Homemade Kombucha - Making Kombucha

Wednesday, July 02, 2014

I know that it has been an incredibly long time since I posted phase 1 of making Kombucha (growing a scoby) but as I always say better late than never!  Right!?  Okay, well some of you may have found this extremely frustrating especially if you grew your scoby but then didn't know where to go from there.  I do apologize. My scoby actually got moldy and yes that can happen to even an experienced kombucha maker person like me. So make sure you emphasize sanitation before starting your batch!

That is mold! Mold is bad!! 

Making phase 2 is very much like phase 1 but just at a larger scale.  It is different in that it should go a lot more quickly as well as the whole being able to bottle some drinkable kombucha at the end when the fermentation is done.  You just have to wait a little bit longer until the real fun and excitement starts!

Remember too that starting your own scoby takes a lot of time in the beginning but then once you have a big strong scoby made you can make kombucha batches every 2 weeks if not every week (depending on how warm you keep your home)!  All you have to do is keep if fairly sanitary so it won't get moldy.  Also if you keep it going you can keep a scoby for a very long time because it'll keep reproducing so you can just peal off the new one and throw out the old.  Don't worry too if you are going on a two week (or longer!) vacation either because you can put it in a cool place like the fridge and it'll just slow down the growth process enough but it won't kill it.

This is the S.C.O.B.Y. or Symbiotic Culture Of Bacteria and Yeast

  • 1 SCOBY (most likely developed over 3 weeks or more)
  • 1 c kombucha from the SCOBY's origin
  • 1 qt glass jar
  • 2 gal glass beverage jar (preferably with a spout)
  • 1 gal water
  • 1 c sugar
  • 8 bags organic black tea 
  1. I find it works best to make the tea, sugar water in the evening because you do have to let the mixture cool to room temp.
  2. Boil 1 gallon plus a little of water in a large soup pan.  I use the quart jar to measure out the water.
  3. While waiting for the water to come to a boil take the tea bags out of the paper and rip off the paper tabs on the string.  Tie them all together.  This makes it easier for removing them later.
  4. Once boiling turn off the heat and add the cup of sugar and tea bags.
  5. Stir for a short time until the sugar dissolves.
  6. Cover with a lid and let it sit until it reaches around room temperature.  In my case I just let it sit out all night until the next evening actually until I had time to finish setting up the next batch.
  7. Clean out your 2 gallon jar that you will be using for as long as you keep making kombucha batches.  If it's not already clean boil water and let it sit in it for at least 20 minutes.
  8. Making sure you have clean surfaces and utensils and hands, take a fork or spoon and pull the tea bags out of the water.  They should catch easily since you tied them all together.
  9. Pour into the 2 gallon jar.
  10. Very, very gently pull the SCOBY out of the existing kombucha batch.  Feel free to turn it over and make sure there are not any fuzzy off colored spots anywhere.  It will feel slimy and rubbery.
  11. Place it in the new batch of sugar, tea water.
  12. I poured all of the old kombucha in along with the new but you only need a cup of it.
  13. Seal with a cloth and rubber band and set in a dark area for a week or two.  Basically it'll start to smell like kombutcha.  If you let it sit too long it'll get a vinegar smell to it.
  14. If mine stays healthy I will be writing another post on bottling in a week or 2!
  15. Enjoy!

You Might Also Like