Home»Food & Ferment»Ferment»Kombucha
Last update on December 30 , 2023
Are you interested in brewing your own kombucha at home ? Perfect ! Welcome to your crash - course on how to make kombucha . I ’ve been brew kombucha off and on for over 10 long time now , and ca n’t wait to show you how ! This guidebook will teach you everything you need to have sex : abasic kombucha recipe , necessary brewing supplies , teatime option , tips on bottling and flavoring , and more .
This military post will also briefly explore thescience of kombucha brewing(e.g . what is a SCOBY ? ) , the difference of opinion between primary and subaltern fermentation , different ways to make kombucha ( batch vs uninterrupted brew method acting ) , and answerfrequently asked questionsabout alcohol , sugar , and caffeine content in homemade kombucha . Once you realize these basics , you could easy adjust your kombucha formula to your liking !
The skilful news is , it ’s reallyeasyto make kombucha at home – andsaves a caboodle of money and wastecompared to drink storage - bought kombucha ! Watch , you ’ll be sipping a delicious methamphetamine of homemade bubbly in no meter .
If you already know how to make introductory kombucha but are concerned in more elaborate tips onflavoring and carbonation(secondary fermentation ) seethis disjoined postall about it !
What is Kombucha?
Kombucha is arefreshing , lemony , slenderly fizzing beveragethat is made by sour dulcet tea with the assistance of a SCOBY ( excuse below ) . It ’s often flavored with yield or fruit juice to create even more interesting and delicious flavors . Kombucha has been brew around the humans forcenturies , and has become increasingly popular in mainstream culture due to its numerous possible wellness benefit .
Thanks to its high level ofprobioticsand acetic acid , kombuchamay helpto boost energy , the resistant organisation , gut health and digestion , while also reduce inflammation , toxin , devoid - chemical group , bad cholesterol tier , and blood sugar capitulum !
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What is a SCOBY?
How is Kombucha Made?
Kombucha is unremarkably made through a two - partdouble tempestuousness process .
Primary Fermentation
First , aSCOBY is added to a mixture of odoriferous tea(usually black tea leaf and ashen sugar ) in a large vas – such as a one Imperial gallon or two gallon ferment lampblack . During the primary fermentation leg , the SCOBY interacts with sweet tea to work it into gluconic and acetic acid . It encourage beneficial bacterial reactions , glower the pH and preventing growth of harmful bacteria . Additionally , probiotic , enzymes , and antioxidants are formed .
Primary fermentation of kombucha usually takesone to three weeksdepending on the intensity of the SCOBY , brew temperature , and desired results . It is anaerobicprocess or “ with aviation ” . The fermentation vessel is covered with a material to prevent pollution ( e.g. from junk or yield fly sheet ) but it is otherwise not sealed .
Kombucha is technically ready to drink a the final stage of master fermentation . However , most people like to make kombucha carbonated and flavored , which is where the lower-ranking fermentation come in .
Secondary Fermenation
Secondary fermentation , also called“second ferment ” , is when the finished kombucha is summate into air - tight bottles . Homemade kombucha can be bottled plain , though most folks care to add a little fruit juice , pureed fruit , or other flavoring at this degree .
By enclosing the kombucha in ananaerobicenvironment and give it a niggling impudent carbohydrate ( in the form of fruit ) , yeasts convert that boodle into atomic number 6 dioxide . The sealed bottle prevents the carbon copy dioxide from escaping , thus leading tocarbonation – which is desirable to most kombucha brewers !
Continuous Brewing Method vs Batch Method to Make Kombucha
There are a couple ways you could make kombucha : using a batch method , or uninterrupted brew approach . We have always abide by a continuous brew method , as I come up it to be the easiest and quickest choice .
Using the batch methodof brewing kombucha , you completely empty your brewing vas each time you bottle and start a raw sight of booch , including all the liquidity ( mostly to bottle , plus some to lay aside for the next batch ) along with the SCOBY . Then the whole thing is reassembled with fresh sweet tea , a little amount of finished kombucha , and a ( usually ) thinned SCOBY .
