How do you brew kombucha at home for beginners?

To brew kombucha at home, start by making a strong sweet tea using black or green tea and white sugar. Let the tea cool to room temperature before adding your SCOBY and starter tea. Cover the jar with a breathable cloth and let it ferment for 7 to 14 days in a warm, dark location. Taste the kombucha periodically until it reaches the level of sweetness and acidity you prefer. Once ready, remove the SCOBY and bottle the kombucha for the second fermentation if you want fizz and flavor.

How long should kombucha ferment during the first brew?

Most batches ferment for 7 to 14 days, depending on room temperature, tea strength, and your taste preferences. Warmer temperatures speed up the process and create a tangier brew, while cooler rooms slow fermentation. Begin taste-testing around day 5 to monitor flavor development and avoid over-fermenting the kombucha.

What is the correct tea-to-sugar ratio for kombucha?

A reliable kombucha ratio is 1 cup of sugar per gallon of tea, which translates to 50–65 grams of sugar per litre. For tea, use 1 tea bag per cup of water, or about 8–10 grams of loose tea per litre. These ratios help your SCOBY stay healthy while producing consistent acidity, carbonation, and flavor throughout the fermentation process.

Can you make kombucha without a SCOBY?

Yes, you can make kombucha without a SCOBY by using raw, unpasteurized kombucha as your starter. When mixed with sweet tea, the bacteria and yeast in the raw kombucha will naturally grow a new SCOBY during fermentation. However, the process takes longer and isn’t always predictable for beginners. Most new brewers find it easier to start with a fully formed SCOBY.

How much tea for 1 litre of kombucha?

For a 1-litre batch, you need 4 tea bags or 8–10 grams of loose-leaf tea. This creates a strong enough brew to nourish the SCOBY and support proper fermentation. Using too little tea can result in weak, overly sweet kombucha, while too much tea may cause bitterness.

What tea works best for brewing kombucha?

Black tea remains the most consistent choice because it provides the nutrients that help yeast and bacteria thrive. Green tea creates a lighter, more floral kombucha, while oolong offers a mellow balance between the two. Avoid herbal teas during the first fermentation since they lack the compounds needed to support healthy SCOBY development.

How to Brew Kombucha: Easy Homemade Guide (2025)

Description

Learn how to brew kombucha at home with this simple, beginner-friendly recipe. This guide walks you through making sweet tea, fermenting with a SCOBY, and flavoring during the second fermentation. Perfect for beginners who want a consistent, fizzy, probiotic-rich kombucha every time.

Ingredients

Scale

For a 1-Litre Batch:
4 tea bags (black or green tea) or 8–10 g loose tea
50–65 g white sugar (about 1/4 cup)
1 litre filtered water
1 cup starter tea (plain kombucha)
1 SCOBY
For a 2-Litre Batch:
8 tea bags or 16–20 g loose tea
100–130 g white sugar (about 1/2 cup)
2 litres filtered water
2 cups starter tea
1 SCOBY (mature or thick)
Optional (Second Fermentation Flavors):
Fresh fruit: berries, mango, lemon, ginger
Herbs: mint, basil
Spices: cinnamon, cardamom
Extra 1–2 tsp sugar or honey (boosts carbonation)

Instructions

Make the Sweet Tea:
- Bring water to a boil.
- Add tea bags or loose tea and steep for 5–7 minutes.
- Remove tea bags or strain loose tea.
- Stir in sugar until fully dissolved.
- Cool completely to room temperature.
Start the First Fermentation:
- Pour cooled sweet tea into a clean glass jar.
- Add SCOBY and starter tea.
- Cover jar with cloth and secure with a rubber band.
- Ferment in a warm spot (75–85°F) for 7–14 days.
- Taste-test starting on day 5.
Second Fermentation (Optional):
- Remove SCOBY and set aside with 1–2 cups starter tea.
- Bottle kombucha in airtight bottles.
- Add fruit, herbs, or spices.
- Seal and ferment at room temperature for 2–5 days to carbonate.
- Burp bottles daily.
- Refrigerate when desired fizz is reached.
Serve & Store:
- Keep refrigerated for up to 4 weeks.
- Open slowly due to natural carbonation.

Notes

Use real tea—black and green tea work best for SCOBY health. White cane sugar provides the most reliable fermentation. SCOBY may float, sink, or tilt—this is normal. Discard the batch if you see fuzzy mold (blue, green, white, or black). Overly sour kombucha can be used as vinegar or starter tea.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Beverages / Fermented Drinks
Method: Fermentation
Cuisine: American, Global

Nutrition

Serving Size: 8 oz (240 ml)
Calories: 25
Sugar: 5–6 g
Sodium: 5 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg

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