How to Make Kombucha at Home

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In this video I explain how I make a gallon batch of Kombucha. I let it ferment for 4 weeks before I bottle them up. Here are the supplies you will need:

  

Picture of the SCOBY 

  1. Kombucha SCOBY (You can buy this or get it from someone who makes Kombucha. I bought mine from Amazon.com)
  2. 8 organic green or black tea bags
  3. 1 cup of organic white sugar
  4. 1 cup distilled white vinegar or previous batch of Kombucha
  5. Filtered water
  6. 1 gallon glass jar with plastic spigot
  7. Stainless steel to boil water and steep tea
  8. pH strip to test pH
  9. Tower and rubber band to tie the top of glass jar

 

Making Kombucha at home is very cost effective and really takes about 30 minutes of active working. The longest time is the time it takes the steep tea to cool to 90 deg.

Average cost of Kombucha at store is $3.00 for 16 oz.

Average cost of making Kombucha at home is $1.75 for 1 gallon after you have initial investment of SCOBY, pH strips, and the glass jar.

  • $0.60 for 1 cup of organic sugar
  • $0.60 for 8 bags of organic green tea
  • $0.55 for 1 cup of distilled white Vinegar
  • SCOBY, pH strip and glass jars are one time cost.
    • You can buy SCOBY here if you want.
    • You can buy the pH strips here.

I use recycled Kombucha bottles to harvest my batches.

Some Tips while brewing Kombucha:

  1. Do not use metal utensils with Kombucha. 
  2. Make sure the pH of Kombucha is close to 3.5 before brewing it.
  3. Keep the glass jar in a dark place for 3 weeks for weak brew and 4 weeks for stronger.
  4. Make sure to check after first week to ensure no mold is growing on the top. If the pH is right, this shouldn’t happen. 
  5. Use glass bottles to harvest your Kombucha

I have flavored Kombucha with ginger and lemon, strawberries, blueberries, ginger and honey, and grapefruit. My favorite is ginger and honey (do not overdo on the honey). My Kombucha usually comes out very fizzy. Once you flavor it and bottle it, there is even more carbonation. Let the the bottles sit at room temperature for 2-3 days before putting them in the refrigerator.

   

After 4 weeks, the sugar content in Kombucha should drop to 3 – 4 grams per 8 oz. This is very comparable to GT’S brand found in stores.

ENJOY KOMBUCHA-ING!! 🙂