How to make Kombucha

The process of making Kombucha is actually pretty easy, but without guidance, it can be intimidating.

I’m going to write out the instructions for you, then give you a video, followed by links that you can use to pick up all of the gear right now to start your own batch.

Cool, huh!

Okay, let’s get started…

First, everything must be sterilized. Your jar, wooden spoon, the stainless steel pot that you will make your tea in and especially your hands.

I use distilled vinegar for this and suggest you do the same.

Once everything has been cleaned, you need to make your tea.

I like a green tea personally, but others use black tea as well. In future articles, I will discuss the various types of tea and even get into flavoring.

I’m using a 5 gallon stainless steel pot and an filling it up with 1.5 gallons of DISTILLED water.

I bring the water to just short of a boil (the point to where the small ‘snail eye’ bubbles begin to appear).

I gently add 1 package of natural cane sugar while stirring with my wooden spoon.

I keep the fire on high for another 5 minutes.

This is generally the point at which the water begins to boil (but it doesn’t have to).

After 5 minutes, I add 3 tablespoons of loose tea or 6 tea bags.

I remove the pot from the water, cover it, and then allow it to steep for 6-10 minutes.

Once done, I remove the tea leaves or bags and allow the pot to cool at room temperature overnight.

Once the tea is cooled to room temperature, it’s time to prepare the SCOBY.

Add 16 ounces of your Kombucha starter tea to your 2 gallon glass jar.

Now, gently add the SCOBY with sterilized hands.

Gently pour the 1.5 gallons of tea over the SCOBY.

Give the tea 4 solid shots with the 15x Kombucha concentrate.

Cover the jar with the Muslin cloth and rubber band it on so that the cloth allows the SCOBY to breath, but it’s secure enough to keep out flys.

Place the jar in a dark place that remains at room temp for 7-9 days.

After the 7-9 days, remove the SCOBY using sterilized hands and place it on a sterilized plate with a small amount of tea.

Using a PH strip (or tester), check the PH by dipping the stick in the middle of the jar and in the tea for 30 seconds.

Ensure that the PH is at least a 3.0 (preferably lower).

If it is, then bottle it!

Enjoy my friends… to better health!!!

CHEERS!

Btw, leave 16 oz of tea in the jar and place the SCOBY back in the jar after bottling.

You will have 2 SCOBYS now (maybe 3), so you can effectively separate them and create 2 new batches following the recipe above.

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