Champagne Tastes

Green-Living Recipes from the Earth and Sea

How to Make Kombucha

Original Post: Updated: By 27 Comments

Are you tired of buying store-bought kombucha? This tutorial will walk you through How to Make Kombucha.  Plus, check out tips for continuous brew kombucha and flavored kombucha!

Kombucha in pop top bottles

How to Make Kombucha

Heads Up!  This is PART 2 in my Kombucha series!  If you need a SCOBY, start here: How to Make a Kombucha SCOBY.

Have you ever bought something at the grocery store totally by accident? Did you misread a label, or just not understand, even a little bit, what you were buying?

I have– and that, my friends, is how my love affair with kombucha began.

Maybe I was in a hurry, maybe I was faint from hunger, or maybe my eyes were playing tricks on me– but I thought I was buying a sparkling juice (or sparkling tea, or SOMETHING ELSE– I forget). One sip, however, clued me in that I was not drinking what I expected to be drinking.

Kombucha can be an acquired taste, but by the time I finished my first bottle, I was sold! Have you fallen in love with kombucha too? Are you tired of paying $3+ a bottle, when you clearly MUST drink this every day???

Here’s what to do about it.

What is kombucha?

Kombucha is a fermented black tea.

It’s made by placing a scoby in black tea with a little sugar, and then letting it ferment for around a week. Next, the tea is bottled, allowed to carbonate, and then it’s ready to drink! The whole process should take about a week and a half to two weeks.

Why Drink Kombucha?

For one thing, I like the taste! You should also know that some people claim kombucha is a “miracle cure” for a whole range of health problems. Is it?

I have no idea. It has, however, been shown to be a natural source of probiotics.

What does it taste like? It tastes like… tea, and yet… not tea. It does, admittedly, have a faint vinegar-ish taste, but in a fermented and delicious way. Think of it as a cross between a sparkling alcoholic cider and a nice, big glass of iced tea.

Where Can I Buy Pre-Made Kombucha?

If you’re not sure whether or not you’ll like it– pick up a bottle or two at the store and try it out!

You can find flavored and unflavored kombucha– try both! Not sure where to look? I’ve found pre-made kombucha at Walmart, Trader Joe’s, and my local health food store. I’ve even seen it show up at Aldi. It’ll be refrigerated, and is usually near the produce.

Next, once you’ve fallen in love, and become tired of paying for the pre-made kind– come back here and ferment tea with me!

Is Kombucha Alcoholic?

Kombucha DOES contain trace amounts of alcohol, because alcohol is a natural result of yeast consuming sugar and being left to ferment.

However, in general it should have less than 0.5% ABV– a low enough amount that it can legally be sold as a non-alcoholic drink. So no– your kombucha should not make you tipsy.

How to Make Continuous Brew Kombucha

Instead of removing the kombucha SCOBY, setting aside a starter for your next batch, and bottling the current batch of kombucha, you can also ferment kombucha in a large, glass beverage dispenser with a pour spout.

Dispense kombucha as desired, and continue to add more sweet tea as the liquid level goes down.

Do not add fruit, juice, or other flavor additives to the continuous brew, because it could make the SCOBY unstable (or kill it).

Keep in mind that it can be difficult to control the alcohol level in continuous brew kombucha.

How to Make Flavored Kombucha

There’s two different techniques to make flavored kombucha.

The first is to do a second fermentation with added fruit, spices, herbs, or other flavoring additives.

This is a fabulous way to use up fruit that’s past its prime, or to add whole ingredients like cinnamon or cloves.  Ferment the kombucha, without the SCOBY and with the flavor additives, for another 1-3 days.  Strain out any solids, and then bottle the kombucha.

The second technique is to add juice to your fermented kombucha when you’re bottling the fermented kombucha.  This technique is a little easier, but will contain more sugar.  This will give you a sweeter kombucha.

Flavored Kombucha Ideas:

  • Spring Kombucha: lavender pedals + lemon slices
  • Summer Kombucha: berries or cherries + mint
  • Fall Kombucha: apple, orange, ginger, cinnamon, + clove
  • Winter Kombucha: fresh ginger slices + clove

What Else Can I Use Kombucha For?

Need a SCOBY?  Read this How to Make a Kombucha SCOBY tutorial!

Kombucha in Pop Top Bottles

How to Make Kombucha

Want more Fermented Food Ideas? Try these:

Are you tired of buying store-bought kombucha? This tutorial will walk you through How to Make Kombucha-- all the way from the scoby to the bottling!

