Edited to Add: I’ve learned a lot about the brewing process over time – how long it takes to get just the right amount of tartness (about a week for me), how to increase carbonation (add fruit and fill the bottles to the very top) – and I’ve also learned that the resulting kombucha is different depending on which SCOBY you use to brew it. Check out my more recent kombucha post to learn more about why I now recommend purchasing a Brew Now Kit from Hannah at Kombucha Kamp, rather than growing your own SCOBY from scratch. The kit is also great for beginners because it takes out a lot of the guesswork.
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I’ve mentioned it several times on the blog before, but I absolutely love kombucha. Although I am not a fan of beer (unless it’s pumpkin, blueberry, or basically tastes like juice), there’s something about the slightly fizzy, acidic flavor of kombucha that I crave. Unfortunately, regularly drinking it sets me back close to $4/bottle and that adds up really fast. So, like my previous Starbucks habit, I’ve curbed it to a couple of times a month.
{Not photogenic.}
For the last few months, I’ve been really interested in trying to brew my own. The process seemed simple enough, and to be honest – part of me kind of likes the idea of being “that girl” who brews her own kombucha. It one-ups the hippiness factor of things like drinking green juice, eating chia seeds, and using coconut oil as a moisturizer.
You can buy a kombucha scoby (which stands for symbiotic culture of bacteria and yeast), also known as a kombucha mother, online. The scoby itself is pretty gross looking (kind of like a jellyfish?), but the thought of buying one from someone I don’t know was too much for me. Plus, it’s seriously easy to do it yourself, there’s little cost involved, and you’ll know exactly what went into the process. It’s also kind of a fun science experiment, and I think growing your own makes it that much more rewarding when you’re drinking the finished product.
Kombucha SCOBY. By far, the grossest photo I’ve posted on this blog.
- 1 Bottle of Raw, Plain Kombucha (I used GT brand)
- 5 C. Water, divided
- ⅓ C. plus 2 Tbs. Sugar (I used Raw Turbinado)
- 3 Bags of Organic Green or Black Tea (or 3 Tbs. looseleaf tea)
- 1 Quart Glass Jar
- 1 Gallon Glass Jar
- Clean Cloth or Paper Towels
- Rubber Band
- Purchase a bottle of raw, plain kombucha with lots of yeast floating at the bottom (those are the weird strands that are a little scary to drink, but the more the merrier in this case). I like the GT Organic Raw Kombucha that you can find at Whole Foods and other health foods stores.
- Pour all but 1 cup of the kombucha into a glass – you only need that bottom cup with all of the strings of yeast to grow your scoby. The rest you can drink! Think of it as a little instant gratification before your patience gets tested these next couple of weeks.
- In a small saucepan, bring 1 cup of water to a boil.
- Add 2 tablespoons of sugar (I used raw turbinado) to the boiling water and stir to dissolve.
- Turn off the stove and add 1 bag of organic green or black tea (or 1 tablespoon of loose leaf tea). I used green tea.
- Cover the saucepan to prevent the mixture from evaporating and allow it to come to room temperature. This will take some time, but it’s important that the mixture has cooled before moving on to the next step or you’ll kill all that good bacteria in the bottled kombucha.
- Once the water/sugar/tea mixture has cooled to room temperature, remove the tea bag and pour the mixture into a large glass jar (I used a 1 quart Ball jar). Add to it the 1 cup of reserved kombucha.
- Cover the top of the jar with a clean dish towel or 2 layers of paper towels and secure it with a rubber band. This will keep fruit flies and other bugs out, while still allowing air to circulate.
- Place the jar in a warm, dark spot (I chose the top, back shelf in my pantry) where it won’t be disturbed, and allow it to to sit for about 7 days before taking a peek. You should see a thin, cloudy-looking film growing over the top of the mixture – this is good! It’s the baby scoby that will grow into the mother that you’ll be using to brew your own kombucha.
