So, you’ve heard all about the centuries‑old fermented tea called kombucha, celebrated for its health benefits?
Jump on the bandwagon.
In recent years, kombucha has gained a lot in popularity due to being not just tasty and healthy but also easy to make at home.
Today, we’ll discuss not one but two methods on how to make kombucha–manually and using the automated method. We’ll get into the nitty-gritty of both and how they compare to one another.
So whether you prefer a hands‑on approach or want a simpler, consistent method, we have you covered. Let’s dive in.
What is Kombucha?
First things first, what is kombucha?
In simple words, kombucha is fermented sweetened tea. To make it, add a symbiotic culture of bacteria and yeast (SCOBY) and sugar to tea. During fermentation, the SCOBY eats that sugar and produces a refreshing, fizzy, and slightly tangy drink that's rich in probiotics and antioxidants.
In recent years, kombucha has gained popularity as a natural alternative to sugary drinks and sodas due to its many health benefits. But that’s a story for another day. If you want to know more about the positive side of including kombucha in your diet, check out this article.
Traditional Kombucha Brewing: Ingredients and Equipment
The first step in the brewing process is always gathering the necessary things. For the traditional kombucha, you’ll need:
Ingredients:
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Tea (black or green)
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Sugar
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Water
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SCOBY (or starter tea)
Equipment:
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Large glass jar
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Breathable cloth, or a coffee filter, and a rubber band
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Measuring cups and spoons
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Bottles for secondary fermentation (optional)
The Traditional Process: Step-by-Step
Once you have everything ready, let’s start brewing! Here’s what to do, step by step:
Step 1: Prepare the Sweet Tea:
Boil four cups (32 ounces) of water. Remove water from the heat, add one cup of sugar, and stir until it’s dissolved. Add tea and let it steep for 10–15 minutes before removing. Let the tea cool down to room temperature, reaching a safe fermentation environment.
Step 2: Add the SCOBY and Starter Tea:
Once it reaches room temperature, transfer the sweet tea into your fermentation jar. Then, add two cups of starter tea, which could be from your previous batch or even store-bought kombucha. Finally, use clean hands to gently add the SCOBY on top. If your SCOBY sinks, tilts, or floats, don’t worry; that’s all normal.
Cover the jar with a cloth or coffee filter secured with a rubber band. The reason we do this is to secure airflow while keeping the drink uncontaminated during brewing.
Step 3: Fermentation:
And now, you leave kombucha to do its magic. Place the jar in a place without direct sunlight for about 7-14 days to ferment.
Keep in mind that fermentation speed is highly temperature-dependent. This means that, if it's cooler, expect your kombucha to ferment on the longer end (closer to 14 days). On the other hand, warmer temps usually mean your kombucha will be ready faster, maybe even in just 6–7 days.
Now, what does fermentation time mean in practice? Well, the longer the fermentation, the more sugar SCOBY consumes, and the more acidic and vinegary your kombucha becomes.
For the first week or so, it’ll taste sweet and mild. By the 10th day, it becomes tart and tangy. By day 14 or beyond, it may become a lot like vinegar, both in flavor and aroma.
Step 4: Taste Testing and Secondary Fermentation (Optional):
Somewhere around day 5, you can start taste-testing your kombucha to see how it’s going. For this, you can use a clean straw or spoon under the SCOBY to get a small sip. Once you hit the right balance of sweet and tangy for your taste, your kombucha is ready.
Optionally, you can go for a second fermentation. Why?
Well, secondary fermentation adds additional fizziness to your drink. Furthermore, if you want to make some flavor adjustments, now is the time. You can add chopped fruit, juice, herbs, spices–whatever you’d like your kombucha to taste like.
In any case, SCOBY is out, and your drink goes into a bottle. Leave a little room at the top for a second fermentation. Let your kombucha ferment again at room temperature for 2-5 days to build carbonation. Remember to “burp” your bottle daily to release pressure.
Step 5: Bottling and Storage:
Whether you’re fermenting your kombucha for a second time or not, the last step of the process is always the same–bottle the drink and store it in the fridge.
Always use glass bottles with airtight lids for storing kombucha. Grolsch-style bottle with a swing top is ideal for storing any fizzy drink. The lid needs to be tight to trap the carbonation inside.
When bottling, make sure to always leave about an inch of headspace at the top.
For an even more streamlined experience, consider using the Igulu Kombucha Brewing Ingredient Kit, which provides all the essentials you need in one package.
The Challenges of Traditional Kombucha Brewing
Brewing kombucha in a traditional way is a relatively simple task, but it does come with its set of challenges.
First on the list is inconsistent fermentation.
Fluctuations in temperature, different tea leaves or sugar types, and even seasonal changes are all factors that can affect how quickly or slowly the fermentation happens. As a result, your kombucha might be too sweet, too sour, or lacking fizz.
Brewing takes 7-14 days, but when done manually, it requires your regular attention. After day 5, you should be taking daily taste tests, as well as monitoring fermentation times and adjusting conditions as needed to achieve the perfect brew. A rewarding experience, truly, but it’s also a bit time-consuming.
