Kombucha Calculator

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Ingredients

Important

First Fermentation

Brewing and Fermenting

  1. Bring half of the water to boil, turn off heat, add the tea and let steep according to tea type.
  2. Remove bags or strain out tea leaves, then add sugar, stirring to dissolve.
  3. Add the remaining water (as cold as possible). Let sweet tea cool to room temperature.
  4. Pour the SCOBY starter into the jar, then add the sweet tea.
  5. Gently float the SCOBY pellicle on top of the tea. It's OK if it sinks.
  6. Cover with a fine mesh cotton cloth secured with a rubber band.
  7. Let sit 7-14 days at warm room temperature, in a cupboard or out of direct sunlight.
  8. Begin tasting at about 6 days with a straw. It's ready when it tastes sour and not too sweet.

Second Fermentation

Bottling and Flavoring

  1. Pour using a funnel into clean glass bottles for the second fermentation.
  2. Reserve about 10% (e.g., 300ml from 3L batch) as starter for your next batch.
  3. Optional: Add approx 1 tsp sugar per 500ml bottle to boost carbonation.
  4. Optional: Add juice, chopped fruit, ginger, herbs, or spices for flavor.
  5. Warning: Do not add both sugar and juice/fruit to prevent over-carbonation.
  6. Seal the bottles air-tight and let sit 2-7 days depending on temperature.
  7. Put in the fridge to chill and it's ready to drink!

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