- Once the film has grown to be about ⅛th of an inch thick, you’ll need to feed it again.
- This time, boil 4 cups of water, add ⅓ cup of sugar to the boiling water and stir to dissolve. Turn off the stove and add 2 bags of organic green or black tea (or 1 tablespoon of loose leaf tea). Feel free to use a mixture of green and black tea too – some people think this helps with the brewing process.
- Cover the saucepan to prevent the mixture from evaporating and allow it to come to room temperature. Again, this will take some time, but it’s important that the mixture has cooled before moving on to the next step.
- Once cooled, remove the tea bags and transfer the mixture to a large glass jar (I switched from a Ball jar to a 1 gallon biscotti jar that I found at Williams Sonoma for under $20). Add to it the contents of the original 1 quart jar (all of the kombucha liquid and the baby scoby).
- Again, cover the top of the jar with a clean dish towel or 2 layers of paper towels and secure it with a rubber band, and return it to the warm, dark spot for another week and a half to 2 weeks.
- Once the scoby is ¼ to ½ an inch thick, it’s ready to make your first batch of kombucha!
Coming soon: How to use your kombucha mother to brew your first batch!
{ 62 comments… read them below or add one }
I am super impressed that you can make this at home and never even thought to try it. The first time I had it I was like WOAH then it grew on me.
I know what you mean – it wasn’t quite love at first sip for me either. haha
True story: for some reason, kombucha intimidates me! I don’t know what it is but something about drinking an “effervescent tea-based beverage” made with bacteria + yeast freaks me out. Says the girl who loves visualizing the 15 billion probitiotics chomping away at bad stuff in her belly + loves beer. Sometimes I fail to understand myself!
I get it. If I think about it too much, it kind of freaks me out. And the scoby is gross – there’s just no way around that. I’m working on a batch of blueberry kombucha and it’s much less intimidating than looking at it plain (the color is much more appealing). Also, you can use a cheesecloth to strain out the yeast before you drink it if that really bothers you.
Glad to know you someone does! Its funny because I absolutely LOVE unfiltered beers (yuuuum) so I feel like kombucha would be right up my alley. I literally picked up and put down a bottle like 15 times at WF yesterday before I was like, “Not today!” I’ll do it eventually (just like with, you know, green smoothies, chia seeds, etc) but will take my sweet time getting there!
PS do you moisturize your whole body with coconut oil?
I like to make a body scrub out of raw turbinado sugar and coconut oil and then use that in the shower, and I’ll use coconut oil on my hands. I like to use jojoba oil on my face. It works well, and I’m paranoid the coconut oil might make me break out. I’ve heard it’s great in place of eye cream though.
Ooooh that sounds sensational. Adding it to the must-try list. I’m paranoid about using any oil on my combination skin… but I will have to add coconut for eye cream. Thanks for the inspiration!
coconut oil works well for me as an eye make-up remover; even waterproof mascara – just try not to get it in your eyes – like all removers.
I drink green juice, (sometimes) eat chia seeds, moisturize with coconut oil, anddd have my own kombucha abrewin right now! I’m almost ready to drink it… I tried it yesterday but it had a terrible after taste (not the bitter fermented taste that I love), so I’m waiting another week to give it a try!
Fun! I think I might buy a bottle of the GT stuff just so I can do a taste comparison. I finally tried mine yesterday and it tasted pretty good to me, but a taste test would be fun. Now I’m trying to work on getting it to be more fizzy – apparently that takes place during the 1-3 days that you let it ferment after you bottle it.
yay totally going to start my own brew. it’s just too much to buy at the store. i’ve been using coconut oil + baking soda as a deodorant so i might as well use it as moisturizer too! thanks for all the hippy ideas
Ha! I was just talking to someone about wanting to try making my own deodorant! What recipe are you using?
i’m not really using a recipe, just a dab of coconut oil rubbed in my pits and then I use an old blush brush to baking soda it up
but I’ve been looking for something more travel and gift friendly, I mean who wouldn’t want a homemade deodorant gift. I found this recipe, http://www.howaboutorange.blogspot.com/search?q=deodorant&x=0&y=0 let me know if you like it!