In contrast , thecontinuous brewage methodmakes spry and easy work on bottling day by using a vessel that has a dispenser . Unlike the batch method acting , you do n’t take everything apart or dispatch the SCOBY . Instead , you simply draw off the amount of kombucha you need to bottle through the dispenser , leave behind the quietus alone , and supply back the same mass of sweet sweet tea that you took away in finished kombucha . This method acting keeps the kombucha very active and usually ferment faster , and is commonly urge forlarge batches(2 gallon vessels or larger ) .
HOW TO MAKE KOMBUCHA
Supplies Needed
Here is a rundown of the basic supply needed to make kombucha . I also have a more detailedkombucha brewing supplying listwith even more information about the exact supplies we use . Or , tell on our pet kombucha supplies here .
Homemade Kombucha Recipe (Primary Ferment)
you’re able to ascertain a digest printable kombucha recipe and instructions at the end of this post .
INSTRUCTIONS
1) Clean your supplies
You want to make indisputable all of your kombucha supplies are reasonably clean , but they do n’t take to be “ uninventive ” . Avoid using blanching agent , rough cleaner , or even scoop when you make kombucha ! The residuary grievous bodily harm could stick around and really make thing “ off ” .
We spray or rinse our supplies withplain white acetum , let it sit a few arcminute , and then rinse well with hot water . I also wash away my hands very well and then rinse off with acetum before deal a SCOBY . If you chose to get a surrogate spigot for your carbon black , give it a good cleanup and install it now .
2) Prepare the sweet tea
However , it ’s important toallow the odoriferous teatime to cool downslightly before adding it to the brewing vessel with the SCOBY . Warmish ( 75 - 85 ° degree Fahrenheit ) to board temperature is dependable . Too hot of temperature can kill the honest bacterial cultivation ! Yet moth-eaten conditions will greatly slow down your unrest , and will also cause the SCOBY to sink ( which is okay , we ’ll babble more about that soon ) .
TIP : To save time , we often only heat half the call - for water in the kombucha recipe , lend the full ratio of teatime and carbohydrate , then pour in the second one-half of water inhuman , rapidly cooling it down to the perfect tepid temperature . You may find it helpful to apply a probe thermometer to determine the temperature of your teatime .
3) Assemble the brew
To make kombucha , there are varying recommendations for how much starter liquid to tote up to one gallon of seraphic tea leaf , commonly range around 1 to 2 cups . We go on the generous end of the spectrum . The SCOBY we got from Fermentaholics came with around a loving cup of liquid . For a little supererogatory oomph , we lend a half bottle of GT Dave ’s Synergy plain kombucha as well . It reach for a swell inoculum on its own !
Is it okay if my SCOBY doesn’t float?
Yes , it ’s fine . A SCOBY may sink or drift sideways at first , but that is o.k. . It will still turn the kombucha , and will unremarkably compensate itself and take up floating shortly . understanding a SCOBY may not be adrift admit : 1 ) the SCOBY is untested and small , 2 ) the sweet tea or kombucha mixture is too inhuman , or 3 ) it was of late touch , such as after bottle and adding fresh sweet tea . A vernal SCOBY may stay submerged during the total brewage but grow a new fresh bed of SCOBY blow on the surface , which is also normal and fine .
Where to store your kombucha brewing vessel
Store your kombucha brewing vas somewherewarm , but not needfully hot . You may find out the indigence to change its location depending on the time of year . ( We ’ll verbalise more about temperature momentarily . ) Contrary to popular myth , kombucha does n’t need to be in complete iniquity while brewing . Ambient room light is fine!However , do stave off direct sun rays , such as next to a bright windowpane .
Coveryour kombucha brewing vessel with abreathable but tight - knit stuff . The kombucha need to breathe , but we do n’t require to allow contamination like dust , mould spore , or yield flies deep down . Use something like a lint - complimentary dish orthick afternoon tea towel , an one-time fresh pillowcase , or even a java filter for little lampblack . Secure it with a large rubber set or similar .
note of hand : We learned the arduous style that cheese material is not effective at preserve yield flies out ! Its hole are too large .
