How to Brew Kombucha at Home: A Complete Guide

Kombucha is fermented sweet tea. That's it. You brew tea, dissolve sugar in it, let it cool, and add a SCOBY (a Symbiotic Culture of Bacteria and Yeast) along with some already-fermented kombucha as starter liquid. Over 7-14 days at room temperature, the microorganisms in the SCOBY and starter liquid consume most of the sugar and caffeine, producing organic acids (primarily acetic and gluconic acid), a small amount of alcohol, carbon dioxide, and a diverse community of beneficial bacteria. The result is a tangy, slightly sweet, lightly effervescent drink that's been consumed for centuries, possibly originating in Northeast China around 220 BC before spreading along trade routes to Russia, Eastern Europe, and eventually worldwide.

Understanding the SCOBY

The SCOBY is the rubbery, pancake-like disc that floats at the top of your brewing vessel. It looks strange (somewhere between a jellyfish and a beige frisbee), but it's a living community of microorganisms embedded in a cellulose matrix. The bacteria produce this cellulose mat as a byproduct of fermentation, creating a protective layer at the liquid's surface. Here's something most kombucha guides get wrong: the SCOBY disc itself is not the most important part of the process. The starter liquid (that cup or two of already-fermented kombucha you add to each new batch) is what actually drives fermentation. The starter liquid is teeming with active bacteria and yeast, and its acidity (typically pH 2.5-3.5) immediately drops the pH of your new batch low enough to inhibit harmful microorganisms. You can brew kombucha without a solid SCOBY disc if you have enough strong starter liquid. You cannot brew kombucha with only a disc and no starter liquid. That said, the SCOBY disc does contribute. It houses additional colonies of bacteria and yeast, protects the surface from airborne contaminants, and helps maintain an anaerobic zone just below the surface where certain beneficial bacteria thrive. Think of it as the mothership: useful and important, but the troops are in the liquid. If you're new to fermentation in general, our guide to starter cultures explains how these living communities work across different fermented foods.

You need two things to start brewing: a SCOBY disc and strong starter liquid. There are three reliable ways to get them.

Option 1: Get One from Another Brewer

This is the best option. Every batch of kombucha produces a new SCOBY layer, so experienced brewers are always looking to give them away. Check local fermentation groups, community forums, or just ask around; you'd be surprised how many people in your area are brewing kombucha. A fresh SCOBY with a cup of starter liquid from an active brewer gives you the strongest possible start.

Option 2: Buy a SCOBY Online

Plenty of reputable sellers ship live SCOBYs with starter liquid. Look for sellers who ship the SCOBY in liquid (not dehydrated), include at least one cup of starter tea, and have recent reviews confirming viable cultures. The SCOBY should arrive looking like a wet, rubbery disc, light tan to brown in color, with a vinegary-smelling liquid. Expect to pay $10-15 for a quality live SCOBY with starter. Dehydrated SCOBYs are cheaper but take significantly longer to activate (sometimes weeks) and have a higher failure rate. If you go this route, follow the seller's rehydration instructions exactly and be patient.

Option 3: Grow a SCOBY from Store-Bought Kombucha

This is the most economical option, though it requires patience. Buy a bottle of raw, unpasteurized, unflavored kombucha from the store; look for the words "raw" and "contains live cultures" on the label. GT's Original is the most commonly available option and works reliably. Pour the entire bottle into a clean glass jar. Cover with a tight-weave cloth or coffee filter secured with a rubber band. Leave it at room temperature (70-80°F / 21-27°C), undisturbed, for 2-4 weeks. A thin, translucent film will form on the surface; that's your baby SCOBY growing. Let it thicken to at least 1/4 inch before using it to brew your first batch. The liquid in the jar is now your starter liquid. This method isn't foolproof. Store-bought kombucha has been filtered and chilled, which reduces the microbial population. You might need to try two or three bottles before one produces a viable SCOBY. But when it works, you have a culture that's cost you only the price of one bottle of kombucha.

