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Now that you have a scoby, you are ready to start brewing and enjoy your kombucha!
Once the scoby is made, pour out half of the kombucha before brewing a new batch (look at step 8 on this page), and fill the rest of the jar with room-temperature sweet tea (recipe below).
There are two different ways you can brew your kombucha: Continuous Brew and Batch Brew Method. I prefer to use Continuos brew method because it is gentler on the scoby, and it actually develops more strands of probiotics and antioxidants than batch brew because the kombucha brews for more than one week. The flavor is better with continuous brew, too, because it has more complexity with each brew added.
When I travel for more than a few days, though, I will empty all my kombucha and use batch brew, so the kombuch will be ready when I am home. You can decide which method is right for you.
Continuos Brew Method:
- For Continuos brew you will need a container with a spigot.
- Brew a gallon or two of sweet tea (recipe below), the food for the kombucha, and keep in jars in the fridge. This tea can be kept in the fridge for two weeks. Before adding the tea to your kombucha jar, you will need to bring the sweet tea to room temperature.
- Every day, or every other day, pour a glass-full of kombucha from the spigot into a jar to drink. Replace whatever kombucha you took out of the scoby with room-temperature sweet tea.
- Continue doing this everyday. Test the kombucha for your desired taste.
Batch Brew Method:
- Empty all kombucha out of your scoby jar, but leave a couple cups left in the jar.
- If you are using a jar without a spigot, you will need to carefully lift the scoby out of the jar first. Wash your hands thoroughly (but don’t use soap, it can contaminate the scoby!), and do not touch the scoby with metal utensils. Once you are done pouring new sweet tea into the jar, carefully place the scoby back on top of the tea.
- Fill the scoby jar full of room-temperature sweet tea (recipe below).
- Let the scoby sit for about a week, or until the kombucha tastes right to you. Factors including the size of your scoby, how many gallons your jar is, and the temperature can affect how long it takes for the kombucha to brew. Warmer temperatures usually take less time to brew.
- Empty all kombucha in your jars of choice (I use various recycled kombucha bottles, glass milk bottles, and juice bottles), and restart the process again.
Sweet tea Recipe:
(aka Kombucha Food)
- 1 gallon water
- 2 cups sugar (plain white or turbinado both work)
- 5-6 black or green tea bags
(Note: You can double this recipe if desired)
- Boil the water. Add the sugar and stir until completely dissolved.
- Add tea bags and let sit for at least 30 minutes or until it is a strong sweet tea.
- Let cool to room temperature before adding to scoby.
- Do not over boil the tea, because that releases oxygen from the water. The scoby needs the oxygen in the water to breathe. I usually turn off my stove right after it starts boiling so that it is still hot enough to make tea, but it still contains a lot of oxygen in the water.
- Do not use metal utensils while stirring tea, this can contaminate it.
Stay tuned on Monday for Part IV where I share some different flavoring ideas and recipes, and tricks on how to make your kombucha extra fizzy!
Thought-provoking, mind-prodding question of the day:
If you brew kombucha, which method do you use?
If you don’t brew kombucha, do you have any plans for Memorial Day weekend?
P.S. Sign up for the June Sugar-Free Challenge!
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