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Calculated Shard: 80 (from laksa126)

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curl -X POST \
  'http://laksa080.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.everydaymaven.com/how-to-make-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.everydaymaven.com/how-to-make-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/","crawl_time":1773339550,"first_indexed_time":1512710888,"http_code":200,"src_unparsed":"com,everydaymaven!www,\/how-to-make-kombucha\/ s443","src_root_hash":"1265208616049735880","history_drop_reason":null,"meta_title":"How to Make Kombucha - EverydayMaven™","meta_descriptions":["Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors!"],"attrs_boilerpipe_text":"Published\nAugust 6, 2013\n. By\nAlyssa Brantley\nLearn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors!\nKombucha\n wasn’t something I instantly fell in love with but when I did fall, I fell hard.\nInitially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me.\nI became hooked on \nGT’s Synergy\n – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle).\nNow, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between $3.29 and $3.59 each and it was quickly becoming an expensive habit.\nThis is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them \nonline\n!\nThe way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what?\nIt wasn’t hard AT ALL. \nI really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha!\nOh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious!\nNOTES:\nI snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages!\nI used \nOrganic Sencha\n tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas.\nDid you make this recipe? Please give it a star rating below!\n30\nmins\n5\nmins\n20\nmins\n35\nmins\nLearn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors!\nCourse:\nDrinks\nCuisine:\nAmerican\nKeyword:\nhow to brew kombucha, kombucha tutorial\nServings\n:\n12\nservings\nCalories\n:\n64\nkcal\n3\nTablespoons\norganic loose leaf tea\nI used Sencha\n1\ncup\norganic sugar\n12\ncups\nfiltered water\ndivided\n1\nSCOBY mother\n1.5\ncups\nplain Kombucha tea\nEQUIPMENT:\n4\nquart\nglass jar\nor larger\ncheesecloth\nrubber band\ncandy thermometer\nfine mesh strainer\nstraws for testing\nFIRST FERMENTATION:\nIn a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes. \nWhile the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through.\nDiscard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1\/2 cups plain kombucha. \nPlace cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house). \nYou need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in. \nThe best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10. \nIf the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation. \nMy tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning).\nSECOND FERMENTATION:\nGently remove the SCOBY and 1 1\/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch). \n*NOTE: This is a good time to reuse the SCOBY and start a new batch*\nDecant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!)\nI added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1\/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz.\nCap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time. \nThis is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using. \nOnce it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy!\nNutrition Facts\nHow To Brew Kombucha\nAmount Per Serving\t\t\t (1.25 cups)\nCalories\n64\n% Daily Value*\nCarbohydrates\n16g\n5%\nSugar 16g\n18%\n* Percent Daily Values are based on a 2000 calorie diet.\nKOMBUCHA BREWING TIPS:\nAs you continue to brew, a\nnew SCOBY baby\nmay form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it.\nIf you want to\ndouble the batch\n(which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha).\nSome Kombucha brewers have alerted me that\nmason jars\nmay not be good\nvessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and\nflip-top cap bottles\nseem to be very popular and yield good results.\nI had a lot of\nquestions\nabout the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful.\nKombucha FAQ\n: \nhttp:\/\/www.culturesforhealth.com\/kombucha-tea-frequently-asked-questions-faq\n \nAND\nhttp:\/\/www.kombuchakamp.com\/basic-kombucha-faq\nContinuous Brewing:\n \nhttp:\/\/www.culturesforhealth.com\/kombucha-continuous-brewing-system\nKombucha Recipe and Cleaning Tips\n: \nhttp:\/\/www.kombuchakamp.com\/kombucha-recipe\nReader Interactions","attrs_markdown":"[Get your copy![Dinners Done In One Pot Cookbook](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/IDWTCB-DINNERS-book.png) of \"DINNERS DONE IN ONE POT\"](https:\/\/www.simonandschuster.com\/books\/The-I-Dont-Want-to-Cook-Book-Dinners-Done-in-One-Pot\/Alyssa-Brantley\/I-Don-t-Want-to-Cook-Series\/9781507222577?utm_source=author_site&utm_medium=author_site&utm_campaign=i_dont_want_to_cook_book_dinners_done_in_one_pot&utm_content=)\n\n- [Skip to primary navigation](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#genesis-sidebar-primary)\n- [Skip to footer](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#genesis-footer-widgets)\n\n[EverydayMaven™](https:\/\/www.everydaymaven.com\/)\n\nWhole Food, Half the Time\n\n- [Cookbooks](https:\/\/www.everydaymaven.com\/cookbooks\/)\n  - [Dinners Done in One Pot](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-two\/)\n  - [The “I Don’t Want to Cook” Book](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-one\/)\n- [Recipe Index](https:\/\/www.everydaymaven.com\/recipes\/)\n- [30 Minute Meals](https:\/\/www.everydaymaven.com\/category\/family-friendly\/30-minute-meals\/)\n- [About](https:\/\/www.everydaymaven.com\/about\/)\n  - [Work With Me](https:\/\/www.everydaymaven.com\/work-with-me\/)\n  - [contact](https:\/\/www.everydaymaven.com\/contact\/)\n\n[Home](https:\/\/www.everydaymaven.com\/) » [Course](https:\/\/www.everydaymaven.com\/category\/course\/) » [Drinks](https:\/\/www.everydaymaven.com\/category\/course\/drinks-recipes\/) » How to Make Kombucha\n\nPublished August 6, 2013. By [Alyssa Brantley](https:\/\/www.everydaymaven.com\/about\/) [38 Comments](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#comments)\n\n# How to Make Kombucha\n726 shares\n\n[Jump to Recipe](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#wprm-recipe-container-54000) [Print Recipe](https:\/\/www.everydaymaven.com\/wprm_print\/2)\n\n*Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\\!*\n\n![ingredients to make homemade kombucha tea](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/14-DSC_0750-3.jpg)\n\n[Kombucha](http:\/\/en.wikipedia.org\/wiki\/Kombucha \"http:\/\/en.wikipedia.org\/wiki\/Kombucha\") wasn’t something I instantly fell in love with but when I did fall, I fell hard.\n\nInitially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me.