Kombucha /kômˈbo͞oCHə/
a fermented drink so deliciously awesome that it will make you want to run around, your hands in the air, with the Rocky theme song playing in the background, shouting at the top of your lungs. Possibly with a knee-slide finish while ripping your shirt in two.
It’s that awesome.
I remember when I first heard about Kombucha and it’s magical powers. At first, I was all, “Hmm, I would try it” and then I was all, “Okay, this is actually really cool” and then, “Holy crap! Give me an IV of this stuff!”
Even if you are new to the real food world, I can bet you’ve heard of Kombucha. It’s almost like it’s the first step into the club.
Oh, so you want to start eating real? No, no, my young padawan, you must first taste the ecstasy that is Kombucha and THEN we will teach you the ways of our people.
So what exactly is Kombucha?
Well, it’s pretty much bottled unicorn wishes but behind all those sparkles and rainbows is actually some pretty legit stuff!
Kombucha is a fermented tea that is rich in antioxidants, enzymes, probiotics & prebiotics, B-vitamins, and organic acids. But what does that really mean? To your friends and relatives that are not accustomed to a lifestyle of eating real, all they hear is “bla bla bla, granola-hippy-words bla bla”.
To put it in even simpler terms, it is a healthy drink that helps to keep our gut flora in balance. Our guts are home to over 400 different strains of bacteria. The problem is that sometimes the bad bacteria can overpower the good bacteria and most of the time, if you eat a SAD (Standard American Diet), you may have very little to none of the healthy bacteria and yeast like lactobacillus acidophilus, lactobacillus bifidis.
I know what you’re thinking.
Why, intestines, why?! How did I ever let you get to the point where you don’t even have lactobacillus acidophilus or lactobacillus bifidis?! *Sob like a Disney Princess*
Well, there are many ways that you could unintentionally murder your good bacteria in your gut like:
- Antibiotic Use
- Bottle Feeding
- Long-Term Prescription Use
- Processed Foods (“Junk” foods)
- Exposure to Toxins
- Pasteurized & Homogenized Milk Products
Yikes, we’ve ALL been there. Yup, we’ve all unintentionally damaged our gut flora at some points in our lives.
But there’s good news! Kombucha is here to save the day!
Not only does it have all of the probiotics to help feed healthy bacteria, it has the prebiotics to help grow the healthy bacteria. Hallelujah!
Those who have regularly partaken of this holy substinance have found that Kombucha:
- Boosts Energy
- Improves Digestion
- Strengthens at a Cellular level
- Prevents Acid Reflux
- Assists With Weight Loss
- Improves Sleep
- Relieves Constipation
- Strengthens and restores hair
- Beautifies the skin
- Improves Circulation
- Removes toxicity from the body
- Improves eyesight
- Eases the pain of arthritis
- Relieves seasonal allergies (totally took mine away)
I told you this was some serious dreams and wishes come true…read more here about kombucha health benefits
Why should I be brewing it, am I a witch?
First off, if you wish to brew this in a witches hat with a cackle, you will have no judgement here although your family might question your sanity.
Yes, you can buy kombucha at any health food store and it comes in a variety of flavors, so why should you even brew it yourself? Well, if you are at a time in your life where you think ,”Self, you are tired and overworked. You can hardly remember to change your underwear everyday and are struggling to feed your own kids, let alone think of brewing Kombucha” to that I say, “Amen, sistah (or brotha)!”
We’re all at different seasons in our lives. Sometimes we have the time to soak our own grains, cook a delicious homemade meal 7 days a week, and brew Kombucha. Other times, we buy sprouted flour, get take out more than we’d like to admit, and buy Kombucha at the store.
Hey, no judgement here! You will still reap the benefits of Kombucha either way.
One of the benefits of brewing it at home vs buying it from the store, however, is the cost. It is significantly cheaper to brew it at home. I don’t know about the prices where you are, but an 16oz bottle of Kombucha can go for around $2.99. When you brew your own, the price comes down to about $0.12 per bottle. Pretty amazing.