4) Let it Ferment
Now it ’s metre to but sit back and rent it do it ’s thing ! The fourth dimension it takes for kombucha to end up brewing depends on a number of factors : temperature , due date of SCOBY , and personal nip druthers ( explored below ) . A brand new kombucha brew with a fresh child SCOBY may takeup to 21 days to ferment , while a mature brewage can takeas lilliputian as 7 day – especially employ the continuous brew method acting .
Temperature
The temperature of your brew is thelargest potentate of ferment time . warm temperature accelerate fermentation , and cooler temperature slow it down . Too cold of temperature can slow down SCOBY activity and fermentation down so much that there is a risk of exposure for mould to develop . This is particularly true for a fresh not - so - impregnable brew . The ideal temperature ambit for kombucha fermentation is between 75 - 85 ° F . Lower than 70 will leave in a sluggish brewage .
To monitor temperature , you may require to use athermometer . Some folk check the actual temperature of the liquidness with a probe thermometer . The comfortable option is to keep one on the outside of the crock , like one of theseadhesive landing strip thermometers . By mark the temperature , you ’ll feel confident that you ’re in the ideal mountain chain , or see that adjustments are postulate .
How do I keep my kombucha warm?
To provide the warmth that kombucha loves so much , we used to wrap our crocks inholiday lightswhen it ’s cool in the house . Traditional incandescent lightsgive off the gross amount of heat . ( raw LED styles will not . ) today , you’re able to bribe specializedkombucha warming matsthat wrap right around your brewing vessel!This democratic kombucha heating padalso comes with a handy adhesive thermometer . Other ways to keep kombucha strong include using a seedling heat mat , or keeping the carbon black on top of a tender contraption .
Strength of SCOBY and Culture
Other factor that tempt the time it takes for kombucha to finish zymosis include : the size of the SCOBY , how potent your brew is , and how much “ starter liquid state ” you get out behind to jump commence the next flock .
The fatter the SCOBY , the quicker the kombucha will ferment and be ready . Some brewers like to thin their SCOBY after each batch while others let it get dainty and thick . Sometimes ours are 3 to 4 inch thick before we peel off away a few stratum !
The more starter liquid state in the brewage , the faster it will sour . When you first make kombucha or use the muckle method , it ’s good to follow the basic kombucha formula and ratios ( for instance about 1 to 2 cups of starter culture per Imperial gallon of tea ) . Yet the continuous brewage method is a lot more flexible and less exact . Using the spigot , we often draw off about 2/3 to 3/4 of the volume of finished kombucha to bottle and leave behind the rest in the smut . In a 2 - congius crock , that imply we could be leaving up to half a gal of finished kombucha in the lampblack as freshman for the next spate !
Personal Preference
The last factor that mold your kombucha brew time is your personal savor orientation .
The longer kombucha agitation , the more tart and acetum - like it will become . A short brew time will result in a sweeter ruined product . Do keep in nous that wewantto ferment off a proficient amount of that sugar and caffeine though!Kombucha is imagine to be tart . If you bottle your brew too prematurely , you are not gravel all of the true benefits of a properly ferment kombucha . You ’d be drinking semi - fermented uber - sweet tea leaf instead .
On the other hand , if it ferments right smart too long , you ’ll end up with “ kombucha vinegar ” . It may be too strong to love by that point , but it can still be used for many thing – include as the starter liquid state for a fresh batch , to make fire cyder , or even as a raw pilus rinsing !
So , do a gustatory perception test!That is another dish of using crocks with spigots . If you distrust your brew may be about ready , pull a little off and give it a try ! For those using a crock without a tap , I have seen people sticking a stalk flop in the top to take a sip . Keep in creative thinker the flavor will continue to vary slightly ( get more tart , but also sweeter if you add fruit juice ) during lower-ranking fermentation .
pH of Finished Kombucha
harmonise to experts , the proper pH level of ruined kombucha is between2.5 and 3.5.We candidly do n’t suss out very often because we like a pretty lemony booch anyhow . But if you ’re curious to see just where it ’s at , get somepH test stripsto see !
“My SCOBY Looks Weird!” Normal or Not?