\n\nI became hooked on [GT’s Synergy](http:\/\/www.synergydrinks.com\/ \"http:\/\/www.synergydrinks.com\/\") – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle).\n\nNow, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between \\$3.29 and \\$3.59 each and it was quickly becoming an expensive habit.\n\nThis is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them [online](http:\/\/www.kombuchakamp.com\/kombucha-cultures)\\!\n\nThe way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what? **It wasn’t hard AT ALL.**\n\nI really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha\\!\n\nOh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious\\!\n\n**NOTES:**\n\n- I snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages\\!\n- I used [Organic Sencha](http:\/\/www.amazon.com\/Davidsons-Tea-Bulk-Sencha-16-Ounce\/dp\/B000SAPX8G\/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha&tag=evermave-20 \"http:\/\/www.amazon.com\/Davidsons-Tea-Bulk-Sencha-16-Ounce\/dp\/B000SAPX8G\/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha\") tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas.\n\n![13-DSC\\_0710-2edit](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20413%20620'%3E%3C\/svg%3E) ![13-DSC\\_0710-2edit](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/13-DSC_0710-2edit2.jpg)\n\nDid you make this recipe? Please give it a star rating below\\!\n\nHow To Brew Kombucha\n\nPrep Time: 30 mins\n\nCook Time: 5 mins\n\nWater cooling down time: 20 mins\n\nTotal Time: 35 mins\n\nLearn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\\!\n\nCourse:  Drinks\n\nCuisine:  American\n\nKeyword:  how to brew kombucha, kombucha tutorial\n\nServings: 12 servings\n\nCalories: 64 kcal\n\nAuthor: [Alyssa Brantley](https:\/\/www.everydaymaven.com\/about\/)\n\n![ingredients to make homemade kombucha tea](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![ingredients to make homemade kombucha tea](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/14-DSC_0750-3-150x150.jpg)\n\n[Print](https:\/\/www.everydaymaven.com\/wprm_print\/2)\n\nIngredients\n\n- 3 Tablespoons organic loose leaf tea I used Sencha\n- 1 cup organic sugar\n- 12 cups filtered water divided\n- 1 SCOBY mother\n- 1\\.5 cups plain Kombucha tea\n\nEQUIPMENT:\n\n- 4 quart glass jar or larger\n- cheesecloth\n- rubber band\n- candy thermometer\n- fine mesh strainer\n- straws for testing\n\nInstructions\n\nFIRST FERMENTATION:\n\n1. In a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes.\n   ![pouring loose tea into a pot with water for homemade kombucha](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20519%20389'%3E%3C\/svg%3E)\n   \n   ![pouring loose tea into a pot with water for homemade kombucha](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/04-IMG_9552-519x389.jpg)\n2. While the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through.\n   ![pouring water into a brewing jar to make kombucha](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20292%20389'%3E%3C\/svg%3E)\n   \n   ![pouring water into a brewing jar to make kombucha](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/05-IMG_9547-292x389.jpg)\n3. Discard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1\/2 cups plain kombucha.\n   \n   Place cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house).\n   ![straining tea leaves to home brew kombucha](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20292%20389'%3E%3C\/svg%3E)\n   \n   ![straining tea leaves to home brew kombucha](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/06-IMG_9553-292x389.jpg)\n4. You need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in.\n   \n   The best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10.\n   \n   If the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation.\n   \n   My tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning).\n   ![covering a kombucha brew jar with cheesecloth to ferment](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20292%20389'%3E%3C\/svg%3E)\n   \n   ![covering a kombucha brew jar with cheesecloth to ferment](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/09-IMG_9556-292x389.jpg)\n\nSECOND FERMENTATION:\n\n1. Gently remove the SCOBY and 1 1\/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch).\n   \n   *\\*NOTE: This is a good time to reuse the SCOBY and start a new batch\\**\n2. Decant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!)\n   ![pouring kombucha tea into glass jars to ferment](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20519%20389'%3E%3C\/svg%3E)\n   \n   ![pouring kombucha tea into glass jars to ferment](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/11-IMG_9539-519x389.jpg)\n3. I added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1\/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz.\n   ![pouring grape juice into kombucha tea to flavor it](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20519%20389'%3E%3C\/svg%3E)\n   \n   ![pouring grape juice into kombucha tea to flavor it](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/12-IMG_9540-519x389.jpg)\n4. Cap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time.\n   \n   This is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using.\n   \n   Once it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy\\!\n\nNutrition Facts\n\nHow To Brew Kombucha\n\nAmount Per Serving (1.25 cups)\n\n**Calories** 64\n\n**% Daily Value\\***\n\n**Carbohydrates** 16g**5%**\n\nSugar 16g**18%**\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n\nDid you make this recipe? Tag [@EverydayMaven](https:\/\/www.instagram.com\/everydaymaven\/?hl=en) on Instagram with the hashtag [\\#EveryDayMaven](https:\/\/www.instagram.com\/explore\/tags\/everydaymaven\/?hl=en) and please give a star rating below.\n## KOMBUCHA BREWING TIPS:\n- As you continue to brew, a **new SCOBY baby** may form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it.\n- If you want to **double the batch** (which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha).\n- Some Kombucha brewers have alerted me that **mason jars** **may not be good** vessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and [flip-top cap bottles](http:\/\/www.amazon.com\/CASE-OF-12-Bottles-CLEAR\/dp\/B0064ODUDK\/ref=sr_1_6?ie=UTF8&qid=1375908081&sr=8-6&keywords=brewing+bottles&tag=evermave-20) seem to be very popular and yield good results.\n- I had a lot of **questions** about the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful.\n- **Kombucha FAQ**: <http:\/\/www.culturesforhealth.com\/kombucha-tea-frequently-asked-questions-faq> **AND** <http:\/\/www.kombuchakamp.com\/basic-kombucha-faq>\n- **Continuous Brewing:** <http:\/\/www.culturesforhealth.com\/kombucha-continuous-brewing-system>\n- **Kombucha Recipe and Cleaning Tips**: <http:\/\/www.kombuchakamp.com\/kombucha-recipe>\n\n![Concord Grape Kombucha from www.everydaymaven.