Another reason is quality control. You are the person to decide what to put inside your tasty kombucha. You know exactly that there are no additives or preservatives or funny business. You are the boss!
Gathering your supplies for Kombucha
Hands down, my favorite kombucha kit is .
First things first, you are going to need to get your hands on a SCOBY (Symbiotic Culture of Bacteria & Yeast). Ask around. You are sure to find someone that is brewing their own. It took me all of 2 seconds to ask my fellow health food friend if I could have one of her SCOBY’s & starter vinegar (which is just part of her last batch of kombucha). If you are completely destitute, you can buy one here.
You will also need to get a glass container. No, you may NOT use plastic or metal or ceramic or crystal. Just don’t do it, okay? Many of those materials contain lead as well as other nasty chemicals that you did not invite to your kombucha party. You may use a porcelain container but glass is best! You can even use a glass container with a spigot at the bottom. A container like this would work great
Choose your water carefully. Technically, if you are in a pinch, tap water will work but over time, it will harm your SCOBY… and it will die! Your best bet is to get the best filtered water you can. If you, like many of us, are not blessed with an awesome Berkey water filter, then you may use distilled water.
Let’s get some tea. As for the tea, there are so many options out there for you to choose and so many different combinations. It must be a real “tea” though such as black, green, white, pekoe, oolong, Darjeeling or other types. You may even combine tea to your hearts content but black tea is the best because it has the most nutrients for your scoby to thrive. I would also make sure it’s organic so that you limit pesticide exposure to your SCOBY, which will also harm it.
Sugar. Shhhh, shhh, it’s okay *stroking hair*. You don’t have to be afraid. When making kombucha, you are going to use regular ol’ processed white sugar but before you run away, screaming, realize that the sugar is solely for the SCOBY to grow and thrive. It is the easiest for your precious, little SCOBY to digest and it creates the best pH for your kombucha. Your best bet is to use organic white cane sugar. “Organic” to reduce pesticides, “cane” because it’s non-GMO. At the very least, buy cane sugar so that you can get some GMO-free kombucha, even if it’s not organic.
Do NOT use honey, agave, maple syrup, coconut sugars, rice syrup, brown sugar, rapadura, sucanat, turbinado, raw sugar, molasses. You don’t need to worry about using a “healthier” substitute because the sugar is not for you (you little, selfish person, you). It is for your SCOBY. By the time your kombucha is done brewing, there will be very little sugar left.
How to brew Kombucha
Depending on the amount of kombucha you want to make, follow the directions for brewing on the package. For my tea, I use an organic white tea because I like the taste and it has slightly less caffeine. My recipe I follow is for every 1 gallon of water, I use 6-8 tea bags.
In a large pot, bring your filtered water to a boil and add 1 cup of sugar. Once the sugar is dissolved, add your tea bags. Reduce the heat to a simmer and allow to brew for 3-5 minutes.
After it is done brewing, allow your tea to cool COMPLETELY. This is a very important step. If your tea is even slightly warm, it will harm your SCOBY. If I am in a hurry, I will put some ice cubes in it to quickly cool it. Remember, it is always better for your tea to always be slightly cooler, rather than warmer, when adding your SCOBY.
After your tea is completely cool, simply add your SCOBY + all of the starter vinegar (the liquid your SCOBY is kept in).
Next, cover your container with a cheesecloth or dishtowel and secure it with a rubber band. Believe me when I say that little bugs LOVE kombucha too and they will get into it, given the chance. You do NOT want to secure a lid back onto your container since you want air circulation while your kombucha is initially brewing, hence, the towel with the rubber band.
Store your kombucha in a place where it will be undisturbed and out of direct sunlight for 5-8 days. As the days progress, you will notice a new SCOBY forming at the top of your kombucha. It will start off as a thin layer of mucus and will grow into a full-formed SCOBY. After a few days, stick a straw directly into your kombucha pot and taste it. Does it still taste very sweet? Then it probably needs a few more days. Keep tasting it until it reaches the desired flavor. Some like it a bit more sweet and some like it a bit more vinegary. It’s all up to you.