When you first make a new batch kombucha , you ’ll notice it go through some changes . If your SCOBY does n’t already take up the entire surface area of your smut , afilmwill start to develop on the top of the liquid . That is a new layer of SCOBY forming . Sometimes SCOBY can get pretty darn ugly , TBH ! It can getlumpyand even havewhite spotsthat look alarmingly like mould . Yet unless they ’re fuzzy and raised , it is very unlikely that itismold .
As your homemade kombucha brew matures , the colour will usually buoy up . It may also developbrown stringybits hanging from the SCOBY . There may also be a browned film on the bottom of the crock , particularly if you ’re using uninterrupted brew . That is barm , and is totally normal ! Excessive yeast build - up should be removed every few months by empty out your continuous brew vessel and wash it out .
5) Bottling Homemade Kombucha
Once your homemade kombucha has fermented to your idealistic tartness , it is sentence to bottle it up !
The topic of lower-ranking fermentation , flavoring , and carbonation isso vastthat I needed to save it foranother Charles William Post ( here ! ) . In short , you ’ll add the finished kombucha toair - tight bottles . If you wish , you’re able to also tote up a couple ounces of yield puree or succus , but the book should bemostly kombucha . See our top 18 favourite yield / flavor combinations here .
Continuous brew kombucha is a little more free - menstruate . Pull off as much as you want to bottle , but result at least a few cups of ruined booch behind . The SCOBY can stay on in position during bottling .
Next , the bottled kombucha sits at room temperature for anywhere from2 to 10 more daytime , depend on the temperature and flavor . eventually , move them to therefrigeratorto stop 2d fermentation and quiver before enjoying .
Homemade kombucha carbonation and safety
Fizzy carbonation is desirable for homemade kombucha , but it can also be dangerous when done incorrectly ! The most substantive part when it comes to safety is usinghigh - character bottle ; those that are made to withstand the high press of brewing and carbonation . The incorrect bottles can literally explode ! It ’s also important to supervise the carbonation level by routinely burping the bottles during second ferment . get a line more in our detailedkombucha carbonation post – let in how to get the perfect degree of carbonation !
6) Add Fresh Sweet Tea
After bottle , make morefresh sweet tea to add back to the crockto start a new batch of kombucha ( observe the same ratios as before ) . Make enough to roughly supplant the volume of kombucha you bottled from the vas . Allow it to cool slightly , and pour it in !
Using the continuous brew method acting , we simply rain buckets the replacement mellifluous Camellia sinensis right on top of the SCOBY and rest kombucha in our watercraft . Or , you could take out your SCOBY , then add the unfermented tea , starter liquidity , and the SCOBY like we did to start this kombucha recipe .
mention : If you started a one - gallon good deal in a 2 - gallon container as we did here , I would await a couple of troll until you add together more volume to it . Once your SCOBY is calculate larger and strong , slowly increase the amount of transposition tea you make , using the chart below .
For avisual recapof these steps , hold back out my kombucha 101 tutorial from Instagram below ! Swipe / click though the slides to the right to see all 9 video recording .
A position shared by Deanna Talerico | Homestead and Chill ( @deannacat3 )
And then the whole unconscious process starts over . And over …
FREQUENTLY ASKED QUESTIONS
Why is there so much sugar in kombucha? Can you make kombucha without sugar?
White sugar is a necessary ingredient in brewing kombucha . In accession to caffeine , sugar is what start the SCOBY and keeps it healthy . While there ’s a good amount of sugar in the initial stages , that does n’t intend the ruined kombucha is high in moolah ! gratefully , the SCOBYconverts the majority of the sugar to healthy acidsduring the fermenting physical process . Meaning , the last beverage you will consume is fairly dang low in sugar .
If you read the nourishment recording label on bottled kombucha , most of them range from 5 to 12 carbs per 16 ounce nursing bottle . Plus , those usually have yield juice added for flavor . Because you ’re making your own , you have ultimate control over your own brew . For instance , you may opt to not season yours at all during second fermentation , or draw the elementary ferment even longer . Both of which would further slim lettuce content .
I have see of some people brew successfully with beloved , though I consider it can take a toll on SCOBY wellness over time . Avoid using other sugar substitutes or unreal sweetener , as it can harm the SCOBY .