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20413%20620'%3E%3C\/svg%3E) ![Concord Grape Kombucha from www.everydaymaven.com](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/13-DSC_0710-2edit2.jpg)\n\n726 shares\n\nFiled Under: [Dairy Free](https:\/\/www.everydaymaven.com\/category\/special-diets\/dairy-free-recipes\/), [Drinks](https:\/\/www.everydaymaven.com\/category\/course\/drinks-recipes\/), [Fruit](https:\/\/www.everydaymaven.com\/category\/special-ingredients\/fruit-recipes\/), [Mocktails](https:\/\/www.everydaymaven.com\/category\/course\/drinks-recipes\/non-alcoholic-drink-recipes\/)\n\n*EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.*\n\n## Reader Interactions\n### Comments\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2048%2048'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/02b974b9136bef9edc3e5af3f1a6dcf65c84cdc9c126aeddb21a1c2ac49d6385?s=48&d=mm&r=g)Mara says\n   \n   [March 8, 2016 at 7:10 pm](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/comment-page-3\/#comment-168948)\n   \n   Thank you for this info! Question: I get the possible issue with the mason jars, but how would the GT glass bottles be any different, given that they don’t have a bottle neck either?\n   \n   [Reply](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#comment-168948)\n   - ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2048%2048'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=48&d=mm&r=g)EverydayMaven says\n     \n     [March 10, 2016 at 12:32 pm](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/comment-page-3\/#comment-168972)\n     \n     Hi Mara! I have heard a lot of mixed things about reusing the Kombucha bottles as well. The best thing to do is get some high quality brewing bottles that are meant for carbonated beverages\\!\n     \n     [Reply](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#comment-168972)\n2. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2048%2048'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/eda7960a566bd21f4c824a2decbdc66cda0acdc1737ad537c10a5961d54e50e4?s=48&d=mm&r=g)Brigitte R. says\n   \n   [May 13, 2015 at 3:11 pm](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/comment-page-3\/#comment-166536)\n   \n   Great info… love the easy to follow instructions and details. This is what I’m using to make my initial batch of booch. One thing I would like to suggest is to use a coffee filter, lint-free cotton fabric or something other than the cheese cloth. If you live in an area that has fruit flies, they can easily come through the holes in the cheese cloth.\n   \n   [Reply](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#comment-166536)\n   - ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2048%2048'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=48&d=mm&r=g)EverydayMaven says\n     \n     [May 13, 2015 at 5:04 pm](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/comment-page-3\/#comment-166542)\n     \n     Good tip about the fruit flies (hate those things!!) Brigitte – thank you\\!\n     \n     [Reply](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#comment-166542)\n\n[« Older Comments](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/comment-page-2\/#comments)\n### Leave a Reply [Cancel reply](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#respond)\n\n## Primary Sidebar\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20110%20110'%3E%3C\/svg%3E) ![](https:\/\/secure.gravatar.com\/avatar\/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=110&d=mm&r=g)\n\n### Welcome\\!\nHi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.\n\n[More About Alyssa...](https:\/\/www.everydaymaven.com\/about\/)\n\n- [![30 minmeal](https:\/\/www.everydaymaven.com\/wp-content\/themes\/brunchpro\/images\/icons\/30minmeal.png)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_family_friendly=30-minute-meals)\n- [![Dairy free](https:\/\/www.everydaymaven.com\/wp-content\/themes\/brunchpro\/images\/icons\/dairy_free.png)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_by_diet=dairy-free-recipes)\n- [![Egg free](https:\/\/www.everydaymaven.com\/wp-content\/themes\/brunchpro\/images\/icons\/egg_free.png)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_by_diet=egg-free-recipes)\n- [![Gluten free](https:\/\/www.everydaymaven.com\/wp-content\/themes\/brunchpro\/images\/icons\/gluten_free.png)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_by_diet=gluten-free-recipes)\n- [![Grain 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30](https:\/\/www.everydaymaven.com\/wp-content\/themes\/brunchpro\/images\/icons\/whole30.png)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_by_diet=whole30-recipes)\n\n### GET A COPY OF BOOK \\#2\n[![cover of The ](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/Dinners-In-One-Pot-Cover-with-white-border-235x300.jpg)](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-two\/)\n\n### GET A COPY OF BOOK \\#1\n[![cover of The ](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2022\/07\/IMG_1771-230x300.jpg)](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-one\/)\n\n### Reader Favorites\n[![close up of white serving bowl with arugula salad](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2019\/04\/Arugula-Salad-square-166x110.jpg)](https:\/\/www.everydaymaven.com\/arugula-salad-with-lemon-balsamic-dressing\/ \"Arugula Salad with Lemon Balsamic Dressing\")\n\n## [Arugula Salad with Lemon Balsamic Dressing](https:\/\/www.everydaymaven.com\/arugula-salad-with-lemon-balsamic-dressing\/)\n\n[![platter of cooked wild salmon with red curry sauce, lime and sliced scallions](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2016\/01\/IMG_8324-166x110.jpg)](https:\/\/www.everydaymaven.com\/5-ingredient-red-curry-salmon\/ \"5 Ingredient Red Curry Salmon\")\n\n## [5 Ingredient Red Curry Salmon](https:\/\/www.everydaymaven.com\/5-ingredient-red-curry-salmon\/)\n\n[![Buffalo Chicken Salad from www.EverydayMaven.