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Scoby hotel with a glass of kombucha.
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The Most Simple Guide to Brewing Kombucha

Step-by-step guide to create your own SCOBY and brew homemade kombucha through the first and second fermentation.
Servings: 16 cups

Equipment

  • 1-gallon glass container
  • Pot or saucepan to boil water
  • Towel or coffee filter
  • Rubber band
  • Clean glass bowl
  • 8 glass bottles with lids that seal well
  • Wooden Spoon

Ingredients

Create a SCOBY

  • 14 cups water
  • 1 cup sugar
  • 8 bags black tea
  • 2 cups unpasteurized, unflavored store-bought original flavor kombucha

The First Fermentation

  • 1 cup starter liquid
  • 15 cups water
  • 1 cup sugar
  • 8 bags black tea

The Second Fermentation

  • 4.5 cups fruit juice

Instructions

Create a SCOBY

  • Brew the tea. In a large saucepan bring 4 cups of water to low boil. Remove from heat and add 8 tea bags. Add 1 cup of sugar and stir to combine. Let tea cool. Add 10 cups of cool water to 1-gallon glass container. Add tea and let mixture cool completely.
  • Add plain kombucha and mix with wooden spoon. Place towel or coffee filter over glass container. Place rubber band over towel to hold it in place.
  • Ferment. Let it sit for 1 month in a warm and dark place. A SCOBY will form. You can use 1 cup of the starter liquid (liquid the SCOBY was formed in) in the first fermentation.

The First Fermentation

  • Transfer SCOBY to a different clean glass container (could just be a glass bowl), add 1 cup of starter liquid (the liquid the SCOBY formed in). Pour out the rest of the starter liquid.
  • Clean original glass container with hot water, don't use anti-bacterial soap.
  • Brew the tea. In a large saucepan bring 4 of cups of water to low boil. Remove from heat and add 8 tea bags. Add 1 cup of sugar and stir to combine. Let tea cool and add to glass container. Add 11 cups of cool water and combine.
  • Add the SCOBY and 1 cup of starter liquid to glass container.
  • Ferment. Let it sit for 7 days in a warm and dark place.

The Second Fermentation

  • Set aside the SCOBY and 1 cup of starter liquid in a glass bowl or container for your next batch of kombucha.
  • Add 1/4 cup fruit juice to the bottom of each bottle. Stir all kombucha with wooden spoon.
  • Add kombucha from your first fermentation to each bottle.
  • Ferment. Close lid on bottles and store in a warm, dark place for three days.
  • Store in fridge for 24 hours to slow fermentation.
  • Enjoy. Open bottle over the sink when ready to drink. Strain the kombucha if desired. Enjoy over ice or on its own.

Notes

**Please refer to the article for more details. 
 
**If desired, start your next batch of kombucha with another round of the first fermentation using your SCOBY and starter liquid that you saved from the second fermentation.
 
**Wash hands (but not with anti-bacterial soap) before touching the SCOBY.