In this video, a great friend and resource, Nikki Smith helps get us started making homemade Kombucha Tea.
To make a 1/2 gallon of Kombucha, you will take a 1/2 gallon of tea (which is 4 tea bags and 1/2 cup of sugar) and put it in a jar. Then you put in the scoby and 1/4 cup of kombucha. Place cheese cloth or something else on it to cover and leave it on the counter for a week, more or less depending on the temperature in your kitchen.
Now, if you want to do a second ferment to make it fizzy, you would first take out the scoby and set it aside as well as pour out 1/4 of the kombucha to save for your next batch. Then you pour out the kombucha into new jars. I choose to do 2 quart jars. I added a handful of blueberries to one and a cut up apple and cinnamon stick to the other. I recap the jars (not too tight so they don’t explode, but just tight enough to keep some air out.. like with canning, I would say “fingertip tight”) and leave them on the counter for a few days. In a few days they will taste flavored and have a fizz to them.
After you have your second ferment capped and on the counter you can go ahead and start a new batch of kombucha, which is the 1/2 gallon of cooled tea, the scoby and the 1/4 cup of the old batch, cover with cheesecloth and set on the counter.
- ½ Gallon Jar
- ½ Gallon Sweet Tea (4-tea bags)
- ½ Cup Sugar
- 1 Scoby
- ¼ Cup Kombucha Tea
A friend uses jars similar to these and hers gets more fizzy than mine
We use organic sugar in our Kombucha Tea