This blog is for all Kombucha lovers out there trying to perfect their homebrew.
You’re a kombuchaholic and decided you want to brew at home. However, you have no idea what the hell you are doing. I only started brewing back in August 2020 when my friend decided to give me a SCOBY. I was in the exact same boat before starting. I feared that I would kill my first SCOBY and have to start over. I spent hours looking on various blogs figuring exactly how to do this myself. I was completely overwhelmed by the overflow of information. I was ready to say “fuck this!” and let the SCOBY die. That’s why I decided to create a list of questions with answers that I wish that I knew before starting, so you don’t have to spend hours digging around for information. I did some research on different forums where people are dedicated brewers and I compiled a list of all of their struggles. I hope these FAQs help you along your journey to enjoying the perfect brew of Kombucha without having to ever buy overpriced bottles from the store again.
10 steps to the perfect homebrew
1) I can’t get my Kombucha to carbonate
Have you tried using swing-top soda bottles? After I finish the first fermentation, I add my fruit/juices to infuse for another 24-48 hours. Then, I bottle my batches for a second fermentation. I store them in a cool, dark room (a storage room will work) for 1-5 days. Some batches ferment quicker than others. Usually, my batches with more acidic fruits (such as kiwi or berries) ferment faster than my batch with apples. You’ll know it is fermenting again if you start to see a floaty thing at the top of the liquid. At least once a day, “burp” the bottles. That means to open the swing top real quick to let some of the fizz out and close it again. This will prevent your bottles from exploding (trust me, I already did this multiple times). Once the kombucha is at the carbonation of your liking, stick it in the refrigerator to stop further fermentation for 24 hours before consumption.
2) My SCOBY didn’t ferment correctly (forming bubbles on top instead of a solid film)
This happened to me once before when I used loose-leaf Chai tea. This does not mean that the SCOBY has mold on it. The oils in the tea damaged the SCOBY and I had to discard the batch. Also, using herbal teas will do the exact same thing. I suggest using green, black, or white tea to avoid this happening.
3) Can I use tap water for filtering my Kombucha?
I wouldn’t recommend doing that because the chlorine from tap water could damage your SCOBY. I suggest using spring water. I only have used that for my Kombucha and I have never had an issue.
4) I want to use a loose leaf tea for my batch. Can I do this?
You definitely could, but it’s a higher risk for damaging the SCOBY. Most experts recommend only using tea bags such as green or black tea. I have used teas with more fruity notes in them, which have been fine. For example, I found peach tranquility and strawberry (combined) yielded me a healthy batch. It was stored in a vacuum-sealed container that I have had for years. The strawberry/peach tea with fresh pomegranate and a splash of cranberry juice yielded one of my favorite batches to date. One of my friends even said that it was the best Kombucha he’s ever had. I personally believe it is worth the risk. Just steer clear of herbal or chai tea because you will damage the SCOBY. The loose-leaf chai tea has been the only failed batch I’ve had so far (since August 2020).
5) Does it matter if I use green tea vs. black tea?
Nope. I also like to use white tea. There are cheap ones on Amazon Prime that you can get. I got 100 tea bags for $8. It’s much cheaper than buying it at the grocery store. You only get 20 bags for $4. I do enjoy the Bigelow Vanilla Chai Black Tea. I know it has Chai in it. However, since it’s black tea, it will be fine.
6) How do I know if my SCOBY is dead?
Normally, a healthy SCOBY consists of a solid, firm layer of yeast/bacteria over the top of the liquid during the brew. If your SCOBY is dead, it will look almost black or discolored or you will see hairy growths on top of your SCOBY (that’s mold). If your SCOBY has spots on it, it’s probably damaged. Although it’s not dead, it’s also not healthy. I’ve seen some other weird photos of SCOBYs in different forum groups that did not look healthy. Basically, if the SCOBY isn’t a solid/firm layer on top, I would discard the batch and start over.
7) Could you replace vinegar with starter tea?
I’m no expert here, but I wouldn’t. The fermentation already makes the Kombucha have a more vinegary taste, so why add more? Unless you like vinegar a lot (which I don’t, unless it’s in a salty snack), I would not recommend doing that. Just using my own common sense for this one.
8) How long should I let my kombucha ferment without tasting too vinegary?
I found that the perfect brew (if you do an entire gallon) ferments for about 3 weeks. I have also pulled my brew after 2 weeks and 4 weeks. 2 weeks won’t allow the SCOBY to form all the way (although still fine and totally drinkable). Anything past 4 weeks and it will taste almost sour from being too vinegary.
9) What’s the best temperature to let my kombucha ferment?
I store my brew in a cool, dark room (in a cabinet above the stove in the kitchen) with a towel under it in case it leaks. I’m in Florida, which could raise some eyebrows on the proper temperature because it’s so humid. As long as you keep it away from everything and let it sit, it will be fine. For the second round of fermentation, I put my bottles in the storage room or an empty corner of any bedroom will work. I also leave a towel under the bottles in case they leak or explode.
10) How do you grow your own SCOBY from having none at all?
I can provide directions below, although I’ve never personally done this myself. I got mine from a friend. If you don’t want to grow your own, you can always buy one off Kombucha Kamp to get started.
11) ** Bonus Question: What are your favorite flavor combinations that you’ve made in Kombucha?
My favorite so far has been the Apple Cinnamon Chai Kombucha. Other flavors I’ve made are peach and strawberry tea, with pomegranate and cranberry juice, or a mixed berry green tea with a splash of cranberry juice. So far, those are my top 3.
If you have any more questions, feel free to contact me and we can schedule a call to chat more. For step-by-step directions on how I created my first batch of Kombucha, check out my Apple Cinnamon Chai Kombucha.
