How to Brew Kombucha with a SCOBY: A Step-by-Step Guide - Zoh Probiotics

How to Brew Kombucha with a SCOBY: A Step-by-Step Guide

Kombucha is a popular fermented tea that offers numerous health benefits and a distinct taste. It's simple and enjoyable to make your own kombucha using a SCOBY (Symbiotic Culture of Bacteria and Yeast), and you can choose the flavour and ingredients. From making the tea to fermenting and bottling, we'll walk you through the 10 steps required to make kombucha with a SCOBY in this article. You can make your own delicious and healthy kombucha at home with confidence if you use high-quality ingredients and follow proper sterilisation procedures.

Because of its numerous health advantages and distinctive flavour, kombucha is a well-liked fermented tea. The first thing you'll need if you want to make your own kombucha at home is a SCOBY (Symbiotic Culture of Bacteria and Yeast). We'll walk you through brewing kombucha with a SCOBY step-by-step so you can savour this delectable beverage in the convenience of your own home.

Step 1: Gather Your Materials

You'll need the following ingredients to make kombucha with a SCOBY:

a glass jar measuring a litre of water
2–3 bags of black tea (or 1 tablespoons of loose leaf tea)
a fabric cloak
an elastic band
Filtered or RO water
a spoon made of wood or plastic (avoid using metal)

Step 2: Make Your Tea

Making a potent tea is the very first step in the kombucha brewing process. Tea bags or loose leaf tea should be added to a litre of boiling water. Remove the tea bags or strain the loose leaves after the tea has steeped for 10 to 15 minutes.

Step 3: Add Sugar

Add 60g (4tbsp) sugar to the hot tea and stir until it is fully dissolved. Throughout the fermentation process, the sugar will serve as the SCOBY's food source.

Step 4: Let the Tea Cool

Allow the tea to cool to room temperature after the sugar has been dissolved. You run the risk of killing the SCOBY if you add it to hot tea.

Step 5: Add the SCOBY

After the tea has cooled, carefully  add your SCOBY to the tea. The SCOBY may sink, float or move around. All three are normal. 

Step 6: Cover and Ferment

Put a cloth cover on the jar and fasten it with a rubber band. Put the jar somewhere quiet, warm, and dark where it won't be disturbed. The range of 23 to 28 degrees Celsius is ideal for kombucha fermentation.

Step 7: Wait for fermentation

Give the kombucha 7 to 14 days to ferment. It will become more acidic and sour the longer you let it ferment.

Step 8: Test and Bottle

Taste the kombucha after 7–14 days. Allow it to ferment for a few more days if it's too sweet. It's time to bottle it if it's too sour. Remove the SCOBY before pouring your kombucha into glass bottles that have tight-fitting lids. For a special twist, you can also add fruit or flavourings at this point.

Step 9: Second Fermentation (Optional)

You can perform a second fermentation to give your kombucha carbonation. To accomplish this, fill the bottles with a little fruit juice or sugar, and then leave them for one to three days. To prevent the bottles from blowing up, be sure to let the pressure out of them every day.

Step 10: Have fun!

Your kombucha is ready to drink once the level of carbonation is to your liking. To slow down the fermentation process and enjoy a refreshing, healthy beverage whenever you want, keep the bottles in the refrigerator.

Making kombucha with a SCOBY is a rewarding and enjoyable experience that can help you save money while producing a tasty, healthy beverage. You can confidently brew your own kombucha and take advantage of its health benefits by following these instructions and using high-quality ingredients.