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![Buffalo Chicken Salad from www.EverydayMaven.com](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2015\/05\/IMG_5690-166x110.jpg)](https:\/\/www.everydaymaven.com\/buffalo-chicken-salad\/ \"Buffalo Chicken Salad\")\n\n## [Buffalo Chicken Salad](https:\/\/www.everydaymaven.com\/buffalo-chicken-salad\/)\n\n[![Philly Cheese steak Sandwich cut in half and stacked on top of eachother](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![Philly Cheese steak Sandwich cut in half and stacked on top of eachother](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2017\/09\/IMG_5270-166x110.jpg)](https:\/\/www.everydaymaven.com\/authentic-philly-cheesesteaks\/ \"Authentic Philly Cheese Steak Recipe\")\n\n## [Authentic Philly Cheese Steak Recipe](https:\/\/www.everydaymaven.com\/authentic-philly-cheesesteaks\/)\n\n[![white plate with cooked cube steak topped with chopped parsley](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![white plate with cooked cube steak topped with chopped parsley](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2019\/12\/How-To-Cook-Cube-Steak-7-166x110.jpg)](https:\/\/www.everydaymaven.com\/how-to-cook-cube-steak\/ \"How To Cook Cube Steak\")\n\n## [How To Cook Cube Steak](https:\/\/www.everydaymaven.com\/how-to-cook-cube-steak\/)\n\n[![close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/12\/Old-Bay-Shrimp-1-166x110.jpg)](https:\/\/www.everydaymaven.com\/old-bay-peel-n-eat-shrimp-cocktail-sauce\/ \"Old Bay Shrimp\")\n\n## [Old Bay Shrimp](https:\/\/www.everydaymaven.com\/old-bay-peel-n-eat-shrimp-cocktail-sauce\/)\n\n[![maple glazed smoked ham on a large serving platter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![maple glazed smoked ham on a large serving platter](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2019\/03\/Smoked-Ham-Recipe-2-166x110.jpg)](https:\/\/www.everydaymaven.com\/how-to-cook-a-smoked-ham\/ \"How To Cook A Smoked Ham\")\n\n## [How To Cook A Smoked Ham](https:\/\/www.everydaymaven.com\/how-to-cook-a-smoked-ham\/)\n\n[![wood bowl of hummus topped with spices and olive oil in front of tray of vegetables](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![wood bowl of hummus topped with spices and olive oil in front of tray of vegetables](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2019\/11\/Instant-Pot-Hummus-5-166x110.jpg)](https:\/\/www.everydaymaven.com\/instant-pot-hummus\/ \"Instant Pot Hummus\")\n\n## [Instant Pot Hummus](https:\/\/www.everydaymaven.com\/instant-pot-hummus\/)\n\n[![cooked cabbage steaks on a baking sheet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![cooked cabbage steaks on a baking sheet](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2012\/12\/1-IMG_7526-166x110.jpg)](https:\/\/www.everydaymaven.com\/garlic-rubbed-roasted-cabbage-steaks\/ \"Garlic Rubbed Roasted Cabbage Steaks\")\n\n## [Garlic Rubbed Roasted Cabbage Steaks](https:\/\/www.everydaymaven.com\/garlic-rubbed-roasted-cabbage-steaks\/)\n\n[![jar of ghee with a blue and yellow linen on a wood cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%20110'%3E%3C\/svg%3E) ![jar of ghee with a blue and yellow linen on a wood cutting board](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2019\/12\/How-To-Make-Ghee-1-166x110.jpg)](https:\/\/www.everydaymaven.com\/how-to-make-ghee\/ \"How to Make Ghee\")\n\n## [How to Make Ghee](https:\/\/www.everydaymaven.com\/how-to-make-ghee\/)\n\n![Alyssa Brantley](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20226'%3E%3C\/svg%3E)![Alyssa Brantley](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2015\/01\/alyssa-sidebar.jpg)Whole Food, Half the Time. You will find hundreds of flavor-packed recipes made with real food ingredients that don't take all day to make. Happy Cooking! Alyssa\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201080%201080'%3E%3C\/svg%3E) ![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/WHOLE-FOOD-HALF-DINNER-RECIPES.jpg)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_course=mains-recipes)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201080%201080'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/People-Mag-Square-1.jpg)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201080%201080'%3E%3C\/svg%3E) ![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/WHOLE-FOOD-HALF-THE-TIME-SOUPS-STEWS-AND-CHILIS-2.jpg)](https:\/\/www.everydaymaven.com\/healthy-recipes\/?fwp_course=soups-recipes)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2070%2053'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/today-logo.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2090%2040'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/467-4673026_transparent-people-magazine-logo-hd-png-download-300x134.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20166%2036'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/hupppost-logo.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20156%2024'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/real-simple-logo.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2092%2040'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/shape-logo.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2099%2028'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/self-logo.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2090%2042'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/parade-logo.png)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2042%2062'%3E%3C\/svg%3E)\n\n![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2018\/08\/babble-logo.png)\n\n## Footer\n### About Everyday Maven\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20110%20110'%3E%3C\/svg%3E) ![](https:\/\/secure.gravatar.com\/avatar\/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=110&d=mm&r=g)\n\n### Welcome\\!\nHi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.\n\n[More About Alyssa...](https:\/\/www.everydaymaven.com\/about\/)\n### STAY CONNECTED\n### FIND A RECIPE\n\n[![cover of The ](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2022\/07\/IMG_1771-230x300.jpg)](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-one\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20230%20300'%3E%3C\/svg%3E) ![](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2024\/08\/DWTCOP_CVR-230x300.png)](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-two\/)\n\nCopyright © 2026 EverydayMaven™ \\| [Privacy Policy](https:\/\/www.everydaymaven.com\/privacy-policy\/)\n\n726 shares\n\n- [Home](https:\/\/www.everydaymaven.com\/)\n- [Dinners Done in One Pot](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-two\/)\n- [The “I Don’t Want to Cook” Book](https:\/\/www.everydaymaven.com\/cookbooks\/cookbook-one\/)\n- [Recipe Index](https:\/\/www.everydaymaven.com\/recipes\/)\n- [30 Minute Meals](https:\/\/www.everydaymaven.com\/category\/family-friendly\/30-minute-meals\/)\n- [About](https:\/\/www.everydaymaven.com\/about\/)\n- [Work With Me](https:\/\/www.everydaymaven.com\/work-with-me\/)\n- [Contact](https:\/\/www.everydaymaven.com\/contact\/)\n\n[Skip to content](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/#content)\n\n[Open toolbar](\"Accessibility Tools\")\n\nAccessibility Tools\n\n- [Increase Text](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Decrease Text](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Grayscale](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [High Contrast](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Negative Contrast](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Light Background](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Links Underline](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Readable Font](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)\n- [Reset](https:\/\/www.everydaymaven.com\/how-to-make-kombucha\/)","attrs_readable_markdown":"Published August 6, 2013. By [Alyssa Brantley](https:\/\/www.everydaymaven.com\/about\/)\n\n*Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\\!