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Kombucha - manufacturing, tips and tricks

Here you can learn more about how to make kombucha tea on your own. Making your kombucha at home is remarkably easy. And now you can, too produce this delicious probiotic drink with relatively little effort.

Kombucha production easy and safe at home

In our previous articles we have provided comprehensive information about the legendary kombucha fungus. However, creating a valuable basic knowledge is very important. Especially to know what kombucha actually is, why should you drink it and where is it from.

After all of this anticipation and tension now you are also asked to act. Make your own kombucha tea. Here we will show you, step by step how to make kombucha with the help of kombucha mushroom. It is actually very simple - even though there are a number of little things you need to consider to benefit from its powerful effect for a long time. In a best-case scenario the mushroom respectively kombucha scoby, as the tea fungus is also called, accompany you for the rest of your live. Within our articles we talk in this context of a bond for life.

Click here to download the guide of How to produce Kombucha easy and safe at home

All about Kombucha and Kefir @ Youtube

Valuable Tipps and frequently asked questions around the cultures kombucha and kefir you will find on our youtube channel.

Visit us on Youtube - just click here and learn more

What do I need to produce on litre of the delicious kombucha tea?

The guidance simple and concise

One live organic Natural-Kefir-Drinks kombucha Scoby with starter fluid for 1 litre kombucha tea.
90g sugar
8g tea
1 litre water
One fermentation tank made from plastic, glass or ceramic
One cotton cloth or some kitchen roll
One rubber band
One sieve made from plastic
One spoon made from plastic
One funnel made from plastic
One glass or a bottle

How should I proceed to make one litre of kombucha?
The tutorial simple and concise

Boil the desired volume of water, add 8g of tea and leave it to infuse for about 15 - 20 minutes. After that remove the tea leaves and allow the tea to cool down to room temperature.
Add about 90g sugar per litre tea and stir it until the sugar is completely dissolved.
Put your kombucha fungus including the starter liquid (at least 100ml per litre) in the fermentation vessel.
Now fill the vessel with the sugared tea.
Cover the opening of the fermentation tank with the sheet and put it to a place at room temperature.
After 5 - 14 days the fermentation process has completed and you can fill it up into bottles and store it in cool location.
Do you want to make Kombucha tea again? Then keep a part of the Kombucha drink as starter liquid. However please remember: For every litre kombucha tea you want to make you will need at least 100ml starter fluid.

► Buy Kombucha now - just click here

What do I need to make on litre of the delicious kombucha tea easy and safe?

The detailed guidance with valuable tips and tricks

If you compare the manufacturing of kombucha tea with the help of the tea fungus with making milk kefir (kefir grains) and water kefir (Japanese water crystals) it quickly becomes apparent that water kefir and kombucha is very similar in effort. Merely milk kefir is a simpler and less complicated option to produce a delicious fermented beverage.

All you need to make one litre kombucha is:
One 50g live kombucha tea mushroom with 100ml starter fluid

► Buy Kombucha now - just click here

In this example it is about the production of 1 litre kombucha tea. For this quantity you need 150g kombucha mushroom including starter liquid. (50g kombucha tea mushroom + 100ml starter liquid). As time goes by a new young kombucha will be formed. You can also use this little baby kombucha for a further fermentation. For this reason the quantity of kombucha tea your are able to produce is always rising or you will need less fermentation time.

90g sugar

With regard to sugar you have the choice between different types. You can use ordinary white refined sugar, brown sugar, row cane sugar, whole cane sugar, coconut blossom sugar, agave syrup, sugar beet syrup just to mention a few. Depending on your intended taste and fermentation duration you can use more or less sugar. In our article "The right sugar for kombucha, water kefir and ginger root beer" we explain the advantages of each sugar type.

8g Tea

For the batch of one litre kombucha you should use at least 8g of your favourite tea. The most suitable tea types for the manufacturing of kombucha tea are green and black tea. If you want to use another type of tea you should mix it with black tea. In this case the portion of black tea should be 30%. Attention: Please note that your selected tea type should be free from artificial flavours and essential oils. The culture is not compatible with these additives. Much of the information about the right tea type you can find in this article.

We have tried kombucha tea with many tea types and issued appropriate recommendations. Take advantage of our many years of experience and look around at our shop for your favourite tea.

We provide suitable high quality tea types for successfully making your own kombucha tea at home. Just click on the picture or follow us here to the different tea types.

1 litre water

At this point a new questions also intrude upon us, above all whether we have no good water? And is it really necessary to transport water throughout Europe - over thousands of kilometres all across the continent. However, there is a very easy solution. Drinking water taken directly from the tap in your kitchen. Yes, precisely because thanks to numerous studies now one thing is certain: Tab water is by far the best controlled food in Germany and can easily compete with commercial water from the supermarket. Particularly with regard to significant factors like mineral content and taste is our domestic drinking water at least as well as any table water.

