Kombucha is a fermented tea that’s become increasingly popular in recent years. Everyone seems to be guzzling this unique drink, but it doesn’t come cheap. So if you’re a fan of kombucha, making it at home is the way to go.
To make Kombucha starter tea, brew black tea, add sugar, and allow it to cool. Then, place your mixture in a jar, add unflavored kombucha, and cover it with cheese cloth. Allow the mixture to brew in a dark, cool spot for up to 4 weeks before you proceed with the next steps of making kombucha.
This is just the start of the kombucha-making process, so don’t drink your product just yet! Let’s take a closer look at the various steps to follow in order to make your very own kombucha at home. That way, you can save money and customize the drink to suit your preferences.
How Is Kombucha Made?

Kombucha is a sparkling black fermented tea. The idea may sound strange to some, but with added flavoring, it’s actually quite delicious and highly nutritious.
Kombucha is made through the creation of the “mother” (also known as making the “SCOBY”), which is the symbiotic culture combination of yeast and bacteria. It’s a peculiar mix, but the final result is impressive.
Kombucha then requires two separate fermentation processes to create the final product.
The first stage of the fermentation process takes 6 to 10 days, which is when the actual kombucha is made. The second stage of the kombucha process take 3 to 10 days and works to carbonate the kombucha, giving it that mouth-watering refreshing finish.
How Long Does Kombucha Take to Make?
A batch of kombucha will take no less than 30 days to make. And if you want to make a really excellent batch, it can take around 40 to 50 days.
Considering the SCOBY stage can take up to four weeks and the two separate fermentation stages can take up to 10 days each, it can take almost two months for a great batch. The longer you take to create kombucha, the better it will taste.
What Is Starter Tea?
A starter tea is one that has only gone through the first stage of fermentation. This will be unflavored and uncarbonated.
The starter tea is the raw and natural part of the kombucha, which is required to make brew kombucha. Starter teas often come with kombucha making kits like this one (on Amazon), meaning you can skip stage one of the fermentation process.
How Do You Make Kombucha Starter Tea? (Step by Step)
Following this guide you will be able to understand how to successfully make kombucha starter tea.
1. Make the SCOBY
The first stage of making kombucha starter tea is making the SCOBY. For this, you will need:
- Clean water
- White sugar
- Black tea
- Unflavored kombucha
- A large jug
- Tightly woven cloths
- Rubberbands
The measurement for each ingredient will depend on the quantity of kombucha you wish to make.
Using the ingredients and equipment, follow these steps to make the SCOBY.
- Boil the clean water and remove it from the stove.
- Add sugar to the clean water.
- Then, add the black tea and allow it to brew while the mixture cools to room temperature.
- Add the sugary black tea to the jug and follow by adding the unflavored kombucha.
- Cover the top of the jug with a few layers of the tightly woven cloth and secure them using a rubber band.
- Allow the mixture to brew in a dark, cool place for up to four weeks.
If you feed the SCOBY decaf tea, it won’t develop as well. The SCOBY doesn’t develop as well with green or fruity beverages, either.
Green tea is certainly an option once your SCOBY is large and robust, but for the time being stay with black.
Additionally, it is a good idea to avoid adding honey. Honey may contain botulinum bacteria, which can be harmful if they multiply rapidly, as they do in kombucha when bacteria and yeast are present. When there are more beneficial microbes to counteract harmful ones during the second fermentation, you can use honey instead of sugar.
2. The First Fermentation
It’s now time to begin the fermentation process. For this, you will need:
- Clean water
- White sugar
- Bags of black or green tea
- Unflavored komucha bought from a shop
- The SCOBY
- A large jug
- Tightly woven cloth
- Rubberbands
Using the above tools, here is how to complete the first stage of fermentation:
- Bring the clean water to the boil, remove it from the stove, and add the sugar.
- Brew the tea bags and allow the mixture to cool.
- Using clean hands, remove the SCOBY and place it on a clean plate.
- Add the sweet tea and unflavored kombucha to a jar and follow by adding the SCOBY.
- Secure the mixture in the jug with a few layers of tightly woven cloth and rubber bands.
- Allow the jug to sit somewhere cool and dark for up to 10 days. You can taste the tea after 6 days to check its flavor.
- Remove 2 cups of this mixture and reserve it to use for your next starter tea.
- The remaining mixture can move to the next stage of fermentation.
You can use teas other than black tea in this stage, unlike when making the SCOBY. Feel free to play around with different types of tea, such as white or green. To make sure the SCOBY receives what it needs to flourish, fruit teas should be combined with a few black tea bags.
3. The Second Stage of Fermentation
Finally, you can complete the second stage of fermentation. This is where the real magic happens, and to complete the second stage, you will need:
- Mashed fruit or fruit juice
- Orange
- Honey
- Peppermint candy
- Candied ginger
- Glass bottles with lids
Then, continue to follow these steps:
- Strain the first stage fermentation starter tea into bottles.
- Add your desired sweetener and secure the bottles with lids.
- Allow the mixtures to sit somewhere cool and dark for 3 to 10 days. You can place the mixtures in the fridge to slow the fermentation process.
Fermenting kombucha can be explosive. To prevent explosions, pour one portion into a plastic bottle and use this as a tester to assess if it is ready. When the plastic bottle hardens with the mixture inside, it likely means the remaining portions in glass bottles are ready.
It is important to know that the more sugar or fruit you add to your kombucha, the more carbonated it will be.
What’s the Best Ratio of Kombucha to Starter Tea?

