Brewing Kombucha is as simple as making some tea.
Steps to brew 1 gallon of Kombucha:
Things you need
- Clean drinking water – 1 Gallon
- Organic Cane Sugar – 1 Cup
- Green or Black tea – 2 Tbsps loose or 6 Tea bags
- Kombucha SCOBY – made from Starter Tea with SCOBY pellicle
- pH strips
- Kombucha Brewing Jar (1 Gallon), Pot to boil water, porous cloth to cover kombucha jar
- Bottles for secondary fermentation and storing the brew.
The Kombucha Brewing Sequence:
- Pour two cups of water into the pot and bring to boil. Turn off and remove from the stove.
- Add the tea to the water. Directly dip the tea bags and for loose leaves, use a tea steeping ball.
- Let the tea steep for about 10 minutes and remove it from the water.
- Slowly add the sugar and keep stirring until it dissolves completely.
- Transfer the sweet tea from the pot to the brew jar.
- Add some cool filtered water to the jar leaving about 3 inches space to add the SCOBY. Likewise, This is required to give sufficient breathing space to the culture too.
- Check that the temperature of the tea is below 30°C with a thermometer or an adhesive temperature strip.
- Add in the Kombucha SCOBY and gently stir.
- With a spoon, take a small sample of the liquid from the brew jar. Check the pH.
- If the pH is below 4.5, proceed to the next step.
If it is above 4.5, add small amounts of distilled white vinegar and test until your get the pH reading below 4.5
- Cover the mouth of the jar with the cloth and secure it in place with a rubber band.
- Leave the brew jar in a warm place (24-30°C) for 7-21 days out of direct sunlight. The exact time it takes depends on the temperature.
- After a week, taste the brew. It should be a little sweet and a little sour. If it is very sweet, it needs to ferment further. Cover the cloth back and check everyday till you hit the right balance of both these tastes.
Hence, This finishes the primary fermentation.
- Move to bottling the brew where the secondary fermentation takes place.
So, Brewing Kombucha is a easy process, Your Kombucha is ready with sufficient carbonation in a few days.
The first part of the Kombucha brewing is the primary fermentation.
Here, the SCOBY converts the sweet tea into the Kombucha drink.
The Kombucha needs to develop some flavour and the carbonation for which we go to the secondary fermentation.
The second part of fermentation occurs after bottling.
We add flavours and more sugar to the brew and keep the bottles sealed air-tight. And in a few days, your tasty and fizzy kombucha is ready to drink with all its benefits.