How to Make Kombucha

Course: Drinks
Cuisine: American, Chinese
Prep Time: 30 minutes
Cook Time: 7 days
Total Time: 7 days 30 minutes
Servings: 6 people
Calories: 75kcal
Author: Champagne Tastes
Are you tired of buying store-bought kombucha?  This tutorial will walk you through How to Make Kombucha-- all the way from the scoby to the bottling!
Yields appox. 1 gallon, or 6 20oz bottles.
Print Recipe

Ingredients

Basic Kombucha Recipe:

  • 14 cups water
  • 1 cup granulated white sugar (do not substitute raw sugar)
  • 8 bags black tea (or 2 TB loose black tea)
  • 2 cups started tea from last batch OR store-bought raw kombucha (unflavored, unpasteurized)
  • 1 scoby per fermentation jar

Optional Flavoring Add-Ins:

  • fruit, spices

Equipment Needed While Fermenting:

  • large pot to boil water / steep tea
  • 1 gallon glass jar OR multiple smaller jars (make sure to have 1 SCOBY per jar)
  • paper towels or napkins (avoid using cheesecloth if you have a problem with fruit-flies)
  • rubber bands

Equipment Needed While Carbonating / Storing:

  • funnel
  • Additional gallon jar OR multiple smaller jars
  • paper towels or napkins (avoid using cheesecloth if you have a problem with fruit-flies)
  • rubber bands
  • 2 2-liter soda bottles OR 6 16-oz bottles, PLASTIC or PRESSURE-RESISTANT swing top glass bottles
  • mesh sieve or strainer (for flavored kombucha)

Instructions

Fermenting:

  • Bring water to a boil, and add tea leaves and sugar. Allow tea to steep until sugar has dissolved and water has cooled to room temperature. Remove the tea bags (or strain out loose tea). Do not proceed to the next step until the tea has completely cooled, or you risk killing the good bacteria in the kombucha.
  • Pour into the glass jar (or divide among multiple glass jars).   
    Add store-bought kombucha (or starter kombucha from a previous batch) and the SCOBY and stir. 
    Cover the jar(s) with a napkin or paper towel, and secure with the rubber band.
    Tip: If using multiple jars, make sure to have 1 SCOBY per jar.
  • Set the jar(s) out of direct sunlight (sunlight can keep the tea from fermenting), at room temperature (around 70ºF), and avoid bumping or jostling the jar(s).
  • Allow tea to ferment for 7 - 10 days.  The longer tea ferments, the stronger the flavor will be, but fermentation is also affected by the temperature where you live.  Smell the tea after 7 days, and let it ferment longer if desired.
  • Next, pour 2 cups of the fermented tea into a container and set aside.  This is your starter for the next batch.  Place your SCOBY inside this 'starter' kombucha until your next batch of tea is ready.
    Tip: Don't forget to set aside the started kombucha and the SCOBY before moving onto the next steps.

Making Flavored Kombucha: (Optional)

  • Technique 1 (2nd Fermentation):
    Add whatever flavoring you want to the jars-- such as fruit, hot peppers, herbs-- and then recover the jars with napkins and rubber bands.  Store jars at room temperature for another 2-3 days.  
    Strain out all of the added flavorings from the tea. Proceed to the bottling or carbonation steps.
  • Technique 2 (Flavor Added to Final Bottling):
    Add desired amount of juice to the kombucha.

Bottling Kombucha:

  • Use a funnel to pour the remaining kombucha into bottles.
    Refrigerate immediately, or move onto the carbonation steps.

Carbonating Kombucha: (Optional)

  • Seal the bottles, and let them sit at room temperature for 1 - 3 days, until fully carbonated.  
    If using plastic bottles, your kombucha is ready when the bottle feels rock-hard.  If using glass bottles, "burp" the bottles twice a day to release air. 
    Tip: It is highly recommended to use at least one plastic bottle when you're learning how to make kombucha, because it's harder to tell when kombucha in glass bottles has finished carbonating.  The kombucha has finished carbonating when the plastic bottle is hard.  Store kombucha in the fridge to slow fermentation, and drink within a month.
    Note: NEVER use glass bottles that are not rated for pressure.  Glass bottles not meant for pressure can (and likely will) EXPLODE.  If you don't have bottles that can handle the pressure, stick with plastic bottles.