Personally, I like to let it brew until it is completely vinegary and I taste little to no sugar in it.
Once you think it is finished, scoop out your SCOBY’s along with about 1/4 of the brewed kombucha (this will be the starter vinegar) and either start a new batch or save it for when you are ready to brew again. You should have two SCOBY’s now. One will be the new one that formed on top and the other will be your original (usually called “the mother”). You may give away the new one to a friend or throw it away.
Congratulations! You have just brewed your very first kombucha! Your tea is ready to enjoy!
Double Fermentation & Flavoring your Kombucha
If you find that your kombucha is flat, or it is not bubbly enough for you, you may double ferment it. I like to double ferment because it is a way to sweeten my kombucha since I let it get pretty vinegary. This is a very simple process. I use these swing top bottles. but you can also use old (but cleaned) kombucha bottles from the store or mason jars.
First, you will need to purchase some organic fruit juice or juice your own fruit. Whichever flavor you’d like is fine (I personally like grape). Fill up your bottles 1/4 of the way with fruit juice. Then, fill up the rest of your bottles with kombucha. Make sure to leave a little air at the top.
Store in an undisturbed place out of direct sunlight for an additional 2-3 days. After that time, carefully open your bottles and enjoy the fizzy goodness! There may be a thin layer of mucus but simply scoop it out and throw it away. It’s just a new SCOBY forming.
You may use any fruits or fruit juices to flavor your kombucha any way you want without double fermenting it. Just simply add the fruit/juice to your kombucha to the desired flavor and enjoy!
FREQUENTLY ASKED QUESTIONS
Q. My kombucha isn’t bubbly, does that mean it didn’t work?
A. No, your kombucha can be flat and still all have the same health benefits.
Q. I have a large container but my SCOBY is small. Will it still work?
A. Yes, a small SCOBY will still brew.
Sources:
https://www.thekitchn.com/make-or-buy-kombucha-147000
https://kellythekitchenkop.com/2011/02/dr-natasha-campbell-mcbride-on-what-can-damage-our-gut-flora.html
https://drlwilson.com/ARTICLES/FLORA.htm
https://www.huffpost.com/entry/what-is-kombucha_n_5b48b554e4b0bc69a7869e71https://kombuchafood.blogspot.com/
https://www.culturesforhealth.com/kombucha-ingredients
https://www.culturesforhealth.com/kombucha-equipment
Interesting!
Hi , I started making this tea at home and my friends told me not to pour the tea into the sink, otherwise this mushroom will grow in my septic tank, is it true ????
Hi Natalia-
A scoby is not a mushroom, but a Symbiotic Culture Of Bacteria and Yeast (hence the name scoby). I have only read one story on the internet (that keeps getting repeated) of someone claiming that it grew in a friend’s septic tank. While it is true that the first fermentation in the process is anaerobic, the second is not. Plus, the scoby would need the right amount of sugars and proper temperatures to grow. So, I am highly doubting this would be possible. If you are concerned about it, then put your scoby in the garden, it’s really good for plants that require more acidic soils.
Best of luck with your tea!
Thank you -Bobbi (DaNelle’s Assistant)
Hello I am I the process of making my kambucha now, to make ginger flavoured kambucha I read that you grate fresh ginger with 1 tablespoon of honey and some fresh lemon squeezed. Is it okay to add honey once the scoby is removed?
Hi Michelle-
You can add honey, just do not use raw honey, because this adds in different bacteria from the honey that could affect your kombucha.
Thank you -Bobbi (DaNelle’s Assistant)
Hello I have never made this I just started looking into it now. My son is turning 4 in November, is this safe for him to consume? I’m trying to boost his immune system. Currently using probiotics and vitamin d3.
Hi Michelle-
I have known plenty of children to drink kombucha, but I’m a bit nervous myself to give this to small children. I believe kombucha tea isn’t the best for children, especially those younger than 8. Kids still have developing bodies, including their digestive system. The acids, sugars, caffeine, alcohols, and bacteria found in various brews may be too much for an immature gut and growing body to handle. Also, some home brews have been known to contain lead due to the containers they were brewed in. This obviously is not good for kids and should be avoided. As should any brews made with honey for children under the age of 1 year due to the botulism risk.
