Easy Guide How to Make Kombucha Primary Fermentation

5 from 1 vote

Easy Guide How to Make Kombucha Primary Fermentation

With our easy guide you can make Kombucha. It's easier than you may be thinking. Craft your own kombucha at home using pantry staples and a living culture. Learn the full process from sweet tea to SCOBY and beyond—with tips for first-time brewers, homesteaders, and fermentation lovers.

Prep Time20

Cook Time5

fermenting time7

Total Time7 25

Course: Drinks

Cuisine: American

Keyword: beverage recipe, budget friendly recipe, fermentation recipe

Servings: gallon

Calories: 770kcal

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Equipment

Gallon Jar

Weck Jar

Jar Funnel

Ingredients

1 Symbiotic Culture of Bacteria and Yeast SCOBY
1 Cup Cane Sugar or white sugar
8 Bags Black Tea or 2 tablespoons of green tea, or white tea
14 Cups Water filtered cold water,
1-2 Cups Starter Tea from a previous batch of kombucha or store-bought kombucha, unflavored

Instructions

Brew the Tea. Bring 4 cups of water to a boil. Add tea bags or loose tea. Steep for 5–10 minutes. Stir in the cup of sugar until fully dissolved.
8 Bags Black Tea, 14 Cups Water, 1 Cup Cane Sugar
Cool Down. Add the other 10 cups of cold water to the sweet tea and allow it to cool to room temperature.
Assemble the Ferment. In a large fermentation vessel, pour in the cooled sweet tea. Add your starter liquid and gently place the SCOBY on top. Pro Tip. Never add a SCOBY to hot tea—it can kill the culture.
1-2 Cups Starter Tea, 1 Symbiotic Culture of Bacteria and Yeast
Cover and Ferment. Secure a coffee filter or cloth over the jar with a rubber band. Place in a warm spot, out of direct sunlight. Warmer temperatures will ferment faster (ideal is 70–78°F).
Check and Taste. After 7 days, start tasting. Use a clean straw to draw out a sip. If it’s still very sweet, wait a few more days. The kombucha should taste tangy, slightly sweet, and have a light vinegar aroma by the end of primary fermentation.
Ready for the Next Step. Once it suits your personal taste, it’s ready! Save 1–2 cups of starter tea for your next batch and move the rest to glass bottles for drinking or secondary fermentation.

Notes

Tips for Brewing Success

• Always wash hands before handling the SCOBY.

• Avoid metal contact with your kombucha culture.

• If white or green fuzz appears, discard the batch—mold spores have taken hold.

• Label each batch with the date so you can track your fermentation time.

• Use flip-top bottles for the second fermentation if you want fizz.

How to Make Your Own SCOBY (If You Don’t Have One Yet)

If you don’t have a kombucha making kit or starter kombucha from a friend, you can still start from scratch. Here’s how to grow your own organic kombucha SCOBY:

Ingredients:
• 1 bottle plain, unflavored, raw kombucha (store-bought, with live cultures)

• 1 cup hot water

• 1 tablespoon black tea (or 1 bag)

• 1 tablespoon cane sugar

Instructions:
1. Steep the tea in the hot water for 5–10 minutes.

2. Stir in the sugar until fully dissolved.

3. Let it cool to room temperature.

4. Pour the sweet tea into a clean jar, then add the bottle of store-bought kombucha.

5. Cover with a coffee filter or paper towel and secure with a rubber band.

6. Place in a warm spot, out of direct sunlight, and wait 2 to 4 weeks.

You'll soon notice a jelly-like layer forming on top—your kombucha mother! This is your SCOBY, and once it's about ¼ inch thick, you can use it to brew your first batch of homemade kombucha.

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