How to make Kombucha
Equipment
1 gallon fermentation jar (glass is best)
Tea kettle
1 measuring cup
2 tbsp measuring spoons
thermometer
pH meter (recommended)
Muslin cloth (or tightly woven cotton cloth)
rubber band (or string, to secure the cloth)
large cup (at least 20 oz. use to pour water into gallon jar)
Ingredients
About 2 tbsp of whole leaf green or black tea or 6 - 8 teabags
1 cup of sugar
Water, preferably filtered
At least 12-20 oz. of strong starter tea (unflavored kombucha from a previous batch).
In the first image on the top left, the SCOBY was held in a glass container until starting a new brew. In the top middle image, the tea was steeping for ten minutes. In the top right image, the tea, sugar, and cold water were added to the gallon jar. In the bottom left image, the jar for the SCOBY and starter tea container is opened just before placing in the gallon jar to limit exposure. In the bottom middle image, after ensuring the solution was cooled, using tongs, the SCOBY was added followed by the starter tea. Lastly the jar was covered with a muslin cloth and held tightly with a rubber band. I used a label to write the date, time, and the types of tea I used. Easy-peasy, ready to give it a try?
The workup
Ensure all equipment is cleaned thoroughly under warm water. If possible sanitize the gallon jar in dishwasher under steam setting with washing temp boost and dry temp boost. This is to ensure you are starting in a vessel with very limited to no microbes. Ensure all surfaces that you will use to make kombucha have been disinfected. Use your disinfectant of choice. Most disinfectants you want to use recommend you let the solution sit for at least five minutes, up to ten minutes and then you wipe the surface dry.
Lets get started!
Finally, we can now start making kombucha!
If using loose leaf tea heat up water in your tea kettle and bring it to temperature ( each different type of tea requires a different temperature at which you should steep). Then “wash” the tea for the first brew of tea. For most loose leaf teas the first steep is a quick wash to awaken the tea and reduce some of the bitterness. The second steep is the one you will use to make kombucha. Bring about three cups of water to a simmer or boil depending on the tea ( 2 cups if you are using 2 tbsp of tea). Steep the tea for ten minutes and then pour into the empty gallon jar.
If using tea bags, steep 6-8 tea bags for ten minutes at the recommended temperature.
Add the cup of sugar and mix. I simply mix by moving the jar around in a small circular motion. I prefer not to reach into the jar. You could certainly use a whisk, although in my experience it is completely unnecessary. The sugar will dissolve by the time your done preparing the kombucha. Even if it doesn’t, it will dissolve within a couple hours.
Now that you have added the tea and sugar, add 6-8 cups of cold, filtered water to the gallon jar. Make sure you have plenty of room for the SCOBY and starter tea. You can always add more water after adding the SCOBY and starter tea. I usually fill it to about an inch from the very top.
Using a clean pair of tongs, carefully and gently grab the SCOBY and place into the jar. Pour in the starter liquid. You may be able to pour in the SCOBY and starter tea from the container you are holding it in, although I prefer to use tongs to ensure the SCOBY makes it to its new home safely. Admittingly, even using tongs the SCOBY did slip out of the tongs and onto the counter (only once). Since I disinfected the counter beforehand, I was able to minimize any potential pathogens from contaminating the SCOBY. Because of this measure, I was able to continue without serious consideration whether I need to start over. Remember, the acetic acid bacteria produce metabolites during active fermentation that limit pathogens. This is not to say you can make your kombucha without consideration for cleanliness. It is always best to remain as aseptic as possible. You will undoubtedly add some contaminates to your brew, although if you practice good aseptic technique you will limit any pathogens and have a cleaner, healthier brew.
Using a pH meter, determine the pH. Ensure the pH is 4.5 or below. If it is not, add more starter tea, about 1 ounces to the jar at a time. Redetermine the pH. If 4.5 or below, proceed to step 6. If no starter tea is available use distilled white vinegar, 1 tbsp at a time to the jar and redetermine the pH. If 4.5 or below, proceed to step 6.
Determine the temperature using a thermometer. Ensure the temperature is below 100 F ( 37.8 C). Lastly cover the top with muslin cloth and hold it in place with a rubber band. Either digitally record or use a label to write the date, time, pH, and type of tea you used. Place the jar in a part of kitchen that is away from the hustle and bustle of your everyday cooking. After seven days, using a clean spoon, taste the kombucha and determine if it is to your liking. If so, you can now process your kombucha for jarring. The finished pH range is between 2.5 - 3.5. To not overwhelm with information in one article, I will have an article on how to process once your kombucha is finished fermenting.
Temperature control
You may want to having your a/c or heating settings to ensure that your kombucha is within range for active fermentation. 65 - 85 F (18.3 - 29.4 C) to maintain active fermentation. Ideal range is 75 - 80 F ( 23.8 - 26.6 C ).
Notes:
Measurements for making the tea definitely does not need to be exact. You don’t necessarily need to make an extra strong tea, you can make it how you like. You could balance the strength of a green or black tea with equal parts chamomile or hibiscus as I mentioned in my previous article. Also, this article is for making basic kombucha, more innovative recipes will follow.
Equipment recommendations
Fermentaholics One Gallon Glass Kombucha Jar with Breathable Muslin Cloth Cover, and Rubber band
pH Meter for Food Digital pH Meter for Fermentation Hot Sauce Canning Spear Tip pH Food Tester Probe for Cheese Cooking Sourdough Bread Saliva Water Resistant Food Acidity Tester for Solid and Water
Fermentaholics BIG MOMMA Kombucha SCOBY – 12 fl o z – 6" Pellicle + 12 oz Starter Tea – Organic Kombucha Culture – Makes 1 Gallon
HIWARE 1000ml Glass Teapot with Removable Infuser, Stovetop Safe Tea Kettle, Blooming and Loose Leaf Tea Maker Set
Last tid-bit
I hope you enjoyed my article- if you have any questions or comments please feel to message. My next article will be about my experimental coffee kombucha. It’s still in process, I’ve started it on the fifth and will give it check on the 12th. I hope you will tune in, I look forward to discussing my brew with you.