If you do choose to give your son kombucha, I would suggest to do so in very small doses and infrequently.
I hope this helps.
Thank you -Bobbi (DaNelle’s Assistant)
For the double fermentation, do you close the swing-top bottles for the 2-3 days of additional fermentation or do you cover them like you do with the initial fermentation? Thank you!
Hi Anna-
Yep, you close the swing-top bottles. Just be careful when opening them. Thanks -Bobbi (DaNelle’s Assistant)
I am very new to brewing, so I have a question. How much will it last if put in fridge?
Hi Emily-
If you store kombucha in a closed, covered container in the refrigerator then it will last about 3 months. You may notice it lose some fizz towards the end, but it is still safe to consume. I hope that helps! Happy Brewing! Thank you -Bobbi (DaNelle’s Assistant)
Thank you. I am going to use my scoby from my apple cider vinegar. I hope that works for my tea kombucha
I’ve been making Kombucha for while now and today when I removed the cheese cloth covering there were a couple little fruit flies buzzing around the top and then I spotted several tiny worm things. Ooh!!! They were on the top scobbie and the scobbie underneath looked fishy. So I threw them both away! 🙁
I did finish processing and bottling the kombucha and I did strain it threw a paper towel this time and checked it very thoroughly for any bugs or worms. I did not spot any from the liquid. So, do you think it’s safe to drink? I’m concerned that it might make me sick and was wondering if this has happened before and why it happened. I did let this batch go 14 days. Think that was too long? I couldn’t get to it any sooner.
Hi April-
That’s a bummer about your kombucha. I can’t say for 100% what you had swimming around in your brew, but most likely it is what is called vinegar eels. Not actually eels, but worms (nematodes to be exact). These guys often come from the raw vinegar you begin with or a contaminated SCOBY. To get rid of these guys you do have to toss everything out, sterilize your jar, etc., and begin again. But just so you know, while these guys can harm your SCOBY, they will not hurt you or make you sick. So yeah, no one likes worms in their kombucha, but just know that if you did happen to drink some of it, it won’t kill ya. Good luck with your next batch and Happy Brewing! -Bobbi (DaNelle’s Assistant)
Ok. Thank you!
Good to know. :/
So is it safe to drink this batch?
Or should I throw it out?
Hi there. New to the brew. I have scored a mother SCOBY from a friend along with starter fluid :). Have a 2 gallon glass crock going on the kitchen counter for about 2 weeks. A very thin baby SCOBY has formed but the crock got jostled and the baby pulled away from the side of the jar. Now I have noticed 2 small white spots growing on top of the baby (not sure if it’s mold). The brew has not developed yeast strands yet. It smells fine but tastes a bit weak. Question: how much longer before the batch is ready for consuming? I live in Florida and the AC runs all day long at about 77 degrees.
Get some pH strips and test it. If it’s 3.6 or lower, you’re good to go. Also, pour about a tsp of plain vinegar on the cover (it’ll also drip down into the kombucha) every few days. This will help prevent mold growth.
This is so true. I also make my own Kombucha, but the things is that it sometimes takes me a lot of time before I see any benefits at all.
Great instructional post I tried it and my daughter loved it. Thanks for sharing this informative blog.
I brewed my first batch of komucha in a large gallon size glass container, so when storing my scoby and the baby I had to cut them to fit into small jars. Will it harm the scoby if it is a bit larger than the container and folds over?
Hi Taylor, no that should be fine!
I have been brewing Kombucha for a couple of years now, off and on. My first batches were good but now they taste watered down or weak. I’ve tried adding more tea bags to the brew, more sugar, more sugar a few days into the brew, different types of water, different jars, different locations in my house and even tossing the whole thing and starting with a new scoby but nothing seems to change the weak tea taste. Got any suggestions?
Hi Kitty,
Interesting, I think it could be the weather. Sometimes kombucha will chill out a bit in cooler weather. The time at which your scoby develops should tell you something. You should have a new scoby in a week to ten days.
