How to Make Kombucha
Join 5,000+ Irish brewers in mastering the art of home fermentation. This guide uses our 4 Pillars of Mastery to ensure your first batch is safe, delicious, and perfectly carbonated.
How to Make Kombucha: The 4 Pillars Success Formula
Ready to start your own brew?
Shop Fresh Kombucha SCOBYs →Pillar 1: The Foundation (Ratios & Ingredients)
The quality of your tea and sugar determines the health of your SCOBY. Use filtered, chlorine free water to protect the living culture.
| Batch Size | Water (Filtered) | Organic Sugar | Tea Bags | Starter Liquid |
|---|---|---|---|---|
| 1 Litre | 900ml | 60g | 3 Bags | 100ml |
| 2 Litre | 1800ml | 120g | 6 Bags | 200ml |
| 3 Litre | 2700ml | 180g | 9 Bags | 300ml |
| 5 Litre | 4500ml | 300g | 15 Bags | 500ml |
Mastery Tip: Do not over steep your tea. 15 minutes is the “sweet spot.” Longer steeping releases excess tannins, leading to a bitter, astringent brew.
Pillar 2: The First Fermentation (1F)
This is where the transformation happens. Your SCOBY “eats” the sugar and tea to create a probiotic-rich tonic.
- Dissolve & Steep: Heat your water to almost boiling. Stir in the sugar until dissolved. Add tea bags and steep for 15 minutes. Remove bags and allow the liquid to cool completely to room temperature.
- Combine: Pour the cooled tea into your fermentation jar. Add your SCOBY and the starter liquid. Crucial: Never add a SCOBY to hot tea; it will kill the culture instantly.
- The Breathable Seal: Cover the jar with a muslin cloth or coffee filter secured with a band. Avoid airtight lids, your Kombucha needs oxygen to breathe and grow.
- The Environment: Store in a spot out of direct sunlight. In the Irish climate, a temperature of 20–26°C is ideal.
- The Wait: Let it culture for 7–14 days. Around day 7, you will see a new, translucent SCOBY layer forming on the surface.
Pillar 3: The Harvest (Testing & Straining)
Kombucha timing is subjective. Use the “Straw Test” to find your signature flavor.
- Taste Test: After 7 days, use a clean straw to sip the liquid.
- Too Sweet? Leave it for another 2–3 days.
- Too Sour? Harvest immediately.
The Bonus: A New Generation
By the end of your first ferment, you may notice a thin, translucent layer forming on the surface, this is the “Baby” SCOBY. While a healthy culture often produces a second SCOBY with every batch, the speed and thickness of this growth depend on factors like room temperature, tea strength, and oxygen flow.
Whether you have a thick new layer or just the original “Mother,” you are ready for the next step. If a baby has formed, you can use both to jumpstart your next batch or gift the surplus to a friend to share the legacy of health.
Pillar 4: Carbonation & Storage (2F)
If you want that famous “fizz,” the second fermentation and bottling process is essential.
- Bottle the Liquid: Pour the fermented kombucha into clean, swing-top bottles. These are the “Gold Standard” as they handle pressure safely and prevent explosions.
- Headspace: Leave 1 inch of air at the top of the bottle. This gap is necessary for carbonation to build without breaking the glass.
- The “Floaties”: You may see brown, stringy strands in your bottles. Don’t worry, these are natural yeast clusters and a sign of a healthy, living brew.
- Chill: Place your bottles in the refrigerator. Cold temperatures slow the fermentation and “lock in” the bubbles.
Still have questions about your first batch?
Fermentation is a living process, and it’s natural to wonder if your SCOBY is behaving correctly. If you’re noticing strange textures, wondering about fizz, or just want to double-check your ratios, visit our Comprehensive Kombucha FAQ & Troubleshooting Hub. We’ve answered every question from Ireland’s community of 5,000+ brewers to ensure your success.