How to Brew Kombucha

Below are the general steps. For specific tea/water/sugar amounts, just scroll down a little further.

  1. Heat half of the filtered water to a boil. Remove from heat
  2. Soak your tea bag or strainer in the hot water for 10-20 minutes. Remove tea
  3. Add sugar and stir until dissolved
  4. Add the other half of filtered water to the sweetened tea
  5. Place your scoby and starter tea (or vinegar) in a cleaned brewing vessel
  6. Once the sweetened tea has cooled to room temperature, carefully pour it into your brewing vessel with the scoby and starter tea.
  7. Cover vessel with a breathable cloth, and secure with a rubber band or tie
  8. Place vessel in a warm location out of direct sunlight


Starter Tea or
Water Tea Sugar
1 Gallon 2 cups 13-14 cups 2 tablespoons loose or
8 tea bags
1 cup
1/2 Gallon 1 cup 6-7 cups 1 tablespoon loose or
4 tea bags
1/2 cup
1 Quart 1/2 cup 2-3 cups 1 1/2 teaspoon loose or
2 tea bags
1/4 cup
1 Pint 1/4 cup 1-2 cups 3/4 teaspoon loose
or 1 tea bag
2 tablespoons


Now is the hard part- the wait! Place your kombucha brew in a warm, dark place away from direct sunlight and drafts.

After about a week, taste your kombucha. The speed at which it ferments will be related to your temperature. Kombucha prefers 70-80 degrees F. Cooler than this and the fermentation process will take longer (up to 30 days), and warmer will speed it up.

The longer you leave your kombucha to ferment, the less sweet and more vinegary it will become.


There are two distinct brewing styles- continuous or batch brewing.

Batch brewing is when you only make what you need. For example, you brew a half gallon of kombucha. When that batch finishes, you bottle the fermented tea, and brew a new half gallon batch. The advantage of this is you have a regular rotation and a set amount of tea to plan for. The disadvantage is you have to wait for the tea to ferment, so if you drink kombucha daily, this may not produce enough tea for you and your family. When you are just starting out, batch brewing is the easiest method.

A continuous brew is when you only use a potion of the fermented tea, and top off what you pour out of your vessel. This is what I do. I have a 3 gallon brewing vessel. When I pour off a half gallon of finished tea, I add a half gallon of unfermented tea. The benefit of continuous brewing is that you don’t need to wait as long for your tea to finish. the disadvantage is you have more tea, so you need to use it more often or you’ll end up with a drink that is too vinegary.


If you’re like me, this is where the magic happens! Want a carbonated, flavored beverage? Then you have one more small step- a secondary fermentation!

A secondary fermentation takes place after you have finished tea, outside of your main brewing vessel, and is when you bottle and add the flavorings.

If you like your kombucha the way it is, you don’t need to secondary ferment. You can just bottle and refrigerate your batch right out of the brewing vessel. However the secondary fermentation is an easy and fun way to create any flavor of kombucha you can think of, and most folks enjoy the carbonation.

To read more about flavoring and secondary fermentation, take a look at this post on The Prairie Homestead.


If you need to take a break from kombucha for a while, it is easy to do so. Just place your scoby in a Scoby Hotel, and it’ll be waiting for you whenever you’re ready to start again.


This post is meant to be just a basic introduction to getting started in brewing kombucha at home. For more information on brewing kombucha, please take a look at at these resources:


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