Hi there! How long does the scoby live/last in between uses? I understand store it UNrefrigerated – but how long will it live in between brews if it’s not “fed”?/being brewed? Sorry for the ignorance, this is truly the first I’ve ever read about this! And I am going to do it!! I am so tired of the kiddos ALWAYS being sick. And I just don’t think the store bought “probiotic” gummies are worth a hoot. I have to start somewhere!
Also, once flavored/double fermented, can it be served over ice?
I am going to keep reading up and researching! THANK YOU SO MUCH for your post.
Hi! Thanks for this but Im confused about the SCOBY. If you’re using the mother in the initial batch ( which then becomes the baby?!?), how would you have original SCOBY left? Wouldn;t you just have the baby SCOBY? Sorry so confused!
Hi Sabrine,
The mother grows and we call the growths the babies. Once you try it, you’ll understand:)
Do you store the Scoby it in the fridge or on the counter?
On the counter:)
I keep wanting to try Kombucha but I don’t want to drink tea. I have found some say the caffeine is eaten by the Scoby, but I just wonder does it actually eat up the tea along with the sugar? I have also heard you can brew the kombucha in Rooibos herbal tea (the only one it works with) but from time to time you should brew it with green or black tea to make sure it is well fed. Can you confirm this? I just don’t want to be drinking tea at all and I’m not sure how to go about it,or if I should even worry about it.
Hi Bethany, yes you can try to do use an herbal tea, but it will definitely need the caffeine to keep it going. The caffeine is truly consumed by the scoby, as I am very sensitive to caffeine, and I can’t feel anything with kombucha. Hope that helps!
I am just starting to drink kombucha from Whole Foods and am already tired of running out and the cost. I can t afford a 200 kit. is there another option that would give me all I need without things I can provide for myself?
Hi Cody,
You don’t have to purchase a kit if you don’t want to. Just a large mason jar, a scoby, and some water will do it!
Hello everyone. Help me out here; i want to make about 200 liters of Kombucha for a function. How much scoby am i going to need? Thank you
I have just started to make Kombucha:-) I have read that the Scobies can be fed to dogs to up their nutrition. Is this true? I have tried to find more information on it. Thanks for any input:-)
Yep, chickens and dogs can eat the scobies!
You crack me up! This is a great post.
You don’t by chance know anyone from Thatcher/Safford do you? “I said to myself, self…” -Just reminds me of someone I used to know.. 🙂
I started my first scoby ever with a ginger flavored store bought kombucha. It worked fine,and have gotten several big healthy scabies from it.
Scobies,stupid autocorrect
Haha!
Scabies fits surprisingly well. Scoby babies – Scabies
How do you recommend storing the SCOBY? My boyfriend and I LOVE kombucha, but not so much the price of buying it. Also, there aren’t any of those types of fancy grocery stores near where I live. We’ve decided it would be better to just make it ourselves. We haven’t been able to find any mother, though, and intend to use your link to do so. But once aquired, how should you store it between batches? Thanks!
You can store it in a jar of it’s own liquid in a dark area or you can share it (or reuse it!) 🙂
Hey there! So I started my kombucha Tuesday evening (added the scoby at 9pmish after totally cooled) it’s now friday early afternoon and there is stil no mucus on the top? Or new scooby forming Do you think this is ok? I’m not sure how long I should wait before I dump it and start over…. I purchased a scoby from your link, thanks for any advice 🙂
i figured it out! LOL thanks 🙂
Hi Heather,
At the most it will take 10 days to form, but I’ve had some form within 4 days. It does depend on the temperature of your home. I would start a new batch if it hasn’t formed anything in 10 days.
this is the best i have read! very detailed and explanatory…. i do have a question, can you drink too much? how much can kids have? thanks!
Heather,
You can definitely drink too much, we drink it a few times a week:)
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You are funny
When making a new batch , do you put the mother AND baby in?
