Brewing kombucha at home: growing my SCOBY

After years of obsession with the fermented tea drink we all know and love, Kombucha, I have started to brew my own batch at home. So far, my experience has been very positive and I decided I would share my process for those of you interested in trying it out yourself. Kombucha costs anywhere from $3.00-$6.00 in stores, so brewing at home is a fantastic money saving option, plus you control exactly what goes into it.

I will do a few separate posts as I do this process. This one will cover how to grow a SCOBY, the next will talk all about the first fermentation process and then I will talk about bottling for the second and final fermentation.

If you want more information on what Kombucha is and a little bit about it, check out my previous post.

The first step is to either grow a SCOBY (symbiotic culture of bacteria and yeast), purchase one online or get one from someone. I am a member of a fantastic Facebook group of kombucha home brewers which is really where I learned everything I know. They are incredibly knowledgeable on brewing, what to look out for and even give some amazing flavor suggestions.

If you are wanting to get started with brewing, I highly suggest you become a member of the group. It’s also a great place to see if someone near you has a SCOBY to spare (and they grow like crazy, so there’s a good chance someone has some they want to get rid of).

I chose to grow my SCOBY at home for two reasons. A. It’s extremely easy and B. I knew exactly where it came from. I ended up growing it in an IKEA jar that my boyfriend had laying around from his cold brew coffee brewing and it worked great.

Here is how I grew my SCOBY:

Ingredients:

2 Cups of Water

4 Organic Green Tea Bags (you can use black or white tea instead)

1/2 Cup of White Sugar (some people use organic, that’s fine, I just used regular ol’ sugar)

1 Bottle of GT’s Original Kombucha

Recipe:

  1. Make sure your jar is clean, wash with warm soapy water, rinse very well. Then, do a second rinse with mostly water and about two tablespoons of vinegar to make sure it’s clean. Again, rinse well. Let dry completely.

  2. Bring two cups of filtered water to a boil, once it reaches the boil turn off the heat. Then, you will want to toss in your tea bags and let it steep for 15 minutes.

  3. When the 15 minutes is up, dissolve your sugar into the tea. If it isn’t completely dissolving, turn on the heat for just a few seconds while stirring until all the sugar is gone.

  4. Let the sweetened tea cool completely to room temperature. This will take a few hours.

  5. Once tea is cooled, pour in one bottle of GT’s Original Kombucha in your jar, followed by your room temperature sweetened tea mixture. Stir it up with a clean spoon.

  6. Cover with part of an old, clean t-shirt and secure around the top of the jar with a rubber band.

  7. Let the jar sit at room temperature, preferably in a dark spot like a pantry or closet for two weeks, undisturbed. You will start to see your SCOBY grow slowly over the two weeks.

  8. Once your SCOBY is grown, you can start your first fermentation.

 

*Note that room temperature, amounts/types of tea used, sugar content and more can mean a different brewing experience for everyone. You will learn what works well for you as you go.

Here are some pictures of the progress I had over the two weeks:

It’s very exciting to see how your SCOBY forms slowly each day! I hope you all give this a try, let me know in the comments if you have any questions or other methods that have worked for you.

-Emily


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