*\n\n![ingredients to make homemade kombucha tea](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/14-DSC_0750-3.jpg)\n\n[Kombucha](http:\/\/en.wikipedia.org\/wiki\/Kombucha \"http:\/\/en.wikipedia.org\/wiki\/Kombucha\") wasn’t something I instantly fell in love with but when I did fall, I fell hard.\n\nInitially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me.\n\nI became hooked on [GT’s Synergy](http:\/\/www.synergydrinks.com\/ \"http:\/\/www.synergydrinks.com\/\") – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle).\n\nNow, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between \\$3.29 and \\$3.59 each and it was quickly becoming an expensive habit.\n\nThis is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them [online](http:\/\/www.kombuchakamp.com\/kombucha-cultures)\\!\n\nThe way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what? **It wasn’t hard AT ALL.**\n\nI really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha\\!\n\nOh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious\\!\n\n**NOTES:**\n\n- I snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages\\!\n- I used [Organic Sencha](http:\/\/www.amazon.com\/Davidsons-Tea-Bulk-Sencha-16-Ounce\/dp\/B000SAPX8G\/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha&tag=evermave-20 \"http:\/\/www.amazon.com\/Davidsons-Tea-Bulk-Sencha-16-Ounce\/dp\/B000SAPX8G\/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha\") tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas.\n\n![13-DSC\\_0710-2edit](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/13-DSC_0710-2edit2.jpg)\n\nDid you make this recipe? Please give it a star rating below\\!\n\n30 mins\n\n5 mins\n\n20 mins\n\n35 mins\n\nLearn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\\!\n\nCourse:  Drinks\n\nCuisine:  American\n\nKeyword:  how to brew kombucha, kombucha tutorial\n\nServings: 12 servings\n\nCalories: 64 kcal\n\n![ingredients to make homemade kombucha tea](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/14-DSC_0750-3-150x150.jpg)\n\n- 3 Tablespoons organic loose leaf tea I used Sencha\n- 1 cup organic sugar\n- 12 cups filtered water divided\n- 1 SCOBY mother\n- 1\\.5 cups plain Kombucha tea\n\nEQUIPMENT:\n\n- 4 quart glass jar or larger\n- cheesecloth\n- rubber band\n- candy thermometer\n- fine mesh strainer\n- straws for testing\n\nFIRST FERMENTATION:\n\n1. In a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes.\n   ![pouring loose tea into a pot with water for homemade kombucha](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/04-IMG_9552-519x389.jpg)\n2. While the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through.\n   ![pouring water into a brewing jar to make kombucha](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/05-IMG_9547-292x389.jpg)\n3. Discard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1\/2 cups plain kombucha.\n   \n   Place cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house).\n   ![straining tea leaves to home brew kombucha](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/06-IMG_9553-292x389.jpg)\n4. You need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in.\n   \n   The best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10.\n   \n   If the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation.\n   \n   My tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning).\n   ![covering a kombucha brew jar with cheesecloth to ferment](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/09-IMG_9556-292x389.jpg)\n\nSECOND FERMENTATION:\n\n1. Gently remove the SCOBY and 1 1\/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch).\n   \n   *\\*NOTE: This is a good time to reuse the SCOBY and start a new batch\\**\n2. Decant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!)\n   ![pouring kombucha tea into glass jars to ferment](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/11-IMG_9539-519x389.jpg)\n3. I added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1\/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz.\n   ![pouring grape juice into kombucha tea to flavor it](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/12-IMG_9540-519x389.jpg)\n4. Cap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time.\n   \n   This is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using.\n   \n   Once it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy\\!\n\nNutrition Facts\n\nHow To Brew Kombucha\n\nAmount Per Serving (1.25 cups)\n\n**Calories** 64\n\n**% Daily Value\\***\n\n**Carbohydrates** 16g**5%**\n\nSugar 16g**18%**\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n## KOMBUCHA BREWING TIPS:\n- As you continue to brew, a **new SCOBY baby** may form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it.\n- If you want to **double the batch** (which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha).\n- Some Kombucha brewers have alerted me that **mason jars** **may not be good** vessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and [flip-top cap bottles](http:\/\/www.amazon.com\/CASE-OF-12-Bottles-CLEAR\/dp\/B0064ODUDK\/ref=sr_1_6?ie=UTF8&qid=1375908081&sr=8-6&keywords=brewing+bottles&tag=evermave-20) seem to be very popular and yield good results.\n- I had a lot of **questions** about the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful.\n- **Kombucha FAQ**: <http:\/\/www.culturesforhealth.com\/kombucha-tea-frequently-asked-questions-faq> **AND** <http:\/\/www.kombuchakamp.com\/basic-kombucha-faq>\n- **Continuous Brewing:** <http:\/\/www.culturesforhealth.com\/kombucha-continuous-brewing-system>\n- **Kombucha Recipe and Cleaning Tips**: <http:\/\/www.kombuchakamp.com\/kombucha-recipe>\n\n![Concord Grape Kombucha from www.everydaymaven.com](https:\/\/www.everydaymaven.com\/wp-content\/uploads\/2013\/08\/13-DSC_0710-2edit2.jpg)\n## Reader Interactions","meta_canonical":null}

