Congrats On Your New SCOBY!

How to Brew Your First Kombucha

What’s In Your Jar:

  • Starter Liquid → this is the actual SCOBY (the living culture).

  • Pellicle → optional! It’s just a byproduct of fermentation and may sink, float, or tilt.

You’ll Need:

  • 1 clean ½ gallon glass jar (or bigger)

  • 4 cups water (for brewing) + 4 cups water (for cooling)

  • ½ cup of your preferred sugar

  • 4 black or green tea bags (or 2 Tbsp loose tea)

  • Cloth or paper towel + rubber band

Step by Step

Step 1:

Brew Sweet Tea

  • Boil 4 cups water.

  • Add 4 tea bags and ½ cup sugar. Stir to dissolve.

  • Steep tea 10–15 min, then remove tea bags.

Step 2:

Cool the Tea

Add 4 more cups cool water to bring the tea to room temperature.

(Hot tea will harm your culture! Make sure it is below **100°F***)*

Step 3:

Add the SCOBY Liquid

Pour all 12 oz of starter liquid into your jar of sweet tea.

  • Place the pellicle on top if you’d like (optional).

Step 4:

Cover & Ferment

Cover the jar with cloth + rubber band. Leave it at room temperature, out of direct sun.

(Do not cover tightly with a lid - your kombucha needs to breathe!)

Step 5:

Wait & Taste

After about 3 days, start tasting. It’s ready when it’s a little tart but still smooth. Most first batches take 7–14 days.

Step 6:

Bottle or Drink

  • For fizzy kombucha: pour into bottles, add a little juice or sugar, cap, and leave out for 2–3 days. Then refrigerate. “Burp” the bottles daily or risk an explosion!

  • Or drink straight from the jar once it tastes how you like.

Step 7:

Save Starter for Next Batch

Keep at least 1 cup of kombucha + the pellicle in your jar to start the next batch.

Notes &

Troubleshooting

  • The liquid is the SCOBY; the pellicle is optional and will often regrow.

  • Stringy brown yeast bits are normal; fuzzy blue/green/black mold is not —discard and restart if seen.

  • Avoid long contact with reactive metals; brief contact (a spoon) is fine.

  • Don’t refrigerate the active SCOBY jar before brewing.

  • If your space is cool, fermentation slows; if warm, it speeds up.

  • Have fun and enjoy your new brew!