s fun to know.\n\nYou can just use simple pH test strips to get this number. It’s fun to test a few times during the brew cycle to see how it changes. Again, it’s not necessary, but it is interesting.\n\n![two half gallon mason jar filled with first ferment kombucha and capped with gingham cloth and metal ring sitting on pretty hutch.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='684'%20height='1024'%20viewBox='0%200%20684%201024'%3E%3C\/svg%3E)\n\n## Handy Kombucha Making Chart\n![chart on kombucha recipes by size.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='524'%20viewBox='0%200%20800%20524'%3E%3C\/svg%3E)\n\nChart from The Big Book of Kombucha, linked above.\n\n## My Best Tips for Making **Homemade Kombucha**\n**☞Avoid Metal Contact:** Never let your SCOBY touch metal for extended periods – it can react with the acids in kombucha. Use glass, ceramic, or plastic containers and wooden or plastic utensils.\n\n**☞Location Matters:** Keep your brewing jar away from direct sunlight but in a visible spot where you’ll remember to check it. A kitchen counter away from the window works perfectly. You can also hang a reminder on your calendar to check your brew\\!\n\n**☞Start a SCOBY Hotel:** Your SCOBY will multiply with each batch, creating new layers. Peel apart the layers and start a “SCOBY hotel” – a jar with extra SCOBYs and starter liquid as backup or for sharing with friends.\n\n**☞Use Proper Bottles:** For consistent carbonation during second fermentation, use bottles designed for brewing (flip-top bottles work great). Regular mason jars won’t build as much pressure and create less fizz.\n\n## What to Serve With **Homemade Kombucha**\nKombucha pairs beautifully as a refreshing beverage alongside meals or as a standalone afternoon drink. It complements spicy foods particularly well, cutting through heat with its tangy effervescence.\n\nTry serving it with Asian-inspired dishes, [grain bowls](https:\/\/www.blessthismessplease.com\/instant-pot-quinoa\/), [salads](https:\/\/www.blessthismessplease.com\/dense-bean-salad-recipe\/), or as a healthier alternative to soda with [pizza](https:\/\/www.blessthismessplease.com\/homemade-pizza-ideas\/) or [sandwiches](https:\/\/www.blessthismessplease.com\/monte-cristo-sandwiches\/). The probiotic qualities make it a nice digestive aid after heavy meals.\n\n## Storage & Reheating Tips\n### **Room Temperature**\nFirst fermentation happens at room temperature (68-78°F is ideal). Second fermentation also occurs at room temperature for 3-7 days.\n\n### **Refrigerator** Storage\nOnce kombucha reaches your desired flavor, refrigerate immediately to slow fermentation. It will keep for 2-3 months in the fridge, though flavor continues developing slowly.\n\n### **SCOBY Storage**\nKeep your SCOBY in at least 1 cup of starter liquid in a glass jar at room temperature between batches. Cover with cloth and it will stay healthy for weeks.\n\n### **Freezer** Storage\nNot recommended for finished kombucha or SCOBYs. Freezing kills the beneficial bacteria and ruins the texture.\n\n### **Make Ahead**\nKombucha is inherently a make-ahead beverage! Brew large batches, refrigerate, and enjoy over weeks. Start your next batch before finishing the current one for continuous supply.\n\n***Please ask more kombucha-making questions in the comments. I’ll answer and add them here to make this post as complete as possible.***\n\n![pin - text reads \"how to make homemade kombucha\" with a mason jar of kombuchaa as the top photo and 3 glass pop tops on the bottom photo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='1800'%20viewBox='0%200%20900%201800'%3E%3C\/svg%3E)\n\n## Similar Recipes to Try\n- [**Shirley Temple Recipe:** It’s made with grenadine, soda pop, ice, and cherries](https:\/\/www.blessthismessplease.com\/shirley-temple-drink\/)\n- [**Easy Fermented Pickles Recipe:** It transforms ordinary cucumbers into probiotic powerhouses with this time-tested fermented pickles recipe](https:\/\/www.blessthismessplease.com\/easy-fermented-pickles\/)\n- [**Sourdough Starter:** It gives your homemade bread incredible flavor and texture](https:\/\/www.blessthismessplease.com\/how-to-make-a-sourdough-starter\/)\n\n## More Fermenting Recipes to Consider\n[![A close-up view of a healthy green cabbage plant growing in a garden, with large, overlapping leaves forming a tight, round head in the center—ideal for those interested in how to preserve cabbage at its freshest.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/how-to-preserve-cabbage\/)\n\nPreserving Guide\n\n### [How To Preserve Cabbage](https:\/\/www.blessthismessplease.com\/how-to-preserve-cabbage\/)\n\n[![pickles packed in brine in clear glass jar for an easy fermented pickles recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/easy-fermented-pickles\/)\n\nFermented Foods\n\n### [Grandma-Approved Easy Fermented Pickles Recipe](https:\/\/www.blessthismessplease.com\/easy-fermented-pickles\/)\n\nDid you make this recipe? 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I.e. ” too small for CB?\n   \n   [Reply](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#comment-83118)\n   1. **Melissa** says:\n      \n      August 29, 2023 at 1:08 pm\n      \n      CB= continuous brew which is not the method that I’m teaching here\n\n### Comment navigation\n[Older Comments](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/comment-page-1\/#comments)\n\n![Melissa in her kitchen taking a bite off the completed dish and all of the completed components on the wood block in front of her](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='900'%20height='1086'%20viewBox='0%200%20900%201086'%3E%3C\/svg%3E)\n\nHi, I'm Melissa\\!\n\nAs a hobby farmer, business owner, and mom of five, I'm all about keeping it simple in the kitchen. I'm here to help you make meal times a breeze. 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handles](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/easy-sourdough-bread-recipe\/)\n\nSourdough Recipes\n\n### [My Favorite Simple & Easy Sourdough Bread Recipe](https:\/\/www.blessthismessplease.com\/easy-sourdough-bread-recipe\/)\n\n[all recipes](https:\/\/www.blessthismessplease.com\/recipes\/)\n\n## Sourdough Favorites\n[![two sourdough starters in glass canning jar](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/how-to-make-a-sourdough-starter\/)\n\nHomemade Bread\n\n### [How to Make a Sourdough Starter](https:\/\/www.blessthismessplease.com\/how-to-make-a-sourdough-starter\/)\n\n[![Quick Sourdough Biscuits on cooling rack.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/quick-sourdough-biscuits\/)\n\nSourdough Recipes\n\n### [Quick & Easy Sourdough Biscuit Recipe](https:\/\/www.blessthismessplease.com\/quick-sourdough-biscuits\/)\n\n[![soft sandwich loaf sourdough bread pin image.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.blessthismessplease.com\/soft-sandwich-loaf-sourdough-bread\/)\n\nSourdough Recipes\n\n### [Soft Sourdough Sandwich Bread](https:\/\/www.blessthismessplease.com\/soft-sandwich-loaf-sourdough-bread\/)\n\n[![baked sourdough 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All rights reserved. [Privacy Policy](https:\/\/www.blessthismessplease.com\/privacy-policy-for-bless-this-mess\/) • [Privacy Tools](https:\/\/www.blessthismessplease.com\/privacy-tools\/) • [Accessibility](https:\/\/www.blessthismessplease.com\/accessibility\/) • [Terms of Service](https:\/\/www.blessthismessplease.com\/terms-of-service-bless-this-mess\/) • [Bylaws](https:\/\/www.blessthismessplease.com\/bylaws\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n\n- Facebook\n- Pinterest\n- Twitter\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links. Please read our [disclosure policy](https:\/\/www.blessthismessplease.com\/privacy-policy-for-bless-this-mess\/).\n\nIf you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make **Homemade Kombucha** from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health\\!\n\n![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-12.jpg)\n\n## Quick Recipe Overview\n![thee open wire lid carafe bottles with funnel ready for jar of first ferment kombucha](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-10-796x1024.jpg)\n\n**WHAT:** Fermented tea beverage made with a kombucha SCOBY (symbiotic culture of bacteria and yeast), black tea, sugar, and starter tea.\n\n**WHY:** Costs pennies per bottle, customizable flavors, packed with probiotics, and incredibly satisfying to brew at home.\n\n**HOW:** Steep sweetened tea, cool completely, combine with starter tea and SCOBY in jar, ferment 3-7 days, then flavor and bottle.\n\n## Table of Contents\n- [Quick Recipe Overview](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#quick-recipe-overview)\n- [Why You’ll Love This Homemade Kombucha Recipe](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#why-youll-love-this-homemade-kombucha-recipe)\n- [{VIDEO} DIY Kombucha: How to Make Kombucha at Home](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#video-diy-kombucha-how-to-make-kombucha-at-home)\n- [Ingredient Notes](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#ingredient-notes)\n- [Supplies Needed](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#supplies-needed)\n- [Homemade Kombucha Recipe Recipe](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#wprm-recipe-container-43421)\n- [How to Make Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#how-to-make-kombucha)\n- [Substitutions & Variations](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#substitutions-variations)\n- [FAQs for Homemade Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#faqs-for-homemade-kombucha)\n- [History of Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#history-of-kombucha)\n- [What is a SCOBY?](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#what-is-a-scoby)\n- [Where to Get a SCOBY](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#where-to-get-a-scoby)\n- [Small Batch Kombucha Brewing Method](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#small-batch-kombucha-brewing-method)\n- [A Note About Caffeine](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#a-note-about-caffeine)\n- [Best pH Levels for Finished Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#best-ph-levels-for-finished-kombucha)\n- [Handy Kombucha Making Chart](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#handy-kombucha-making-chart)\n- [My Best Tips for Making Homemade Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#my-best-tips-for-making-homemade-kombucha)\n- [What to Serve With Homemade Kombucha](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#what-to-serve-with-homemade-kombucha)\n- [Storage & Reheating Tips](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#storage-reheating-tips)\n- [Similar Recipes to Try](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#similar-recipes-to-try)\n- [More Fermenting Recipes to Consider](https:\/\/www.blessthismessplease.com\/how-to-make-kombucha\/#more-fermenting-recipes-to-consider)\n\n## Why You’ll Love This **Homemade Kombucha** Recipe\n- It’s so easy\\!