Making Kombucha At Home

Kombucha, a tangy and effervescent fermented tea, has gained popularity for its unique flavor and potential health benefits. Brewing kombucha at home is a cost-effective and rewarding way to enjoy this beverage. Here's a step-by-step guide to get you started.

What You'll Need:

• Ingredients:

  • 14 cups (3.5 liters) of filtered water

  • 1 cup (200 grams) of granulated sugar

  • 8 bags of black or green tea, or 2 tablespoons of loose-leaf tea

  • 2 cups (475 milliliters) of unflavored, unpasteurized store-bought kombucha or starter tea from a previous batch

  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

• Equipment:

  • 1-gallon (3.8 liters) glass jar

  • Clean cloth or coffee filter

  • Rubber band

  • Stainless steel pot

  • Wooden or silicone spoon

  • Measuring cups

  • Bottles with airtight lids for storing finished kombucha

Instructions:

1. Prepare the Sweet Tea Base:

   • Bring 4 cups (950 milliliters) of filtered water to a boil.

   • Remove from heat and dissolve 1 cup (200 grams) of sugar into the hot water, stirring until fully dissolved.

   • Add 8 tea bags or 2 tablespoons of loose-leaf tea. Let steep for 10-15 minutes, then remove the tea bags or strain out the loose tea.

   • Add the remaining 10 cups (2.4 liters) of filtered water to the sweetened tea to cool it down to room temperature.

2. Combine with Starter Tea and SCOBY:

   • Once the tea is at room temperature, pour it into the glass jar.

   • Add 2 cups (475 milliliters) of unflavored, unpasteurized store-bought kombucha or starter tea from a previous batch to acidify the mixture, creating an environment conducive to fermentation.

   • With clean hands, gently place the SCOBY into the jar.

3. Fermentation:

   • Cover the jar with a clean cloth or coffee filter and secure it with a rubber band to keep out contaminants while allowing airflow.

   • Place the jar in a warm, well-ventilated area away from direct sunlight, ideally between 68-85°F (20-29°C).

   • Allow the kombucha to ferment for 7-14 days, depending on your taste preference. A longer fermentation results in a more tart flavor.

4. Taste Testing:

   • After 7 days, begin tasting the kombucha daily by pouring a small amount into a cup. Once it reaches your desired balance of sweetness and tartness, it's ready for the next step.

5. Bottling and Second Fermentation (Optional):

   • With clean hands, remove the SCOBY and place it on a clean plate. Reserve 2 cups (475 milliliters) of the kombucha as starter tea for your next batch.

   • If you prefer flavored kombucha, add fruit, herbs, or juice to the bottles before filling them with the fermented kombucha.

   • Using a funnel, pour the kombucha into bottles, leaving about an inch of headspace. Seal the bottles tightly.

   • Leave the bottled kombucha at room temperature for 2-4 days to carbonate. Check the carbonation level daily to prevent over-fermentation, which can cause excessive pressure buildup.

   • Once carbonated to your liking, refrigerate the bottles to halt fermentation.

6. Enjoy:

   • Chill the kombucha in the refrigerator and enjoy it cold.

   • Remember to start a new batch using the reserved starter tea and SCOBY.

Safety Tips:

• Ensure all equipment is thoroughly cleaned to prevent contamination.

• Regularly inspect your SCOBY for signs of mold or unusual odors; a healthy SCOBY should be off-white and have a slightly yeasty smell.

By following these steps, you can craft your own kombucha at home, tailoring flavors and fermentation times to suit your preferences. Happy brewing!