Instructables

Making Kombucha

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Kombucha seems to be the new "it" drink (although I live in the Bay Area, so this info may be biased). Of doubtful origin, this fermented tea has a passionate following who claim all manner of health benefits for it. I just like it because it tastes good.
 
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Step 1: Obtain Kombucha starter

You can buy the yeasty starter on the web (sometimes misidentified as a mushroom), or get it from a friend. You might also try looking on message boards of health food stores.

The starter replicates itself in each batch, so one is enough for your lifetime. Soon you'll have enough for everyone you know!

Step 3: Add sugar

Add 1 cup of sugar to the water (the starter feeds on sugar, so the final drink will not be as sweet as the original).

Step 5: Add kombucha starter

Add the starter to your tea, along with any remaining liquid from the last batch of kombucha.

Step 6: Cover and store

Cover with a clean tea or paper towel and seal around the rim with a rubber band. Store in a spot out of direct sunlight for 7-14 days (depending on who you talk to).

When its time is up, start all over again! Your starter will have grown another layer, which you can peel off and use for a second batch (or give to someone else).
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 Instuctable: any advice on brewing time or taste or small etc to get the least amt of alcohol possible? not sure if shorter time has less chance of alcohol to develop or longer time frame gives more chance it's eaten-up and turns to vinegar??? thanks!
don't worry there is more alcohol in your mouth wash 
 um no. i use Tom's of Maine alcohol free.
I remember reading somewhere that kombucha usually contains about 0.5% alcohol, so getting drunk from it really isnt an option if thats what you want to avoid, infact your cells would probably burst before you could even feel an effect from the alcohol
Instuctable6 years ago
It would be a sin to keep it to myself, I just joined the site just to share this: you don't need to "get" the starter Kombucha "mother" -- you can make one in a couple of weeks yourself.
There aren't many things, so healthy, that are this simple. The yeast grows on the nutrients dissolved in the culture of boiled tea leaves plus sugar, right?
Make some tea or even use the remainder of some tea leftovers. Basically, to make a mother, a very small one at first, brew 1 tea bag in 1 cup of water and add 3 tsp of unrefined sugar in a clean jar covered with cheese cloth kept in place with a rubber band or a string tied around the top/lip. Let it sit in a dark place, allowed to "breathe" until a strange-at-first foam appears on top, in a few days it solidifies. That's the baby Kombucha mother, more or less yellow-beige and slimy. It will have a distinct sour, vinegary smell, and if you smelled it before you will be able to recognize it. Taste a tea spoon of it to make sure it’s Kombucha and/or wash the tea spoon and ask another connoisseur.
Just to pass on a warning, I understand some people achieved growing something else in such a culture – cool! I have not seen anything but a Kombucha culture come out of the following recipe. If it looks or smells more like mold than vinegar I would seek advice. For me, that had never been a problem. If it somehow got contaminated, be brave and throw the whole thing away. Start all over and keep it clean.
To make a few glasses of Kombucha, just to give you approximate proportions (and do experiment to find your own favorite) for a gallon jar (my favs are sun-tea jars with a tap) brew 4-7 teabags or tsps of black tea in a separate wide-mouth bottle, jar or a coffee pot, along with a cup of any, hopefully not very processed, sugar. Let it cool off to room temp, then gently pour all of the above into the jar along with the Kombucha mother and the liquid it’s in. For a sure new “start” never transport the mother alone without it’s liquid. Cover the jar with a cheese cloth or whatever will let Kombucha breathe and keep bacteria, mold and tiny fruit flies away. Let it sit for 1 to 3 weeks, taste it by pouring out a sip at a time, do not drink form the Kombucha jar – keep it as sterile as reasonable.

Once you make your first batch, you may well wish to experiment. Here are some of the main variables:
1. The size of Kombucha mother mushroom. Of course the bigger it is the faster it will eat up the sugar, ferment, convert it into the elixir we know. But if it gets too thick, more than 2” or so (and in the right conditions it grows quite fast) it may not be able to “breathe,” so it’s lowest part will look not too appetizing, which means it’s time to either give a horizontal slice of it to a friend or start another jar!
You can make it a batch at a time or pour yourself a cup or more every day if you add as much brewed tea and sugar back. In case of batch making, you will get a new layer of mother with every batch, then you can discard the lower portion or let it “seed” a new Kombucha mother. The lower, older mother may look like it died making a new one. Actually, it being a conglomeration of billions microorganisms -- they just traveled upwards, towards the air.
The horizontal size of the mother will be only as big as the surface air it can reach.
2. Second biggest variable is the amount of sugar, simply put, the more sugar the “stronger” is faster your Kombucha will develop. Experiment.
3. Time it is allowed to ferment determines it’s acidity, effervescence, alcohol content (usually .5% to 1.5%) and taste. When you like the taste, remove (possibly, not necessarily, using a sieve) all but a couple of cups from the Kombucha jar (now it’s ready to start another batch) and pour them into smaller bottles with good lids (no metal touching nowhere.) Let them sit at room temp for a couple of days, to increase effervescence and sharpen taste, or refrigerate them right away. Again, experiment, it is hard to go wrong, some of your “bad” batches may taste better than some commercial ones!
4. Try different teas and additional flavors, like ginger, mint, lemon, et cet, added before or after brewing. To be honest, I have not ventured that far to be an expert of what is best before or after.
5. Your ingredients and patience (or forgetfulness) will determine the final taste.
6. Last but not least is the temperature during brewing/fermentation. Warmer, but not too warm (70-85F) is best, whereas slightly below room temp is not a problem, but will certainly take longer to ferment.