Kombucha brewing requires minimal equipment, and you probably already own most of it. Here's what you need, and what you don't.

Essential Equipment

• A large glass jar (1 gallon / 3.8 liters). Wide-mouth is best; it gives the SCOBY room to form and makes it easier to remove. Glass is non-reactive and lets you see what's happening inside. Mason jars, large canning jars, or glass drink dispensers all work.
• Tightly woven cloth or coffee filters. This covers the jar during first fermentation, allowing airflow while keeping out fruit flies and dust. Cheesecloth is too loosely woven; fruit flies will get through. Use a clean dish towel, paper coffee filters, or tightly woven muslin.
• Rubber bands. To secure the cloth cover. Seems trivial, but a loose cover is an open invitation for fruit flies, and fruit flies will absolutely find your kombucha.
• Swing-top glass bottles (for second fermentation). The thick glass and pressure-rated seal are important; kombucha generates real carbonation pressure. Standard beer bottles or Grolsch-style flip-top bottles work well. You'll need 5-6 bottles per gallon batch. Avoid decorative bottles that aren't rated for pressure.
• A large pot. For brewing the tea. Stainless steel or enamel; avoid aluminum, which reacts with acids.
• A funnel. For transferring kombucha into bottles without a mess.

Nice to Have but Not Essential

• pH test strips. They take the guesswork out of knowing when fermentation is complete. Your kombucha is ready for second fermentation when it reaches pH 2.5-3.5. A pack of pH strips costs a few dollars and lasts hundreds of tests.
• A thermometer. Useful for checking that your sweet tea has cooled enough before adding the SCOBY (above 85°F / 29°C can stress the culture).
• A fine mesh strainer. For catching yeast strands and small SCOBY bits when bottling.
• A heating mat or wrap. If your home runs cool (below 68°F / 20°C), a gentle heat source keeps fermentation active. Standard seedling heat mats work perfectly. This becomes essential in winter for many brewers.

What to Avoid

Don't use metal containers or utensils for extended contact with kombucha; the acidity corrodes reactive metals and can contaminate your brew. Brief contact with stainless steel (strainers, funnels) is fine. No ceramic crocks with lead-glazed interiors. No plastic containers for fermentation; they can harbor bacteria in scratches and may leach chemicals into acidic liquid over time. Glass is the standard for a reason. For more context on safe equipment and practices, our fermentation safety guide covers the essentials.

First fermentation (often called "1F") is the core process: where sweet tea becomes kombucha. This is the kombucha recipe you'll use every time you brew.

Ingredients for a 1-Gallon Batch

• 3.5 quarts (3.3 liters) water, filtered or dechlorinated if your tap water is chlorinated
• 4-6 tea bags or 2-3 tablespoons loose leaf tea (black tea is the standard, see tea notes below)
• 1 cup (200g) granulated white sugar
• 1 SCOBY
• 1-2 cups strong starter liquid (previously fermented kombucha)

About the Tea

Plain black tea (like standard Lipton or any unflavored black tea) is the most reliable option, especially for beginners. The SCOBY thrives on the caffeine, tannins, and nitrogen in Camellia sinensis tea. Green tea works well too and produces a lighter, more delicate flavor. Oolong and white tea are also good choices. You can blend teas; many brewers prefer a mix of black and green for balanced flavor. As you gain experience, experiment with ratios.

About the Sugar

Plain white granulated sugar is ideal. The SCOBY has evolved to consume sucrose efficiently, and white sugar introduces no competing flavors or minerals that could interfere with fermentation. Organic cane sugar works identically. Avoid honey (antimicrobial properties can harm the culture), artificial sweeteners (the SCOBY can't eat them), and raw/brown sugar for your first several batches; the molasses content can be unpredictable. One cup of sugar for a gallon of kombucha sounds like a lot, and it is, for the SCOBY. Most of that sugar will be consumed during fermentation. By the time your kombucha is ready, the sugar content is dramatically lower than what you started with.

