Homebrew Kombucha

Homebrew Kombucha
Author: Freya Twigden’s (@fix8onthis)


70g white cane sugar
7g tea (2 tea bags) – white/black/green/oolong
1L filtered water
200ml Starter Liquid / SCOBY (this is the kombucha culture)



Clean brewing vessel (glass jar), breathable cloth, elastic band, label.

Brew Method

  1. Steep tea for 10 minutes in 200ml boiling water.
  2. Remove the tea, add sugar, stir until dissolved.
  3. Add 800ml cool filtered water to lower the temperature.
  4. Ensure sweet tea solution is below 30°C, add starter liquid / SCOBY.
  5. Cover with a breathable cloth + label. Leave in a warm place, ideal temperature is 24-27°C, out of direct sunlight.

What Next?

Start tasting after 5 days, your kombucha should be ready to drink within 10–20 days depending on how sweet or sour you like it. When ready, decant into a flip top bottle and add flavour for a second fermentation if you wish. Leave out at room temp to create carbonation, or store straight in the fridge and enjoy!

Second Ferment Ideas

  • White Tea and Cardamom
  • Rooibus, Clove and Orange Peel
  • Grapefruit and Juniper
  • Chamomile and Lemongrass