Making Kombucha FAQs

  • Question: Can I make my own Kombucha tea at home?
    • Answer: Absolutely! Anyone can make their own kombucha tea.
  • Question: What do I need to make Kombucha tea at home?
    • Answer: (1 Gallon Kombucha Recipe) You will need Kombucha Mushrooms (also called as SCOBY and Culture), 1 cup of Kombucha mushroom starter, 1 cup organic sugar, 4 to 6 tea bags (if using premium loose whole tea leaf, use 4-6 tsp), a breathable cover (can be handkerchief or paper towel. Just make sure there are no holes, so the fruit flies can pass through), rubber bands to hold up the cover, stainless steel pot, a kombucha brewing vessel (could be a porcelain jar, an oak jar, a stainless steel jar or a food grade platic jar). If you get our Kombucha Continuous Brewing System, you get all these materials and ingredients.
  • Question: I already have the materials and ingredients needed, how should I get started?
    • Answer: To brew Kombucha, here are the things you need to do:
      1. Boil 4 cups of water.
      2. Pour the boiled water to your Kombucha brewing vessel. Then add tea bags and let it sit for 5 minutes.
      3. Remove the tea bags or strain if you’re using loosen tea.
      4. Add sugar to the tea and stir to dissolve.
      5. Let the tea cool down.
      6. Add water until the vessel is 3/4 full.
      7. When the water has completely cooled down, add your culture. (Make sure your hands are clean.)
      8. Cover with the breathable piece of cloth or paper using the rubber bands.
      9. Look for a slightly warm, ventilated and dark place like your open closet or kitchen counter and leave it there for 5-10 days.
      10. Do the Happy Dance. If you like to sing, feel free. ūüôā
      11. On the 5th day, get a straw and gently insert it to the vessel. Make sure it doesn’t touch the SCOBY. Then taste. If it’s too sour, reduce your brewing cycle next time. If it’s too sweet, leave it and taste it the next day. If it tastes perfect, you can drink it or do a second ferment to add flavor! You will also know it’s ready if the pH level is 3.0, which help in avoiding pathogens or mold.
      12. Enjoy drinking the plain Kombucha tea or continue to second ferment (2F) and adding flavors.
  • Question: How long do I have to wait to taste my Kombucha?
    • Answer:The truth is, there’s no definite answer. Because it will have to depend on the strength of the starter tea you used, the type of tea, the location where you stored your kombucha, the temperature, the number of SCOBY you used and if you left it undisturbed or not. Rule of the thumb: If you are in tropical countries and used two or more SCOBYs, taste it on the 3rd day. If you are not, taste on the 5th day.
  • Question:How do you know if you produced a good batch of Kombucha tea?
    • Answer: If it tastes sweet and a bit sour and it doesn’t have mold, it’s a good batch.
  • Question: What’s the correct temperature for Kombucha tea?
    • Answer: Between 73¬į-83¬įF (23¬į-28¬įC) is about right. If it’s winter, you can use a Kombucha heating mat.
  • Question:There are some stringy particles in my brew, what are they?
    • Answer: Don’t worry, it’s probably just yeast buildup.
  • Question:There’s a film-like layer growing inside my brew, what is it?
    • Answer: Congrats! You just became a Kombucha Mama or Papa. You can use this SCOBY to brew another batch of Kombucha or just keep it in the vessel. You can also share it with your friends.
  • Question:Help! I’m worried it might be mold that I’m seeing in my brew. What does mold look like?
    • Answer: You can send us a picture at so we can examine.Mold look blue-greenish or blackish and fuzzy. Like the usual mold that you see.
  • Question:What should I do if my Kombucha has mold?
    • Answer: Sorry, there’s no other answer but to throw it away. ūüôĀ
  • Question:I want a fizzy Kombucha tea, how do I make it?
    • Answer:If you want to make a fizzy kombucha, do a second fermentation also called as 2F and add flavor to your tea. The second fermentation will give fizz and it will be fizzier if you add flavors. To do that, remove the SCOBY (culture or mushroom) from the vessel and secure it into another clean vessel to start another brew. Harvest the tea and pour it into your bottles. Then add the flavor that you want, it could be fresh fruit juice, dried herbs, or fruit extracts, then put on the bottle lids and let it sit for 4-5 days. On the 4th day open the bottle carefully and you’d get fizzy kombucha tea. Note: The fizziness will depend on the type of flavor you used. Some fruits will produce too fizzy tea while others don’t. Watch this video¬†and this one, too¬†to learn how to bottle and flavor the kombucha tea to make it fizzy.
  • Question:¬†How do I flavor my kombucha tea?