The Steps

Step 1: Brew the Sweet Tea

Bring your water to a boil. Remove from heat, add the tea bags, and steep for 10-15 minutes. Black tea can handle the longer steeping; green tea does better at 5-7 minutes to avoid bitterness. Remove the tea bags and stir in the sugar until completely dissolved. This strong, sweet tea is called "sweet tea base."

Step 2: Cool Completely

This is the step people rush, and it matters. Let the sweet tea cool to room temperature, below 85°F (29°C). Adding your SCOBY to hot or even warm liquid can kill or seriously damage the microorganisms. You can speed cooling by placing the pot in an ice bath, but don't add ice directly (chlorine in the water).

Step 3: Transfer and Add SCOBY + Starter

Pour the cooled sweet tea into your clean glass brewing vessel. Add the starter liquid; this immediately acidifies the tea, dropping the pH and creating a hostile environment for mold and harmful bacteria. Then gently place the SCOBY on top. It may float, sink, or turn sideways. All of this is normal. It will sort itself out.

Step 4: Cover and Place

Cover the jar with your tightly woven cloth or coffee filter, secured firmly with a rubber band. Place the jar somewhere with consistent room temperature (68-80°F / 20-27°C), out of direct sunlight, and where it won't be disturbed. A kitchen counter away from the stove, a pantry shelf, or the top of the refrigerator are all common spots.

Step 5: Wait 7-14 Days

Now you wait. Don't move the jar, don't peek under the cloth constantly, and definitely don't stir it. A new SCOBY layer will begin forming on the surface within the first few days, a thin, translucent film that gradually thickens. Fermentation speed depends primarily on temperature. At 75-80°F (24-27°C), you might be done in 7 days. At 68-72°F (20-22°C), it could take 14 days. Below 65°F (18°C), fermentation slows dramatically and stall risk increases.

This is where new brewers feel the most uncertainty, and it's understandable; there's no timer that goes off. But there are reliable indicators.

The Taste Test (Most Reliable)

Starting around day 7, gently slide a straw or clean spoon down the side of the jar (not through the SCOBY) and taste. You're looking for a balance between sweet and tart. Freshly brewed sweet tea is obviously sweet with no tang. Finished kombucha is noticeably tart with only a hint of residual sweetness, somewhere between apple cider vinegar and slightly sweet iced tea. If it's still very sweet, it needs more time. If it's extremely sour with no sweetness at all, you've gone too far; it's turned into kombucha vinegar (still usable as starter liquid or a vinegar substitute, just not great for drinking). The ideal stopping point is personal preference. Some people like their kombucha sweeter, others prefer it very tart. There's no wrong answer. As a starting point, aim for "pleasantly tart with a touch of sweetness."

The pH Test (Most Precise)

If you have pH strips, dip one in the liquid (away from the SCOBY). Your kombucha is in the standard finished range at pH 2.5-3.5. Below 2.5 is very sour (vinegar territory). Above 3.5 means fermentation has more work to do. For drinking-strength kombucha that you plan to second-ferment, pulling it around pH 3.0-3.5 works well; it leaves enough residual sugar for the yeasts to generate carbonation during second fermentation.

Visual Cues

These are secondary indicators; never rely on these alone:

• The liquid has shifted from the dark color of sweet tea to a lighter, hazier color
• A new SCOBY layer has formed on the surface
• Brown stringy bits (yeast strands) are visible floating beneath the SCOBY
• Small bubbles are visible, especially around the edges of the SCOBY

Second fermentation (2F) is optional but it's what transforms your kombucha from a flat, tangy tea into the carbonated, flavored drink you know from the store. This is also where you add fruit, juice, herbs, or spices to create custom flavors.