That recipe sounds easy enough. I think I’ll give it a try when my deodorant runs out. Thanks!
Ewww, the scooby! I love kombucha but I’m just not sure I can do the whole scooby thing. haha
and maybe I should try spelling it correctly next time before bad mouthing it. *scoby*
hahaha I like “scooby” better anyway! Maybe that’ll be its nickname.
It’s totally gross when I think about it, but it’s also kind of cool in a science experiment sort of way. I just try not to picture it when I’m drinking the kombucha.
Thank you so much for posting this! I love kombucha but have been hearing sketchy things about the products on the market. I’ve been dying to make my own but it seemed so intimidating! Also, I never liked beer either (unless I’m super thirsty), but kombucha just has something about it!
I’m glad you found the post helpful! It’s really not a very complicated process, despite the lengthy instructions. Just a lot of waiting around for the first couple of weeks.
YES! I need to do this, like now. I compare my Kombucha habit to Starbucks too (except it’s healthier…) I do stretch out a bottle for 2 days though…
One of the stores by me had Synergy on sale for $2.89 a bottle yesterday, so I stocked up!
I hope I actually try this out… can’t wait to see how yours turns out!!
Under $3/bottle?! That’s awesome! I’ve been drinking my first batch over the last couple of days, and while I need to work on getting it to be more fizzy, I think it rivals the store-bought stuff. I’m looking forward to playing around with different flavors!
Wow, looks interesting! I am sure it is delicious on a hot day. I can imagine a cool glass in my hand as I sit on the balcony.
Like you I am not a big beer lover. I can only stomach strawberry or fruit beers also. When I was in Germany, I almost died as my friends there insisted that I drink my steins of biers!! Gosh, I was gagging my entire time there.
I had a similar experience when I visited Prague.
I bet you would like the Framboise Lambic – it’s a raspberry beer, but it’s fizzy and light – almost like a sparkling wine, but technically it’s a beer..but like the Kombucha, more expensive than your everyday beverage, or beer.
That sounds really good, actually! I’ll have to be on the lookout for it.
Do you have to use the plain to grow one? I can only find the gingerade in my area!
As far as I know, you have to use the plain kombucha, and it has to be raw as well. I’m going to be doing a review of a SCOBY from KombuchaKamp.com in the next few weeks, as Hannah (who is a kombucha guru!) brought it to my attention that there can be problems with growing your own since the commercially available brands have been reformulated. Here’s a link to the article for more info on potential problems and what to look for: http://www.kombuchakamp.com/2011/10/growing-a-kombucha-culture-pitfalls-and-problems-since-the-reformulation.html
So if i had the plain GT brand like you did above does the process work? or would you not reccomend it at all?
I had no problems growing a SCOBY using the plain GT kombucha, and I’ve been happy with the finished product in terms of flavor. Where it gets a little fuzzy is that the article suggests that brewing from the reformulated bottled kombucha (the GT brand, in my case) may result in a weaker kombucha in comparison to say, a SCOBY that was produced from non-reformulated tea (for example, the SCOBYs that Hannah sells on KombuchaKamp.com, which I believe she grew something like 8 years ago). I’m planning on brewing a batch using one of Hannah’s SCOBYs in the next couple of weeks, and then I’m going to do a taste-test to see if there’s a noticeable difference between the two, and I’ll of course report back on the results. I personally think that growing my own SCOBY has been worthwhile, but I’m curious to find out if it’s even better when I brew from one that’s not from the GT brand.