\n- If you love to drink kombucha, it will save you a ton of money.\n- It has lots of health benefits because of the fermentation.\n\n## {VIDEO} DIY Kombucha: How to Make Kombucha at Home\n![YouTube video](https:\/\/i.ytimg.com\/vi\/OgrRgn7KslU\/hqdefault.jpg)\n\n![Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/03\/melissa-with-food-194010260-827x1024.jpg)\n\n🩷 *Melissa*\n\nMaking homemade kombucha is easier than you think! You don’t need special equipment, and it’s inexpensive! This **tutorial** makes 1\/2 gallon every 5-7 days.\n\nIf you have even considered learning how to ferment something, *t*his is a great place to start! It takes just a little bit of hands-on time once a week to make your own kombucha. Give it a try! You might just find that you want to get some [sourdough starter](https:\/\/www.blessthismessplease.com\/how-to-make-a-sourdough-starter\/) going too\\!\n\n## Ingredient Notes\n**Sugar:** Use organic sugar for best results. You can also use brown sugar. Avoid alternative sweeteners like honey.\n\n**Tea:** Use organic black tea. You can also use a mix of white and\/or green tea in addition to your black tea.\n\n**Water:** Untreated tap water works great. If your tap water is treated, you’ll want to use filtered or distilled water.\n\n**SCOBY:** This is the live and active culture that turns your sweet tea into kombucha. Get one from a friend, or buy a starter [SCOBY online](https:\/\/amzn.to\/32OmnzZ). You can use one over and over again and they’ll grow a new one each brewing cycle, so it’s a great one-time investment.\n\n*See the recipe card below for full information on ingredients and quantities.*\n\n![collage of steps to make kombucha](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha.jpg)\n\n## Supplies Needed\nYou don’t need a whole lot of supplies.\n\n1. For this method, I use one 1\/2 gallon mason jar (with a screw-on lid and a piece of fabric to cover the top).\n2. If you are going to do a second fruited ferment, you’ll need six [16-ounce brewing bottles](https:\/\/amzn.to\/3kz6ljC) of kombucha\n\n**Extra Tip:**  I love [The Big Book of Kombucha](https:\/\/amzn.to\/2Hp0PSB). If you are just starting out buy it or check it out from the library. It’s a great resource\\!\n\n![YouTube video](https:\/\/i.ytimg.com\/vi\/OgrRgn7KslU\/hqdefault.jpg)\n\n- ▢\n  2-3 tea bags or 1 tablespoon loose leaf tea\\*\n- ▢\n  1\/3 cup sugar\\*\n- ▢\n  1 small [SCOBY](https:\/\/amzn.to\/32OmnzZ)\n- ▢\n  \\&frac12; to 1 cup starter liquid, (raw unflavored kombucha)\n- ▢\n  Water to fill jar\\*\n\n- Work with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning.\n- Add the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool.\n  2-3 tea bags or 1 tablespoon loose leaf tea\\*, 1\/3 cup sugar\\*\n- IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend. Place the starter liquid in a 1\/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar).\n  1 small SCOBY, \\&frac12; to 1 cup starter liquid\n- When the tea cools, add it to the starter kombucha in the\n  \n  [1\/2 gallon jar](https:\/\/amzn.to\/2FYrkNE) and then fill the jar with more water until it is 1 inch or so from the top.\n  Water to fill jar\\*\n- Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature.\n  1 small SCOBY\n- TIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures.\n\n#### TO FLAVOR AND SECOND FERMENT:\n- A half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve.\n- Add a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers.\n- Secure the caps to the brewing jars and ferment for another 3-7 days at room temperature.\n\n**Tea Selection:** Use black tea or a mix of black\/green\/white teas, organic is best.\n\n**Sugar Quality:** Organic sugar is best.\n\n**Water Preparation:** If water is chlorinated you can leave it out at room temperature overnight to dechlorinate, if you think your water is heavily treated consider using filtered or distilled water\n\n**Temperature & Timing:** Kombucha will ferment faster in warmer weather and slower in cold (ideal brewing temperature is 68-78 degrees).\n\n**SCOBY Size Matters:** The larger the SCOBY, the faster the brewing cycle.\n\n**SCOBY Growth & Sharing:** A new SCOBY layer will form on top of your jar. You can keep the layers in a second jar (called a SCOBY hotel) as a backup or a way to share. Just add a little raw first-fermented kombucha to the jar as needed. If sharing your kombucha, the new owner will need a SCOBY AND 1 cup of “starting liquid” or first-fermented kombucha.\n\n**Yeast Is Normal:** Sometimes there is dark yeast at the bottom of the jar or stringy dark yeast on the bottom of the white\/grey\/peachy SCOBY — this is normal.\n\n**Watch for Mold:** Mold is NOT good. Throw away any kombucha and SCOBYs that mold (this isn’t common). It might look like colors on the SCOBY or floral blooming dots. Acquaint yourself with what yeast in kombucha might look like.\n\n**Recommended Reading:** My favorite resource on kombucha is [The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Book by Alex LaGory and Hannah Crum.](https:\/\/amzn.to\/33CeCN0)\n\nServing: 1 of 8 cups, Calories: 513kcal, Carbohydrates: 133g, Fat: 0\\.4g, Sodium: 1mg, Potassium: 3mg, Sugar: 133g, Calcium: 1mg, Iron: 0\\.1mg\n\n## How to Make Kombucha\n![half gallon mason jar, sugar, tea, and scoby](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-5.jpg)\n\n**Step 1:** Add tea bags and sugar to a container, pour 3 cups boiling water over them, steep 5 minutes, then remove tea bags and let cool completely to room temperature.\n\n**Step 2:** For first-timers, add store-bought kombucha (your starter tea) and kombucha SCOBY to a half gallon jar. For subsequent batches, reserve 1 cup from your previous ferment and leave the SCOBY in the jar.\n\n**Step 3:** Pour cooled sweetened tea into the jar with starter tea, then fill with water until 1 inch from the top. Gently add the SCOBY.\n\n**Step 4:** Cover jar opening with tight-weave cloth or coffee filter secured with a rubber band. Let sit at room temp for 3-7 days away from direct sunlight.\n\n**Step 5:** After 3 days, taste your kombucha. When it reaches your preferred tartness, remove the SCOBY, reserve 1 cup as starter tea for your next batch, and bottle the rest.\n\n**Step 6:** Second Fermentation (Optional)- Add fruit, juice, or flavorings to brewing bottles, fill with kombucha leaving 1-2 inches headspace, seal tightly, and ferment 3-7 days for carbonation.\n\n![thee wire lid carafe bottles of homemade kombucha ](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-13-736x1024.jpg)\n\n## Substitutions & Variations\n### **Tea Variations**\nExperiment with ratios of black, green, and white tea once you’re comfortable with the process. Try 2 parts black tea to 1 part green for a lighter flavor.\n\n### **Flavor Combinations for Second Fermentation**\n- Ginger and lemon for a spicy, citrus kick\n- Berries (strawberry, blueberry, raspberry) for fruity sweetness\n- Pineapple and turmeric for tropical vibes\n- Apple and cinnamon for fall flavors\n- Herbs like mint, lavender, or rosemary\n### **Batch Size**\nThis recipe makes a half gallon, but you can scale up to gallon jars using the same ratios. Just double everything and use a larger SCOBY or give it extra fermentation time.\n\n![A glass filled with homemade kombucha sits on a wooden table. Some juice spills over the sides, forming a small puddle on the surface.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-14.jpg)\n\n## FAQs for **Homemade Kombucha**\n****How can you tell if a scoby is bad?****\n\nMold is NOT good. Throw away any liquid or SCOBYs that mold (this isn’t common). Mold might look like colors on the scoby or floral blooming dots. Yeast in kombucha might look like dark brown snotty strings (delightful, right?),but it isn’t mold.\n\n****Is there alcohol in kombucha?****\n\nThe short answer is yes. The chemical reactions between bacteria, yeast, and sugar result in the formation of a small amount of alcohol during the fermentation process. If there was more than a tiny bit of alcohol in it, they wouldn’t sell it to everyone at the grocery store.\n\n****What does kombucha taste like?****\n\nIt is tangy, tart, and a bit sour**.** It has been compared to a sour apple taste with a tad more sweetness.\n\n****I have a million more kombucha questions, where should I turn?****\n\nI’d highly recommend finding [The Big Book of Kombucha](https:\/\/amzn.to\/33CeCN0)\\!It’s where I learned everything, and it answered Buy it or find it at the library\\!\n\n**Can I make kombucha with green tea?**\n\nYes! You can use black tea, white tea, green tea, or a combination of any of these. I do suggest using organic tea for the best results with the healthy bacteria.\n\n## History of Kombucha\n![collage of kombucha SCOBY.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/kombucha-scoby.jpg)\n\n> “Kombucha originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.”\n> \n> \\-Christina Troitino of Forbes found in [*The Big Book of Kombucha*](https:\/\/amzn.to\/33Ed8ld)\n\nBasically, kombucha is a fermented tea that is made with water, tea, sugar, bacteria and yeast**.** Besides the health benefits of kombucha, I love the taste, and it is so much cheaper to brew at home than to buy from the store.\n\n## **What is a SCOBY**?\nSCOBY stands for “symbiotic culture of bacteria and yeast.” It looks like a mushroom and has the texture of a gummy bear. The larger the SCOBY, the faster the brewing cycle.\n\nThe SCOBY is the equivalent of a sourdough starter or kefir grains in other fermenting processes. It’s the culture that turns your sweet tea into nourishing and zippy kombucha.\n\n## **Where to Get a SCOBY**\nThe SCOBY is the only thing you’re really going to have to find to make kombucha at home.\n\n- You can [buy a SCOBY online](https:\/\/amzn.to\/3c8fQmU).\n- You can get a SCOBY from a friend. They multiply, so they are very easy to share.\n- You can attempt to grow your own SCOBY from unflavored raw kombucha from the store.\n\nNo matter how you get one, you need one before you start AND you’ll need 1\/2 cup of unflavored kombucha to go with it. Again, get this from a friend. A SCOBY bought online will come with this starter liquid.\n\n![A jar of an orange colored liquid with a metal lid rests atop a blue checkered cloth on a wooden surface.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-3.jpg)\n\n## Small Batch Kombucha Brewing Method\nLet’s get nerdy here. Kombucha starts as a sweet tea, and with the help of a SCOBY, it turns into something amazing.\n\nThe method in this post is batch brewing and will make 1\/2 gallon of kombucha every 5-7 days.\n\nIf you do a second ferment with fruit, you’ll end up with three 16-ounce bottles every 5-7 days. This is a great amount for one to two people a week.\n\nDuring the first fermentation of the double-fermentation process (also called the primary fermentation), the sweet tea and SCOBY are in a vessel that is protected from contamination like dust and fruit flies but not sealed. It is an aerobic (with oxygen) fermentation process. At the end of primary fermentation, the kombucha is technically ready to go*.