Homemade Kombucha for Beginners: First Brew to Second Fermentation

The Fabled Alchemist Make homemade kombucha from scratch: sweet tea base, SCOBY, first ferment 7-14 days, then second fermentation with fruit and ginger flavors. P7D minutes

What You Need

Recipe 1 gallon filtered water 8 black tea bags (or 2 tablespoons loose leaf) 1 cup cane sugar 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) 2 cups starter liquid (unflavored raw kombucha from prior batch or store-bought) For second fermentation: 2-3 tablespoons fruit juice, ginger, or berries per 16 oz bottle

Step 1 Bring 4 cups of water to 200-212°F. Steep tea bags for 5-7 minutes, then remove.

Step 2 Add remaining 12 cups of cool filtered water to bring temperature down to 68-78°F.

The Result Make homemade kombucha from scratch: sweet tea base, SCOBY, first ferment 7-14 days, then second fermentation with fruit and ginger flavors.

Homemade Kombucha for Beginners: First Brew to Second Fermentation

The Fabled Alchemist Full recipe with herbalist notes Get the Full Recipe