• 8+8 cups water, filtered

  • 12 bags tea (24 g)

  • 1 cup sugar (188 g)

  • 1 SCOBY

  • Fruit juice/pulp/nectar/syrup/chunks for flavoring/carbonation


  • Boil 8 cups of water, remove from heat and add tea bags. Steep for 10-20 minutes, then remove tea bags.
  • Mix in sugar, and allow to cool slightly (tea will cool faster if cooled slightly before mixing with cool water). Then mix in with remaining 8 cups of filtered water (cooled, if possible) in the fermentation vessel.
  • Once mixture reached ~90°F, add the scoby, cover with cheesecloth, and store in a warm, dark place for 7-10 days.
  • Taste the kombucha to make sure it has reached your desired sweetness before proceeding.
  • Create your flavoring. It should have enough sugar to feed carbonation. Try making blueberry syrup, adding ginger matchsticks, fruit juices, etc. Add a bit to each bottle.
  • Fill the bottles with the kombucha, leaving enough headroom to prevent explosions.
  • Allow to ferment at room temp for 2-3 days until carbonation builds up, then refrigerate.
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