* You can enjoy it then if you wish\\!\n\nHowever, most people enjoy it carbonated and flavored, which is where the secondary fermentation comes in. I always do a second ferment! We love all of the flavors we can make at home.\n\n**For secondary fermentation**, the finished first-ferment kombucha is added to airtight bottles. A couple of ounces of pureed fruit, whole chunks of fruit, or fruit juice are often added at this stage as well.\n\nBy enclosing the kombucha in an anaerobic (without oxygen) environment and feeding it a little fresh sugar (in the form of fruit), yeasts convert that sugar into carbon dioxide. The sealed bottle prevents the carbon dioxide from escaping, leading to carbonation.\n\n![thee wire lid carafe bottles of homemade kombucha ](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-13.jpg)\n\n## A Note About Caffeine\nProperly fermented, finished kombucha should contain less than 1\/3 of the caffeine concentration than when initially started! I’m sensitive to caffeine, and kombucha doesn’t bother me.\n\nThat being said, the SCOBY is healthiest when it has some caffeine in the tea, so to reduce the amount, use 1\/3 black tea and a white and green tea mix for the other 2\/3.\n\nI also have luck using 1\/3 hibiscus tea—it makes the kombucha a beautiful color, too! You can play around with it.\n\n## Best pH Levels for Finished Kombucha\nAccording to experts, the proper pH level of finished kombucha is between 2.5 and 3.5. I don’t check mine often but it’s fun to know.\n\nYou can just use simple pH test strips to get this number. It’s fun to test a few times during the brew cycle to see how it changes. Again, it’s not necessary, but it is interesting.\n\n![two half gallon mason jar filled with first ferment kombucha and capped with gingham cloth and metal ring sitting on pretty hutch.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/how-to-make-kombucha-at-home-1-684x1024.jpg)\n\n## Handy Kombucha Making Chart\n![chart on kombucha recipes by size.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2020\/09\/kombucha.png)\n\nChart from The Big Book of Kombucha, linked above.\n\n## My Best Tips for Making **Homemade Kombucha**\n**☞Avoid Metal Contact:** Never let your SCOBY touch metal for extended periods – it can react with the acids in kombucha. Use glass, ceramic, or plastic containers and wooden or plastic utensils.\n\n**☞Location Matters:** Keep your brewing jar away from direct sunlight but in a visible spot where you’ll remember to check it. A kitchen counter away from the window works perfectly. You can also hang a reminder on your calendar to check your brew\\!\n\n**☞Start a SCOBY Hotel:** Your SCOBY will multiply with each batch, creating new layers. Peel apart the layers and start a “SCOBY hotel” – a jar with extra SCOBYs and starter liquid as backup or for sharing with friends.\n\n**☞Use Proper Bottles:** For consistent carbonation during second fermentation, use bottles designed for brewing (flip-top bottles work great). Regular mason jars won’t build as much pressure and create less fizz.\n\n## What to Serve With **Homemade Kombucha**\nKombucha pairs beautifully as a refreshing beverage alongside meals or as a standalone afternoon drink. It complements spicy foods particularly well, cutting through heat with its tangy effervescence.\n\nTry serving it with Asian-inspired dishes, [grain bowls](https:\/\/www.blessthismessplease.com\/instant-pot-quinoa\/), [salads](https:\/\/www.blessthismessplease.com\/dense-bean-salad-recipe\/), or as a healthier alternative to soda with [pizza](https:\/\/www.blessthismessplease.com\/homemade-pizza-ideas\/) or [sandwiches](https:\/\/www.blessthismessplease.com\/monte-cristo-sandwiches\/). The probiotic qualities make it a nice digestive aid after heavy meals.\n\n## Storage & Reheating Tips\n### **Room Temperature**\nFirst fermentation happens at room temperature (68-78°F is ideal). Second fermentation also occurs at room temperature for 3-7 days.\n\n### **Refrigerator** Storage\nOnce kombucha reaches your desired flavor, refrigerate immediately to slow fermentation. It will keep for 2-3 months in the fridge, though flavor continues developing slowly.\n\n### **SCOBY Storage**\nKeep your SCOBY in at least 1 cup of starter liquid in a glass jar at room temperature between batches. Cover with cloth and it will stay healthy for weeks.\n\n### **Freezer** Storage\nNot recommended for finished kombucha or SCOBYs. Freezing kills the beneficial bacteria and ruins the texture.\n\n### **Make Ahead**\nKombucha is inherently a make-ahead beverage! Brew large batches, refrigerate, and enjoy over weeks. Start your next batch before finishing the current one for continuous supply.\n\n***Please ask more kombucha-making questions in the comments. I’ll answer and add them here to make this post as complete as possible.***\n\n![pin - text reads \"how to make homemade kombucha\" with a mason jar of kombuchaa as the top photo and 3 glass pop tops on the bottom photo.](https:\/\/www.blessthismessplease.com\/wp-content\/uploads\/2022\/05\/Homemade-Kombucha-3.png)\n\n## Similar Recipes to Try\n- [**Shirley Temple Recipe:** It’s made with grenadine, soda pop, ice, and cherries](https:\/\/www.blessthismessplease.com\/shirley-temple-drink\/)\n- [**Easy Fermented Pickles Recipe:** It transforms ordinary cucumbers into probiotic powerhouses with this time-tested fermented pickles recipe](https:\/\/www.blessthismessplease.com\/easy-fermented-pickles\/)\n- [**Sourdough Starter:** It gives your homemade bread incredible flavor and texture](https:\/\/www.blessthismessplease.com\/how-to-make-a-sourdough-starter\/)","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read our disclosure policy . If you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make Homemade Kombucha from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health! Quick Recipe Overview WHAT: Fermented tea beverage made with a kombucha SCOBY (symbiotic culture of bacteria and yeast), black tea, sugar, and starter tea. WHY: Costs pennies per bottle, customizable flavors, packed with probiotics, and incredibly satisfying to brew at home. HOW: Steep sweetened tea, cool completely, combine with starter tea and SCOBY in jar, ferment 3-7 days, then flavor and bottle. Table of Contents Quick Recipe Overview Why You’ll Love This Homemade Kombucha Recipe {VIDEO} DIY Kombucha: How to Make Kombucha at Home Ingredient Notes Supplies Needed Homemade Kombucha Recipe Recipe How to Make Kombucha Substitutions & Variations FAQs for Homemade Kombucha History of Kombucha What is a SCOBY? Where to Get a SCOBY Small Batch Kombucha Brewing Method A Note About Caffeine Best pH Levels for Finished Kombucha Handy Kombucha Making Chart My Best Tips for Making Homemade Kombucha What to Serve With Homemade Kombucha Storage & Reheating Tips Similar Recipes to Try More Fermenting Recipes to Consider Why You’ll Love This Homemade Kombucha Recipe It’s so easy! If you love to drink kombucha, it will save you a ton of money. It has lots of health benefits because of the fermentation. {VIDEO} DIY Kombucha: How to Make Kombucha at Home 🩷 Melissa Making homemade kombucha is easier than you think! You don’t need special equipment, and it’s inexpensive! This tutorial makes 1/2 gallon every 5-7 days. If you have even considered learning how to ferment something, t his is a great place to start! It takes just a little bit of hands-on time once a week to make your own kombucha. Give it a try! You might just find that you want to get some sourdough starter going too! Ingredient Notes Sugar: Use organic sugar for best results. You can also use brown sugar. Avoid alternative sweeteners like honey. Tea: Use organic black tea. You can also use a mix of white and/or green tea in addition to your black tea. Water: Untreated tap water works great. If your tap water is treated, you’ll want to use filtered or distilled water. SCOBY: This is the live and active culture that turns your sweet tea into kombucha. Get one from a friend, or buy a starter SCOBY online . You can use one over and over again and they’ll grow a new one each brewing cycle, so it’s a great one-time investment. See the recipe card below for full information on ingredients and quantities. Supplies Needed You don’t need a whole lot of supplies. For this method, I use one 1/2 gallon mason jar (with a screw-on lid and a piece of fabric to cover the top). If you are going to do a second fruited ferment, you’ll need six 16-ounce brewing bottles of kombucha Extra Tip: I love The Big Book of Kombucha . If you are just starting out buy it or check it out from the library. It’s a great resource! ▢ 2-3 tea bags or 1 tablespoon loose leaf tea* ▢ 1/3 cup sugar* ▢ 1 small SCOBY ▢ ½ to 1 cup starter liquid , (raw unflavored kombucha) ▢ Water to fill jar* Work with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning. Add the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool. 2-3 tea bags or 1 tablespoon loose leaf tea, 1/3 cup sugar IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend. Place the starter liquid in a 1/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar). 1 small SCOBY, ½ to 1 cup starter liquid When the tea cools, add it to the starter kombucha in the 1/2 gallon jar and then fill the jar with more water until it is 1 inch or so from the top. Water to fill jar* Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature. 