Thanks for the great enthusiasm and recipe—into my 4th day of letting it “sit”, so can’t wait to taste it!!! I wanted to add that I use organic Argan Oil (Saadia), on my OILY skin, and you know, it actually prevents my skin from getting TOO OILY and with flareups!!! I use it in the morning after I shower/wash my face, and also at night. The inflammation around my chin (adult acne) seems to respond to it very well I might add! Another tidbit, I use grapefruit seed extract (antimicrobial) and Tom’s natural deordorant (without aluminum) and organic baking soda—really does keep the odor and wetness at bay! I’m gonna try the coconut oil instead of Tom’s, and also the one recipe that was given above—THANKS LADIES!!! You gals ROCK!
I’ve heard great things about Argan oil! I’m currently using jojoba oil as a moisturizer on my face, and thinking I may try replacing my face wash (Jason Apricot Scrubble) with a jojoba/cane sugar scrub. I’d love to simplify my skincare routine – less products and time!
Don’t know if you have ever used baking soda as an exfoliator, but it also works great on my face—very gentle, but I do tend to use it only twice a week, as my skin sometimes reacts to too much exfoliation! I usually combine the baking soda with Jason products or Dr. Woods Pure Organic Black Soap.
Happy scrubbing!
One thing that I have found is a great exfoliant is that really fine salt that you get with a nettie pot – I put a little dab of that in my cleanser and exfoliate my face once every two weeks, and actually got compliments on how young my skin looked…and I’m in my 40s.
I’m curious to give the fine sea salt a try. Right now I use Jason’s Apricot Scrubble, but I’m always looking to replace store-bought products with homemade.
Man, I hate to be the one to say this, but you mention by making your own SCOBY you know exactly what went into it. Well, taking someone else’s SCOBY and growing off of that is not creating your own SCOBY. And you really have no idea what went into it; you’re simply using its “babies.”
I was looking forward to learn how to make it from nothing. But I must give props on the awesome site!
I’m glad you like my blog!
I’m not sure I follow your comment…I initially made my own SCOBY from a bottle of GT kombucha, but later tried a SCOBY from Hannah at Kombucha Kamp. After trying both brews, I found that the SCOBY from Kombucha Kamp produced a superior product, which is why I edited my initial post to reflect that.
I apologize if I sounded rude; that was not the intent. I initially thought it would be a recipe, something along the lines of “1 tbsp of this, 1/2 tsp of this, mix together and let sit in this solution of water, etc.” I didn’t think of it as growing a “mini-SCOBY,” if you will.
However, I never thought of taking the culture out of an already brewed tea and using that to create more. Awesome idea!
No worries.
I see what you’re saying now.
Thank you so much for posting this article! I was on a kick about brewing my own Kombucha for a while but was discouraged when I couldn’t find a source to buy a scoby. I am so excited that I can grow my own.
Thanks Again!
Drea
Hey Drea! I grew my own initially, but then switched to one from a site called Kombucha Kamp run by Hannah, who’s basically a kombucha guru.
I highly recommend the Brew Now Kit. The finished kombucha is much better than the stuff I was using from my homemade scoby. You can read more about that here if you’re interested: http://www.picklesnhoney.com/2012/06/15/homemade-kombucha-giveaway/
Happy brewing!
Thanks you so much Amanda! That is a great site
Yes, it’s just about everything you ever wanted to know about kombucha.
I added raw kombucha to the tea and sugar. it has been sitting for about a week. when the Scobey is ready and I remove the baby to make a new batch can I drink the first batch or do I need to toss it?
I’ve always read that you should toss that first batch, so that’s what I did. I figured better safe than sorry!
So I am a lover of kombucha and am just venturing into the growing my own scene. I have been growing from GT’s bottle for about a week and my jellyfish is starting to form. ( I also ordered a scoby from Hannah this morning having read through all your comments and suggestions- hope your an affiliate seller).
I have a question about the process, when you use the mother to make the batch and the baby grows do you then use the baby next and discard the mother? Seems silky but I didn’t see that answer anywhere yet. I have heard people say that have used the same scoby for years but I have also seen I That it may lose some potency. What’s your thoughts and take please. Thanks in advance!