You can do that, or you can give the baby away:) Haha, this is hilarious when you think about it:)
BEST ARTICLE YET on kombucha! Those that want to know what it is and all about I just link them to this article 🙂 Thank you so much for the post!
I can’t wait to make this. I read on another blog that after it’s made it needs to be kept out of the light and let it sit for 7-10 days between 67- 75 degrees. Well I live in Duluth, Mn and I don’t have that constant temp. Is this necessary do you think?
I’ve never heard that the light is necessary, but we do live in Arizona, so maybe we get enough:)
Not sure if you are still taking kombucha questions, but I have one. I read that the mother scoby will increase its alcohol content with each brewing which will also increase the alcohol in the kombucha. Do you eventually have to get a new scoby after so many brewings?
You will be generating a new SCOBY after each batch, so this shouldn’t be a problem. Watch your scobys and compost them when they look dark. Black means the scoby is dead, so definitely watch for that. And DON’T flush them, or put them down the drain, especially if you have a septic tank. They can grow, and grow, and grow and become a HUGE problem later. The alcohol content is very low, generally around .5%.
I have heard that chickens LOVE scobys, so if you have chickens, treat them with the ones that are a little too used up.
Hope this helps!
Thank you so much for your response. We do keep chickens, so I will definitely be treating them to some old scobys one day. And good to know about the septic tank issue. Not sure how I’d explain to a septic tank cleaner how a 500 pound “mushroom” took over.
If I reading this correctly (maybe… maybe not… it’s the end of the workday), it seems as though the SCOBY starter is, essentially, vinegar mother.
Now THAT I have on hand, as I totally love making my own vinegars.
Would a vinegar mother work in brewing kombucha?
NO, you need a specific kombucha starter for kombucha:) But I’d LOVE to start my own vinegar as well!
Why wouldn’t honey work? I didnt’ see a reason given
Honey has anti-bacterial properties in it that will slowly break down the fermenting process.
Can you drink this while pregnant or breastfeeding? Do you have to make sure you drink enough water as well when you drink kombucha? Is it ok for kids to drink? If so how much? Also I got a SCOBY 3 days ago, how will I know if its still alive? Thanks for all you do, your blog has been very helpful!
Hi Cynthia,
Legally, I cannot give out advice on whether or not it’s safe during pregnancy/breastfeeding, but I can tell you that yes, I still would drink it in small amounts. Kombucha isn’t meant to be drank in huge amounts anyway. We probably drink about 1 cup 2-3 times a week. My 8 & 10 year old love Kombucha and fight over it, haha. You’ll know your SCOBY is alive when you make your first batch, and you see bubbles & fizz.
love this. all of this. nice work
Not understanding what are the ingredients for vinegar starter I really would like to try this. I have never heard of Kombucha! Sorry for being so duh regarding this!
No worries! I used to be the same way:)
I use sucanat to brew my kombucha and it works great.
How much of this are you supposed to drink in a day? How long does one batch last a family of 5?
We make this about once a week and for our family of four we drink it a few days in a row over the weekend. So, we don’t really try to hit an amount each day, but I’d say a cup 3 times a week is about right.
My 18 year old daughter brews it and keeps it on a pantry shelf. She flavors it with pieces of fruit and has several friends hooked. She’s become quite proficient!
That’s SO cool!
Our favorite flavors are cranberry (just added some juice) and pineapple! I had the extra pieces of a pineapple, such as the center and a few tidbits, and added about 3/4 c. total to a larger bottle of kombucha for the 2nd ferment. It went over great with first time kombucha tasters.
it was very good. many years ago I used to brew it .thinking of getting back to it .thanks for all the info.
I many years ago I did the Kombucha tea and liked it .i’am thinking of getting back into it. thanks for all the imformation on it
Ok, so I can filter the chlorine out of my water, no problem. My local water source “claims” that they don’t flouridate so I only have a Brita filter. If they’re sneaking in flouride, will that hurt my SCOBY? I just ordered one and am excited to try my hand at kombucha.
Great instructional post on how to make kombucha. I’m sure I’ll refer my friends here who want to learn.