1 small SCOBY TIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures. TO FLAVOR AND SECOND FERMENT: A half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve. Add a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers. Secure the caps to the brewing jars and ferment for another 3-7 days at room temperature. Tea Selection: Use black tea or a mix of black/green/white teas, organic is best. Sugar Quality: Organic sugar is best. Water Preparation: If water is chlorinated you can leave it out at room temperature overnight to dechlorinate, if you think your water is heavily treated consider using filtered or distilled water Temperature & Timing: Kombucha will ferment faster in warmer weather and slower in cold (ideal brewing temperature is 68-78 degrees). SCOBY Size Matters: The larger the SCOBY, the faster the brewing cycle. SCOBY Growth & Sharing: A new SCOBY layer will form on top of your jar. You can keep the layers in a second jar (called a SCOBY hotel) as a backup or a way to share. Just add a little raw first-fermented kombucha to the jar as needed. If sharing your kombucha, the new owner will need a SCOBY AND 1 cup of “starting liquid” or first-fermented kombucha. Yeast Is Normal: Sometimes there is dark yeast at the bottom of the jar or stringy dark yeast on the bottom of the white/grey/peachy SCOBY — this is normal. Watch for Mold: Mold is NOT good. Throw away any kombucha and SCOBYs that mold (this isn’t common). It might look like colors on the SCOBY or floral blooming dots. Acquaint yourself with what yeast in kombucha might look like. Recommended Reading: My favorite resource on kombucha is The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Book by Alex LaGory and Hannah Crum. Serving: 1 of 8 cups , Calories: 513 kcal , Carbohydrates: 133 g , Fat: 0.4 g , Sodium: 1 mg , Potassium: 3 mg , Sugar: 133 g , Calcium: 1 mg , Iron: 0.1 mg How to Make Kombucha Step 1: Add tea bags and sugar to a container, pour 3 cups boiling water over them, steep 5 minutes, then remove tea bags and let cool completely to room temperature. Step 2: For first-timers, add store-bought kombucha (your starter tea) and kombucha SCOBY to a half gallon jar. For subsequent batches, reserve 1 cup from your previous ferment and leave the SCOBY in the jar. Step 3: Pour cooled sweetened tea into the jar with starter tea, then fill with water until 1 inch from the top. Gently add the SCOBY. Step 4: Cover jar opening with tight-weave cloth or coffee filter secured with a rubber band. Let sit at room temp for 3-7 days away from direct sunlight. Step 5: After 3 days, taste your kombucha. When it reaches your preferred tartness, remove the SCOBY, reserve 1 cup as starter tea for your next batch, and bottle the rest. Step 6: Second Fermentation (Optional)- Add fruit, juice, or flavorings to brewing bottles, fill with kombucha leaving 1-2 inches headspace, seal tightly, and ferment 3-7 days for carbonation. Substitutions & Variations Tea Variations Experiment with ratios of black, green, and white tea once you’re comfortable with the process. Try 2 parts black tea to 1 part green for a lighter flavor. Flavor Combinations for Second Fermentation Ginger and lemon for a spicy, citrus kick Berries (strawberry, blueberry, raspberry) for fruity sweetness Pineapple and turmeric for tropical vibes Apple and cinnamon for fall flavors Herbs like mint, lavender, or rosemary Batch Size This recipe makes a half gallon, but you can scale up to gallon jars using the same ratios. Just double everything and use a larger SCOBY or give it extra fermentation time. FAQs for Homemade Kombucha How can you tell if a scoby is bad? Mold is NOT good. Throw away any liquid or SCOBYs that mold (this isn’t common) . Mold might look like colors on the scoby or floral blooming dots. Yeast in kombucha might look like dark brown snotty strings (delightful, right?), but it isn’t mold. Is there alcohol in kombucha? The short answer is yes. The chemical reactions between bacteria, yeast, and sugar result in the formation of a small amount of alcohol during the fermentation process. If there was more than a tiny bit of alcohol in it, they wouldn’t sell it to everyone at the grocery store. What does kombucha taste like? It is tangy, tart, and a bit sour . It has been compared to a sour apple taste with a tad more sweetness. I have a million more kombucha questions, where should I turn? I’d highly recommend finding The Big Book of Kombucha ! It’s where I learned everything, and it answered Buy it or find it at the library! Can I make kombucha with green tea? Yes! You can use black tea, white tea, green tea, or a combination of any of these. I do suggest using organic tea for the best results with the healthy bacteria. History of Kombucha “Kombucha originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.” -Christina Troitino of Forbes found in The Big Book of Kombucha Basically, kombucha is a fermented tea that is made with water, tea, sugar, bacteria and yeast . Besides the health benefits of kombucha, I love the taste, and it is so much cheaper to brew at home than to buy from the store. What is a SCOBY ? SCOBY stands for “symbiotic culture of bacteria and yeast.” It looks like a mushroom and has the texture of a gummy bear. The larger the SCOBY, the faster the brewing cycle. The SCOBY is the equivalent of a sourdough starter or kefir grains in other fermenting processes. It’s the culture that turns your sweet tea into nourishing and zippy kombucha. Where to Get a SCOBY The SCOBY is the only thing you’re really going to have to find to make kombucha at home. You can buy a SCOBY online . You can get a SCOBY from a friend. They multiply, so they are very easy to share. You can attempt to grow your own SCOBY from unflavored raw kombucha from the store. No matter how you get one, you need one before you start AND you’ll need 1/2 cup of unflavored kombucha to go with it. Again, get this from a friend. A SCOBY bought online will come with this starter liquid. Small Batch Kombucha Brewing Method Let’s get nerdy here. Kombucha starts as a sweet tea, and with the help of a SCOBY, it turns into something amazing. The method in this post is batch brewing and will make 1/2 gallon of kombucha every 5-7 days. If you do a second ferment with fruit, you’ll end up with three 16-ounce bottles every 5-7 days. This is a great amount for one to two people a week. During the first fermentation of the double-fermentation process (also called the primary fermentation), the sweet tea and SCOBY are in a vessel that is protected from contamination like dust and fruit flies but not sealed. It is an aerobic (with oxygen) fermentation process. At the end of primary fermentation, the kombucha is technically ready to go . You can enjoy it then if you wish! However, most people enjoy it carbonated and flavored, which is where the secondary fermentation comes in. I always do a second ferment! We love all of the flavors we can make at home. For secondary fermentation , the finished first-ferment kombucha is added to airtight bottles. A couple of ounces of pureed fruit, whole chunks of fruit, or fruit juice are often added at this stage as well. By enclosing the kombucha in an anaerobic (without oxygen) environment and feeding it a little fresh sugar (in the form of fruit), yeasts convert that sugar into carbon dioxide. The sealed bottle prevents the carbon dioxide from escaping, leading to carbonation. A Note About Caffeine Properly fermented, finished kombucha should contain less than 1/3 of the caffeine concentration than when initially started! I’m sensitive to caffeine, and kombucha doesn’t bother me. That being said, the SCOBY is healthiest when it has some caffeine in the tea, so to reduce the amount, use 1/3 black tea and a white and green tea mix for the other 2/3. I also have luck using 1/3 hibiscus tea—it makes the kombucha a beautiful color, too! You can play around with it. Best pH Levels for Finished Kombucha According to experts, the proper pH level of finished kombucha is between 2.5 and 3.5. I don’t check mine often but it’s fun to know. You can just use simple pH test strips to get this number. It’s fun to test a few times during the brew cycle to see how it changes. Again, it’s not necessary, but it is interesting. Handy Kombucha Making Chart Chart from The Big Book of Kombucha, linked above. My Best Tips for Making Homemade Kombucha ☞Avoid Metal Contact: Never let your SCOBY touch metal for extended periods – it can react with the acids in kombucha. Use glass, ceramic, or plastic containers and wooden or plastic utensils. ☞Location Matters: Keep your brewing jar away from direct sunlight but in a visible spot where you’ll remember to check it. A kitchen counter away from the window works perfectly. You can also hang a reminder on your calendar to check your brew! ☞Start a SCOBY Hotel: Your SCOBY will multiply with each batch, creating new layers. Peel apart the layers and start a “SCOBY hotel” – a jar with extra SCOBYs and starter liquid as backup or for sharing with friends. ☞Use Proper Bottles: For consistent carbonation during second fermentation, use bottles designed for brewing (flip-top bottles work great). Regular mason jars won’t build as much pressure and create less fizz. What to Serve With Homemade Kombucha Kombucha pairs beautifully as a refreshing beverage alongside meals or as a standalone afternoon drink. It complements spicy foods particularly well, cutting through heat with its tangy effervescence. Try serving it with Asian-inspired dishes, grain bowls , salads , or as a healthier alternative to soda with pizza or sandwiches . The probiotic qualities make it a nice digestive aid after heavy meals. Storage & Reheating Tips Room Temperature First fermentation happens at room temperature (68-78°F is ideal). Second fermentation also occurs at room temperature for 3-7 days. Refrigerator Storage Once kombucha reaches your desired flavor, refrigerate immediately to slow fermentation. It will keep for 2-3 months in the fridge, though flavor continues developing slowly. SCOBY Storage Keep your SCOBY in at least 1 cup of starter liquid in a glass jar at room temperature between batches. Cover with cloth and it will stay healthy for weeks. Freezer Storage Not recommended for finished kombucha or SCOBYs. Freezing kills the beneficial bacteria and ruins the texture. Make Ahead Kombucha is inherently a make-ahead beverage! Brew large batches, refrigerate, and enjoy over weeks. Start your next batch before finishing the current one for continuous supply. Please ask more kombucha-making questions in the comments. I’ll answer and add them here to make this post as complete as possible. Similar Recipes to Try Shirley Temple Recipe: It’s made with grenadine, soda pop, ice, and cherries Easy Fermented Pickles Recipe: It transforms ordinary cucumbers into probiotic powerhouses with this time-tested fermented pickles recipe Sourdough Starter: It gives your homemade bread incredible flavor and texture
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[Jump to Recipe ▼](https://www.blessthismessplease.com/how-to-make-kombucha/#wprm-recipe-container-43421) ![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-12-771x1024.jpg) This post may contain affiliate links. Please read our [disclosure policy](https://www.blessthismessplease.com/privacy-policy-for-bless-this-mess/). ![three bottles of pink second ferment kombucha with text on image](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-1-512x1024.jpg) ![three bottles of pink kombucha with text on image](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha1-512x1024.jpg) ![open mason jar of first ferment kombucha with SCOBY](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha2-512x1024.jpg) ![pin - text reads "how to make homemade kombucha" 3 glass pop tops on the top photo and a glass poured out at the bottom](https://www.blessthismessplease.com/wp-content/uploads/2022/05/Homemade-Kombucha-2-512x1024.png) ![pin - text reads "how to make homemade kombucha" with a collage of kombucha photos](https://www.blessthismessplease.com/wp-content/uploads/2022/05/Homemade-Kombucha-1-512x1024.png) ![pin - text reads "homemade lemonade" with a collage of 4 photos with mason jars](https://www.blessthismessplease.com/wp-content/uploads/2022/05/Shirley-Temple-2-512x1024.jpg) ![pin - text reads "how to make homemade kombucha" with a mason jar of kombuchaa as the top photo and 3 glass pop tops on the bottom photo](https://www.blessthismessplease.com/wp-content/uploads/2022/05/Homemade-Kombucha-3-512x1024.png) ![pin - text reads "how to make homemade kombucha" with a mason jar of kombucha with scobie as the