Buy our own home-brew kombucha from our Australian beach-side home

1. Tea: Use black or green tea, or a combination of both. Tea provides the necessary nutrients for the growth of the SCOBY (Symbiotic Culture of Bacteria and Yeast).
2. Sugar: Typically, white sugar is used as it provides the fuel for the fermentation process. The sugar is consumed by the yeast and bacteria during fermentation.
3. Water: Preferably filtered or non-chlorinated water, as chlorine can interfere with the fermentation process.
4. SCOBY (Symbiotic Culture of Bacteria and Yeast): This is a rubbery, pancake-like culture that initiates and supports the fermentation process. It contains a combination of beneficial bacteria and yeast strains.
5. Starter Tea: This is a small amount of already-made kombucha that helps to acidify the batch, creating an environment conducive to the grow

• Boil about 3L of water and steep 24g tea bags or loose tea leaves for around 10-15 minutes.
• Add 60g sugar (20g/litre) to the hot tea and stir until it dissolves.
• Allow the tea to cool to room temperature.

• Pour the cooled sweetened tea into a clean glass container.
• Add the starter tea from a previous batch
• Place the SCOBY into the container.

• Cover the container with a clean cloth or paper towel and secure it with a rubber band. This allows the mixture to breathe while preventing contaminants from entering.
• Place the container in a warm, dark place for about 7-14 days. The fermentation time can vary based on temperature and personal taste preferences.

• Check the kombucha regularly to monitor the fermentation progress. A new layer (baby SCOBY) will form on the surface.
• Taste the kombucha with a clean spoon after a week to determine if it has reached the desired flavor. If not, let it ferment longer.

• Once the desired flavor is achieved, remove the SCOBY and set aside a portion as a starter for the next batch.
• Bottle the remaining liquid, leaving some space at the top. This is when optional flavorings (like fruits or herbs) can be added for a second round of fermentation.

• Seal the bottles and let them sit at room temperature for a few days for carbonation to develop.
• Refrigerate the bottles to slow down fermentation and chill the kombucha for consumption.

Brewing kombucha at home can be a rewarding and fun process. To help ensure a successful batch, here are some helpful tips:

Thoroughly clean all utensils, containers, and bottles to prevent contamination. Any residual soap or unwanted bacteria can affect the fermentation process.

Choose high-quality black or green tea or a combination of both. Avoid teas with oils, as they can harm the SCOBY.

Use plain white sugar, as it provides the necessary nutrients for the fermentation process.

Maintain a consistent brewing temperature between 68-78°F (20-26°C). Extremes in temperature can slow down or halt fermentation.

Allow the kombucha to ferment for at least 7 days, depending on your taste preferences. Longer fermentation generally results in a stronger and more acidic flavor.

Aim for a pH level of around 2.5-3.5 in the finished kombucha. This acidity helps prevent harmful bacteria and ensures the safety of the beverage.

Handle the SCOBY with clean hands and utensils. Avoid contact with metal, as it can damage the culture.

Always use a portion of already-made kombucha (starter tea) from a previous batch or store-bought kombucha. This helps to create an acidic environment and kick-start fermentation.

After the initial fermentation, consider adding fruits, herbs, or spices for additional flavor during a secondary fermentation stage. This step is optional but can add variety to your kombucha.

Wash your hands thoroughly before handling the SCOBY or working with the tea. Keep all utensils and equipment clean to avoid contamination.

Cover the brewing vessel with a cloth or paper towel secured with a rubber band. This allows the kombucha to breathe while preventing debris or insects from entering.

Before bottling, set aside a portion of the kombucha as starter tea for your next batch. This helps maintain the acidity necessary for fermentation.

If you choose to do a second fermentation in bottles to add carbonation, "burp" them every day or two by loosening the caps to release built-up pressure and avoid explosions.

Once your kombucha reaches the desired flavor, move it to the refrigerator to slow down fermentation. Cold storage also makes the beverage refreshing for consumption.

By following these tips, you can increase the likelihood of brewing a delicious and healthy batch of kombucha. Remember that experimentation and fine-tuning the process to your taste preferences may be necessary.