Kombucha for Beginners




About: I am a Mental Health Clinician. I currently work doing community based therapy with kids and community crisis work with kids and families. I am a home brewer. I love to cook and craft. I'm learning to spi...

Kombucha is fermented tea and it's all the rage. It's also super expensive to buy a single sized serving bottle at the store. This Instructable shows you how to get started making your own kombutcha at home.


Step 1: Materials and Ingredients

1 gal jar


Filter- can be coffee filter, cheesecloth, muslin etc

Rubber bands

1 cup white sugar

8-10 Plain tea bags- you can add flavor etc. later

1 cup of black kambutcha or 2 tbs ACV

1 gal water


Bottles for bottling

pH test strips


Make sure everything is sanitized before you begin.

Step 2: Scoby

The scoby is the "mother" and is what makes your kombucha, kombucha. It's a big disc of yeast and bacteria (good bacteria). You can get this at a speciality store or order it online from any kombucha product supplier.

Step 3: Tea

Bring 1 gallon of water to a boil. Add tea bags and steep about 10 minutes. Add sugar to the tea and stir until dissolved. Let the tea cool to room temperature.

Step 4: Putting It Together

Transfer the cooled tea to your jar. Add your scoby and ACV to the cooled tea and then cover with muslin and a rubber band. Make sure this is secure so nothing can get it.

Step 5: Ferment #1

Move the jar to a warm and dark place to do what it needs to do. Do not touch it. The first ferment can take anywhere from 5-30 days. Don't worry if your kombucha starts to have a sour smell, that means its fermenting and working. After a couple weeks you can sample your kombucha to see how it tastes and determine if it's ready for the next step.

Step 6: PH Strips

The ideal pH for kombucha is between 3.5-2.5. Tasting and pH strip testing your kombucha will help with identifying the different stages your brew is in. Testing pH also helps warn you if you're starting to grow bad bacteria.

Step 7: Bottling

When your kombucha is ready, you can begin transferring it from the brew jar to individual bottles for the second fermentation. This is also when you add any flavorings you want. First thing you do is remove the scoby (and any baby scobies) and set aside.

When you are done bottling, you can set the bottles aside to continue rounding out their flavor for a couple more days and then move them to the fridge.

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    Question 3 months ago on Step 6

    I feel like there's a lot of content missing from this step. What's a good pH? What do you mean by bad bacteria? Is a high/low pH something that can/should be corrected or is that just a test to make sure it's all right to drink?