top photo and several glass pop tops on the bottom photo](https://www.blessthismessplease.com/wp-content/uploads/2022/05/Homemade-Kombucha-4-512x1024.png) ![three bottles and mason jar filled with pink kombucha with text on image](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha3-512x1024.jpg) If you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make Homemade Kombucha from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health\! ![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='1196'%20viewBox='0%200%20900%201196'%3E%3C/svg%3E) ## Quick Recipe Overview ![thee open wire lid carafe bottles with funnel ready for jar of first ferment kombucha](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='796'%20height='1024'%20viewBox='0%200%20796%201024'%3E%3C/svg%3E) WHAT: Fermented tea beverage made with a kombucha SCOBY (symbiotic culture of bacteria and yeast), black tea, sugar, and starter tea. WHY: Costs pennies per bottle, customizable flavors, packed with probiotics, and incredibly satisfying to brew at home. HOW: Steep sweetened tea, cool completely, combine with starter tea and SCOBY in jar, ferment 3-7 days, then flavor and bottle. [Jump to Recipe](https://www.blessthismessplease.com/how-to-make-kombucha/#wprm-recipe-container-43421) ## Table of Contents - [Quick Recipe Overview](https://www.blessthismessplease.com/how-to-make-kombucha/#quick-recipe-overview) - [Why You’ll Love This Homemade Kombucha Recipe](https://www.blessthismessplease.com/how-to-make-kombucha/#why-youll-love-this-homemade-kombucha-recipe) - [{VIDEO} DIY Kombucha: How to Make Kombucha at Home](https://www.blessthismessplease.com/how-to-make-kombucha/#video-diy-kombucha-how-to-make-kombucha-at-home) - [Ingredient Notes](https://www.blessthismessplease.com/how-to-make-kombucha/#ingredient-notes) - [Supplies Needed](https://www.blessthismessplease.com/how-to-make-kombucha/#supplies-needed) - [Homemade Kombucha Recipe Recipe](https://www.blessthismessplease.com/how-to-make-kombucha/#wprm-recipe-container-43421) - [How to Make Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#how-to-make-kombucha) - [Substitutions & Variations](https://www.blessthismessplease.com/how-to-make-kombucha/#substitutions-variations) - [FAQs for Homemade Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#faqs-for-homemade-kombucha) - [History of Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#history-of-kombucha) - [What is a SCOBY?](https://www.blessthismessplease.com/how-to-make-kombucha/#what-is-a-scoby) - [Where to Get a SCOBY](https://www.blessthismessplease.com/how-to-make-kombucha/#where-to-get-a-scoby) - [Small Batch Kombucha Brewing Method](https://www.blessthismessplease.com/how-to-make-kombucha/#small-batch-kombucha-brewing-method) - [A Note About Caffeine](https://www.blessthismessplease.com/how-to-make-kombucha/#a-note-about-caffeine) - [Best pH Levels for Finished Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#best-ph-levels-for-finished-kombucha) - [Handy Kombucha Making Chart](https://www.blessthismessplease.com/how-to-make-kombucha/#handy-kombucha-making-chart) - [My Best Tips for Making Homemade Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#my-best-tips-for-making-homemade-kombucha) - [What to Serve With Homemade Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#what-to-serve-with-homemade-kombucha) - [Storage & Reheating Tips](https://www.blessthismessplease.com/how-to-make-kombucha/#storage-reheating-tips) - [Similar Recipes to Try](https://www.blessthismessplease.com/how-to-make-kombucha/#similar-recipes-to-try) - [More Fermenting Recipes to Consider](https://www.blessthismessplease.com/how-to-make-kombucha/#more-fermenting-recipes-to-consider) ## Why You’ll Love This Homemade Kombucha Recipe - It’s so easy\! - If you love to drink kombucha, it will save you a ton of money. - It has lots of health benefits because of the fermentation. ## {VIDEO} DIY Kombucha: How to Make Kombucha at Home ![YouTube video](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C/svg%3E) ![Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='827'%20height='1024'%20viewBox='0%200%20827%201024'%3E%3C/svg%3E) 🩷 Melissa Making homemade kombucha is easier than you think! You don’t need special equipment, and it’s inexpensive! This tutorial makes 1/2 gallon every 5-7 days. If you have even considered learning how to ferment something, this is a great place to start! It takes just a little bit of hands-on time once a week to make your own kombucha. Give it a try! You might just find that you want to get some [sourdough starter](https://www.blessthismessplease.com/how-to-make-a-sourdough-starter/) going too\! ## Ingredient Notes Sugar: Use organic sugar for best results. You can also use brown sugar. Avoid alternative sweeteners like honey. Tea: Use organic black tea. You can also use a mix of white and/or green tea in addition to your black tea. Water: Untreated tap water works great. If your tap water is treated, you’ll want to use filtered or distilled water. SCOBY: This is the live and active culture that turns your sweet tea into kombucha. Get one from a friend, or buy a starter [SCOBY online](https://amzn.to/32OmnzZ). You can use one over and over again and they’ll grow a new one each brewing cycle, so it’s a great one-time investment. See the recipe card below for full information on ingredients and quantities. ![collage of steps to make kombucha](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='900'%20viewBox='0%200%20900%20900'%3E%3C/svg%3E) ## Supplies Needed You don’t need a whole lot of supplies. 1. For this method, I use one 1/2 gallon mason jar (with a screw-on lid and a piece of fabric to cover the top). 2. If you are going to do a second fruited ferment, you’ll need six [16-ounce brewing bottles](https://amzn.to/3kz6ljC) of kombucha Extra Tip: I love [The Big Book of Kombucha](https://amzn.to/2Hp0PSB). If you are just starting out buy it or check it out from the library. It’s a great resource\! ![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) 5 from 3 votes ## Homemade Kombucha Recipe By: [Melissa Griffiths](https://www.blessthismessplease.com/about-bless-this-mess/) If you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make Homemade Kombucha from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health\! Prep: 15 minutes mins Total: 3 days d 20 minutes mins Servings: 0\.5 gallon [Save](https://www.blessthismessplease.com/how-to-make-kombucha/)[Saved](https://www.blessthismessplease.com/how-to-make-kombucha/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.blessthismessplease.com%2Fhow-to-make-kombucha%2F&media=https%3A%2F%2Fwww.blessthismessplease.com%2Fwp-content%2Fuploads%2F2022%2F05%2FHomemade-Kombucha-2.png&description=If+you%E2%80%99ve+ever+been+curious+about+brewing+your+own+kombucha%2C+now+is+the+perfect+time+to+learn+how+to+make+Homemade+Kombucha+from+scratch.+This+bubbly%2C+tangy+tea+is+not+only+refreshing+but+also+rich+in+beneficial+probiotics+that+support+gut+health%21&is_video=false) [Rate Recipe](https://www.blessthismessplease.com/how-to-make-kombucha/#comment) [Print Recipe](https://www.blessthismessplease.com/wprm_print/homemade-kombucha-recipe) ### Video ![YouTube video](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C/svg%3E) ### Ingredients 1x 2x 3x - ▢ 2-3 tea bags or 1 tablespoon loose leaf tea\* - ▢ 1/3 cup sugar\* - ▢ 1 small [SCOBY](https://amzn.to/32OmnzZ) - ▢ \½ to 1 cup starter liquid, (raw unflavored kombucha) - ▢ Water to fill jar\* ### Instructions - Work with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning. - Add the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool. 2-3 tea bags or 1 tablespoon loose leaf tea\, 1/3 cup sugar\ - IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend. Place the starter liquid in a 1/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar). 1 small SCOBY, \½ to 1 cup starter liquid - When the tea cools, add it to the starter kombucha in the [1/2 gallon jar](https://amzn.to/2FYrkNE) and then fill the jar with more water until it is 1 inch or so from the top. Water to fill jar\* - Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature. 1 small SCOBY - TIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures. #### TO FLAVOR AND SECOND FERMENT: - A half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve. - Add a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers. - Secure the caps to the brewing jars and ferment for another 3-7 days at room temperature. ### Notes Tea Selection: Use black tea or a mix of black/green/white teas, organic is best. Sugar Quality: Organic sugar is best. Water Preparation: If water is chlorinated you can leave it out at room temperature overnight to dechlorinate, if you think your water is heavily treated consider using filtered or distilled water Temperature & Timing: Kombucha will ferment faster in warmer weather and slower in cold (ideal brewing temperature is 68-78 degrees). SCOBY Size Matters: The larger the SCOBY, the faster the brewing cycle. SCOBY Growth & Sharing: A new SCOBY layer will form on top of your jar. You can keep the layers in a second jar (called a SCOBY hotel) as a backup or a way to share. Just add a little raw first-fermented kombucha to the jar as needed. If sharing your kombucha, the new owner will need a SCOBY AND 1 cup of “starting liquid” or first-fermented kombucha. Yeast Is Normal: Sometimes there is dark yeast at the bottom of the jar or stringy dark yeast on the bottom of the white/grey/peachy SCOBY — this is normal. Watch for Mold: Mold is NOT good. Throw away any kombucha and SCOBYs that mold (this isn’t common). It might look like colors on the SCOBY or floral blooming dots. Acquaint yourself with what yeast in kombucha might look like. Recommended Reading: My favorite resource on kombucha is [The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Book by Alex LaGory and Hannah Crum.](https://amzn.to/33CeCN0) ### Nutrition Serving: 1 of 8 cups, Calories: 513kcal, Carbohydrates: 133g, Fat: 0\.4g, Sodium: 1mg, Potassium: 3mg, Sugar: 133g, Calcium: 1mg, Iron: 0\.1mg Like this recipe? Rate and comment below\! ## How to Make Kombucha ![half gallon mason jar, sugar, tea, and scoby](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='970'%20viewBox='0%200%20900%20970'%3E%3C/svg%3E) Step 1: Add tea bags and sugar to a container, pour 3 cups boiling water over them, steep 5 minutes, then remove tea bags and let cool completely to room temperature. Step 2: For first-timers, add store-bought kombucha (your starter tea) and kombucha SCOBY to a half gallon jar. For subsequent batches, reserve 1 cup from your previous ferment and leave the SCOBY in the jar. Step 3: Pour cooled sweetened tea into the jar with starter tea, then fill with water until 1 inch from the top. Gently add the SCOBY. Step 4: Cover jar opening with tight-weave cloth or coffee filter secured with a rubber band. Let sit at room temp for 3-7 days away from direct sunlight. Step 5: After 3 days, taste your kombucha. When it reaches your preferred tartness, remove the SCOBY, reserve 1 cup as starter tea for your next batch, and bottle the rest. Step 6: Second Fermentation (Optional)- Add fruit, juice, or flavorings to brewing bottles, fill with kombucha leaving 1-2 inches headspace, seal tightly, and ferment 3-7 days for carbonation. ![thee wire lid carafe bottles of homemade kombucha ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='736'%20height='1024'%20viewBox='0%200%20736%201024'%3E%3C/svg%3E) ## Substitutions & Variations ### Tea Variations Experiment with ratios of black, green, and white tea once you’re comfortable with the process. Try 2 parts black tea to 1 part green for a lighter flavor. ### Flavor Combinations for Second Fermentation - Ginger and lemon for a spicy, citrus kick - Berries (strawberry, blueberry, raspberry) for fruity sweetness - Pineapple and turmeric for tropical vibes - Apple and cinnamon for fall flavors - Herbs like mint, lavender, or rosemary ### Batch Size This recipe makes a half gallon, but you can scale up to gallon jars using the same ratios. Just double everything and use a larger SCOBY or give it extra fermentation time. ![A glass filled with homemade kombucha sits on a wooden table. Some juice spills over the sides, forming a small puddle on the surface.