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Boilerpipe Text	Published August 6, 2013 . By Alyssa Brantley Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors! Kombucha wasn’t something I instantly fell in love with but when I did fall, I fell hard. Initially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me. I became hooked on GT’s Synergy – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle). Now, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between $3.29 and $3.59 each and it was quickly becoming an expensive habit. This is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them online ! The way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what? It wasn’t hard AT ALL. I really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha! Oh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious! NOTES: I snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages! I used Organic Sencha tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas. Did you make this recipe? Please give it a star rating below! 30 mins 5 mins 20 mins 35 mins Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors! Course: Drinks Cuisine: American Keyword: how to brew kombucha, kombucha tutorial Servings : 12 servings Calories : 64 kcal 3 Tablespoons organic loose leaf tea I used Sencha 1 cup organic sugar 12 cups filtered water divided 1 SCOBY mother 1.5 cups plain Kombucha tea EQUIPMENT: 4 quart glass jar or larger cheesecloth rubber band candy thermometer fine mesh strainer straws for testing FIRST FERMENTATION: In a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes. While the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through. Discard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1/2 cups plain kombucha. Place cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house). You need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in. The best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10. If the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation. My tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning). SECOND FERMENTATION: Gently remove the SCOBY and 1 1/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch). NOTE: This is a good time to reuse the SCOBY and start a new batch Decant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!) I added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz. Cap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time. This is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using. Once it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy! Nutrition Facts How To Brew Kombucha Amount Per Serving (1.25 cups) Calories 64 % Daily Value* Carbohydrates 16g 5% Sugar 16g 18% * Percent Daily Values are based on a 2000 calorie diet. KOMBUCHA BREWING TIPS: As you continue to brew, a new SCOBY baby may form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it. If you want to double the batch (which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha). Some Kombucha brewers have alerted me that mason jars may not be good vessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and flip-top cap bottles seem to be very popular and yield good results. I had a lot of questions about the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful. Kombucha FAQ : http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq AND http://www.kombuchakamp.com/basic-kombucha-faq Continuous Brewing: http://www.culturesforhealth.com/kombucha-continuous-brewing-system Kombucha Recipe and Cleaning Tips : http://www.kombuchakamp.com/kombucha-recipe Reader Interactions
Markdown	[Get your copy![Dinners Done In One Pot Cookbook](https://www.everydaymaven.com/wp-content/uploads/2024/08/IDWTCB-DINNERS-book.png) of "DINNERS DONE IN ONE POT"](https://www.simonandschuster.com/books/The-I-Dont-Want-to-Cook-Book-Dinners-Done-in-One-Pot/Alyssa-Brantley/I-Don-t-Want-to-Cook-Series/9781507222577?utm_source=author_site&utm_medium=author_site&utm_campaign=i_dont_want_to_cook_book_dinners_done_in_one_pot&utm_content=) - [Skip to primary navigation](https://www.everydaymaven.com/how-to-make-kombucha/#genesis-nav-primary) - [Skip to main content](https://www.everydaymaven.com/how-to-make-kombucha/#genesis-content) - [Skip to primary sidebar](https://www.everydaymaven.com/how-to-make-kombucha/#genesis-sidebar-primary) - [Skip to footer](https://www.everydaymaven.com/how-to-make-kombucha/#genesis-footer-widgets) [EverydayMaven™](https://www.everydaymaven.com/) Whole Food, Half the Time - [Cookbooks](https://www.everydaymaven.com/cookbooks/) - [Dinners Done in One Pot](https://www.everydaymaven.com/cookbooks/cookbook-two/) - [The “I Don’t Want to Cook” Book](https://www.everydaymaven.com/cookbooks/cookbook-one/) - [Recipe Index](https://www.everydaymaven.com/recipes/) - [30 Minute Meals](https://www.everydaymaven.com/category/family-friendly/30-minute-meals/) - [About](https://www.everydaymaven.com/about/) - [Work With Me](https://www.everydaymaven.com/work-with-me/) - [contact](https://www.everydaymaven.com/contact/) [Home](https://www.everydaymaven.com/) » [Course](https://www.everydaymaven.com/category/course/) » [Drinks](https://www.everydaymaven.com/category/course/drinks-recipes/) » How to Make Kombucha Published August 6, 2013. By [Alyssa Brantley](https://www.everydaymaven.com/about/) [38 Comments](https://www.everydaymaven.com/how-to-make-kombucha/#comments) # How to Make Kombucha 726 shares [Jump to Recipe](https://www.everydaymaven.com/how-to-make-kombucha/#wprm-recipe-container-54000) [Print Recipe](https://www.everydaymaven.com/wprm_print/2) Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\! ![ingredients to make homemade kombucha tea](https://www.everydaymaven.com/wp-content/uploads/2013/08/14-DSC_0750-3.jpg) [Kombucha](http://en.wikipedia.org/wiki/Kombucha "http://en.wikipedia.org/wiki/Kombucha") wasn’t something I instantly fell in love with but when I did fall, I fell hard. Initially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me. I became hooked on [GT’s Synergy](http://www.synergydrinks.com/ "http://www.synergydrinks.com/") – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle). Now, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between \$3.29 and \$3.59 each and it was quickly becoming an expensive habit. This is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them [online](http://www.kombuchakamp.com/kombucha-cultures)\! The way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what? It wasn’t hard AT ALL. I really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha\! Oh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious\! NOTES: - I snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages\! - I used [Organic Sencha](http://www.amazon.com/Davidsons-Tea-Bulk-Sencha-16-Ounce/dp/B000SAPX8G/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha&tag=evermave-20 "http://www.amazon.com/Davidsons-Tea-Bulk-Sencha-16-Ounce/dp/B000SAPX8G/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha") tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas. ![13-DSC\_0710-2edit](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20413%20620'%3E%3C/svg%3E) ![13-DSC\_0710-2edit](https://www.everydaymaven.com/wp-content/uploads/2013/08/13-DSC_0710-2edit2.jpg) Did you make this recipe? Please give it a star rating below\! How To Brew Kombucha Prep Time: 30 mins Cook Time: 5 mins Water cooling down time: 20 mins Total Time: 35 mins Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\! Course: Drinks Cuisine: American Keyword: how to brew kombucha, kombucha tutorial Servings: 12 servings Calories: 64 kcal Author: [Alyssa Brantley](https://www.everydaymaven.com/about/) ![ingredients to make homemade kombucha