How to Make Kombucha Tea at Home

Do you enjoy a good bottle of kombucha? Curious how to make kombucha tea on your own? Use these tips and instructions to start making your own batch!

Kombucha is tasty and a benefit to gut health. You don't have to make special trip to the store to get it though! You can start making your own kombucha tea at home.

Here are some things to know before you get started. Be sure to read the instructions carefully to ensure you produce a high-quality batch of kombucha!

What is a "SCOBY?"

SCOBY refers to the Symbiotic Culture of Bacteria and Yeast, which is the alien like thing that grows in your mixture. It is normal and necessary for the process of making kombucha!

Hygiene

When working with kombucha, it is important not to introduce competing bacteria to the brew. Be sure to wash and rinse your hands thoroughly prior to working with all tea mixtures or the SCOBY. Also, be sure to thoroughly clean and rinse the container and all utensils that will come in contact with the SCOBY.
When in doubt, give everything an extra rinse.

What Is the Best Spot to Leave My Kombucha to Ferment?

The best fermentation spot for kombucha is out of direct sunlight. Be sure the space has reasonably good airflow. You also want to ensure the kombucha is not fermenting near other cultured foods like kefir, yogurt, sourdough or sauerkraut. Cross-contamination by stray yeasts and bacteria can be problematic for the kombucha SCOBY and any other fermented foods you are working with.

Make sure you place your kombucha in a spot where it will not be disturbed. Moving the batch can make it more difficult to observe the most common signs the process is proceeding normally.

Normal Variation vs. Signs and Problems

Kombucha drinking should begin gradually. Some people do experience allergic reactions or begin to detoxify too quickly. Go slow, everything in moderation.

Pests- The kombucha mixture is very attractive to ants and fruit flies. – which is why we recommend a tight weave cloth and tight rubber band. If you find worms (maggots) in your batch, this is a sign that fruit flies have invaded and laid eggs. If this happens immediately toss the batch. Do not try to salvage! Doing so may be dangerous to your health.

Mold- is visible as circular deposits that often look fuzzy or furry. Usually it is blue or green, or sometimes black. A black SCOBY is a sign that the SCOBY has died. If you have mold, you will need to throw out the kombucha culture and the solution and start over. 

The most common cause of mold is forgetting an ingredient or using improper ingredient rations that alter the acidic level of the brew.

Fermentation Process

As the kombucha ferments, the SCOBY consumes the tea and sugar producing vitamins, minerals, enzymes, carbon dioxide etc. The longer the fermentation process is allowed to proceed, the less sweet and more acidic the resulting liquid will be.

It is recommended you allow the kombucha to ferment for at least 7 days, once the initial week has passed, it is a matter of personal preference when to stop brewing. A 10-day fermentation is usually sweeter, while a Fermentation of 3-5 weeks usually yield a much higher vinegar-like flavour.

Fermentation is affected by the following factors:

-          Ambient Temperature: If the temperature is too hot or too cold, this can disrupt the process. We recommend choosing a location with a temperature between 70-85d F for ideal results. Too cool and it will take longer to ferment, too hot and it will ferment faster.
-          Access to oxygen. Air flow assists with the fermentation process so culturing in a container with a breathable cover will speed the fermentation process, while using a solid lid will slow it down and may harm the SCOBY.
-          Liquid Surface Area: The size of the surface area of liquid will influence the rate at which your kombucha brews. Kombucha brewed in a bowl with a 9-inch diameter opening will brew significantly faster than kombucha brewed in a jar with a 3-inch diameterer.
-          Faster fermentation is not necessarily better. A large surface area and high temperature can have a shorter brewing time but slow, steady fermentation results in more desirable taste.

Normal Variation

Each batch of kombucha is unique. Some common variation includes:
-          Some SCOBYS may sink to the bottom, float in the middle or rise to the top. None of these positions indicate any problems, but likely are caused by atmospheric condition and humidity.
-          Brown string substances may be floating in the container, or brown blobs clinging to the SCOBY These are by-products or the yeast culture and are not a problem
-          If your SCOBY has bubbles, no problem. This is just a release of carbon dioxide
-         If the jar is disturbed or vibrates, the new forming baby SCOBY may detach from the surface and sink to the bottom or float.
-          Sometimes the new SCOBY will fuse to the mother SCOBY, once the batch is complete you can separate them by tearing apart.
-          Use your best judgement, when in doubt, throw it out! 

Recipe for Homemade Kombucha

Equipment
·       One glass jar
·       A Plastic or wood stirring utensil (never use metal in contact with kombucha SCOBY
·       A breathable cover for the jar such as a tight-weave dish cloth, or paper coffee filter
·       A rubber band to secure the cover

Ingredients
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·       One Kombucha SCOBY
·       Tea
·       Sugar
·       Starter tea from previous batch of kombucha
·       Filtered water

Recipe

For every litre of water you need:
·       ½ cup of white sugar
*For honey, use 7/8 cup honey for 1 cup sugar
·       2 tea bags

Instructions:

1.       Boil water in a large pot (glass or stainless steel)
2.       Once water is boiled, turn off element and add sugar
3.       Mix with wooden spoon until the sugar dissolves
4.       Place the tea in the sugar water and allow the tea to steep
5.       Allow the mixture to cool to room temperature (or overnight)
6.       You can remove the tea bags after 10 minutes or leave them longer for stronger tea.
7.       Bake brewing jars in the oven at 220 degrees F for 20 minutes, let cool in the oven.
8.       Pour the cooler tea into your brewing jar with the starter tea and SCOBY
9.       Cover the jar tightly but allow the mixture breathe (A towel or paper coffee filter along with a thick rubber band - Do not use an airtight lid)
10. Leave mixture for at least a week before consuming!

Want To Learn More?
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Check out the classes at Generations Marketplace, one of which is taught by Sarah to learn how to make kombucha for yourself!

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Check Out Available Classes Here

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