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='970'%20viewBox='0%200%20900%20970'%3E%3C/svg%3E) ## FAQs for Homemade Kombucha **How can you tell if a scoby is bad? Mold is NOT good. Throw away any liquid or SCOBYs that mold (this isn’t common). Mold might look like colors on the scoby or floral blooming dots. Yeast in kombucha might look like dark brown snotty strings (delightful, right?),but it isn’t mold. Is there alcohol in kombucha? The short answer is yes. The chemical reactions between bacteria, yeast, and sugar result in the formation of a small amount of alcohol during the fermentation process. If there was more than a tiny bit of alcohol in it, they wouldn’t sell it to everyone at the grocery store. What does kombucha taste like? It is tangy, tart, and a bit sour. It has been compared to a sour apple taste with a tad more sweetness. I have a million more kombucha questions, where should I turn? I’d highly recommend finding [The Big Book of Kombucha](https://amzn.to/33CeCN0)\!It’s where I learned everything, and it answered Buy it or find it at the library\! Can I make kombucha with green tea?** Yes! You can use black tea, white tea, green tea, or a combination of any of these. I do suggest using organic tea for the best results with the healthy bacteria. ## History of Kombucha ![collage of kombucha SCOBY.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='900'%20viewBox='0%200%20900%20900'%3E%3C/svg%3E) > “Kombucha originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.” > > \-Christina Troitino of Forbes found in [The Big Book of Kombucha](https://amzn.to/33Ed8ld) Basically, kombucha is a fermented tea that is made with water, tea, sugar, bacteria and yeast. Besides the health benefits of kombucha, I love the taste, and it is so much cheaper to brew at home than to buy from the store. ## What is a SCOBY? SCOBY stands for “symbiotic culture of bacteria and yeast.” It looks like a mushroom and has the texture of a gummy bear. The larger the SCOBY, the faster the brewing cycle. The SCOBY is the equivalent of a sourdough starter or kefir grains in other fermenting processes. It’s the culture that turns your sweet tea into nourishing and zippy kombucha. ## Where to Get a SCOBY The SCOBY is the only thing you’re really going to have to find to make kombucha at home. - You can [buy a SCOBY online](https://amzn.to/3c8fQmU). - You can get a SCOBY from a friend. They multiply, so they are very easy to share. - You can attempt to grow your own SCOBY from unflavored raw kombucha from the store. No matter how you get one, you need one before you start AND you’ll need 1/2 cup of unflavored kombucha to go with it. Again, get this from a friend. A SCOBY bought online will come with this starter liquid. ![A jar of an orange colored liquid with a metal lid rests atop a blue checkered cloth on a wooden surface.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='1252'%20viewBox='0%200%20900%201252'%3E%3C/svg%3E) ## Small Batch Kombucha Brewing Method Let’s get nerdy here. Kombucha starts as a sweet tea, and with the help of a SCOBY, it turns into something amazing. The method in this post is batch brewing and will make 1/2 gallon of kombucha every 5-7 days. If you do a second ferment with fruit, you’ll end up with three 16-ounce bottles every 5-7 days. This is a great amount for one to two people a week. During the first fermentation of the double-fermentation process (also called the primary fermentation), the sweet tea and SCOBY are in a vessel that is protected from contamination like dust and fruit flies but not sealed. It is an aerobic (with oxygen) fermentation process. At the end of primary fermentation, the kombucha is technically ready to go. You can enjoy it then if you wish\! However, most people enjoy it carbonated and flavored, which is where the secondary fermentation comes in. I always do a second ferment! We love all of the flavors we can make at home. For secondary fermentation, the finished first-ferment kombucha is added to airtight bottles. A couple of ounces of pureed fruit, whole chunks of fruit, or fruit juice are often added at this stage as well. By enclosing the kombucha in an anaerobic (without oxygen) environment and feeding it a little fresh sugar (in the form of fruit), yeasts convert that sugar into carbon dioxide. The sealed bottle prevents the carbon dioxide from escaping, leading to carbonation. ![thee wire lid carafe bottles of homemade kombucha ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='1252'%20viewBox='0%200%20900%201252'%3E%3C/svg%3E) ## A Note About Caffeine Properly fermented, finished kombucha should contain less than 1/3 of the caffeine concentration than when initially started! I’m sensitive to caffeine, and kombucha doesn’t bother me. That being said, the SCOBY is healthiest when it has some caffeine in the tea, so to reduce the amount, use 1/3 black tea and a white and green tea mix for the other 2/3. I also have luck using 1/3 hibiscus tea—it makes the kombucha a beautiful color, too! You can play around with it. ## Best pH Levels for Finished Kombucha According to experts, the proper pH level of finished kombucha is between 2.5 and 3.5. I don’t check mine often but it’s fun to know. You can just use simple pH test strips to get this number. It’s fun to test a few times during the brew cycle to see how it changes. Again, it’s not necessary, but it is interesting. ![two half gallon mason jar filled with first ferment kombucha and capped with gingham cloth and metal ring sitting on pretty hutch.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='684'%20height='1024'%20viewBox='0%200%20684%201024'%3E%3C/svg%3E) ## Handy Kombucha Making Chart ![chart on kombucha recipes by size.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='524'%20viewBox='0%200%20800%20524'%3E%3C/svg%3E) Chart from The Big Book of Kombucha, linked above. ## My Best Tips for Making Homemade Kombucha ☞Avoid Metal Contact: Never let your SCOBY touch metal for extended periods – it can react with the acids in kombucha. Use glass, ceramic, or plastic containers and wooden or plastic utensils. ☞Location Matters: Keep your brewing jar away from direct sunlight but in a visible spot where you’ll remember to check it. A kitchen counter away from the window works perfectly. You can also hang a reminder on your calendar to check your brew\! ☞Start a SCOBY Hotel: Your SCOBY will multiply with each batch, creating new layers. Peel apart the layers and start a “SCOBY hotel” – a jar with extra SCOBYs and starter liquid as backup or for sharing with friends. ☞Use Proper Bottles: For consistent carbonation during second fermentation, use bottles designed for brewing (flip-top bottles work great). Regular mason jars won’t build as much pressure and create less fizz. ## What to Serve With Homemade Kombucha Kombucha pairs beautifully as a refreshing beverage alongside meals or as a standalone afternoon drink. It complements spicy foods particularly well, cutting through heat with its tangy effervescence. Try serving it with Asian-inspired dishes, [grain bowls](https://www.blessthismessplease.com/instant-pot-quinoa/), [salads](https://www.blessthismessplease.com/dense-bean-salad-recipe/), or as a healthier alternative to soda with [pizza](https://www.blessthismessplease.com/homemade-pizza-ideas/) or [sandwiches](https://www.blessthismessplease.com/monte-cristo-sandwiches/). The probiotic qualities make it a nice digestive aid after heavy meals. ## Storage & Reheating Tips ### Room Temperature First fermentation happens at room temperature (68-78°F is ideal). Second fermentation also occurs at room temperature for 3-7 days. ### Refrigerator Storage Once kombucha reaches your desired flavor, refrigerate immediately to slow fermentation. It will keep for 2-3 months in the fridge, though flavor continues developing slowly. ### SCOBY Storage Keep your SCOBY in at least 1 cup of starter liquid in a glass jar at room temperature between batches. Cover with cloth and it will stay healthy for weeks. ### Freezer Storage Not recommended for finished kombucha or SCOBYs. Freezing kills the beneficial bacteria and ruins the texture. ### Make Ahead Kombucha is inherently a make-ahead beverage! Brew large batches, refrigerate, and enjoy over weeks. Start your next batch before finishing the current one for continuous supply. *Please ask more kombucha-making questions in the comments. I’ll answer and add them here to make this post as complete as possible.* ![pin - text reads "how to make homemade kombucha" with a mason jar of kombuchaa as the top photo and 3 glass pop tops on the bottom photo.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='1800'%20viewBox='0%200%20900%201800'%3E%3C/svg%3E) ## Similar Recipes to Try - [Shirley Temple Recipe: It’s made with grenadine, soda pop, ice, and cherries](https://www.blessthismessplease.com/shirley-temple-drink/) - [Easy Fermented Pickles Recipe: It transforms ordinary cucumbers into probiotic powerhouses with this time-tested fermented pickles recipe](https://www.blessthismessplease.com/easy-fermented-pickles/) - [Sourdough Starter: It gives your homemade bread incredible flavor and texture](https://www.blessthismessplease.com/how-to-make-a-sourdough-starter/) ## More Fermenting Recipes to Consider [![A close-up view of a healthy green cabbage plant growing in a garden, with large, overlapping leaves forming a tight, round head in the center—ideal for those interested in how to preserve cabbage at its freshest.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://www.blessthismessplease.com/how-to-preserve-cabbage/) Preserving Guide ### [How To Preserve Cabbage](https://www.blessthismessplease.com/how-to-preserve-cabbage/) [![pickles packed in brine in clear glass jar for an easy fermented pickles recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://www.blessthismessplease.com/easy-fermented-pickles/) Fermented Foods ### [Grandma-Approved Easy Fermented Pickles Recipe](https://www.blessthismessplease.com/easy-fermented-pickles/) Did you make this recipe? 