Kombucha’s effect on blood sugar
Hey there , Type 1 Diabetic here ! And hazard what ? Despite the initial simoleons content , kombucha does not perceptibly raise my blood kale . Instead , it can actually have the diametrical shock , and aid keep it more horizontal surface . The gluconic and acetic acid found in kombucha are knownblood sugar stabilizersthat can help reduce glucose spikes – much like deal a shot ofapple cider vinegarbefore a meal .
Moreover , the fermentation process cleaves sucrose ( polysaccharide ) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing theglycemic load .
Is there alcohol in homemade kombucha?
The scant answer is yes . But just a tiny spot , reckon on how it is made . The chemic reactions between bacteria , yeast , and sugar final result in the shaping of a small amount of alcoholic beverage during the fermenting process . That very reaction is part of what keeps it safe and healthy to consume .
commercial-grade kombucha that you ’ll find in the entrepot is marketed as “ non - alcohol-dependent ” . To be address so , it is limited to contain less than 0.5 % alcoholic drink . Miniscule . In contrast , home - brewed kombucha may contain slightly high amount . Various generator say thathomemade kombucha can range from .5 % up to around 2 - 3 % intoxicant content .
Most citizenry will not feel any type of intoxicate force from consuming kombucha . You may have a short - terminus invigorating buzz when drink in kombucha , but that does n’t mean it is from alcohol ! Even drink store - purchase kombucha gives me a picayune rush sometimes , but remember , those are extremely limited in their alcohol content . I credit it to the acetic acid and antioxidant .
How much caffeine is in kombucha?
It ’s up for argumentation , but most imagination say that SCOBY need some caffeine to boom . Herbal or decaf brews may still smack good , and I ’ve heard of citizenry successfully doing this , but many expert say the good cultures will weaken and give way off with time . The most pop tea in kombucha recipes is a compounding of black and green – which is what we utilize . It raise a outstanding balanced flavor and healthy brewage !
When properly fermented , finish kombucha should contain less than 1/3 of the caffein engrossment than when initially initiate . The fermentation process vastly reduce it . I am pretty caffeine - tender ; I ca n’t drink tea or deep brown past 3 post-mortem examination without being wired all nighttime . On the other manus , I can well drink kombucha in the evening with no noticeable impingement on rest .
If you ’re concerned about caffeine levels , you could judge something on the crushed death of the spectrum , for model mostly white tea or Aspalathus cedcarbergensis tea mixed with green tea leaf . We attempt to go all green , but found our brewage seemed weaker and less carbonated .
Who should avoid drinking kombucha?
Because of the small amount of alcohol and caffiene that may be present , pregnant or breastfeeding womenshould avoid routinely drinking kombucha . It ’s also not recommended for people with kidney or liver disorders , or alcohol dependency . kinsfolk that are sensitive to acidic foods ( e.g. those who struggle with GERD or acid ebb ) may also have issues drinking kombucha . Whether or not kid can drink kombucha is up to parental discretion , though a circumscribed amount should not be harmful .
Is it worth making your own kombucha?
I definitely call back so ! While it does take a little time to routinely bottle and make brisk afternoon tea ( perhaps an hour , once every week or two ? ) it ’s SO well-off to do ! Plus , there are many benefits to pull in your own kombucha .
By making your own at habitation , you have the utmost controlover the terminal merchandise . you could choose thequalityof ingredient , getcreativeusing unlike tea , yield and flavour , and adjust how angelical or tart you prefer the last ware to be . We have come to favour the spirit of our homebrew compared to store - buy kombucha . It’sdelicious !
Let ’s not forget thecost saving ! Because they ’re meaning . The price of bulk kale and tea is peanuts compared to routinely buy bottled kombucha at the store . reach our own kombucha at home greatly increase its availability , and therefore our ability to salute it more often . That means we get exponentially more exposure to the wellness benefits .
Last but not least , making kombucha isfun !
All in all , I hope you find this post illuminating and empowering , so you experience excited to start brew kombucha at home too . Let me know if you have any inquiry , and please spread the booch love by lead a review , share or pinning this post !
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Equipment
Ingredients
Instructions
