My equipment allows me to brew a total of 3.3 litres of kombucha. When I add my flavouring at the end, it adds up to a total of 4 litres. Making kombucha isn’t a science, you will be completely fine just eyeballing it.

Important Notes

1. Grow a Scoby

If you’ve a friend that makes their own kombucha, lucky you ! You can just ask them for a scoby, and skip this step.

Ingredients

Equipment

1. Wash your glass jar thoroughly to disinfect it
2. Boil the 2-3 cups of water and steep the tea for about 10 mins
3. Add the sugar
4. Let the tea cooldown to room temperature
5. Add your tea, store bought kombucha & the rest of the water to the jar
6. Cover it with a clean cloth and keep it in place with a rubber band
7. Keep it in a place away from direct sunlight but with good airflow

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2. First Fermentation

This is where we actually make our kombucha.

Ingredients

Equipment

1. Boil 2-3 cups of water, add the sugar and steep your tea in it.
2. Let it cool down to room temperature
3. Combine the brewed tea, 2 cups of starter tea and the rest of the water in your jar
4. Cover it with a clean cloth and secure it with a rubber band

3. Second Fermentation

This is where we add some flavour, so think about what flavours you want while you wait on your first fermentation. Here are some popular flavours. You can either flavor everything the same, or have a different flavour per bottle.

Ingredients

Equipment

1. Add your fruit juice or pulp to the bottle.
2. Fill it up with kombucha to the neck of the bottle - this leaves space for the carbon dioxide to build up and lower the risk of your bottles exploding
3. Add up to a tablespoon of sugar - your friendly bacteria will eat it, produce carbon dioxide and naturally carbonate your kombucha. Change the amount of sugar, to control how fizzy you want your kombucha to be.
4. Ferment up to a week in a dark place at room temperature.
5. Burp the bottles on the first few days - this allows the flavour to keep developing for a bit longer while ensuring your bottles won’t explode

4. Enjoy

Around 7 days in, your kombucha should be ready to enjoy. Leave your bottles in a fridge overnight, to completely chill. This slows down the fermentation process, so you will be able to enjoy it for longer without worrying about the kombucha turning vinegary or your bottles exploding !

When opening, place a bowl underneath it to contain any kombucha that overflows. Then hold a cup upside down over the mouth of the bottle. This way, even if your kombucha is extra fizzy and wants to spray everywhere, you won’t waste away any of your delicious beverage.