Creating a nutrient solution of tea and sugar, we pop our kombucha SCOBY (Symbiotic Culture of Yeast and Bacteria) into the tea, where we let it ferment off the tea and sugar for 1-2 weeks. As it ferments the SCOBY metabolizes the tea and sugar, and the creates a new layer of SCOBY (aka ‘baby SCOBY’).
The by-product of this fermentation and new growth is a plethora of living enzymes, healthy bacteria and beneficial acids. The proof is in the pudding, or ‘bucha as it were, and once you get going on this delicious and healthy ferment you will experience the amazing boost you get from sipping on your home brew.
Let’s Get Started:
Once you have your Tonica Kombucha DIY Kit, you will need the following to get brewing:
- 1x wide mouthed glass gallon jar
- 1x cup of organic cane sugar.
- 1x 10 grams of loose organic black tea or 5 organic black tea bags
- 1x large pot
- 1x sheet of paper towel or small cotton cloth
- 1x rubber band
Let’s Get Brewing:
- Bring 3.5 litres of filtered or spring water to boil in large pot.
- Add 1 cup of sugar, stir until completely dissolved
- Add loose tea in tea ball or add 5 tea bags, turn off heat and steep for 20 minutes
- After steep time, strain/remove tea bags, and let tea solution cool until it is at room temperature or cool enough to comfortably touch
- Pour tea solution into gallon glass jar, filling to 2 inches below top of jar
- Add ½ cup of ripe kombucha tea (provided in kit)
- Place SCOBY (aka mother culture) into tea solution (provided in kit) Cover mouth of jar with cloth and secure in place with rubber band.
Primary Fermentation Steps:
- Set jar in ventilated place where it will stay warm and undisturbed. Keep out of direct sunlight.
- After 7 days, remove cloth and smell tea; if very sweet or hardly vinegary, it is not ready. Leave for a few more days, and test again.
When tea smells slightly vinegary, gently place SCOBY to the side and pour a sample of kombucha into glass and taste.
The tea should be slightly effervescent and have a fermented bite with a dash of sweet. (Please note: The bubbly nature of the commercial kombucha bought in stores requires additional steps – which we will share below under “Bubbles”).
If your sample is too sweet, kombucha is not ready and should be left for another 4-7 days.
If kombucha ferments too long it is over ripe and will taste extremely vinegar like. If this is the case and you’d like it sweeter, simply dissolve more sugar and once it has cooled to room temperature pour into jar. Let sit for 1-2 days before tasting again.
- When your kombucha is just right to your liking, strain any floating cultures, and refrigerate, being sure to reserve ½ cup for your next batch.
- Your kombucha SCOBY will have formed a “baby” SCOBY during the fermentation. Separate these from each other by gently pulling them apart. Rinse both SCOBY’s in cool water and store in glass container covering with fresh water.
- Use both cultures to create two more batches, or save as is at room temperature until you are ready to make more kombucha.
- If you do not plan on using SCOBY’s soon to re-brew more kombucha, keep them covered with fresh water and seal jar with a lid and keep in the fridge.
When you are ready to resume your brewing: Take SCOBY’s out of the fridge, pour off water, rinse SCOBY’s and cover them with fresh water. Cover jar with a piece of cloth/paper towel secured with rubber band and let them sit at room temperature for 1-2 days before using to brew.
It’s Important to wait to add any flavours until after your primary brew (steps above) is complete. This is because the Kombucha SCOBY is quite specific about what it likes to eat. Tea and sugar give the SCOBY the nutrients it needs to grow, while other nutrients from various ingredients (Honey, agave, earl grey tea, berries, etc) can actually get in the way of a healthy kombucha brew.
We also suggest always using organic tea and sugar, so as not to pollute or degrade the SCOBY with harmful pesticides and toxins.
Once you have made your primary brew above, we recommend getting wild & creative with your own recipes. You can literally flavour with anything you think would taste amazing, from fresh watermelon juice to cinnamon tea.
If you’re keen on making a very effervescent kombucha like the Tonica you get in the store, you will need to do a secondary fermentation like we do here in our kitchen, this takes a little extra time but creates a lovely champagne like bubble. Or if you have a soda stream, you can use that shortcut. In fact many other kombuchas that you purchase in the store just add CO2 to give their kombucha that strong bubble. However if you’re into the natural method, as we are, here’s what you do:
After removing your SCOBY from your 3.5 litres of kombucha, add 15 grams of dissolved sugar or 20 MLs of sweet juice to your kombucha and seal jar with lid. Let sit for 4-5 days or until desired bubble has been achieved.
Ferment and store kombucha & cultures in glass, avoiding plastics, metal and painted ceramics. Kombucha is a living culture and as such will eventually absorb the material it is kept in, especially if it is at room temperature.
The top of the fridge is a great place to keep your fermenting brew cozy in the winter, as the heat from the back of the fridge drifts up and keeps your brew warm. Just be sure there is at least 3 inches of space above mouth of jar so your kombucha is well ventilated.
As Kombucha is known to be a detoxifying beverage, it is recommended that pregnant women who have not been drinking kombucha regularly prior to pregnancy avoid kombucha until after breast feeding. Often the commercial kombucha’s bought in stores are less potent than the home brews, so please be cautious and consult your doctor if in doubt.
Common Q & A
Q: Can I use agave or coconut sugar for the primary fermentation?
A: It is recommended to use a simple organic sugar as other sweeteners will have many additional nutrients which can slow down and interfere with the kombucha’s ability to metabolize the sugar it needs to grow.
After the primary fermentation is done, feel free to sweeten and play with recipe.
Q: Can I use a herbal tea instead of black tea to avoid caffeine?
A: No. The Caffeine in the tea is essential to provide the SCOBY with the nutrient solution it needs to grow. By the time the kombucha is fully fermented there is a minute amount of caffeine remaining in the brew, less than a decaf coffee.
After the primary fermentation is done, feel free to add any flavour of tea to flavour.
Q: Can I use green or white tea instead of black tea since they are all caffeinated?
A: Yes. Although green and white tea have less caffeine than black tea so they should be used in larger quantities in the primary brew. These teas can produce delicious brews. We recommend starting off with black tea, and if you want to experiment with green or white teas wait until you’ve made a couple delicious brews before transitioning.
Questions? Feedback! let us know how your journey goes at: firstname.lastname@example.org