One fermentation tank

Your fermentation vessel should be made from glass, ceramic, stoneware or plastic. In no case you should use a vessel made from metal.

One cotton cloth or some kitchen roll
The whole process of making kombucha is a aerobic fermentation. That means the kombucha needs air. Therefore we advise to cover the batch with an air-permeable cotton cloth or some kitchen roll.

This ensures that the kombucha gets enough oxygen. Furthermore the batch is protected from undesired insects and dust.

One rubber band
To fix the cotton cloth respectively the kitchen roll on your fermentation vessel you can use a commercial ruber band.

One sieve

You should use a sieve made from plastic. The kombucha tea fungus doesn't like to be strained through a metal sieve.

One spoon
Also the spoon musstn't made from metal. More suitable are wooden or plastic spoons.

One funnel
So that nothing goes to waste: a funnel made of plastic should be use to pure the kombucha tea into the glasses.

One glass or a bottle
To store your kombucha tea we recommend a glass or bottles made from glass. It is easy to fill the bottles with the sieve in combination with the funnel and afterwards store it in the fridge.

Homemade kombucha tea - you are a newcomer?

There is a perfectly simple method to take a valuable fermented product. It is favourable, made in just a few easy steps and it requires less space. Best of all: Anyone can learn it. We are talking about making your own kombucha tea at home. All you need is our organic kombucha scoby, ordinary tab water, sugar tea, a fermenting tank, a plastic spoon, a cotton cloth or some kitchen roll and then you are ready to go.

Start today making your own organic kombucha - just click here for the popular complete starter kit

How should I proceed to make one litre of kombucha easy and safe at home?

The detailed guidance with valuable tips and tricks

1. Boil the desired volume of water, add 8g of tea and leave it to infuse for about 15 - 20 minutes. After that remove the tea leaves and allow the tea to cool down to room temperature.

Depending on how much kombucha tea you want to produce please use 8g tea each litre of water.

Now brew the tea.

At this point you should note that every tea type is brewed with its own individual temperature. Basically you can brew black tea with boiling water. In our article - the right tea for your kombucha you will learn more about the right way to deal with tea and the effect of tea on your kombucha. Now it is important to respect the infusion time of about 15 minutes in order for all of the tea's active ingredients to be preserved. If you have brewed loose tea please separate the tea leaves from the tee. There is a major advantage in using loose tea. Loose tea leafs can better unfold and release their entire aroma into the water. This strongly enhances the tea experience. We are aware that the steeping time recommend for the kombucha is longer than usual.

With this approach is it ensured that a large part of the nitrogen contained in tea is extracted. This was once again is the nutrition basis for the kombucha fungus. As already mentioned, we recommend to use a mixture of black and green tea. If you have a favourite tea type you should mix it with black tea. In this case the portion of black tea should be at least 30%. It is essential to avoid flavoured teas. Tea types that contain essential oils could also affect the fermentation process.

2. Add about 90g sugar per litre tea and stir it until the sugar is completely dissolved.
Besides tea sugar is another food resource. You can dissolve between 80g and 100g sugar in your tea.

90g sugar has proven a efficient quantity. The sugar is best dissolved while the tea is yet hot. With regard to sugar you are spoilt for choice respectively it is simply about your individual taste. Basically you can use ordinary white refined sugar, brown sugar, row cane sugar, whole cane sugar, coconut blossom sugar, agave syrup, sugar beet syrup just to mention a few. It is interesting that row cane sugar and whole cane sugar contain a part molasses. You can also use a mixture of molasses and white sugar.

The particular aspect of molasses is the effect of the ingredients. Sugar cane molasses, actually a waste product of the sugar sector is having a positive impact on the development of your kombucha. By the way: Honey is not suitable for making kombucha.

3. Put your kombucha fungus including the starter liquid (at least 100ml per litre) in the fermentation vessel.
At first clean your fermentation tank thoroughly and remove all detergent residues. Kombucha doesn't like detergent residues just as little as metallic objects, because it has a negativ impact on the well-being of the fungus. Now add the kombucha scoby as well as the starter liquid to your fermentation vessel.

► Buy Kombucha now - just click here

4. Now fill the vessel with the cooled down to room temperature sugared tea.
Now the time has come, add the sugared tea to the kombucha fungus including starter liquid.

In this context, it is very important to mention that the tea has cooled down to room temperature. When the tea is too hot and the fungus comes into contact with it, all microorganisms will die. But that is not your aim. If you are unsure about the temperature of the tea you should wait some time (at least one hour) and carry out a test with your finger! But be careful!!!

