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Kombucha brewing-A Full Guide for a Beginner

November 17, 2023by kombucha0

Have you ever wondered how Kombucha, the delightfully fizzy tea fermented with alcohol, is produced by the tea industry? This article will provide the essentials of making Kombucha from beginning to end! There is no expensive equipment or ingredients required.

Want to do Kombucha brewing, a gut-loving, healthful fermented tea? Are you tired of paying $5 for a bottle when you can make it at home for less than half the cost? Let’s brew!

The process of making homemade Kombucha involves three significant actions. Read this article to know all the processes.

How To Make A Kombucha Scoby

The SCOBY (Symbiotic Culture of Bacteria along with Yeast) is the pellicle that grows over the beverage. This SCOBY acts as a necessary “mother” that kick-starts each batch while protecting the Kombucha from harmful contaminants such as dust and other debris.

Make sweet tea and Cool to room Temp. You can speed up the procedure by boiling only two cups of water, then dissolving the sugar, and then infusing it for 20 minutes. Add the remaining five cups of cold water, and bring the tea to room temperature faster. Check whether the tea is at room temperature by squeezing some tea using a straw and using your fingers to hold the Kombucha within the straw.

  1. Add starter Add the tea sweetened into your jar. Then, put in the Kombucha you bought from a grocery store and make sure to add any gunkies on the bottom of your bottle of Kombucha. These are fantastic for starting the Fermentation!
  2. Cover: Cover the area with a few layers of tightly woven cloth to block insects and debris. Secure by an elastic band.
  3. Fermentation: Place in a dark, quiet and within a room temperature (70-75 degrees F 21-24 C) for 1 to 4 weeks up to a 1/4 inch ( 1/2 cm) of SCOBY is formed.
  4. Start with the first Fermentation. Now you have the Scoby! The SCOBY will be able to continue growing and thriving for a long time when treated with affection. Let the SCOBY sit in the fluid until you’re able to utilize the SCOBY to begin the next stage which is the first Fermentation.

The First Fermentation

You’ve got a SCOBY and you’re all set to get your steam train of komboo-choo rolling. First, you’ll need to ferment. This is the one where you actually create the Kombucha you’ll end up drinking!

Ingredients For The First Fermentation

  • 14 cups (3.3 L) water ( tap water is clean)
  • 1 cup (200 grams) white sugar
  • 8 bags green or black tea
  • 2 cups (480 milliliters) unflavored Kombucha that is unflavored (either from a batch that has been made previously or unpasteurized, flavorless store-bought Kombucha)
  • 1 SCOBY

Supplies For The First Fermentation

  • Large vase made from glass (should be able to hold at minimum 1 gallons (3.7 L))
  • A tightly woven cloth (coffee filters, napkins, paper towels, cheesecloth)
  • Rubberbands
  • Large pot to boil water.
First Fermentation Instructions
  1. Make sweet tea Make Sweet Tea and cool to room Temp Let hot tea cool down to ambient temperature. Accelerate the procedure by boiling only 4 cups of water, then dissolving the sugar and infusing the tea for about 20 minutes. 

Add another 10 cups of water, and bring the mixture up to room temperature faster. Check whether the tea is at room temperature by pouring a little tea using a straw made of paper and using your fingers to keep the Kombucha within the straw. ( Don’t be impatient; hot water could destroy your SCOBY).

  1. Take the Jar out of the jar: Using immaculate hands, transfer the SCOBY onto a well-groomed plate. If you are making your first batch of Kombucha, make sure you reserve 2 cups from the liquid that the SCOBY grew in (that could be the starter kombucha).) Discard the remainder of the liquid (it is highly acidic and unpleasant to drink).
  2. Add starter: Make sure to pour the tea sweetened into the jar, then pour in the unflavored starter Kombucha. Clean hands and place SCOBY in the container.
  3. Cover: Cover it with a few layers of tightly woven cloth and attach it to the rubber band.
  4. Fermentation: Place the jar in a that is dark, quiet and at a room temp (70-75 degrees F 21 to 24 C) for six to ten days. Start tasting around six days after you have drawn out a portion of the tea using a straw made of paper (using your fingers to place the tea into the straw – do not use the straw with your mouth). 

It should be slightly acidic and a little vinegary. The warmer the temperature in the air will be, the quicker the Kombucha’s ferment. The longer the tea is fermented, the more sugar molecules will eat up, and the less sweet it will taste.

  1. Second Fermentation: Save 2 cups from this batch as a starter to make Kombucha in the future (keep it inside the glass jar along with SCOBY). The remainder can be used for another and last Fermentation.

The Second Fermentation

The most exciting and fun part of the process of Kombucha brewing it is! Second Fermentation, which is all the magic happens, enhances the flavor and carbonates the Kombucha to the most delicious effervescence.

Ingredients For The Second Fermentation

  • Homemade Kombucha that was made from the initial Fermentation
  • Sweetener (fruit honey, apricots or sugar). There are many flavor combinations Here on Brew Buch We generally employ 1 cup of Kombucha to:
    • 1 to 2 tablespoons of mashed fruit or juice
    • 1 to 2 tablespoons honey or sugar

Supplies For The Second Fermentation

There are only a handful of turn top fermenters to conduct your second ferment. These bottles are intended for Fermentation, and they have an airtight seal that keeps carbon dioxide from escaping. If you don’t own these containers, the canning jars work; however, they’re not airtight.

Second Fermentation Instructions
  1. Bottle: Disperse Kombucha in bottles, leaving approximately 1 1/2 inches of space at the top (3.8 centimeters).
  2. Sweeten: Add your preferred sweetener and seal.
  3. Fermentation: Allow to ferment at room temperature and darkness for 3-10 days.
  4. Serve: If you wish, remove the fruit from the strainer before serving. Put in the fridge to speed up the carbonation process as well as to chill before serving.

Visit Kombucha Key West

Are You Ready for an Epic Kombucha brewing? Stop by Cayo’s cafe when you travel to enjoy the best Kombucha experience you can imagine. Our cafe offers various varieties, customizing options, and a comfortable environment for customers to enjoy their Kombucha in its best form! Discover its delightful world – visit today & let your wellness journey commence!

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