Bill
That’s a great question! You use the mother the next time you make a batch, and you can either discard the baby scoby, or save it in a “scoby hotel” as a back-up. Kombucha Kamp has a helpful video explaining this. I’ve only switched to a baby scoby and tossed the mother once, and that was recently when I tried brewing with molasses instead of sugar (the taste was terrible in my opinion!) and the mother got all discolored. I think you can play it by ear with regard to when to switch to a new scoby, but Hannah’s site probably has more specific guidelines on this as well.
Good luck!
You sure give detailed instructions. I like using the GT kombucha too. I have been doing this for about 18 months and I share the scobies with friends.
All they had was the flavored Kombucha at the store. Is this okay?
Unfortunately, the flavored kombucha probably will not work. I actually no longer recommend brewing from store-bought kombucha after learning more about the process. You can read more about my thoughts on that here.
I just started my first scoby and very excited to save money. I was reading through the posts down here at the bottom of the page and was trying to look at hannah’s site and its down. Do you know what’s going on?
You will definitely save a lot of money brewing kombucha at home! I just tried Hannah’s site and it appears to be working now.
Of all the scoby recipes I’ve read, yours is the most detailed and straightforwardly explained. Thanks for taking the time to post this.
Thanks, Geoff! I’m glad you found it helpful.
GT Raw Kombucha still works, at least for me. Being cold still, it took two weeks to get a nice size SCOBY on top, then it really grew in size in the second container and create a baby.
I used reverse osmosis water, organic black tea, and half a bottle of GT raw which had a nice baby in it already. I used a glass container which I sanitized with a food safe product used in the brewing industry (StarSan). After boiling the water w/ sugar and steeping the tea, I cooled covered to room temp. Dumped it all in, covered with a clean coffee filter, and three weeks later it’s time to rock and roll a large batch.
No substitute for proper sanitation, coming from the brewing world it’s critical.
Your instructions are good. Thanks.
I know you said you use coconut oil on your body – I use olive oil and love it. And I use it on my face. Organic, food grade olive oil that you buy at the store. The key is to put it on when your face is still a little damp – it works as a wax/sealant and will trap in moisture. That way your face won’t get greasy. And I never break out. And people are constantly telling me my skin is “glowing.” hell yes it is!!
That’s awesome! A lot of people seem to love olive oil. Unfortunately for me, I had a horrible reaction to jojoba oil earlier this year (and I am still recovering! Truly, truly awful.), so I would be terrified to use it on my face. I do, however, love it in homemade sugar body scrub. I’ll probably do a more detailed post on my skin disaster once I more fully recover.
Hi. I’ve been trying to grow my own SCOBY for 7 weeks without success. I’ve followed the directions, but I have only seen a film on the surface. What
am I doing wrong?
Thanks!
Hi Kayla, it’s hard to say, but it could be that the kombucha you purchased to grow your own scoby is the problem. My recommendation would be to purchase a high quality scoby instead – which is what I ended up doing (you can read a summary of my experience in this post). I really like Kombucha Kamp for everything kombucha-related and you might want to check out the Brew Now Kit. I used the kit to get started (it takes out nearly all of the guesswork) and the scoby I still use today originated from the one I got in the kit. The kombucha is so much better than the stuff I was trying to make from the bottled GT stuff!
Thank for the info! How do I safely remove baby scoby from the container? It’s stuck!!lol
haha You can just peel it away from the container, assuming it’s thick enough and won’t completely disintegrate.
It’s okay if it tears a little, those things are usually pretty resilient and will grow back.
So my wife just pointed out that the carbonation in my kombucha is a result of the bacteria(scoby) expelling gas, or as she likes to say” farting”. Wow she has such a nice way of putting things. She hates the taste of kombucha but I’m totally hooked. Just thought id vent:-) thanks for your help with brewing my own.
hahaha That’s hilarious! Has your wife tried the kombucha with fruit puree? That might be an easier introduction. Or, you could use it to your advantage and just drink it all yourself.
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