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Judy Vines says: August 27, 2023 at 10:01 am In chart from book, what is CB? I.e. ” too small for CB? [Reply](https://www.blessthismessplease.com/how-to-make-kombucha/#comment-83118) 1. Melissa says: August 29, 2023 at 1:08 pm CB= continuous brew which is not the method that I’m teaching here ### Comment navigation [Older Comments](https://www.blessthismessplease.com/how-to-make-kombucha/comment-page-1/#comments) ![Melissa in her kitchen taking a bite off the completed dish and all of the completed components on the wood block in front of her](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='1086'%20viewBox='0%200%20900%201086'%3E%3C/svg%3E) Hi, I'm Melissa\! As a hobby farmer, business owner, and mom of five, I'm all about keeping it simple in the kitchen. I'm here to help you make meal times a breeze. Let's work together to find something for your table. 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Readable Markdown	This post may contain affiliate links. Please read our [disclosure policy](https://www.blessthismessplease.com/privacy-policy-for-bless-this-mess/). If you’ve ever been curious about brewing your own kombucha, now is the perfect time to learn how to make Homemade Kombucha from scratch. This bubbly, tangy tea is not only refreshing but also rich in beneficial probiotics that support gut health\! ![Three clear glass bottles with swing-top lids are filled with a light orange, fizzy homemade kombucha. Pieces of fruit rest at the bottom of each bottle. The bottles sit on a wooden surface against a light background.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-12.jpg) ## Quick Recipe Overview ![thee open wire lid carafe bottles with funnel ready for jar of first ferment kombucha](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-10-796x1024.jpg) WHAT: Fermented tea beverage made with a kombucha SCOBY (symbiotic culture of bacteria and yeast), black tea, sugar, and starter tea. WHY: Costs pennies per bottle, customizable flavors, packed with probiotics, and incredibly satisfying to brew at home. HOW: Steep sweetened tea, cool completely, combine with starter tea and SCOBY in jar, ferment 3-7 days, then flavor and bottle. ## Table of Contents - [Quick Recipe Overview](https://www.blessthismessplease.com/how-to-make-kombucha/#quick-recipe-overview) - [Why You’ll Love This Homemade Kombucha Recipe](https://www.blessthismessplease.com/how-to-make-kombucha/#why-youll-love-this-homemade-kombucha-recipe) - [{VIDEO} DIY Kombucha: How to Make Kombucha at Home](https://www.blessthismessplease.com/how-to-make-kombucha/#video-diy-kombucha-how-to-make-kombucha-at-home) - [Ingredient Notes](https://www.blessthismessplease.com/how-to-make-kombucha/#ingredient-notes) - [Supplies Needed](https://www.blessthismessplease.com/how-to-make-kombucha/#supplies-needed) - [Homemade Kombucha Recipe Recipe](https://www.blessthismessplease.com/how-to-make-kombucha/#wprm-recipe-container-43421) - [How to Make Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#how-to-make-kombucha) - [Substitutions & Variations](https://www.blessthismessplease.com/how-to-make-kombucha/#substitutions-variations) - [FAQs for Homemade Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#faqs-for-homemade-kombucha) - [History of Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#history-of-kombucha) - [What is a SCOBY?](https://www.blessthismessplease.com/how-to-make-kombucha/#what-is-a-scoby) - [Where to Get a SCOBY](https://www.blessthismessplease.com/how-to-make-kombucha/#where-to-get-a-scoby) - [Small Batch Kombucha Brewing Method](https://www.blessthismessplease.com/how-to-make-kombucha/#small-batch-kombucha-brewing-method) - [A Note About Caffeine](https://www.blessthismessplease.com/how-to-make-kombucha/#a-note-about-caffeine) - [Best pH Levels for Finished Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#best-ph-levels-for-finished-kombucha) - [Handy Kombucha Making Chart](https://www.blessthismessplease.com/how-to-make-kombucha/#handy-kombucha-making-chart) - [My Best Tips for Making Homemade Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#my-best-tips-for-making-homemade-kombucha) - [What to Serve With Homemade Kombucha](https://www.blessthismessplease.com/how-to-make-kombucha/#what-to-serve-with-homemade-kombucha) - [Storage & Reheating Tips](https://www.blessthismessplease.com/how-to-make-kombucha/#storage-reheating-tips) - [Similar Recipes to Try](https://www.blessthismessplease.com/how-to-make-kombucha/#similar-recipes-to-try) - [More Fermenting Recipes to Consider](https://www.blessthismessplease.com/how-to-make-kombucha/#more-fermenting-recipes-to-consider) ## Why You’ll Love This Homemade Kombucha Recipe - It’s so easy\! - If you love to drink kombucha, it will save you a ton of money. - It has lots of health benefits because of the fermentation. ## {VIDEO} DIY Kombucha: How to Make Kombucha at Home ![YouTube video](https://i.ytimg.com/vi/OgrRgn7KslU/hqdefault.jpg) ![Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her](https://www.blessthismessplease.com/wp-content/uploads/2022/03/melissa-with-food-194010260-827x1024.jpg) 🩷 Melissa Making homemade kombucha is easier than you think! You don’t need special equipment, and it’s inexpensive! This tutorial makes 1/2 gallon every 5-7 days. If you have even considered learning how to ferment something, this is a great place to start! It takes just a little bit of hands-on time once a week to make your own kombucha. Give it a try! You might just find that you want to get some [sourdough starter](https://www.blessthismessplease.com/how-to-make-a-sourdough-starter/) going too\! ## Ingredient Notes Sugar: Use organic sugar for best results. You can also use brown sugar. Avoid alternative sweeteners like honey. Tea: Use organic black tea. You can also use a mix of white and/or green tea in addition to your black tea. Water: Untreated tap water works great. If your tap water is treated, you’ll want to use filtered or distilled water. SCOBY: This is the live and active culture that turns your sweet tea into kombucha. Get one from a friend, or buy a starter [SCOBY online](https://amzn.to/32OmnzZ). You can use one over and over again and they’ll grow a new one each brewing cycle, so it’s a great one-time investment. See the recipe card below for full information on ingredients and quantities. ![collage of steps to make kombucha](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha.jpg) ## Supplies Needed You don’t need a whole lot of supplies. 1. For this method, I use one 1/2 gallon mason jar (with a screw-on lid and a piece of fabric to cover the top). 2. If you are going to do a second fruited ferment, you’ll need six [16-ounce brewing bottles](https://amzn.to/3kz6ljC) of kombucha Extra Tip: I love [The Big Book of Kombucha](https://amzn.to/2Hp0PSB). If you are just starting out buy it or check it out from the library. It’s a great resource\! ![YouTube video](https://i.ytimg.com/vi/OgrRgn7KslU/hqdefault.jpg) - ▢ 2-3 tea bags or 1 tablespoon loose leaf tea\* - ▢ 1/3 cup sugar\* - ▢ 1 small [SCOBY](https://amzn.to/32OmnzZ) - ▢ \½ to 1 cup starter liquid, (raw unflavored kombucha) - ▢ Water to fill jar\* - Work with clean hands and utensils, but don’t use anti-bacterial soaps. Hot water is best for cleaning. - Add the tea bags and sugar to a 4-cup container and add 3 cups boiling water. Steep for 5 minutes. Remove the tea bags. Let mixture cool. 2-3 tea bags or 1 tablespoon loose leaf tea\, 1/3 cup sugar\ - IF this is your very time making kombucha you will need to buy a SCOBY and starter liquid or get one from a friend. Place the starter liquid in a 1/2 gallon jar. If this is not your first kombucha ferment, remove the SCOBY from your half gallon jar and place it on a clean surface. Place your kombucha that has been through it’s first ferment in a clean jar for drinking or in brewing bottles for a second ferment to flavor. Reserve 1 cup first ferment kombucha (just leave it in the jar). 1 small SCOBY, \½ to 1 cup starter liquid - When the tea cools, add it to the starter kombucha in the [1/2 gallon jar](https://amzn.to/2FYrkNE) and then fill the jar with more water until it is 1 inch or so from the top. Water to fill jar\* - Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature. 1 small SCOBY - TIP: to speed the process you can add cold water to the jar with the remaining liquid (about half full) and then add the hot sweet tea mixture on top. You only want your starter liquid to get warm though, adding very hot water to it will kill the live and active cultures. #### TO FLAVOR AND SECOND FERMENT: - A half gallon of first fermented kombucha will fill three 16-ounce brewing bottles, fill to just where the neck starts to curve. - Add a few ounces of fruit chopped into small pieces, fruit puree, or fruit juice. It should fill the bottle 1-2 inches from the top. You can also add things like herbs, turmeric, ginger, or edible flowers. - Secure the caps to the brewing jars and ferment for another 3-7 days at room temperature. Tea Selection: Use black tea or a mix of black/green/white teas, organic is best. Sugar Quality: Organic sugar is best. Water Preparation: If water is chlorinated you can leave it out at room temperature overnight to dechlorinate, if you think your water is heavily treated consider using filtered or distilled water Temperature & Timing: Kombucha will ferment faster in warmer weather and slower in cold (ideal brewing temperature is 68-78 degrees). SCOBY Size Matters: The larger the SCOBY, the faster the brewing cycle. SCOBY Growth & Sharing: A new SCOBY layer will form on top of your jar. You can keep the layers in a second jar (called a SCOBY hotel) as a backup or a way to share. Just add a little raw first-fermented kombucha to the jar as needed. If sharing your kombucha, the new owner will need a SCOBY AND 1 cup of “starting liquid” or first-fermented kombucha. Yeast Is Normal: Sometimes there is dark yeast at the bottom of the jar or stringy dark yeast on the bottom of the white/grey/peachy SCOBY — this is normal. Watch for Mold: Mold is NOT good. Throw away any kombucha and SCOBYs that mold (this isn’t common). It might look like colors on the SCOBY or floral blooming dots. Acquaint yourself with what yeast in kombucha might look like. Recommended Reading: My favorite resource on kombucha is [The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Book by Alex LaGory and Hannah Crum.](https://amzn.to/33CeCN0) Serving: 1 of 8 cups, Calories: 513kcal, Carbohydrates: 133g, Fat: 0\.4g, Sodium: 1mg, Potassium: 3mg, Sugar: 133g, Calcium: 1mg, Iron: 0\.1mg ## How to Make Kombucha ![half gallon mason jar, sugar, tea, and scoby](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-5.jpg) Step 1: Add tea bags and sugar to a container, pour 3 cups boiling water over them, steep 5 