It is important to get the ratio of kombucha to starter tea right to create the best kombucha.
It is recommended to use a 90:10 ratio when creating kombucha, meaning 90% sweet tea and 10% starter tea. If you’re pouring the mixtures into different containers, try to follow this rule for the best results.
Your kombucha brew should have plenty of advantageous bacteria and yeast for a good brew by adding 10% kombucha starter tea.
To ensure the best results, when buying starter tea ensure to purchase the appropriate quantity of starter tea for the size of your container when purchasing a kombucha SCOBY. It can be difficult to understand what you’re receiving because different sources use various units of measurement.
You will need 1.5 cups of kombucha starter tea per gallon of sweet tea if the amounts are given in cups rather than ounces. It is common practice to sell one cup per gallon for use in a quantity of one gallon; do not accept this.
How Long Does Homemade Kombucha Last in the Fridge?
Some people like to place their kombucha in the fridge as fermentation slows down quickly. It allows the kombucha to last longer and not become too carbonated too quickly.
You must store kombucha properly for it to stay fresh and tasty. It’s recommended to store it in the fridge once it’s been opened. Before then, it’s fine to store in a cool and dark place for a while. Yet, for the best results you should keep it in the fridge.
If you leave kombucha out for too long, it will turn into vinegar. Furthermore, the beverage will continue to ferment and produce more carbon dioxide if it isn’t refrigerated, which increases the risk of an explosion when you open the container.
Kombucha will last for a long time in the fridge. It can last years. The only way to know it has gone bad is by checking for a vinegar-like or acidic taste.
How to Prevent Kombucha Explosions

To reduce the risk of kombucha exploding, it is a good idea to “burp” the bottles. This means to release a small amount of gas by twisting the lid slightly before tightening it.
The kombucha will remain fresh even if you open the bottles slightly. The mixture will remain fine to drink if you open them between drinking them if you store them in the fridge. The fermentation will slow down in the fridge, which will slow down their carbonation and, as a result, slow down the risk of explosion.
Plus, slower fermentation means that the kombucha will taste better for longer. When kombucha is chilled, the fermentation process will still go on, but very slowly. Therefore, as the yeasts continue to consume the sugars in your beverage, it will still continue to get more carbonated and acidic in the refrigerator.