How It Works

During first fermentation, CO2 escapes through the cloth cover. Second fermentation traps that gas. By transferring your kombucha into sealed bottles with a small amount of sugar (usually from fruit or juice), the remaining yeast produces CO2 that has nowhere to go; it dissolves into the liquid, creating carbonation.

The Process

Step 1: Remove the SCOBY and Reserve Starter

With clean hands, gently lift the SCOBY out of the brewing vessel and place it on a clean plate. Reserve 1-2 cups of the fermented kombucha as starter liquid for your next batch. This starter should come from the top of the vessel, where it's most acidic.

Step 2: Add Flavorings to Bottles

Add your chosen fruit, juice, herbs, or other flavorings directly into the swing-top bottles. For fruit pieces, fill about 10-20% of the bottle. For juice, add 1-2 tablespoons per 16 oz bottle. More sugar in the flavoring means more carbonation, and more pressure.

Step 3: Fill Bottles

Using a funnel, pour the fermented kombucha into the bottles over the flavorings, leaving about 1-1.5 inches of headspace at the top. Some headspace is necessary for CO2 accumulation, but too much means slower carbonation. Cap the bottles tightly.

Step 4: Ferment 2-4 Days at Room Temperature

Leave the sealed bottles at room temperature (same spot as your first fermentation). Carbonation typically builds within 2-4 days, depending on temperature, sugar content in the flavorings, and how active the yeast is.

Step 5: Burp and Test

This step is important for safety. Every 24 hours, "burp" the bottles by briefly cracking the seal to release excess pressure. You should hear a satisfying hiss; that's CO2 escaping. If there's barely any hiss after 24 hours, the fermentation needs more time or more sugar. If the hiss is explosive and liquid shoots out, your carbonation is building fast; consider refrigerating sooner. After 2 days, chill one bottle in the refrigerator for a few hours (cold liquid holds carbonation better), then open it. If the fizz level is where you want it, refrigerate the rest. If you want more carbonation, leave them out another day.

Step 6: Refrigerate

Once carbonation reaches your preferred level, move all bottles to the refrigerator. Cold temperatures dramatically slow fermentation, effectively pausing the process and preserving the fizz level you've achieved.

This is the creative part of kombucha brewing, and it's where your batches will start to feel uniquely yours. The principles are simple: fruits and juices provide sugar (which feeds carbonation) and flavor, while herbs and spices add complexity without extra sugar. All amounts below are per 16 oz (500 ml) bottle.

Ginger-Lemon (The Classic)

1 tablespoon fresh ginger, peeled and cut into thin coins, plus the juice of half a lemon (about 1 tablespoon). This is the most popular kombucha flavor for a reason: it's bright, clean, and the ginger adds a pleasant burn. The lemon juice also helps with carbonation. If you want more heat, grate the ginger finely instead of slicing.

Mixed Berry

2-3 tablespoons mashed fresh or frozen berries: blueberries, raspberries, blackberries, or any combination. Berries are high in sugar and produce excellent carbonation. Mashing them first releases more juice and flavor. The kombucha will turn a beautiful deep purple-red. Strain before drinking if you don't want berry bits.

Mango-Turmeric

2 tablespoons mango puree or very ripe mango pieces, plus 1/4 teaspoon ground turmeric and a small pinch of black pepper (increases turmeric absorption). This produces a golden, tropical kombucha with an earthy undertone. Mango is very high in sugar, so watch your carbonation; it can build fast.

Apple-Cinnamon

2 tablespoons fresh apple juice (or 2-3 thin apple slices) plus one small cinnamon stick. Best in fall with fresh apple cider. The cinnamon adds warmth without any additional sugar. This combination is subtle and mildly sweet, a good choice if you find some kombucha flavors too intense.

Lavender-Blueberry

2 tablespoons mashed blueberries plus 1/2 teaspoon dried culinary lavender buds. Floral and fruity; this one surprises people. Use culinary lavender specifically (not potpourri lavender, which may contain additives). The lavender flavor infuses quickly, so taste at 2 days. If the lavender is overpowering, use less next time.

