What is Kombucha?

Kombucha is a naturally fermented tea made by combining sweet tea with a healthy SCOBY (Symbiotic Culture of Bacteria and Yeast). During fermentation, the SCOBY transforms the sugar into beneficial organic acids, creating a refreshing drink with a lightly sweet, tangy flavour and gentle natural carbonation.

Brewing homemade kombucha allows you to control the ingredients, flavour and fermentation process while avoiding unnecessary additives often found in commercially produced drinks. With just a few simple ingredients and the right brewing equipment, you can enjoy fresh kombucha at home and continue brewing batch after batch from a single healthy SCOBY culture.

At Homemade Kombucha Co., we've helped thousands of Australians successfully brew kombucha at home with premium organic ingredients, healthy SCOBY cultures and easy-to-follow brewing guides.

What you'll need to brew kombucha

  • Large Mouth Glass Jar

    A high-quality glass fermentation jar with a wide opening for effortless brewing, cleaning and SCOBY care.

  • Organic Tea

    Carefully selected organic tea provides the nutrients your SCOBY requires for healthy fermentation and consistently delicious kombucha.

  • Organic Cane Sugar

    Pure organic cane sugar feeds the SCOBY during fermentation, creating the perfect balance of flavour, acidity and fizz.

  • Organic SCOBY

    A thick, healthy organic SCOBY paired with mature starter liquid for reliable fermentation and successful brewing from day one.

  • Brewing Thermometer & pH Strips

    Essential brewing tools to monitor temperature and acidity, helping ensure every batch ferments safely and consistently.

STEP-BY-STEP KOMBUCHA BREWING GUIDE

Follow these six simple steps to brew delicious homemade kombucha using your SCOBY, organic tea and starter liquid.

  • Step 1 — Sterilise Your Brewing Equipment

    Thoroughly clean all brewing equipment before making kombucha to minimise unwanted bacteria.

    1. Wash your glass brewing jar with distilled white vinegar.
    2. Rinse thoroughly and allow it to air dry upside down.
    3. Ensure all utensils (silicone tongs or spoons) are clean and completely metal-free before use.
    • Avoid pouring boiling water directly into a cold glass jar, as sudden temperature changes can cause the glass to crack.

  • Step 2 — Prepare the Sweet Tea

    Prepare a nutrient-rich sweet tea for healthy kombucha fermentation.

    1. Bring fresh filtered water to the boil.
    2. Remove from the heat and stir in the organic cane sugar until completely dissolved.
    3. Add your organic tea.
    4. Allow the sweet tea to cool naturally to room temperature.
    5. Remove the tea bags or loose tea using clean, metal-free utensils.

  • Step 3 — Add Your Kombucha SCOBY

    Once the tea has cooled to room temperature:

    1. Pour into the clean glass jar.
    2. Add the entire starter liquid.
    3. Carefully place the kombucha SCOBY into the jar using clean hands or a metal-free utensil.
    • Don't worry if your SCOBY floats, sinks or sits sideways — it will continue brewing normally.

  • Step 4 - First Fermentation

    Creating the right brewing environment is essential for producing delicious homemade kombucha.

    1. Cover the jar with a breathable cloth and secure it firmly with the rubber band.
    2. Place the jar somewhere warm, clean and away from direct sunlight.
    3. Avoid moving or disturbing the jar during fermentation.
    4. Brew for approximately 10–21 days, depending on your preferred flavour and room temperature.
    • Start taste-testing from around Day 10 until your kombucha reaches your preferred balance of sweetness and tanginess.

  • Step 5 - Bottle, Flavour & Enjoy

    Your kombucha is ready to be bottled.

    1. Remove the SCOBY and reserve 1–2 cups of kombucha as starter liquid for your next batch.
    2. Place a kombucha-safe strainer over a funnel and pour the kombucha into clean glass bottles or a large glass bowl.
    3. Add fresh fruit, herbs, spices or juice if making flavoured kombucha.
    4. Bottle immediately or leave for 2–5 days for a second fermentation before refrigerating.

  • Step 6 — Keep brewing forever

    One healthy kombucha SCOBY can produce fresh homemade kombucha for years. Every successful batch creates a new baby SCOBY, giving you an ongoing supply of kombucha cultures.

    1. Prepare a fresh batch of sweet tea.
    2. Add your reserved starter liquid.
    3. Return the SCOBY to the clean brewing jar.
    4. Repeat the process and enjoy continuous homemade kombucha.

Kombucha Brewing Ratios

These kombucha brewing ratios are designed to create consistently successful homemade kombucha. Using the correct amount of organic tea, organic cane sugar, filtered water and starter liquid helps maintain the ideal fermentation environment for a healthy kombucha SCOBY and delicious homemade kombucha.

  • 1L Kombucha Recipe

    Makes approximately 4 glasses


    ✓ Perfect for first-time brewers

  • 2L kombucha recipe

    Makes approximately 8 glasses


    ✓ Great for regular kombucha drinkers

  • 3L kombucha recipe

    Makes approximately 12 glasses


    ✓ Perfect for families or weekly brewing

  • 3.7L - 4L Kombucha recipe

    Makes approximately 16 glasses


    ✓ Ideal for keeping a continuous supply of homemade kombucha

Essential Kombucha brewing tips

Keep Everything Clean

Wash your hands before handling your SCOBY and always use clean brewing equipment. This helps protect your kombucha culture from unwanted bacteria and supports a healthy fermentation.

Use the Right Ingredients

Always use filtered water, organic cane sugar, and organic black or green tea. Avoid flavoured teas during first fermentation, as oils and additives can interfere with your SCOBY.

Create the Right Brewing Environment

Brew your kombucha away from direct sunlight in a clean, undisturbed space. Aim for a temperature between 20–28°C to support healthy fermentation.

Protect Your SCOBY

Never refrigerate an active brewing jar and always reserve starter liquid for your next batch. This helps keep your SCOBY strong and ensures your next brew starts successfully.

Trust Taste Over Timing

Kombucha fermentation time can vary depending on temperature and personal preference. Start tasting from around Day 10 and bottle once it reaches your preferred balance of sweetness and tang.

How do I bottle kombucha for second fermentation?

For second fermentation, pour your kombucha into clean glass bottles, leaving approximately 2–3 cm of headspace at the top. This allows room for natural carbonation to develop.

If using airtight bottles, burp them once daily by briefly opening the lid to release excess pressure. Ferment at room temperature for 2–5 days, then refrigerate before opening and serving.

KOMBUCHA FLAVOUR IDEAS

One of the best parts of brewing homemade kombucha is experimenting with natural flavours. Once your first fermentation is complete, you can bottle your kombucha and add fresh fruit, herbs, spices or juice to create your own delicious combinations.

Explore Kombucha Recipes

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