Finally, we can’t forget about the sanitation risks from using unsanitized utensils or over-agitating the SCOBY, which may introduce unwanted bacteria or mold. Even a small slip-up in cleanliness can ruin an entire batch, and that’s not something you want to happen, especially late in the process.
Get Started with Our Kombucha Kit
Whether you’re brand-new to kombucha or just want to skip the complicated steps, the iGulu Kombucha Brewing Ingredient Kit provides the all-in-one solution. All the ingredients are pre-measured, so you don’t have to worry about ratios. As for the process, the machine does all the job, taking the guesswork out of brewing.
So, what does the process look like?
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Heat a gallon of water to 195 degrees, then transfer it into the keg.
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Add corn sugar from the kit and stir well. Steep the tea bag and let it sit for 15-20 minutes.
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Remove the tea bag and let the tea cool to room temperature.
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Once it’s cooled down enough, add SCOBY to the tea.
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Place the keg inside the iGulu.
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Scan the RFID card to initiate the brewing process
And that’s it, the F1 will take care of the rest. Through a phone app, you can monitor the process so you know exactly at what stage your brew is.
Ready to brew your kombucha at home? Check out our Kombucha Brewing Ingredient Kit for an all‑in‑one solution that makes fermentation simple.
Comparing Traditional and Automated Methods
As you can see, the traditional and automated kombucha brewing methods give you different brewing experiences… but how different? Let’s compare the two!
In terms of preparation time, the methods are similar. First, you need to brew sweet tea and let it cool down before adding SCOBY.
But things get different as soon as fermentation comes. When brewing manually, you need to do taste testing every day after day 5 to ensure fermentation is going the right way. With an automated process, you don’t have to worry about these things, as the iGulu adjusts temperature and pressure to keep fermentation at the optimal level.
For that reason, iGulu provides a much better consistency of results. When brewing manually, consistency depends on outside factors, as well as your brewing skills.
At the same time, the straightforward scan-and-brew process is as user-friendly as it gets. Not that the traditional method is particularly difficult, but it does require a bit of trial and learn.
Health Benefits of Homemade Kombucha
Not only delicious and refreshing, but kombucha is also a healthy drink.
Being fermented, kombucha is packed with probiotics, which are associated with many gut-related benefits. In short, probiotics help with the absorption of nutrients, reduce inflammation in your gut, and prevent bloating.
The fermentation process also produces enzymes and acids, both of which help your liver remove toxins from your body.
Since it’s made with tea, kombucha contains compounds like polyphenols and flavonoids, which protect the body from free radicals and decrease cell damage.
Finally, let’s not forget about kombucha’s metabolism-boosting properties. It contains caffeine, which gives you increased mental alertness, and vitamin B, which helps convert food into glucose, providing a natural energy boost.
Troubleshooting and Tips
While making kombucha at home is generally easy, there are a few ways things can go wrong. Luckily, that’s easily avoidable by following a couple of simple kombucha tips and tricks.
First, mold is one of the most common and serious issues that occur in kombucha brewing. Typically, it appears as fuzzy spots (green, blue, black, or white) on SCOBY.
Mold can happen for a variety of reasons: low temperatures, insufficient acidity, and poor sanitation. And when it happens, you want to discard the whole batch, including your SCOBY.
If kept at high temperatures or left to ferment for too long, your kombucha can turn too sour, tasting like vinegar. If you don’t want it tasting like that, and many people don’t, it’s essential to start taste testing around day 5.
But what if it’s already sour by that day? Don’t toss it! Your kombucha is still good for consumption. You can mix it with juice or sparkling water, or even use it as a dressing!
If kombucha is neither fizzy nor tangy by day 5, then the fermentation is too slow. This may happen for a few reasons: your room temperature is too low, the SCOBY is weak, or the sugar-to-tea ratio is not right. Try moving the brew to a warmer spot in your house.
Alternatively, your kombucha can get too fizzy, which can lead to exploding bottles, especially if too much sugar is added. To manage this, add a small amount of fruit juice or sugar when bottling and "burp" glass bottles daily by briefly opening them.
In Conclusion
When brewing kombucha at home, patience and trial-and-error are key, as minor mistakes can affect the outcome. Too much sugar can make it overly fizzy, fermenting for too long can turn it into vinegar, and placing it in the wrong spot of the house can slow the whole thing down.
While the DIY process can be rewarding, it’s not for everyone. If you’re looking for a simpler way to enjoy great kombucha, an automated solution might be a better fit.
The iGulu Kombucha Brewing Ingredient Kit eliminates guesswork with pre-measured ingredients and automated settings, making it perfect for beginners or anyone who values ease and consistency.
FAQ
How Long Does Kombucha Take to Ferment?
Kombucha takes 7-14 days to ferment, depending on temperature and taste preference.
How Do I Store My SCOBY?
Keep your SCOBY in a clean jar with some starter tea, covered with a cloth, at room temperature or in the fridge if storing long-term.
Can I Use Tap Water For Brewing Kombucha?
Yes, you can. But it's best to use filtered or boiled tap water to remove chlorine or other chemicals that may harm the SCOBY.
What Should I Do If My SCOBY Develops Mold?
If you see fuzzy, blue, green, or black mold, discard the SCOBY and the tea. Start over with a new SCOBY and clean equipment.
