How to Make Kombucha: Part 1

Amonite Homestead Rule – At least one kombucha MUST be in the fridge at all times! 

I’ve been drinking this tasty, fermented beverage for the past few years. It was love at first taste for me, but it took Karl a bit longer to “acquire” a taste for it. Let’s just say that once he got on board, our grocery bill really started to reflect our “bucha” love.

In other words, when bought from the store, it isn’t a cheap drink to be guzzling down, y’all.

A few months ago, we decided that something had to give. We kept hearing about the process of brewing your own kombucha & decided to give it a try. It took us a few rounds, but we were finally able to get our first “fizzy” batch a couple weeks ago.

Hello, mango kombucha! I am officially in love, all over again. Our bellies are happy & so is this mama’s wallet.  The store bought stuff is like a distant memory & I crave our home brew exclusively. Klaire knows what a SCOBY (symbiotic culture of bacteria and yeast) is & requests “kombooocha” to go along with her breakfast or daily snacks.

Want to know how to make your own kombucha at home?

Let’s break it down into 2 parts… Think First Ferment & Second Ferment.

Here’s what we do to make ~1 gallon:

First Ferment

Ingredients

6 quarts Filtered water divided (only BERKEY water will do for us)

glass vessels (we use these 1/2 gallon Mason jars)

2/3 cup Sugar (our taste buds prefer THIS KIND)

6 Tea bags (we prefer green tea, but you can use black tea)

2 SCOBY (either grab from a friend or order here)

1 cup starter Liquid (the liquid your scoby has been living in)

Instructions

1. Have your clean glass jars ready to go. Add tea bags to one jar & sugar to the other.

Caution – it is CRUCIAL that your jars are clean!!! Otherwise, you run the risk of growing some dangerous stuff that you don’t want to drink!

IF you see mold forming at any point, discard everything & start over again.

2. Pour 4 cups boiling water over tea bags & 4 cups over sugar. Allow tea to steep & sugar to dissolve (give it a swirl).

3. Once both mixtures have cooled down, remove tea bags. Combine into one jar, along with starter liquid.

4. Give it all a gentle stir & divide equally between your two jars.

5. Top off with remaining water & stir.

6. Add 1 scoby to each jar, cover with a clean cloth, secure & allow to “brew” for 7-10 days.

NOTE: This is the method that works best for us.  Once you start brewing your own, you might find that you want to tweak the measurements & brew time to your taste preferences.

Following these steps will set you up for the bottling/second ferment process.

Got questions? Ask me in the comments below!

Be on the look out for my How to Make Kombucha – Part 2 Post next week!  Everything from taste testing to making your own fun, flavor combos will be discussed.

Till next time…

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