Plain Ginger

1-2 tablespoons fresh ginger coins. No fruit, no frills. This is the go-to for people who want the probiotic benefits without sweet flavors. Ginger juice itself provides just enough sugar for light carbonation. For a stronger ginger kick, juice the ginger instead of slicing.

Building Your Own Flavors

Once you've brewed a few batches with these standards, start experimenting. The formula is straightforward: pick a fruit (sugar source and primary flavor) plus optionally an herb or spice (complexity). Keep notes on what you add to each bottle and how it turns out; within a few batches you'll have your own signature combinations dialed in.

Once you're comfortable with batch brewing and going through kombucha regularly, continuous brewing is a significant upgrade in convenience. Instead of brewing a full batch, fermenting for 7-14 days, bottling everything, and starting over, you maintain a single large vessel and draw off finished kombucha as needed, topping it up with fresh sweet tea.

How It Works

You set up a large glass vessel with a spigot at the bottom; 2-gallon drink dispensers work well. You brew your first batch normally. When fermentation is complete, instead of emptying the vessel, you drain 25-30% of the kombucha through the spigot (directly into bottles for 2F), then add an equal amount of freshly brewed, cooled sweet tea. The SCOBY stays in the vessel. The strong, acidified liquid that remains acts as your starter, immediately acidifying the new tea. The next batch ferments faster (often in 3-5 days instead of 7-14) because of the high concentration of active cultures.

Advantages

• Faster fermentation cycles. The established culture is more active than starting fresh each time, cutting fermentation time roughly in half.
• Less handling. You never need to remove the SCOBY, clean the vessel (for months at a time), or transfer starter liquid. Just drain, top up, and go.
• More consistent flavor. The large volume of mature kombucha buffers against batch-to-batch variation.
• Kombucha on demand. Once established, you can draw off a few bottles whenever you want, rather than waiting for a full batch cycle.

Setup Tips

Use a vessel with a stainless steel or food-grade plastic spigot; avoid brass or other reactive metals. Position the spigot a few inches above the bottom of the vessel (yeast sediment collects at the bottom, and you don't want it in your bottles). Never drain more than one-third of the volume at once; the remaining mature kombucha needs to be strong enough to acidify the new sweet tea quickly. Every 3-6 months, take the vessel apart, clean it thoroughly, and restart the system. Over time, yeast sediment builds up and the SCOBY stack gets unwieldy. A periodic reset keeps everything healthy.

Every batch of kombucha produces a new SCOBY layer. Within a few months of regular brewing, you'll have far more SCOBYs than you need. This is completely normal and actually a sign that your fermentation is healthy. Here's how to manage them.

The SCOBY Hotel

A SCOBY hotel is simply a jar where you store extra SCOBYs in a bath of mature kombucha or starter liquid. It serves as backup (if a batch goes wrong, you have reserves), storage for SCOBYs between batches, and a source of strong starter liquid. To set one up: place your extra SCOBYs in a clean glass jar, cover them completely with mature kombucha, and cover the jar with a cloth secured by a rubber band, just like your brewing vessel. Store at room temperature. The SCOBYs will continue to ferment slowly, which is fine. Top up with sweet tea occasionally to keep the liquid level above the SCOBYs. Check the hotel every few weeks. The liquid will become increasingly vinegary over time; that's excellent starter liquid for new batches. If the hotel gets too acidic, drain some liquid and replace with fresh cooled sweet tea.

Sharing SCOBYs

Giving away SCOBYs is the traditional way the kombucha community grows. When sharing, always include at least one cup of strong starter liquid; the SCOBY disc alone often isn't enough for a beginner to get a successful first batch. Package the SCOBY and liquid in a clean glass jar or zip-top bag, and include basic brewing instructions. A SCOBY can survive several days at room temperature in starter liquid during transit.