tea](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![ingredients to make homemade kombucha tea](https://www.everydaymaven.com/wp-content/uploads/2013/08/14-DSC_0750-3-150x150.jpg) [Print](https://www.everydaymaven.com/wprm_print/2) Ingredients - 3 Tablespoons organic loose leaf tea I used Sencha - 1 cup organic sugar - 12 cups filtered water divided - 1 SCOBY mother - 1\.5 cups plain Kombucha tea EQUIPMENT: - 4 quart glass jar or larger - cheesecloth - rubber band - candy thermometer - fine mesh strainer - straws for testing Instructions FIRST FERMENTATION: 1. In a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes. ![pouring loose tea into a pot with water for homemade kombucha](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20519%20389'%3E%3C/svg%3E) ![pouring loose tea into a pot with water for homemade kombucha](https://www.everydaymaven.com/wp-content/uploads/2013/08/04-IMG_9552-519x389.jpg) 2. While the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through. ![pouring water into a brewing jar to make kombucha](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20292%20389'%3E%3C/svg%3E) ![pouring water into a brewing jar to make kombucha](https://www.everydaymaven.com/wp-content/uploads/2013/08/05-IMG_9547-292x389.jpg) 3. Discard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1/2 cups plain kombucha. Place cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house). ![straining tea leaves to home brew kombucha](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20292%20389'%3E%3C/svg%3E) ![straining tea leaves to home brew kombucha](https://www.everydaymaven.com/wp-content/uploads/2013/08/06-IMG_9553-292x389.jpg) 4. You need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in. The best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10. If the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation. My tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning). ![covering a kombucha brew jar with cheesecloth to ferment](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20292%20389'%3E%3C/svg%3E) ![covering a kombucha brew jar with cheesecloth to ferment](https://www.everydaymaven.com/wp-content/uploads/2013/08/09-IMG_9556-292x389.jpg) SECOND FERMENTATION: 1. Gently remove the SCOBY and 1 1/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch). \NOTE: This is a good time to reuse the SCOBY and start a new batch\ 2. Decant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!) ![pouring kombucha tea into glass jars to ferment](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20519%20389'%3E%3C/svg%3E) ![pouring kombucha tea into glass jars to ferment](https://www.everydaymaven.com/wp-content/uploads/2013/08/11-IMG_9539-519x389.jpg) 3. I added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz. ![pouring grape juice into kombucha tea to flavor it](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20519%20389'%3E%3C/svg%3E) ![pouring grape juice into kombucha tea to flavor it](https://www.everydaymaven.com/wp-content/uploads/2013/08/12-IMG_9540-519x389.jpg) 4. Cap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time. This is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using. Once it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy\! Nutrition Facts How To Brew Kombucha Amount Per Serving (1.25 cups) Calories 64 % Daily Value\* Carbohydrates 16g5% Sugar 16g18%** \* Percent Daily Values are based on a 2000 calorie diet. Did you make this recipe? Tag [@EverydayMaven](https://www.instagram.com/everydaymaven/?hl=en) on Instagram with the hashtag [\#EveryDayMaven](https://www.instagram.com/explore/tags/everydaymaven/?hl=en) and please give a star rating below. ## KOMBUCHA BREWING TIPS: - As you continue to brew, a new SCOBY baby may form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it. - If you want to double the batch (which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha). - Some Kombucha brewers have alerted me that mason jars may not be good vessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and [flip-top cap bottles](http://www.amazon.com/CASE-OF-12-Bottles-CLEAR/dp/B0064ODUDK/ref=sr_1_6?ie=UTF8&qid=1375908081&sr=8-6&keywords=brewing+bottles&tag=evermave-20) seem to be very popular and yield good results. - I had a lot of questions about the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful. - Kombucha FAQ: <http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq> AND <http://www.kombuchakamp.com/basic-kombucha-faq> - Continuous Brewing: <http://www.culturesforhealth.com/kombucha-continuous-brewing-system> - Kombucha Recipe and Cleaning Tips: <http://www.kombuchakamp.com/kombucha-recipe> ![Concord Grape Kombucha from www.everydaymaven.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20413%20620'%3E%3C/svg%3E) ![Concord Grape Kombucha from www.everydaymaven.com](https://www.everydaymaven.com/wp-content/uploads/2013/08/13-DSC_0710-2edit2.jpg) 726 shares Filed Under: [Dairy Free](https://www.everydaymaven.com/category/special-diets/dairy-free-recipes/), [Drinks](https://www.everydaymaven.com/category/course/drinks-recipes/), [Fruit](https://www.everydaymaven.com/category/special-ingredients/fruit-recipes/), [Mocktails](https://www.everydaymaven.com/category/course/drinks-recipes/non-alcoholic-drink-recipes/) EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. ## Reader Interactions ### Comments 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2048%2048'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/02b974b9136bef9edc3e5af3f1a6dcf65c84cdc9c126aeddb21a1c2ac49d6385?s=48&d=mm&r=g)Mara says [March 8, 2016 at 7:10 pm](https://www.everydaymaven.com/how-to-make-kombucha/comment-page-3/#comment-168948) Thank you for this info! Question: I get the possible issue with the mason jars, but how would the GT glass bottles be any different, given that they don’t have a bottle neck either? [Reply](https://www.everydaymaven.com/how-to-make-kombucha/#comment-168948) - ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2048%2048'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=48&d=mm&r=g)EverydayMaven says [March 10, 2016 at 12:32 pm](https://www.everydaymaven.com/how-to-make-kombucha/comment-page-3/#comment-168972) Hi Mara! I have heard a lot of mixed things about reusing the Kombucha bottles as well. The best thing to do is get some high quality brewing bottles that are meant for carbonated beverages\! [Reply](https://www.everydaymaven.com/how-to-make-kombucha/#comment-168972) 2. