Getting Started (step by step)

FullSizeRender-2Follow these instructions to start your first batch. For additional information about where to get a scoby, starter kombucha and the pros/cons of different tea and sugar sources, read here.

Getting Started

Sterilize equipment with white vinegar, not antibacterial soap. It is important to keep everything that touches your kombucha clean. Although kombucha has a low enough pH to kill common bread mold, until your batch is established you need to be extra careful. Avoid antibacterial soaps, as they could kill your scoby.

Starting Batch (1 Gallon):

IngredientsFullSizeRender-4

  • 1 cup sugar (unrefined, organic cane sugar is best)
  • 1/3 cup oolong tea leaves
  • 2 bottles Original/Unflavored Kombucha

FullSizeRender-6Instructions

  1. Add sugar and tea leaves to gallon jar, fill with water.
  2. Keep in a cool, dark place. Let cold brew for 12-24 hours.
  3. Strain tea leaves and pour tea mixture in to brewing container with original kombucha and a scoby (ratio should be at least 20% kombucha to new tea mixture).

*The cold brew method makes for less bitter tea, fewer tannins, and a better tasting final product.

A reminder about teas: Never use a tea that has an oil or flavoring in it, as you risk ruining your scoby and turning your kombucha rancid (example:  earl grey, orange spice). You can also do this process with coffee, but use a spare scoby, as it will ruin it after a few uses. Some teas require a mixture with 25% black tea (white, green). Oolong has the mildest flavor and doesn’t need any black tea added.

A reminder about sugar: Honey, brown sugar and agave are not suitable for various reasons (oils, particulates, wrong nutrients).

IMG_3052Let Brew ferment for 1-3 weeks, depending on temperature of room. For more information about bottling and flavoring, read here.

 

Previous Post

Next Post

2 comments

  • Krissy

    August 25, 2016 at 8:45 am

    Hi!
    Love your website! When you are cold brewing, do you cover it and with what? Would cheesecloth work?
    Also, I have a scoby that has been in the fridge for 8 months. Is it still alive and should I bring it to room temp before adding it? Excited to try some of those flavor variations!! And the coffee one eventually! Thanks!!!!

    1. Digestible Wisdom

      August 25, 2016 at 11:07 am

      Hey Krissy!

      Cheesecloth is a great option. You can also use a clean hand towel or paper towel—anything that allows air to pass, but keeps fruit flies out (they LOVE kombucha, vinegar and wine).

      As for your scoby, inspect it for mold. If it doesn’t smell rancid or have visible fuzzy black or blue spores, you’re golden! Black or brown discolorations are normal. And there is no need to bring your scoby to room temperature before adding your tea. Similarly, when you get to the flavoring step, you can add frozen fruit directly to your brew. Let us know how it goes!

Thoughts? Questions? We want to hear from you!!