Recipe Notes

Tips: 
  • Keep it clean! Always wash your hands before handling the scoby, and use clean jars and equipment. Do not, however use antibacterial soap to clean your supplies.
  • Label everything! A lot of this process is trial and error, so it’s helpful to know exactly what you did. (Did you add 5 dried chilis to your last batch? Was that too hot, or could you not taste the heat at all? Experiment!)
  • DO NOT USE DECORATIVE GLASS BOTTLES- They will EXPLODE! Once you finish fermenting your tea with the scoby, you’ll bottle the tea and allow it to carbonate. Not all bottles can handle carbonation! Skip the decorative bottles– You want a pop-top beer bottle, or a beer growler, or simply a recycled plastic soda bottle. (I’m hesitant to recommend reusing a cheap plastic soda bottle over and over again, but it’s better than having glass explode near you, or all over your pantry or fridge.)
  • Remove the scoby BEFORE adding flavoring. When you ferment a batch with the scoby, and before you add any flavoring, place the scoby in the plain kombucha that you’ve set aside for the next batch. The scoby doesn’t like it when the environment changes.
  • Going out of town? Simply leave your scoby in a batch of kombucha. That batch might be too vinegary to use, but the scoby will be fine, and you can start over after your trip. If it’s for a longer time-period, either have someone babysit your kombucha, or start over when you get back in town.
  • Have fun! Ultimately, this is a learning process from start to finish. Experiment with new flavors, gush about your kombucha fermentation station to your friends, and share your baby scoby with them!
Troubleshooting:
  • This is normal: A new, transparent scoby disk appearing on the top of the kombucha batch; stringy pieces of scoby floating in the drink (like with a vinegar mother); the scoby floating on top, on the side, on the bottom-- It doesn't matter where it is, it's working.
  • This is not normal: The tea has mold or smells rotten. Throw away your scoby and tea and start over.
Note: Avoid prolonged contact with metal once the fermentation process begins.
Calorie count is based on 1 20oz bottle, and is an estimation based on unflavored, store-bought GT kombucha.  Actual calorie count will vary based on time fermented and flavoring ingredients added.

Nutrition Information

Calories: 75kcal | Carbohydrates: 18g | Sodium: 25mg | Sugar: 5g | Vitamin A: 50%
Tried this recipe? Snap a photo!Tag or message @champagne.tastes on Instagram

Have you tried making kombucha? Do you still have questions? Feel free to ask questions in the comment section!

Want to learn more about kombucha? Here are some resources that I found helpful when I was getting started:

Reader Interactions

Comments

All commentsI made this

  1. Silvia @ Garden in the Kitchen

    Had to pin this fantastic recipe to try soon!! I also love kombucha but don’t exactly love the store prices or having to get to it in order to drink one. I really love your tutorial and the way you explain what everything is, including the gel-like live thing that is so weird but necessary ha?? Thanks so much, love this kombucha recipe!!

    Reply

  2. Just Jo

    Whoa, I am a little bit scared by the appearance of the scoby to be honest lol! Freaky is right! But the final colour of the tea looks amazing. I’ve never had kombucha so I think I should buy a bottle to get a n idea of the taste before giving this a go at home myself. I do love making homemade versions of things which are usually just commercially produced so I may well have to give your recipe a go!

    Reply

    • champagne-tastes

      Let me know if you give it a try! If it helps, the scoby stages takes a few weeks so you’ve got time to get the kombucha stuff together ????

      Reply

  7. sara | belly rumbles

    That was an interesting read and I am now up with what kombucha actually is. I’ve never tried it before, never had the desire to. But I did’t realise it was tea based! That does change things a little as I thought it was vegetable based, why, I have no idea, LOL!

    Reply

    • champagne-tastes

      Aw well yay! Maybe you saw one that was mixed with greens- for the record, I didn’t like that flavor. Lol

      Reply

  8. Michelle @ Vitamin Sunshine

    What a great overview– this is such a wildly popular trend right now. They got really trendy after I had already moved to Asia, and it’s just starting to pop up around here, but when I am in the States visiting, ITS EVERYWHERE! Brewing your own would be a great way to save money– I know its so healthy.

    Reply

    • champagne-tastes

      Thanks! And yessss it’s so pricey to buy the pre-made kind! Plus it tastes delicious from home 😀

      Reply

    • champagne-tastes

      Yes try it!!! But I’d definitely taste some store-bought before you go through all the effort, just to make sure you like it 😀

      Reply

  12. Leah

    This is definitely a project I want to undertake! It’s been on my “list” to make for a while, and I just have been a little leery of doing it! Your tips are fantastic, and now I am not as worried about it! Thanks for this fantastic post and inspiration!

    Reply

  13. Erin

    I was “gifted” a scoby from a friend and was totally intimidated (and kinda grossed out by it ????????). This post helped sooo much in understanding what the scoby is (and why not to be scared of it!) and made me feel so much more confident to give it a try. So glad I did! It’s way easier than it seems at first and delicious! Thanks Sarah!

    Reply

  14. Brittany Hicks

    I was intrigued and intimidated by starting down the Kombucha path, however it was well worth it! It is way easier than I ever imagined thanks to the excellent instructions. It is by far the best Kombucha I’ve ever tasted, and I’m experimenting with different flavors now that I feel more confident in what I’m doing. Thanks Champagne Tastes! I would have never tried this without your help!

    Reply

  15. Alisha

    After I got my first SCOBY I followed these instructions religiously, and, Success! My Kombucha tasted exactly like it should. I added some peaches and blueberries to flavor it, just because they were what I had at the time. The peach flavor came through quite well.
    My kombucha took very little time to carbonate in the plastic bottles I used. Maybe just a day? I can’t remember, but it was really quick. And then when I went to open a bottle, it fizzed A LOT, so maybe be prepared for that.
    This was a fun experiment, and not nearly as hard as a beginner might think.

    Reply

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