Kombucha FAQ: Top 10 Questions About Kombucha Tea and Making Kombucha

kombucha faqKombucha Faq’s

Here are 10 questions that I get asked a lot.

I have broken them out into questions about drinking kombucha tea and kombucha questions in regards to making kombucha tea at home.

Please comment below to add your questions and off course post on our facebook page any other questions you have on how to how to make kombucha.

So let’s take it from the top…

Kombucha FAQ numero uno… 

Q. What is Kombucha?

A.  Kombucha is a fermented tea made with a kombucha starter culture (aka mushroom, mother, scoby, as well as other names etc.),  tea (or other nutrient source, but most commonly black and green tea), sugar and some kombucha tea from a previous batch (aka kombucha starter tea).

The mixture is allowed to ferment at room temperature for 5-30+ days.   Kombucha contains a number of vitamins (particularly b-vitamins) and may have a number of health benefits.

Q. What does kombucha taste like?

A.  The taste of kombucha varies greatly depending on fermentation time, temp, ingredients used, etc.  For example, fermentation time determines whether the kombucha tea has a very mild taste or a very strong vinegar taste (kombucha is made using a method very similar to the one used to make vinegar).

Most people like their kombucha on the tart and sour side with a little bite.. kind of like a hard fizzy apple cider.  However, like wine or non kombucha tea, everyone has their own individual taste preference.

If you have never tried kombucha we would recommend purchasing a bottle of kombucha from your local grocery or health food store to sample.  Kombucha is generally located in the health food section or in the cold case with the other bottled ready-to-go drinks.

Q.  Will drinking kombucha help me lose weight?

A.  There are many factors towards achieving and maintaining a healthy weight loss.  In my simple opinion just by replacing your soda, coffee, juice, dessert intake for a kombucha should help one lose weight based on calories alone.. not to mention the better digestive flora, alkalinity, and vitamin and minerals that your body will be consuming.

Q. Will drinking kombucha get me drunk?

A.  Most likely no.  Even the strongest commercially bottled kombucha alcohol content is still below 3% which is less than a beer.  BUT it is possible that if you intentionally prepared your kombucha at home using techniques and a recipe to increase alcohol you can make a kombucha beer and/or kombucha wine.

You MAY though feel drunk after drinking a kombucha based off of feelings of mood enhancement, many people mistake this for being drunk from the alcohol but it can be explained as a kind of drunk off of feeling good and not the alcohol content.

Q.  How much kombucha can I drink a day?

A.  This is a kombucha faq I get asked a lot.  It is better to start small and work your way up, just in case your body has some side effects due to detox  (ie pooping a lot).  But there has been no real research in terms of the exact amount and I am sure it varies based on individual.

I would recommend starting with 4 ounces 3 times a day and then move up to 8 ounce 2 times a day.  If you are not experiencing any kombucha side effects you can experiment with 16oz and higher per serving but listen to your body.

kombucha troubleshooting faqBrewing Kombucha FAQ

Q.  How can I flavor my kombucha?

A.  Once the fermentation period is done, remove the culture and bottle your kombucha tea, leaving some 1/5th of the bottle empty.  Fill the rest of the bottle up with juice or pices of ginger, raisins, etc.

Next, let your bottled kombucha sit for an additional few days with an air tight lid.  This process also allows carbonation to build making it really nice and fizzy… so be careful when removing the lid!

Q. What bottles do you recommend using for kombucha?

A.  There are many bottles to choose but we think the best bang for your buck is bottling kombucha using old wine bottles with corks.  pssst.. you first have to find someone to drink all the wine out of it first!

Also grolsh swivel top bottles are great too.  The idea behind both of them is that they are glass BUT with a safety top to prevent any exploding kombucha tea.

Q. Can I make sugar free kombucha?

A.  Nice Kombucha Faq! So you can reduce the sugar dramatically by letting your kombucha over ferment.  The longer you ferment your tea the less sugar it will have.  You can also start off with a little less… but only a little, as if the kombucha culture does not have sugar to begin with it can not convert it to all the healthy stuff that makes kombucha what it is!

So remember it is better to start with more sugar and reduce it by over fermenting… if you want 100% sugar free kombucha, you can try out Kombucha Extract which is made from pure organic kombucha tea.

Q. Why is the kombucha tea starter culture known by so many names (i.e. mushroom, mother, baby, scoby, etc.)?

A.  This is a great kombucha faq because I refer to it using so many different names on this site it can get pretty confusing.  Kombucha tea is a very old beverage and over time a number of names have been assigned to the culture, oh wait I mean mushroom.. no, I mean kombucha mother.. dang! there I go again.

The name kombucha mushroom likely refers to the appearance of the culture–flat round white-grayish disk-shaped–as a kombucha culture is not actually a mushroom.  The term mother is a more appropriate term as kombucha is fermented in a manner similar to making vinegar where the cultures are also known as mothers.

Q. What does the term SCOBY mean?

A.  The term SCOBY is an acronym for Symbiotic Colony (or Community) of Bacteria and Yeast.  This is usually the one I use in describing that glob of joy that is used to make kombucha tea… and speaking of making, it makes great dinner conversation!

Q. How do I store kombucha if I go away.

A.  I will answer this kombucha faq with a video… I will be doing a bunch more vids answering your kombucha questions, so feel free to ask away in the comment section below!


Hope this answered some of your Kombucha Faq Questions, sign up for our 7 day mini course and newsletter if you have not already and if you have pass this info along to some friends or secret lovers..


Happy Brewin’

Dave 🙂

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3 thoughts on “Kombucha FAQ: Top 10 Questions About Kombucha Tea and Making Kombucha

  1. Thanks for this post, it has cleared up all but one question for me … the one that has kept me from jumping in and making a batch. How do I know when the batch is bad and unfit to drink vs just part of the normal process? For example: Are there harmful bacteria or molds that ever build up that I should watch out for?

    • Hi Robin!


      This post should help a lot.  Basically, the acetic acid acts as a nice preservative (this is the stuff that lowers the ph to protect from harmful bacteria, airborne problems, etc).  If kombucha does go “bad”, mold will grow, much like the same mold that grows on bread.. green, fuzzy, etc.


      Hope this gives you enough motivation to get inspired and get brewin’!


      Dave 🙂

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