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Lisha22
July 21, 2022
Wonderfully written article!
I am new to the kombucha journey and was initially so scared that I would have to start over in case my tea got moldy. No such issue! I did stop the second fermentation process for two bottles because I placed it in the fridge than back on the counter.
I’m looking forward to seeing how things turn out!
I am new to the kombucha journey and was initially so scared that I would have to start over in case my tea got moldy. No such issue! I did stop the second fermentation process for two bottles because I placed it in the fridge than back on the counter.
I’m looking forward to seeing how things turn out!
Lisha22
July 21, 2022
Also, thank you for including the other way to make a scoby as well! This will come in handy for subsequent batches.
Happy brewing.
Happy brewing.
qumbakombucha
January 4, 2022
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romonceau
September 5, 2021
What a beautiful guide. I really want to try making orange saffron kombucha now. From our little craft brewery in Melbourne called Monceau (https://monceau.com.au), I can recommend pear, fuji apple, and blood orange flavours for your Kombucha — we started in the kitchen with small brews just like this. Blood orange in particular works great — it's a great blend of sour, tangy and sweet.
noahmiller
August 9, 2021
All these articles make kombucha easy to make. I am following all directions but my kombucha gets some black spots somehow and tastes like vinegar. I tried your recipe and that from https://quenchlist.com/recipes/how-to-brew-kombucha/. What must be the issue?
qumbakombucha
July 6, 2021
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barobjects
October 21, 2020
I read this article really very interesting nice. I liked. Thanks for sharing with us.
https://barobjects.com/
https://barobjects.com/
energizing M.
September 2, 2020
has anyone tried roobios tea? If so, why do you drink it? Have you tried www.alpharedtea.com
Lu
August 29, 2020
Just started my first fermentation. Got a great scoby. For the second fermentation, my recipe called for 14 cups h2o. After steeping with sugar and tea bags, I had to divide it into 2 gallon size jars. Added a cup of original Kombucha to each. At this point, I was going to separate layers of scoby but each layer was a different texture...so I cut scoby in half and put a half in each jar. Sure hope this was okay to do. Also, I covered kombucha with 2 coffee filters secured with a rubber band. Coffee filters worked great.
Livy
October 26, 2019
Hello! Thanks for the step by step guide and tips! I just made my first SCOBY in a 1/2 gallon jar, do I now need to by a 2-3 gallon jar to make my first batch? Thanks!
PippaWhite
September 3, 2019
Hi Sarah! Any chance you are selling your mother scoby for people to attempt the process themselves? Thanks! Pippa
Lori C.
July 4, 2017
My Kombucha is consistently ready in just 4 days. Any longer and it's vinegar. I only add 5 tea bags per gallon ( as per Sprout masters instructions) Can that be why? I'm stumped, I want a longer ferment for more benefits 😕
Sarah J.
July 4, 2017
Is it brewing in a warm environment? Are you adding a large amount of already-brewed kombucha?
Lori C.
July 5, 2017
Just average room temperature, and I put back about 1 or 2 cups of the brew each time. I removed the extra scobys incase that was why......no change. I even washed it once as per some expert, no change. It's near a stereo receiver and satellite receiver......but they are rarely in use
Freddurf
July 10, 2017
It sounds like you're adding too much starter. I add 1 Cup of starter for a 2 gallon brew and it's ready in 7 days.
Marc
May 13, 2017
Hi Sara, for my Dutch magazine about coffee, tea and chocolate we will publish an article about Kombucha. It's very hard to find images with a sort of good looking SCOBY on it. But you have some very nice pics here. Would it be possible to use 1 or 2? Therefor I would need them in high resolution. Naturally we would mention your name and will send you the pdf. Please let me know if you are up for this. Regards, Marc ([email protected])
David R.
February 4, 2017
We say "of" bacteria and yeast
We don't say "ove" bacterial and yeast
SCOBY is pronounced "scubby"
Pls help us all gain credibility
We don't say "ove" bacterial and yeast
SCOBY is pronounced "scubby"
Pls help us all gain credibility
aj
September 3, 2015
I grew my on scoby successfully. My first batch tasted good, but no carbonation. I reused kobucha bottles that I purchased (sterilized them first). I added 1/4 cup fruit juice, no added sugar, 100% juice. My disappointment is no carbonation. It does not taste bad, but part of my love of kobucha is the carbonation. Any suggestions??
Sally Z.
September 3, 2015
It may mean that it needs to be kept in a warmer environment. However, I found after I started that the carbonation became stronger with successive batches. Perhaps due to the additional growth of the scoby? It expands to cover the surface area of the vessel, perhaps trapping the gas in the liquid?
Katherine
September 2, 2015
Hi Sarah - thank you so much for your article - you inspired me to try making Kombucha and I have made 2 very successful batches! 2 questions for you: 1 - my scoby has partially divided -- one half of the circle is split into 3 layers, and the other half is still all fused as one layer. What should I do? Rip off the bottom-most semi-circle? Wait until a layer has fully separated? 2 - what if I want to make a bigger batch next time? Could I gradually increase the amount of tea and sugar keeping the same proportions? Thank you! Your article is always open on my phone for easy reference.
Sarah J.
September 3, 2015
So glad you're using the article, Katherine! I've been pretty scared of separating my SCOBYs, actually, so I'm glad you brought up that question. I'm hoping someone here will weigh in! It seems you have to be rather tough with them to rip them apart, but I'm not 100% sure. If you don't receive a satisfactory answer here, be sure to ask the Hotline! I'm also not sure about making bigger batches—I do know you'd need a much larger jar to hold all of the liquid! I've just been using two jars (each with some SCOBYs in it) to double the batches, by dividing the sweetened tea among them!
Kombucha R.
August 27, 2015
This is a VERY thorough article! Let's get the world drinking and making kombucha!
Ancasmom
July 27, 2015
Ancasmom
I loved this article! I've made Kombucha in the past, but got out of the habit. I'm now re inspired to make it again. I had a bottle of raw Kombucha in the fridge and added some sweet tea. I have my fingers crossed hoping to produce a SCOBY!
I loved this article! I've made Kombucha in the past, but got out of the habit. I'm now re inspired to make it again. I had a bottle of raw Kombucha in the fridge and added some sweet tea. I have my fingers crossed hoping to produce a SCOBY!
Sue V.
July 26, 2015
this is the best article i have read on making it at home.. so informative.. would love to get a scoby and start this project asap... thanks for the inspiration Sarah
Ivy M.
July 26, 2015
I am attempting to grow a scopy now but wanted to know do you have to use tea brewed on the stove could you use sun tea with sugar add after the tea is brewed
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