    • Answer:¬†To flavor the Kombucha tea, you need your flavoring ingredient. You can use fresh fruit, fruit juice, frozen fruit, dried herbs and spices, seeds or extracts. If you’re using whole fruits, smoosh or squeeze the fruits a little to extract the flavor and toss it on to your bottled tea. The amount of fruits you add will depend on how strong you want the kombucha tea to be. Rule of the thumb: Fruits should be 10-30% of the amount of the kombucha tea you’re flavoring. If you’re using juice, add 10-20%. If you’re using dried herbs and spices, believe in the power of your taste. Just do the taste test. For extracts, start with 1/4 tsp.
  • Question:¬†I don’t have sugar available right now, can I use honey in brewing kombucha tea?
    • Answer:¬†Good question!¬†We don’t really recommend using honey because it has bacteria that may not be good to the bacteria from the kombucha culture and may eventually cause the culture to die. Harald Tietze in his book, “The Miracle Fungus”, mentioned Mr. Perko using honey in fermenting Kombucha tea. However, he uses it only during the second fermentation. Also, a¬†temperature of 83¬įF (28¬įC) is very important when using honey.
  • Question:¬†Which is better, green tea or black tea?
    • Answer:¬†Neither. Both teas are great in their own way. Many people mix them together.
  • Question:¬† What type of sugar should I use in making your own kombucha tea?
    • Answer:¬†You can use any type of sugar except for molasses, stevia (leaves or liquid), agave nectar, coconut sugar, rice sugar, corn syrup, high fructose corn syrup, maple syrup, or any artificial sweetener like aspartame, saccharine, xylitol, etc.
  • Question:¬† What fruits and herbs are great for flavoring my kombucha tea ?
    • Answer:¬†Anything you can think of! The best thing about making your own kombucha is you can experiment and make your own flavors! But if you’re a first time brewer and you don’t have enough culture to experiment with, use foolproof flavoring ingredient such as Ginger, so you will not waste any of your beloved SCOBY. You can use different types of berries, mangoes, peaches, oranges, lemon, apple, banana, watermelon, chia seeds, sunflower seeds and many more.
  • Question: What type of jars/bottles can I use when fermenting Kombucha tea?
    • Answer: We always recommend glass jars and bottles in fermenting Kombucha tea, especially when the SCOBY is in there. The culture don’t get along very well with the chemicals found in metal and plastic bottles. You can use metal, as long as it’s stainless steel and plastic if it is food grade. Your culture shouldn’t have a contact with metal and plastic though. When bottling for second fermentation, we suggest glass bottles, too, to produce fizzy kombucha tea.
  • Question: Can I use any type of water to brew Kombucha tea?
    • Answer: We recommend Spring and Distilled water. If you don’t have, you can use tap water but boil it first to kill all the bad chemicals that can be detrimental to you and the culture’s health.
  • Question: Heeelllppp!! Fruit Flies are attacking my kombucha brew! What should I do?
    • Answer: You should get a fruit fly trap. There are many ways to make a trap. One thing we do is something like this Kombucha fruit fly trap.¬†That’s a little kombucha tea in a small glass jar and a cardboard. Some people also use liquid detergent soap instead of a little kombucha tea. Or you can use mint.
  • Question: Where should I get my kombucha SCOBY?
    • Answer: You should get it from us!:) Kombucha culture is sensitive and if it has not been done right, it could go bad. Make sure you get it from a trusted source (eheeeem).
  • Question: I have heard from other kombucha brewers about Continuous brewing, how can I do it?
    • Answer: Many seasoned home brewers choose continuous brewing because its convenient. It is easy to maintain and you can produce a lot of Kombucha tea. To do continuous brewing, you need a system kit such as these. The fermentation process is still the same. However, you need to increase the volume of the ingredients because that’s the essence of continuous brewing. After you’ve set it up, you just have to wait for the culture to completely ferment, then you can harvest the produce. When you have a continuous brewing system going on, you can drink¬†kombucha tea anytime you want to. You just need to feed it regularly with the starter and sweet tea. Here’s a more comprehensive way to do this.
  • Question:¬† Can I check/play with/stir Kombucha everyday during the brewing process?
    • Answer: We don’t recommend doing that because it will disturb the brewing process causing the fermentation to slow down.
  • Question: Kombucha pH testing. Is it important?
    • Answer: Yes, because when the pH level of your Kombucha is on the right level (average is 3.0) it helps to avoid getting pathogens and mold. Watch this video of Dave explaining pH levels of Kombucha.
  • Question:¬† Is the pH level of Kombucha important?
    • Answer: Yes, it is important that the pH of your Kombucha is on the ideal level, because it will help the culture to fight against E. coli, Salmonella typhi & M. canis. Think of the Kombucha mushroom as Superman and pH level as its kryptonite; its source of power.
  • Question:¬† What’s the ideal pH level for Kombucha?
    • Answer: The ideal ph level for Kombucha tea is 3.5 – 2.5. This is when your booch tastes just right and safe from mold and other bad bacteria.
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