It would be a genuine pity to break the culture. As soon as the vessel is filled with the fluid there are two possible behaviours by the fungus. Both are perfectly normal and do not lead to any difference with regard to the positive effects. Either the kombucha sinks to the bottom of the container or floats to the surface. If it sinks to the bottom a new layer will be formed on the surface of the batch. This layer is a new young kombucha scoby and can be used for the next batch in combination with the original mother culture. In case the fungus floats to the surface of the batch it will grow further on the surface of the mother kombucha. The fungus will get thicker and thicker and for this reason you can make more and more kombucha tea.

► Buy Kombucha now - just click here

5. Cover the opening of the fermentation tank with the sheet and put it to a place at room temperature.
Now your fermentation vessel is filled with the kombucha mushroom, starter liquid and sugared tea. To protect the batch from contamination with insect and dust please cover the opening of the jar with a cotton cloth or some kitchen roll.

At this point it is important to state that the culture is fermenting aerobic. Therefore the fungus needs air for the fermentation process. Now you store the vessel at a light protected place at room temperature. Room temperature ranges between 21°C and 23°C (69,8°F and 73,4°F).

Whether the batch is stored in a light or dark location doesn't influence its positive effect. However it should not be exposed to direct sunlight. Furthermore it ought to be avoided to move the batch frequently. The hard-working microorganisms require much calmness to finish its work. The more you move the fermentation vessel, the worse a new layer can be formed on the surface of the batch or the swimming fungus can grow further on its surface.

6. After 5 - 14 days the fermentation process has completed and you can fill it up into bottles and store it in cool location.
Within 5 - 14 days the mixture of sugar and tea has become a delicious drink just with the help of the legendary kombucha fungus.

Our experience has shown that the culture has completed the fermentation process after about 9 days. But that is purely a matter of personal taste and you alone will decide when the process is finished. Another factor is the room temperature. At higher temperatures the culture needs less time for the process compared with lower temperatures.

In this way after already 5 - 6 days a fruity drink can be created. The longer the batch keeps on fermenting the more acidic the beverage becomes. As soon as you have decided that your kombucha is ready you can stop the fermentation. Now you can simply fill the kombucha tea with the help of your sieve and funnel (both made from plastic) into the provided bottles or glasses. You will certainly notice that small streaks and suspended solids were created in the batch. These are yeasts, that can be enjoyed without any concerns. If you don't want these substances in your beverage you can simply filter it with your sieve.

7. Do you want to make Kombucha tea again? Then keep a part of the Kombucha drink as starter liquid. However please remember: For every litre kombucha tea you want to make you will need at least 100ml starter fluid.
If you like the kombucha tea beverage as much as we do, you are now a part of the small but growing kombucha fan community. For sure, the most sceptical become the most passionate kombucha connoisseurs at the end. But to be well prepared for the next batch you have to - even if it is hard - keep some ready kombucha drink. A certain amount of kombucha tea is required for the next fermentation as starter liquid. So if you want to make 1 litre of kombucha again you have to keep at least 100ml. Now you just have to clean the fungus under lukewarm water, rinse the utensils thoroughly and start again from Point 1 of this guidance.

8. Fill the ready kombucha beverage into bottles
Now fill the ready kombucha drink into bottles or glasses and enjoy!

What are fundamental requirements when operating with the kombucha fungus?
If you like kombucha tea and want to ensure your lasting pleasure with the kombucha scoby you have to consider some rules. Cleanness and hygiene are fundamental requirements for successfully making your own kombucha at home. Make sure that all utensils that comes into contact with the fungus and the starter liquid are clean. This can be ensured by thoroughly cleaning the equipment with washing-up liquid. Afterward everything should be rinsed with hot water. This also applies for the utensils that is cleaned with a dishwasher. However the kombucha fungus doesn't like the residues of the flushing agent. Also make sure that the kombucha is not placed near sources of mould. This applies, for example, for potted plants where moist earth starts to get mouldy.

Download the detailed guide of How to make Kombucha at home

Click here to download the guide of How to produce Kombucha easy and safe at home

All about Kombucha and Kefir @ Youtube

Valuable Tipps and frequently asked questions around the cultures kombucha and kefir you will find on our youtube channel.

Visit us on Youtube - just click here and learn more

Homemade kombucha tea - you are a newcomer?

► Buy Kombucha now - just click here

Learn more about delicious kombucha recipes on our information plattform www.gesundheitsgeber.de

Please notice:

The information on this website is provided for general information purposes. Even if the information provided here has been collected and examined with utmost care, no warranty can be assumed for the correctness, completeness and relevance of the information offered. Nevertheless we assume no liability for incomplete or incorrect information.

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