What to Do with Old SCOBYs

Eventually your hotel will overflow. Old SCOBYs that are dark brown, very thick, or have been sitting unused for months are past their prime for brewing. Options:

• Compost them. SCOBYs are excellent compost material; they break down relatively quickly and add beneficial microorganisms to your compost pile.
• Feed your garden. Chop old SCOBYs and bury them in garden soil. They decompose and add nutrients.
• Give them to chickens. If you or a neighbor keeps chickens, SCOBYs are a protein-rich treat.
• Simply discard them. There's no shame in throwing away old SCOBYs. They're a renewable byproduct; you'll grow more.

Most kombucha problems are easy to diagnose and fix. Here are the issues brewers encounter most often and exactly what to do about them.

Too Sweet After 14 Days

Your fermentation is sluggish. The most common cause is temperature; if your brewing area is below 68°F (20°C), the culture slows dramatically. Move the vessel somewhere warmer, or use a heating mat or brew belt to maintain 72-78°F (22-26°C). Other possible causes: weak starter liquid (use more next time, at least 2 cups per gallon), very old or inactive SCOBY (try a fresh one from your hotel), or chlorinated water (chlorine suppresses microorganisms; use filtered water).

Too Sour / Tastes Like Vinegar

Your kombucha fermented too long. This isn't harmful, just not pleasant to drink. You have two options: blend it with fresh juice to make it palatable, or relabel it as kombucha vinegar and use it in salad dressings, marinades, or as starter liquid for future batches (it's exceptionally strong starter). To prevent this, start taste-testing earlier and pull the batch sooner. In warm weather, check as early as day 5.

No Carbonation in Second Fermentation

Several possible causes, in order of likelihood:

• Not enough sugar. Carbonation requires sugar for the yeast to eat. If you're using only herbs or low-sugar fruits, add 1/2 teaspoon of plain sugar per bottle.
• Bottles aren't sealing properly. Check the gaskets on swing-top bottles. Even a small leak lets CO2 escape. Try new gaskets or different bottles.
• Too cold. Yeast activity drops significantly below 68°F (20°C). Keep 2F bottles at room temperature.
• First fermentation went too long. If your kombucha is very sour before bottling, most of the yeast may be depleted. Pull 1F a day or two earlier next time.

Mold: What It Is and What It Isn't

True mold on kombucha is rare; the acidic environment makes it very difficult for mold to establish. But when it does appear, it's unmistakable: fuzzy, dry, and colored (blue, green, black, or white with fuzzy texture). It grows on the surface of the SCOBY or the liquid, never submerged. If you see mold: discard everything. The liquid, the SCOBY, all of it. Thoroughly clean and sanitize your vessel. Start fresh with a new SCOBY and starter from your hotel or another source. Don't try to scrape off mold and continue; mold sends invisible root structures throughout the liquid. What is NOT mold (and is completely normal):

• Brown stringy strands hanging from the SCOBY: those are yeast colonies
• White or translucent film forming on the surface: that's a new SCOBY growing
• Cloudy or murky liquid: normal yeast activity
• Dark spots or discoloration on the SCOBY: embedded tea particles or yeast
• Bubbly or uneven SCOBY formation: CO2 trapped during growth

Fruit Flies

Fruit flies are the nemesis of kombucha brewers. They're attracted to the acetic acid in fermenting kombucha and will find your brewing vessel with remarkable speed. Prevention is the only strategy; once they get into your brew, they can introduce harmful bacteria.

• Use tightly woven cloth covers, not cheesecloth
• Secure covers tightly with thick rubber bands (no gaps)
• Keep a fruit fly trap near your brewing area (a small jar with apple cider vinegar and a drop of dish soap)
• Don't leave fruit or fruit scraps near your brewing station
• Check your cover regularly for any tears or loosening

If fruit flies do get into your brew, discard the batch and start over. It's not worth the risk.

Kombucha has been marketed as everything from a digestive aid to a cancer cure. Let's separate what the evidence actually supports from what's hype.