Fermentation depends on these variables in a very simple way, higher temp –or- more sugar –or- more time = more fermentation. Too much or too little of either may prevent proper fermentation. In hot climate, it may be advisable to brew it slower, like in a cool/cold basement or the lower part of the fridge.

Important:
1. Do not use anything that may have or had preservatives – it will harm Kombucha, possibly producing a dubiously-healthy mold.
2. Keep everything clean, very preferably all glass. Kombucha is both sweet and acidic – it will dissolve some plastic and may imbed or damage wooden or rubber surfaces.
Try not to touch the culture or the brew to decrease the risk of contamination. When you transport it, and simply pouring it out is not possible, handle it’s slimy layers only with freshly soap-washed hands. Enjoy the feeling!
3. Use boiled water to evaporate the chlorine in tap water. Bottled or clean well water should be fine.
4. The Kombucha mother is a friendly yeast colony, a live culture – treat it lovingly, really.
5. Use everything organic. Did somebody actually ask why?

Enjoy, may you be healthy!
Just to boil this post down for people (pun intended), the gist is:

You can make more kombucha by using a commercial bottle of kombucha. There is enough viable culture swimming in that liquid. Get as many of the "floaties" you can into your brewing jar and just start feeding it.

My own caveats about this -- potential downsides of this method:

  • Low success rate for novices to the brewing process
  • Much higher chances for contamination since the culture is very weak
  • Takes a long time (up to 30 days) to generate a strong mother
So...

Whenever possible, and especially if you are a newbie to the world of kombucha, acquire a strong mother rather than trying to generate one from a commercial liquid.

And if you still want to try doing kombucha this way, see if you can make friends with someone who's been into it for a while -- you'll benefit from their experience and intuition, because they'll be able to tell you whether the brewing process is going well.
shalow nthmost2 years ago
I believe you may have miss read the top part, he says you can make a mother without any kombucha.

Also while he says it only takes 5 days from the foam to form, til you have a small mother, he doesnt say how long time it takes for it to form the foam, but i doubt it would take 3 weeks for the foam to form.

