How to Brew Your First Batch of Kombucha

Kombucha is a tangy, refreshing fermented tea packed with probiotics and flavour. Brewing your own kombucha at home is fun, rewarding, and surprisingly simple once you learn the basics.

This guide walks you through a complete kombucha starter guide, provides a step-by-step fermented tea tutorial, and helps you master your first kombucha home brew.

Pro Tip: Patience is key. Kombucha brewing is more about timing than skill.

Quick Guide: Why Brew Kombucha?

• Packed with probiotics that support gut health
• Low in sugar compared to soft drinks
• Customisable flavours to suit your taste
• Cheaper than store-bought kombucha
• An enjoyable and creative home brewing hobby

Important: Kombucha is made by fermenting sweet tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast).

Step-by-Step: How to Brew Your First Batch of Kombucha

Step 1: Gather Your Supplies

Quick Tip: Never use metal containers or utensils once fermentation starts; metal can damage your SCOBY.

Step 2: Brew Sweet Tea

• Boil 1 litre of water
• Add 4–5 bags of black or green tea
• Stir in 100 grams of white sugar
• Let it cool completely to room temperature

Pro Tip: Avoid flavoured teas (like Earl Grey) as added oils can harm your SCOBY.

Step 3: Add SCOBY and Starter Tea

• Pour cooled sweet tea into your glass jar
• Add 200–250 ml of starter tea
• Gently place your SCOBY on the surface
• Cover with cloth and secure with a rubber band

Quick Tip: It’s fine if the SCOBY sinks or floats; both are normal.

Step 4: Ferment Your Kombucha

• Store the jar at room temperature (21°C–27°C)
• Avoid direct sunlight
• Let ferment for 7–14 days
  

  Day Range	Taste Outcome
  7–9 days	Lightly sweet and mild
  10–14 days	More tangy and acidic

  Pro Tip: Taste every few days after Day 7 to find your perfect flavour.

  Learn how to protect your ferments in How to Keep Your Ferments Mold-Free

  Step 5: Remove SCOBY and Reserve Starter Tea

  • With clean hands, lift out the SCOBY and place it in a clean bowl
  • Reserve at least 250 ml of kombucha to use as starter tea for your next batch

  Sustainability Note: SCOBYs grow new layers. Give extras to friends or compost them.

  Step 6: Bottle and Flavour (Optional)

  • Pour kombucha into glass bottles using a funnel
  • Add optional flavour ingredients (e.g., fruit, herbs, spices)
  • Seal tightly to begin secondary fermentation for fizz
  • Store at room temperature for 2–5 days, then refrigerate
    

    Popular Flavours	Ingredients
    Berry blast	Raspberries, blueberries
    Ginger spice	Fresh ginger slices
    Tropical	Pineapple chunks, mint

    Quick Tip: “Burp” bottles daily to prevent over-carbonation and bottle explosions.

    Step 7: Refrigerate and Enjoy

    • Once the kombucha reaches your desired fizz level, refrigerate it to slow fermentation
    • Enjoy chilled within 1–2 weeks

    Pro Tip: Kombucha continues to ferment at room temperature, so always refrigerate to preserve taste.

    

    Troubleshooting Your Kombucha Home Brew

    Problem	Cause	Solution
    Mould (fuzzy white, blue, or black spots)	Contamination or low acidity	Discard batch and start again
    Vinegary flavour	Brewed too long	Shorten fermentation time next batch
    No fizz	Not sealed tightly during secondary ferment	Use swing-top bottles for best carbonation
    Flat taste	Weak tea or not enough sugar	Adjust recipe next time

    Pro Tip: Mould is rare if you use the right starter tea and maintain cleanliness.

    

    Additional Tips for Beginner Kombucha Brewing

    • Wash hands and tools thoroughly before starting
    • Always use non-metal utensils and containers
    • Do not stir kombucha while fermenting
    • Keep a brewing journal to track times, flavours, and results
    • Label your bottles with dates and flavour combinations

    Quick Tip: Don’t rush. The best tasting kombucha often comes from batches that are given time to fully develop.

    Common Mistakes to Avoid

    Mistake	Solution
    Using flavoured teas	Stick with plain black or green tea
    Neglecting cleanliness	Wash all equipment thoroughly
    Adding sugar substitutes	SCOBY needs real sugar for fermentation
    Sealing your primary ferment	Always cover loosely with cloth
    Leaving bottles at room temperature too long	Refrigerate once carbonation is right

    Frequently Asked Questions

    Do I need a SCOBY to make kombucha?
    Yes. The SCOBY and starter tea are essential to create the proper environment.

    How do I get a SCOBY?
    You can purchase one online, get one from a friend, or grow one using store-bought unflavoured kombucha.

    Is kombucha alcoholic?
    Home-brewed kombucha contains trace amounts of alcohol (usually under 0.5%).

    How long does homemade kombucha last?
    Stored in the fridge, it’s best enjoyed within 1–2 weeks for the freshest flavour.

    Can I reuse my SCOBY?
    Yes! After every batch, your SCOBY will grow. Just use the newest layer for your next brew.

    Master the Art of Kombucha Brewing

    Brewing your own kombucha is easier than you think and allows full control over taste and ingredients. By following this kombucha starter guide and safe techniques in this fermented tea tutorial, you’ll confidently create delicious kombucha home brew batches to enjoy and share.

    Be patient. Get creative. Savour the fizz of homemade kombucha.

    Want to dive deeper into fermented drinks? Read Fermented Ginger Beer Without Alcohol