What the Evidence Supports

Live probiotic cultures: yes. Properly fermented, unpasteurized kombucha contains a diverse community of live bacteria and yeasts. Research consistently shows that dietary diversity of beneficial microorganisms supports gut health, immune function, and overall wellbeing. This isn't unique to kombucha (any raw fermented food provides this benefit), but kombucha is one of the most accessible and enjoyable ways to regularly consume live cultures. If you're interested in the broader science here, our fermentation and gut health guide goes deep on what the research actually shows. Organic acids: yes. Kombucha contains acetic acid, gluconic acid, and glucuronic acid, among others. Acetic acid has documented antimicrobial properties and may support blood sugar regulation. Glucuronic acid is involved in the body's detoxification pathways (it's a conjugating agent for liver metabolites). These are real compounds with real biological activity, though the concentrations in kombucha are modest. Polyphenols from tea: yes. The tea base of kombucha contains antioxidant polyphenols, and fermentation may increase the bioavailability of some of these compounds. These are the same beneficial compounds found in regular tea, so kombucha isn't unique here, but it retains them. Lower sugar than soda: yes, with caveats. A fully fermented kombucha contains significantly less sugar than the sweet tea you started with. How much less depends entirely on fermentation length; a 7-day kombucha has more residual sugar than a 14-day kombucha. Commercial kombuchas vary wildly. Some store-bought brands add juice or sugar after fermentation, pushing sugar content back up. Homemade gives you full control.

What the Evidence Doesn't Support

Cure-all claims: no. Kombucha doesn't cure cancer, reverse autoimmune disease, or detoxify your liver (your liver detoxifies itself). Claims like these appear frequently online and in marketing but have no backing in human clinical trials. If anyone tells you kombucha cured their specific condition, that's an anecdote, not evidence. Dramatic weight loss: no. Some sources claim kombucha boosts metabolism or burns fat. There's no meaningful evidence for this in humans at the concentrations present in kombucha.

The Bottom Line

Kombucha is a genuinely beneficial addition to your diet. It's a source of live cultures, organic acids, and tea polyphenols, and it's a far better choice than soda or sweetened drinks. It's also delicious and satisfying to make yourself. What it isn't is a medicine, a miracle cure, or a substitute for actual medical treatment. Enjoy it for what it is: a living, probiotic-rich beverage with a long history and real (modest) health benefits.

You have everything you need to start. Here's the short version to reference while you're brewing.

1. Boil 3.5 quarts water. Steep 4-6 tea bags for 10-15 minutes. Remove bags.
2. Stir in 1 cup white sugar until dissolved. Cool completely to room temperature.
3. Pour sweet tea into a clean 1-gallon glass jar.
4. Add 1-2 cups starter liquid. Place SCOBY on top.
5. Cover with tightly woven cloth. Secure with rubber band.
6. Place in a warm spot (68-80°F / 20-27°C), out of direct sunlight.
7. Wait 7-14 days. Taste at day 7; looking for tart with a touch of sweetness.
8. When 1F is done: remove SCOBY, reserve 1-2 cups starter for next batch.
9. Add fruit or juice to swing-top bottles. Fill with kombucha, leaving 1 inch headspace.
10. Seal bottles. Leave at room temperature 2-4 days, burping daily.
11. Refrigerate when carbonation reaches your preference. Enjoy.
12. Start your next batch immediately with the reserved starter and SCOBY.

Your first batch probably won't be perfect. It might ferment too long, or not long enough. The carbonation might be flat, or it might be a geyser when you open the bottle. That's normal. Every batch teaches you something, and by your third or fourth brew, you'll have the rhythm dialed in. Once you're comfortable with basic kombucha, you might want to explore our fermentation guide tool for timing and temperature references across all types of home fermentation, or branch out into other starter cultures like water kefir or milk kefir. Welcome to the brew. It only gets better from here.