How to Make Kombucha

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Kombucha is one of my favorite drinks! It is something I never would have imagined myself liking, much less making, but now it is something that is constantly being made at my house. There are different ways to make kombucha. You can make it an individual batches or you can make it in a continuous brew method. Today I am going to show you the individual batch method. I make kombucha a gallon at a time every couple of weeks because I am the only one who drinks it. If you have more people in your house who drink it then you may want to increase this amount. If you find that you do not go through a gallon in a couple weeks you may want to make less.

What You Will Need

  • Kombucha Scoby
  • Starter Tea
  • Filtered water
  • Tea bags
  • Sugar
  • 2 glass mason jars
  • Coffee filters
  • Rubber band
  • Kombucha bottles

The Process

For your first ferment

  • Brew tea and add 3/4 – 1 cup of sugar.
  • Fill your clean jar about 3/4 of the way full with tea and filtered water.
  • Add your scoby and at least a cup of starter tea. If there is still room in the jar, top with more filtered water to reach the neck of the jar, leaving some head space.
  • Cover jar with coffee filter and place in a cabinet or pantry for 10-14 days.

For your second ferment

  • Remove scoby and 1-2 cups of kombucha tea from your jar and place in a bowl (this will be used to start another first ferment process).
  • Place fruit of your choice into your kombucha bottles (I use 2 tbs of blueberries).
  • Fill bottles with kombucha tea all the way to the neck of the bottles.
  • Tightly cap each bottle.
  • Place bottles in a pantry or cabinet for 3 days.
  • Now your kombucha is ready to drink. Store in the refrigerator until ready to consume.

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2 thoughts on “How to Make Kombucha”

  1. Thank you SO much Shannon!! You really explained that so well. You have such a gift of communication and staying on track in the step by step process. I’m excited to try this. Now to figure out how to find a scoby & the grains I need for the kefir.

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