DaNelle, I love this post! I haven’t yet tried to brew kombucha, but your post has inspired me to want to do so. By the way, I have nominated you for a Sunshine Award, and you can see the nomination post here: https://caretacticsblog.com/2013/10/23/the-sunshine-award/
How much do you drink daily to see the health benefits you listed above?
I’m Highly Allergic To All Cane Sugars. I Can Only Have Palm Sugar. Will It Work?
Nobody is allergic to sugar. The same molecules are in all sugar , including palm.
Not sure where you got your information from, but you can be allergic to sugar. My nephew was as a baby, and he almost died before the Drs figured out what the problem was. My sister had a real hard time finding a baby formula that didn’t contain sugar.
Hi! Thank you for this post! I have a question: I don’t drink black tea in any form (white, green, etc.) – is it possible to make kombucha with another kind of tea (herbal, like chamomile, etc.)?! Thanks again!
Julee,
You can use Rooibos (African Honeybush) or Yerba Mate. Contrary to what most people say about kombucha, your SCOBY will thrive and be just fine and your kombucha will be super yummy. I’ve always just used these herbal teas because I am LDS.
Linz
I’m LDS, too – thank you!!! 🙂
Just a heads up– Yerba Mate has a moderate amount of caffeine. I’m LDS too so I double checked. The Rooibos is caffeine free so I think I’ll give that a try– thank you for the information.
Hi, I don’t know if you will ever read this as it has been so many years since your post! I am also LDS and am interested in making kombucha, I like that I can use an herbal tea, but what about the alcohol content? I read a post that said it is .5%? Have you asked your Bishop about it? I am just curious….TIA!
What would you suggest if I totally spaced when brewing my last batch and full on skipped the sugar? Should I empty the whole brew and start over? Just add sugar to the brew directly? I’m lost! Also, I’ve made three batches and have no fizziness at all. That is my favorite part too! What am I doing wrong?
Your post really takes out a lot of the guesswork! I just got my first SCOBY this past weekend, and it’s brewing now. I was relieved after I read your post that I’ve done everything right, ha ha! I can’t wait to try a second brewing on it as well.
Awesome!
Hilarious!! Thank you 🙂 Do you like double fermented Kombucha or Water Kefir better? My husband hates the vinegar taste (we have only had pre-made bottled) and I wonder if double fermentation would work or if I just need to give water kefir a try.
I like kombucha better, but I like the vinegar-y taste. Your husband would probably like water kefir better, it’s more mild:)
Excellent post! Loved it! I have my 17 year-old brewing and flavoring our Kombucha. I motivated him by telling him it’s preparing him for brewing beer…or wine when we buy that vineyard.
So far our favorite flavors are:
Strawberry and Mango. I love it with ginger but he doesn’t.
A second fermentation is essential. I found that it needs at least 4 days with the fruit in it…then it’s done and delicious.
Cheers!
Do you just use grated ginger in the second brewing to add the ginger taste?
I love love kombucha! Scobies also make great facial treatments..yup yup true story. Use extra scobies on my face/body (insert scary image of Hannibal Lecter here). Love this post! Thankyou for making your message “funny as hell”! Sharing! xo
can u start a scoby from a bottle of kombucha bought from the store? I have read u can others say they had no luck.
I hv also heard of starting kombucha from a bottle bought from store from a whole foods cashier
You can start from store bought kombucha only if it not flavored with juice
Agreed to get a plain one–no added flavoring. Also, look for a brand that has some scobies starting already. I found two local brands with way more “floating bits” (one even looked like a small jelly fish) than the big brands like GT.
This is interesting, I’d never heard of it. But it says “add your SCOBY + the starter vinegar”. Is there a way to make that? I know no one who makes this to get some starter…Or is there something here I’m not understanding? I’d really like to try making it!
Just a note, I live in Brazil so it’s not like it’d be easy to order any!
This is by far the best Kombucha article I have read. You are hilarious, DaNelle, keep it up!
Thanks, girl!
Thanks for the great information – love your humor! I brew my own kombucha but I haven’t really noticed all the health benefits…. Still love the stuff!