How to Brew Kombucha

My SCOBY (symbiotic culture of bacteria and yeast) is all ready to be used in my Kombucha brew after two weeks.  To brew Kombucha, you need the same essential tools and ingredients as you need to make the SCOBY (you can find directions on how to make the SCOBY on my blog). 

You will need:
Big stainless steel pot with lid
Wooden Spoon
6-8 green tea bags
1 to 2.5 gallon glass jar
Cheese Cloth
rubber band
Granulated sugar
1 SCOBY
Reserve Kombucha
1-2 gallons of spring water (not tap)



I am making a recipe of Kombucha for 2 gallons of Kombucha.
If you are making a smaller recipe with one gallon of Kombucha there is a simple format to follow:  Per gallon of water add 1 cup of sugar.  Since I am making two gallons of water I am using 2 cups of sugar.  Also another thing to note is that when adding your reserve kombucha you add 1/2 cup to one gallon of water.  I am using one cup of reserve kombucha since I am making 2 gallons of Kombucha.

First things first, wash your hands with regular soap, antibacterial soap can harm your kombucha SCOBY.
(I am going to follow me recipe to make two gallons, so if you are making half that amount use half the ingredients).

2. Boil one gallon of purified water, you will add second gallon once you transfer first to larger glass container.

3. Once water is boiling add 2 cups of sugar (1 cup of sugar per gallon of water, my end result will be two gallons so I am using two cups of sugar)

4. Stir Sugar until it is dissolved with wooden spoon

5. Remove pot from heat and add 7 bags of green tea and cover, Let steep for 15-20 mins

6. Remove tea bags from pot with wooden spoon and dispose in compost bin or trash

7. Pour tea into glass container

8.  Pour one gallon of purified water into tea mixture (making my two gallons)

9. Cover and let tea sit until it is room temperature.  I let mine sit over night.  It will kill the SCOBY if you do not let the tea cool to room temperature. 

10. Remove SCOBY from Kombucha Reserve with clean hands

11.  Add SCOBY to Glass container 

 12. Add 1 cup of reserve Kombucha (what you made your SCOBY in) (1/2 C per Gallon)

13.  Cover Glass Container with Cheese Cloth and Rubber Band to secure. (It is extremely important to cover your brew with breathable cloth to allow air in and keep fruit flies out!)

14. Place container in a dark closet for two weeks and check periodically.

Must remain between 72-80 degrees

15.  Collect as many used glass bottles as possible, these will be recycled to pour your Kombucha in when it is ready to bottle

 16. After two weeks, check to see if Kombucha is ready by noticing carbonation. If it is carbonated, it has fermented and is ready to be bottled for the double fermentation process.  You can also sample your Kombucha to see if has that vinegary taste which is a tell tale sign your kombucha is ready to be bottled.  Some people like to filter out the stands of culture but I prefer to leave them in.  You may notice that you now have 2 SCOBYS.  The mother SCOBY, has produced a Baby SCOBY.  You can now use both to brew more batches of Kombucha. Those SCOBYS will produce a baby each and so on and so forth.  You will find yourself with an excess amount of SCOBYS which are great gifts to give friends to help them start their own Kombucha process.  

My next post will be on the progress of my Kombucha brew and come time to bottle, I will teach you easy techniques for adding flavor, such as juices and easy ways to bottle and store.

To store SCOBYs place them in a ziplock bag with 1 cup of kombucha or store in a glass container.  Open bag or container every few days to allow air in.