Tutorial – How To Make Kombucha At Home with this easy steps

how to make kombucha at home ?

While it’s always nice to pick up a Kombucha drink from the store, the main method people use to produce Kombucha is brewing it for yourself.

In this part of the guide we’re going to look at how to brew your own Kombucha at home

Ingredients For Making Kombucha

The materials and ingredients needed to make Kombucha are simple.

  1. You need glass jars to make it in, 
  2. tea (either bags or loose leaf) 
  3. sugar, 
  4. and a Kombucha culture or SCOBY

The choice/brand of tea is up to you and the type of sugar is also unimportant, as long as it gets an adequate amount. Sugar is vital for the fermentation process and for those wanting a low

sugar drink, it’s just a matter of fermenting it for sufficient time to bring the sugar level down very low

How To Make kombucha at home

  • Get a glass jar of up to 1 litre in volume and ¾ fill with boiling water and add two black tea bags. (2-3 tea bags per 800- 1000ml)
  • Leave to draw/brew for at least 15 mins then add 60-70g of plain, white sugar (approx 1/4 cup max for a full litre, less sugar if less than a litre) and stir to dissolve (80-90g max for 1 litre). You can use raw or cane sugar if you want, though it makes little difference. 
  • Remove the tea bags and leave to cool to room temperature (it will take a few hours to cool).

(Note: Always use a glass jar or container to brew your Kombucha as it becomes more acidic as it brews and can react with plastic or metal containers).

  • Once the brew of sweetened tea has cooled to room temperature, pour at least threeTablespoons of the supplied kombucha tea or starter (also at room temp) into the Tea then carefully add your supplied kombucha scoby/culture into the jar as well. It may float or sink and it doesn’t really matter which it does.
  • Place the jar in your pantry or somewhere out of direct sunlight (to avoid temperature extremes) and cover the top with muslin or some other breathable fabric to stop ants and fruit flies getting into it but still allowing air to flow in and out of the jar. Air is needed by the yeast and bacteria in the scoby to breath.
  • Leave it for at least 4-5 days to ferment/brew.

During this time a new scoby or ‘baby’ will form on the surface of the tea and if your original one was floating, the new ‘baby’ will most likely be adhered to it.

  • After 4-5 days check it to see if it is starting to build up bubbles underneath the surface scoby.
  • If it is, try and carefully draw a little bit out with an eye dropper or pipette by carefully tilting the jar on edge to taste it. 
  • If it’s still really sweet and not very bubbly, leave it another day then test again. 
  • If it’s really fizzy and only slightly sweet, it’s ready. 
  • If it tastes vinegary, it’s been left too long. Ultimately, you bottle it off when it reaches the level of flavour that you personally like.
  • When testing, try not to submerge or get the top of the Scoby wet as it stalls the fermenting process because the wet layer slows oxygen transfer to the bacteria and yeast.

What Next?

When it’s ready, pour off 80-90% of it to either drink straight away or you can bottle it to drink over the next few days etc. Take the remaining 10+% and the now 2 scobies and start a new batch with another brew of sweetened tea as per the start of these instructions. Using 2 scobies in the second batch should give you an even better result than the first. It may take two or three brews to get it really working well. A scoby of 3 or 4 layers/generations gives a good, consistent brew. Be patient.

After the third or fourth brew, you can peel off the older scobies and use them to start a new/second brew in a new jar.

You may soon learn that you may need/want 3 or 4 bottles brewing at once or use a larger glass jar if you can find one to make enough for everyone in the household to have a glass each day.

Experiment yourself using different flavoured teas or herbal/fruit infusion teas, but always use at least one or two black or green tea bag as many of the herbal/fruit teas contain very little actual ‘tea’ leaves and the tea is necessary for the scoby to feed on.


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As for the ‘Scoby’ I have found that a scoby that is three or 4 layers (generations) thick gives the best flavoured drink so don’t be surprised or disappointed if your first batch is nothing to rave about. Simply put both the original/mother scoby and the newly grown scoby/baby into a new batch of tea for the second week and you should get a better brew next time round.

2 or 3 scobies in a brew seem to give a better result than just a single scoby.

In colder weather, the Scobies may not grow as fast or become as thick as in summer, but they will still give a good brew and as long as the Kombucha still brews and tastes good, then the size of the Scobies matters little.

Stuck together layers of scoby float better than single ones too because of the air trapped between the layers so I like to keep my scobies at 2-4 layers thick and floating on the surface

If your scoby sinks in a new batch of tea, it just means the new one that forms on the surface won’t be stuck to it (obviously).

If your scobies always float and get thicker each week, peel off the older bottom layer or two so that it doesn’t take up too much volume in the jar.

If they don’t float, simply throw out the ones that go dark brown with age and only use the newest 2 or 3 generations.

What to do with the old scobies? Give them to friends to start their own kombucha, start another jar/batch yourself or simply throw them out.

Remember, it’s all about experimenting, finding what works best for you in your situation and what kind of flavour you like

Legal Notice

===DISCLAIMER: This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read.Since natural and/or dietary supplements are not FDA approved they must be accompanied by a two-part disclaimer on the product label: that the statement has not been evaluated by FDA and that the product is not intended to “diagnose, treat, cure or prevent any disease.”===

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