At any rate this is an interesting experiment and I now have 3 cups of tea hidden away in a cupboard, heh
I think this comment warrants a new Instructable... Thanks
That is the longest comment I have ever seen!
You should really make an Instructable about it, your tips are very useful! I think if you make an 'ible about it more people will see your tips. And Btw, does it have a strong smell this way? Because I'm planning to brew my Kombucha in my lockera at school, since I never open it.
Mikeorelse2 years ago
Another Bay Area friend! More people live here than I think, I guess :)
I personally hate kombucha, but my best friend LOVES it (ever since she got a boyfriend who also loves it), so I'll be making this for her birthday!
dmdsanchez3 years ago
Ok it may be a stupid question but I have to ask. Do you just drink as is after the 7-14 day cycle? Can I add natural juices to it? Can I bottle it?
CapraRoyale3 years ago
Metal only threatens the well-being of the active cultures.
Brewing tea in a metal pot is fine because there are no cultures during that stage.
Don't ever use Earl Grey tea. The bergamot in it will injure your culture and you'll need to get a new starter. This has happened to me. Anything with citrus in it is bad because of the acidic nature, which kills the starter.
From what I understand, it's not in fact the acidity, because the bacteria thrive in an acidic environment.
That's why you add some of your previous batch into your new batch to bring up the acidity.
It's the Bergamot oil which floats to the surface (as oil does) and cuts off oxygen for the yeast and bacteria.
when do you put the olive oil in?
Whales3 years ago
What does the starter make the tea taste like? This sounds good, but I'm not a big tea person, I do like some kinds though.
harley_rly4 years ago
could this be done with just yeast
No, the Kombucha Scoby (Symbiotic Colony Of Bacteria and Yeast) is a melange of several strains of bacteria and yeasts. It is closer to a Mother Of Vinegar than a straight-up yeasted beverage. With yeast, you'd get tea wine.
oh, ok then. i went ahead and did it with yeast already. it may not have been Kombucha, but it didnt taste half bad lol
new2raw5 years ago
Hey,
I have been trying to get a batch ok kombucha started for about a week and a half now, and I'm not sure if its working =/ I used a bottle of the store-bought stuff to get started, because I have no other "kombucha friendly" friends or family. I was wondering which "Bay area" you are in. I'm sorry if you have already posted this, but I didn't see it. Anyways, thank you all for any help.
-Someone who really wants kombucha.
=]
maven new2raw4 years ago
I started my own Kombucha from a bottle of unfiltered GT's green tea kombucha from the store. I had to let it "work" for a month (December to mid-January) before the scoby (mushroom thingy) grew to a substantial pancake. I added 2 cups of liquid kombucha, especially the sediment in the bottom of the bottle, as the starter to the sweetened, cooled black tea. The tea needs to be acid from the fermented kombucha to fight off molds and stuff. It can be done, but it takes patience to let the stuff grow enough.
Rakala new2raw4 years ago
New2raw, I see you posted this awhile back, so I hope you had success one way or another. If not, and you'd like to try again, there are a few things to keep in mind: 1. Temperature makes a big difference; the warmer the better. 2. You might have just had an not-great starting batch. Make sure you start with bottled kombucha that doesn't have any additives- fruit juice or pulp or anything. To start, you need the plain stuff. If any avaliable brand is brewed nearby, that might be your best bet, since it is less likely to have had a chance to die at some point in the supply chain. You could also try The world wide Kombucha Exchange (http://www.kombu.de/english.htm) to see if you can't find someone in your area to send you a culture. 3. When starting in this manner, it does take awhile to see a thick mother form. You'll start to see a cloudy skin on top. I started brewing mine about 12 days after I first started the whole process, and it's been very hot here (I don't have A/C). It wouldn't be unreasonable to take 3-4 weeks if it was very cool, I wouldn't think. Best of luck!
danmanders8 years ago
you don't need to buy a starter, or even get one from a friend. if your food coop has kombucha for sale(unpasteurized...look for pieces of culture at the bottom), you can just buy a bottle and dump the whole thing in to start it. i used a 16oz bottle of synergy kombucha ,and it worked just fine. now i've got a big one...
Hi danmanders, Can you tell me the proportions of sugar, tea, water to the 16 oz Synergy? So no starter needed eh? How long did it take for the fermentation to be ready for drinking? Thanks!
Rakala sonoma4 years ago
Sonoma- I have started Kombucha in the past, but I tried it from the bottled stuff this last time, and it worked marvelously. You actually don't add anything to it. Just dump the whole thing in a clean (scrupulously clean) glass jar and let it sit until you start to see a mother form. Make sure to keep it covered, but loosely so. Once the mother forms, treat it as you would any other- use the mother and the liquid to start your first batch.
dan manders, do you live in portland oregon and are you friends with my boyfriend danielkang morgan? just wondering. because if so, you should give me some of your mother kombucha!
I just want to thank you that it really worked. I got a bottle of Kombucha from "Whole Food" and used a 3 cups glasses container to brew my 1st batch, it took 14 days. I only used 10oz out of the 16 oz, I want to see how it taste. Now my 2nd one took 10 days and my 3rd one took 7 days. I guess it is getting warmer and the mother is stronger and bigger now. Thanks again.
The longer it sits,the better the Kombucha.
Try not to touch the starter any more than you have to...as the oils in your skins can deaden the starter,too.
You should only use non reactive spoons & pitchers for the tea, as it could kill the starter.
You can use many things to flavor the FINISHED product,but always wait till the Kombucha is finished. Sweeteners that have been used to sweeten finished product: Sweeteners that have been reported to work: Agave nectar or any nectar you like Pineapple Juice Honey Brown Sugar White Sugar
Doctor What6 years ago
Fermented, Yeast... Sounds alcoholic. Is it? If so, can i make a virgin type? I'm not a fan of alcohol, and i'm 16.
arwen (author)  Doctor What6 years ago
As far as I know, it's *slightly* alcoholic, but not enough to get drunk on by any means. It's sold in grocery stores in San Francisco in the refrigerated juice case and there's no mention of any alcohol content, so it must be too negligible to mention.
Yay, now i can actually try the stuff. The only reason that i had a concern is that my dad used to make alcohol, and the process sounded all too familiar. but at least now i don't have to worry about my kidneys.
worry more about going blind 80))))
Rick500 keng6 years ago
Only have to worry about going blind if you drink wood alcohol, not alcohol produced by yeast.
Yeast produce both wood alcohol and grain alcohol at the same time. That is why poorly made moonshine causes blindness.

Most commercial distilled spirits are full of alcohols and other compounds you don't want. It is those compounds that cause headaches and other hangover symptoms. don't fool yourself into thinking you aren't drinking wood alcohol too...

The better spirits must be distilled a large number of times to get the bad alcohol seperated from the good. Very little that you can buy in the liquior store has been properly purified. There is one brand of vodka that is almost free of wood alcohol and other contaminates... It's made in texas, and they have a great website that talks about this contamination issue.

http://www.titos-vodka.com
Thats simply an ignorant statement. The alcohol that causes hangovers are called fusel alcohols. many of which are toxic. Most are produced late in a distilation run. NOT in a simple fermentation of food grade ingredients. people went blind from additives such as methanol used to stretch the booze further. Note i said ADDED. Methanol is produced in small quantities by fermentation but negligible. for more real info on alcohol production and it's many myth read ""The Compleat Distiller" Happy brewing.
Methanol is produced in small quantities by DISTILATION but negligible. for more real info on alcohol production and it's many myth read ""The Compleat Distiller" Happy brewing.

Sorry for the typo! Alcohol does that sometimes.
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