minutes, then remove tea bags and let cool completely to room temperature. Step 2: For first-timers, add store-bought kombucha (your starter tea) and kombucha SCOBY to a half gallon jar. For subsequent batches, reserve 1 cup from your previous ferment and leave the SCOBY in the jar. Step 3: Pour cooled sweetened tea into the jar with starter tea, then fill with water until 1 inch from the top. Gently add the SCOBY. Step 4: Cover jar opening with tight-weave cloth or coffee filter secured with a rubber band. Let sit at room temp for 3-7 days away from direct sunlight. Step 5: After 3 days, taste your kombucha. When it reaches your preferred tartness, remove the SCOBY, reserve 1 cup as starter tea for your next batch, and bottle the rest. Step 6: Second Fermentation (Optional)- Add fruit, juice, or flavorings to brewing bottles, fill with kombucha leaving 1-2 inches headspace, seal tightly, and ferment 3-7 days for carbonation. ![thee wire lid carafe bottles of homemade kombucha ](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-13-736x1024.jpg) ## Substitutions & Variations ### Tea Variations Experiment with ratios of black, green, and white tea once you’re comfortable with the process. Try 2 parts black tea to 1 part green for a lighter flavor. ### Flavor Combinations for Second Fermentation - Ginger and lemon for a spicy, citrus kick - Berries (strawberry, blueberry, raspberry) for fruity sweetness - Pineapple and turmeric for tropical vibes - Apple and cinnamon for fall flavors - Herbs like mint, lavender, or rosemary ### Batch Size This recipe makes a half gallon, but you can scale up to gallon jars using the same ratios. Just double everything and use a larger SCOBY or give it extra fermentation time. ![A glass filled with homemade kombucha sits on a wooden table. Some juice spills over the sides, forming a small puddle on the surface.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-14.jpg) ## FAQs for Homemade Kombucha **How can you tell if a scoby is bad? Mold is NOT good. Throw away any liquid or SCOBYs that mold (this isn’t common). Mold might look like colors on the scoby or floral blooming dots. Yeast in kombucha might look like dark brown snotty strings (delightful, right?),but it isn’t mold. Is there alcohol in kombucha? The short answer is yes. The chemical reactions between bacteria, yeast, and sugar result in the formation of a small amount of alcohol during the fermentation process. If there was more than a tiny bit of alcohol in it, they wouldn’t sell it to everyone at the grocery store. What does kombucha taste like? It is tangy, tart, and a bit sour. It has been compared to a sour apple taste with a tad more sweetness. I have a million more kombucha questions, where should I turn? I’d highly recommend finding [The Big Book of Kombucha](https://amzn.to/33CeCN0)\!It’s where I learned everything, and it answered Buy it or find it at the library\! Can I make kombucha with green tea?** Yes! You can use black tea, white tea, green tea, or a combination of any of these. I do suggest using organic tea for the best results with the healthy bacteria. ## History of Kombucha ![collage of kombucha SCOBY.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/kombucha-scoby.jpg) > “Kombucha originated in Northeast China around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”). Despite a dip in international popularity during WWII due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.” > > \-Christina Troitino of Forbes found in [The Big Book of Kombucha](https://amzn.to/33Ed8ld) Basically, kombucha is a fermented tea that is made with water, tea, sugar, bacteria and yeast. Besides the health benefits of kombucha, I love the taste, and it is so much cheaper to brew at home than to buy from the store. ## What is a SCOBY? SCOBY stands for “symbiotic culture of bacteria and yeast.” It looks like a mushroom and has the texture of a gummy bear. The larger the SCOBY, the faster the brewing cycle. The SCOBY is the equivalent of a sourdough starter or kefir grains in other fermenting processes. It’s the culture that turns your sweet tea into nourishing and zippy kombucha. ## Where to Get a SCOBY The SCOBY is the only thing you’re really going to have to find to make kombucha at home. - You can [buy a SCOBY online](https://amzn.to/3c8fQmU). - You can get a SCOBY from a friend. They multiply, so they are very easy to share. - You can attempt to grow your own SCOBY from unflavored raw kombucha from the store. No matter how you get one, you need one before you start AND you’ll need 1/2 cup of unflavored kombucha to go with it. Again, get this from a friend. A SCOBY bought online will come with this starter liquid. ![A jar of an orange colored liquid with a metal lid rests atop a blue checkered cloth on a wooden surface.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-3.jpg) ## Small Batch Kombucha Brewing Method Let’s get nerdy here. Kombucha starts as a sweet tea, and with the help of a SCOBY, it turns into something amazing. The method in this post is batch brewing and will make 1/2 gallon of kombucha every 5-7 days. If you do a second ferment with fruit, you’ll end up with three 16-ounce bottles every 5-7 days. This is a great amount for one to two people a week. During the first fermentation of the double-fermentation process (also called the primary fermentation), the sweet tea and SCOBY are in a vessel that is protected from contamination like dust and fruit flies but not sealed. It is an aerobic (with oxygen) fermentation process. At the end of primary fermentation, the kombucha is technically ready to go. You can enjoy it then if you wish\! However, most people enjoy it carbonated and flavored, which is where the secondary fermentation comes in. I always do a second ferment! We love all of the flavors we can make at home. For secondary fermentation, the finished first-ferment kombucha is added to airtight bottles. A couple of ounces of pureed fruit, whole chunks of fruit, or fruit juice are often added at this stage as well. By enclosing the kombucha in an anaerobic (without oxygen) environment and feeding it a little fresh sugar (in the form of fruit), yeasts convert that sugar into carbon dioxide. The sealed bottle prevents the carbon dioxide from escaping, leading to carbonation. ![thee wire lid carafe bottles of homemade kombucha ](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-13.jpg) ## A Note About Caffeine Properly fermented, finished kombucha should contain less than 1/3 of the caffeine concentration than when initially started! I’m sensitive to caffeine, and kombucha doesn’t bother me. That being said, the SCOBY is healthiest when it has some caffeine in the tea, so to reduce the amount, use 1/3 black tea and a white and green tea mix for the other 2/3. I also have luck using 1/3 hibiscus tea—it makes the kombucha a beautiful color, too! You can play around with it. ## Best pH Levels for Finished Kombucha According to experts, the proper pH level of finished kombucha is between 2.5 and 3.5. I don’t check mine often but it’s fun to know. You can just use simple pH test strips to get this number. It’s fun to test a few times during the brew cycle to see how it changes. Again, it’s not necessary, but it is interesting. ![two half gallon mason jar filled with first ferment kombucha and capped with gingham cloth and metal ring sitting on pretty hutch.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/how-to-make-kombucha-at-home-1-684x1024.jpg) ## Handy Kombucha Making Chart ![chart on kombucha recipes by size.](https://www.blessthismessplease.com/wp-content/uploads/2020/09/kombucha.png) Chart from The Big Book of Kombucha, linked above. ## My Best Tips for Making Homemade Kombucha ☞Avoid Metal Contact: Never let your SCOBY touch metal for extended periods – it can react with the acids in kombucha. Use glass, ceramic, or plastic containers and wooden or plastic utensils. ☞Location Matters: Keep your brewing jar away from direct sunlight but in a visible spot where you’ll remember to check it. A kitchen counter away from the window works perfectly. You can also hang a reminder on your calendar to check your brew\! ☞Start a SCOBY Hotel: Your SCOBY will multiply with each batch, creating new layers. Peel apart the layers and start a “SCOBY hotel” – a jar with extra SCOBYs and starter liquid as backup or for sharing with friends. ☞Use Proper Bottles: For consistent carbonation during second fermentation, use bottles designed for brewing (flip-top bottles work great). Regular mason jars won’t build as much pressure and create less fizz. ## What to Serve With Homemade Kombucha Kombucha pairs beautifully as a refreshing beverage alongside meals or as a standalone afternoon drink. It complements spicy foods particularly well, cutting through heat with its tangy effervescence. Try serving it with Asian-inspired dishes, [grain bowls](https://www.blessthismessplease.com/instant-pot-quinoa/), [salads](https://www.blessthismessplease.com/dense-bean-salad-recipe/), or as a healthier alternative to soda with [pizza](https://www.blessthismessplease.com/homemade-pizza-ideas/) or [sandwiches](https://www.blessthismessplease.com/monte-cristo-sandwiches/). The probiotic qualities make it a nice digestive aid after heavy meals. ## Storage & Reheating Tips ### Room Temperature First fermentation happens at room temperature (68-78°F is ideal). Second fermentation also occurs at room temperature for 3-7 days. ### Refrigerator Storage Once kombucha reaches your desired flavor, refrigerate immediately to slow fermentation. It will keep for 2-3 months in the fridge, though flavor continues developing slowly. ### SCOBY Storage Keep your SCOBY in at least 1 cup of starter liquid in a glass jar at room temperature between batches. Cover with cloth and it will stay healthy for weeks. ### Freezer Storage Not recommended for finished kombucha or SCOBYs. Freezing kills the beneficial bacteria and ruins the texture. ### Make Ahead Kombucha is inherently a make-ahead beverage! Brew large batches, refrigerate, and enjoy over weeks. Start your next batch before finishing the current one for continuous supply. *Please ask more kombucha-making questions in the comments. I’ll answer and add them here to make this post as complete as possible.* ![pin - text reads "how to make homemade kombucha" with a mason jar of kombuchaa as the top photo and 3 glass pop tops on the bottom photo.](https://www.blessthismessplease.com/wp-content/uploads/2022/05/Homemade-Kombucha-3.png) ## Similar Recipes to Try - [Shirley Temple Recipe: It’s made with grenadine, soda pop, ice, and cherries](https://www.blessthismessplease.com/shirley-temple-drink/) - [Easy Fermented Pickles Recipe: It transforms ordinary cucumbers into probiotic powerhouses with this time-tested fermented pickles recipe](https://www.blessthismessplease.com/easy-fermented-pickles/) - [Sourdough Starter: It gives your homemade bread incredible flavor and texture](https://www.blessthismessplease.com/how-to-make-a-sourdough-starter/)
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