I started drinking kombucha many moons ago, but it is one expensive drink. A bottle of kombucha from the grocery store can run anywhere from $2.50 to $5.99 each!!
We have been brewing our own now for over 3 years. We can make pretty much any flavor we once loved from the store, for about $0.12 a bottle!! It is SO easy, and SO delicious– in fact I prefer our homebrew over anything I use to get from the store.
At first it is a little freaky, having a SCOBY living in your house — but you will soon come to love and cherish her & her brew.
Kombucha is said to have ancient healing properties. It is simply natural, and wholesome. Kombucha is said to promote vitality, and improve immunity, as well as many ailments. It is also good for your gut because it contains billions of probiotics. As always, you should fully research information from a valid source yourself before giving anything a try.
I personally drink it because I thoroughly enjoy the pungent, effervescent taste– and honestly: it makes me feel SO FREAKING GOOD. Drinking kombucha has also helped both David and I, cut out delicious, but carb loaded beer!!
WHAT YOU NEED TO GET STARTED:
+ A SCOBY* [ You can get one of these from a friend, or online. Make sure to get some starter tea as well.]
+ Organic cane sugar.
+ Organic tea. Black, green or a mix of both. Yerba Mate would also work.
+ A glass brewing vessel, at least a gallon sized one. I use one similar to this. Make sure it has a plastic spigot NOT A METAL SPIGOT.
+ Filtered or distilled water. Chlorine or fluorine could harm your SCOBY.
+6-8 glass jars store bought kombucha bottles, or mason jars
Making kombucha is two parts.
The first ferment and the second ferment. The first ferment happens in the jar with the SCOBY, and the second ferment is in the smaller jars when you add fruit to flavor it. During the second ferment the kombucha is still fermenting as long as it is at room temperature. The kombucha uses the sugar in the fruit to naturally carbonate.
FIRST FERMENT:
- Prepare the sweet tea by boiling 8 cups of water, remove from heat.
- Steep 5 tea bags for 6 minutes, then remove tea bags from the water. (I use 5 tea bags per gallon– two green & three black. You can also do all green or all black).
- Add 3/4 C. organic cane sugar. –Do not use raw honey as it can interfere with the cultures in the SCOBY.
- Stir until sugar has dissolved.
- Add 3 cups of cold water.
- Let your tea cool to room temperature. This step is VERY IMPORTANT, as too hot of tea can kill your SCOBY.
- Once tea is completely cool, pour into your brewing vessel, add SCOBY and your starter liquid. (3/4 to 1 cup of tea from a previous batch of kombucha)
The SCOBY should float to the top and each cycle a new SCOBY baby will grow. - Cover the jar with a coffee filter, cloth, napkin or paper towel and rubber band it tightly– flies love this stuff! Store your booch in a warm corner or cupboard; where it is out of direct sunlight, and not near any trash or other fermenting things.
Let sit to ferment for about 7-10 days, though the length of time may vary depending on your temperature, thickness of scoby, and batch size. You can test the kombucha by placing a straw in the jar carefully sliding it under your SCOBY. You can also drink right off of the tap and refill at the end of the week.
It is ready for second fermentation when it is at your desired sweet/tart level.
Note that earlier in the week has more sugar content as well as sweetness. The longer it sits, the more vinegary and carbonated it will be.
Straight from the tap 
Black tea vs. Green tea
SECOND FERMENT:
The second ferment cycle adds flavors and naturally carbonates your kombucha. (For plain Kombucha, simply bottle it and put it in the fridge!)
You will want a jar with tight seal, because that will yield the most carbonation.
Pour the kombucha and fruit (whole, puree, or juice) in their individual jars.
Leave an inch of room in each jar and tighten the lid.
You can put them in the fridge at anytime this will stop the fermentation. I leave the jars on my counter for 2-5 days.
Burp your jars every day so they don’t explode, and be careful not to shake them too much.
Remember to leave 3/4 to 1 cup of starter liquid for your next batch.
Peachy 
Strawberry Lemon 
Mango 
Cayenne + Lemon
* THE SCOBY: AKA THE MOTHER.
SCOBY is the acronym that stands for: “symbiotic culture of bacteria and yeast.”She is a living organism of bacteria and yeast that breaks down the sugar and ferments your tea. Don’t be afraid of this mysterious, alien looking growth in your kitchen. Your SCOBY is one amazing little microbial biofilm that creates this mighty and healthy brew known as kombucha.
They are very tough and resilient, and it is quite easy to keep them healthy and flourishing.
TIPS:
Do not keep your brew near anything open containers of garbage or in too high humidity or temperature levels. Keep her out of the direct sunlight, and not close to anything else that is fermenting
Make sure to sanitize everything with hot water and white distilled vinegar. Antibacterial soap can kill your SCOBY. Never use anything metal– wood is OK.
SCOBYs are pretty resilient but be aware of a change in texture. Mold is usually fuzzy green, blue, black or even red. Mold will always be on top of your SCOBY because it needs contact with air– never in the middle or on the bottom.
During the your first ferment your baby SCOBYs will grow whitish on top of the brew, and can sometimes this appears like mold spots. DO NOT WORRY, THIS IS NORMAL and eventually it will all connect to form a new mother SCOBY.
The stringy brown things are normal as well, they are yeasty bits– which also help in the natural carbonation process. Not usually necessary to trim your SCOBY unless you run out of room in your jar. You can start a SCOBY hotel, or give them to a friend!
If your SCOBY has a putrid odor, stops growing, has turned black throw it away and start your batch with a new SCOBY and starter tea.
HEALTH BENEFITS:
Tremendous health benefits from your heart, your brain and especially your gut.
Energy boost on the cellular level.
Aids in detox process and supports immune system.
Enhances mental clarity. Helps curve beer and wine cravings.
Legends say it cures any and all diseases.
Maintains healthy gut bacteria.
Stabilized blood sugar.
Fights yeast infections.
….ANNNNND not to mention it is freaking delicious!!
Have you tried Kombucha yet??
What are your favorite flavors?
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