There are a lot of great blog posts and videos online showing you how to make kombucha. Instead of making a plain instructional video and post, I’m going to focus on how to make it even better by giving you a few tips you probably won’t hear anywhere else.
How To Make Homemade Kombucha
You will need:
- Organic Tea (Black Tea, Green Tea, or Yerbe Mate)
- Organic Sugar – (preferably organic, but some use conventional) I like to save $ and buy a big 10 pound bag of sugar
- Glass Jar – For fermentation (either a 2-Gallon Jar for two people or more, or a 1-gallon jar for one person)
- Glass Jars – For secondary fermentation and bottling (6 pack or 12 pack)
- Concentrace Trace Mineral Drops – (optional) For upgrading with a higher mineral content. The fermentation increases the quality of the minerals
Basically just make a big batch of sweet tea (caffeinated). The key is to make it taste like you’d like it if you were drinking it as a tea. Then allow the tea to cool. Add the cooled tea to your kombucha starter with a scoby. It’s best to start with a little kombucha and a scoby, without adding too much tea for the first batch.
Depending on the temperature where the kombucha sits as it ferments, allow it to sit for about a week or two. Then bottle it up and add a little fruit juice to it as an additional sugar-source for the secondary fermentation, and for extra flavor. I like to use apple juice or starfruit juice.
3 Ways To Upgrade The Kombucha
- Use Concentrace Trace Mineral Drops
- Don’t heat the water over 170° for tea (you will need a Thermometer)
- Use high quality water. It’s the #1 ingredient! I recommend MiraculeWater.