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2048%2048'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/eda7960a566bd21f4c824a2decbdc66cda0acdc1737ad537c10a5961d54e50e4?s=48&d=mm&r=g)Brigitte R. says [May 13, 2015 at 3:11 pm](https://www.everydaymaven.com/how-to-make-kombucha/comment-page-3/#comment-166536) Great info… love the easy to follow instructions and details. This is what I’m using to make my initial batch of booch. One thing I would like to suggest is to use a coffee filter, lint-free cotton fabric or something other than the cheese cloth. If you live in an area that has fruit flies, they can easily come through the holes in the cheese cloth. [Reply](https://www.everydaymaven.com/how-to-make-kombucha/#comment-166536) - ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2048%2048'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=48&d=mm&r=g)EverydayMaven says [May 13, 2015 at 5:04 pm](https://www.everydaymaven.com/how-to-make-kombucha/comment-page-3/#comment-166542) Good tip about the fruit flies (hate those things!!) Brigitte – thank you\! [Reply](https://www.everydaymaven.com/how-to-make-kombucha/#comment-166542) [« Older Comments](https://www.everydaymaven.com/how-to-make-kombucha/comment-page-2/#comments) ### Leave a Reply [Cancel reply](https://www.everydaymaven.com/how-to-make-kombucha/#respond) ## Primary Sidebar ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20110%20110'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/f429e5fb736125adb58d2287328944c73ab289aea548feb57f678eae7032dc22?s=110&d=mm&r=g) ### Welcome\! Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time. 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Readable Markdown	Published August 6, 2013. By [Alyssa Brantley](https://www.everydaymaven.com/about/) Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\! ![ingredients to make homemade kombucha tea](https://www.everydaymaven.com/wp-content/uploads/2013/08/14-DSC_0750-3.jpg) [Kombucha](http://en.wikipedia.org/wiki/Kombucha "http://en.wikipedia.org/wiki/Kombucha") wasn’t something I instantly fell in love with but when I did fall, I fell hard. Initially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me. I became hooked on [GT’s Synergy](http://www.synergydrinks.com/ "http://www.synergydrinks.com/") – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle). Now, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between \$3.29 and \$3.59 each and it was quickly becoming an expensive habit. This is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them [online](http://www.kombuchakamp.com/kombucha-cultures)\! The way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what? It wasn’t hard AT ALL. I really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha\! Oh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious\! NOTES: - I snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages\! - I used [Organic Sencha](http://www.amazon.com/Davidsons-Tea-Bulk-Sencha-16-Ounce/dp/B000SAPX8G/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha&tag=evermave-20 "http://www.amazon.com/Davidsons-Tea-Bulk-Sencha-16-Ounce/dp/B000SAPX8G/ref=sr_1_1?ie=UTF8&qid=1375736399&sr=8-1&keywords=organic+sencha") tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas. ![13-DSC\_0710-2edit](https://www.everydaymaven.com/wp-content/uploads/2013/08/13-DSC_0710-2edit2.jpg) Did you make this recipe? Please give it a star rating below\! 30 mins 5 mins 20 mins 35 mins Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors\! Course: Drinks Cuisine: American Keyword: how to brew kombucha, kombucha tutorial Servings: 12 servings Calories: 64 kcal ![ingredients to make homemade kombucha tea](https://www.everydaymaven.com/wp-content/uploads/2013/08/14-DSC_0750-3-150x150.jpg) - 3 Tablespoons organic loose leaf tea I used Sencha - 1 cup organic sugar - 12 cups filtered water divided - 1 SCOBY mother - 1\.5 cups plain Kombucha tea EQUIPMENT: - 4 quart glass jar or larger - cheesecloth - rubber band - candy thermometer - fine mesh strainer - straws for testing FIRST FERMENTATION: 1. In a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes. ![pouring loose tea into a pot with water for homemade kombucha](https://www.everydaymaven.com/wp-content/uploads/2013/08/04-IMG_9552-519x389.jpg) 2. While the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through. ![pouring water into a brewing jar to make kombucha](https://www.everydaymaven.com/wp-content/uploads/2013/08/05-IMG_9547-292x389.jpg) 3. Discard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1/2 cups plain kombucha. Place cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house). ![straining tea leaves to home brew kombucha](https://www.everydaymaven.com/wp-content/uploads/2013/08/06-IMG_9553-292x389.jpg) 4. You need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in. The best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10. If the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation. My tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning). ![covering a kombucha brew jar with cheesecloth to ferment](https://www.everydaymaven.com/wp-content/uploads/2013/08/09-IMG_9556-292x389.jpg) SECOND FERMENTATION: 1. Gently remove the SCOBY and 1 1/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch). \NOTE: This is a good time to reuse the SCOBY and start a new batch\ 2. Decant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!) ![pouring kombucha tea into glass jars to ferment](https://www.everydaymaven.com/wp-content/uploads/2013/08/11-IMG_9539-519x389.jpg) 3. I added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz. ![pouring grape juice into kombucha tea to flavor it](https://www.everydaymaven.com/wp-content/uploads/2013/08/12-IMG_9540-519x389.jpg) 4. Cap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time. This is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using. Once it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy\! Nutrition Facts How To Brew Kombucha Amount Per Serving (1.25 cups) Calories 64 % Daily Value\* Carbohydrates 16g5% Sugar 16g18%** \* Percent Daily Values are based on a 2000 calorie diet. ## KOMBUCHA BREWING TIPS: - As you continue to brew, a new SCOBY baby may form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it. - If you want to double the batch (which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha). - Some Kombucha brewers have alerted me that mason jars may not be good vessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and [flip-top cap bottles](http://www.amazon.com/CASE-OF-12-Bottles-CLEAR/dp/B0064ODUDK/ref=sr_1_6?ie=UTF8&qid=1375908081&sr=8-6&keywords=brewing+bottles&tag=evermave-20) seem to be very popular and yield good results. - I had a lot of questions about the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful. - Kombucha FAQ: <http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq> AND <http://www.kombuchakamp.com/basic-kombucha-faq> - Continuous Brewing: <http://www.culturesforhealth.com/kombucha-continuous-brewing-system> - Kombucha Recipe and Cleaning Tips: <http://www.kombuchakamp.com/kombucha-recipe> ![Concord Grape Kombucha from www.everydaymaven.com](https://www.everydaymaven.com/wp-content/uploads/2013/08/13-DSC_0710-2edit2.jpg) ## Reader Interactions
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