In this guide, we’ll walk you through How to Make Primary Kombucha Step-by-Step. If you’ve ever thought of brewing your own kombucha at home, making your first batch will be surprisingly easy.
It’s affordable, and a great option for those wanting to enjoy the nutritional benefits of this tangy, fizzy, fermented beverage on a regular basis.
Whether you’re using a kombucha making kit, a gifted organic kombucha SCOBY, or a bottle of plain kombucha from the store, this method works for any first batch.
Once you master this step, you’re ready for fun add-ins like fruit juice, herbs, and spices during secondary fermentation.
What Does Kombucha Taste Like?
Basic Flavor Notes of Kombucha:
- Tart/Sour. Comes from the acetic acid produced during fermentation—similar to vinegar but milder.
- Lightly Sweet. Some residual sugar remains, especially if it’s a shorter fermentation.
- Earthy/Tea-like. Especially if using black or green tea.
- Effervescent. Natural carbonation from the fermentation process gives it a refreshing fizz.
Flavor Can Vary Based On:
- Fermentation Time. Longer fermentation = more tart, less sweet.
- Tea Used. Black tea = bolder taste; green/white tea = milder and slightly grassy.
- Add-ins. Ginger, lemon, berries, herbs, or even spices change the final flavor dramatically.
It’s Often an Acquired Taste
For some, it is. If you’re used to very sweet drinks, kombucha might taste sour or funky at first. But many people grow to love it—and crave the complex, probiotic-rich flavor.
How to Make Primary Kombucha Step-by-Step for Beginners
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Kitchen Essentials
Ingredients
- 1 Symbiotic Culture of Bacteria and Yeast SCOBY
- 1 Cup Cane Sugar or white sugar
- 8 Bags Black Tea or 2 tablespoons of green tea, or white tea
- 14 Cups Water filtered cold water,
- 1-2 Cups Starter Tea from a previous batch of kombucha or store-bought kombucha, unflavored
Instructions
Step-by-Step: How to Brew Your First Batch
Step 1: Brew the Sweet Tea
- Bring 4 cups of hot water to a boil.14 Cups Water
- Steep your brewed teas (black, green, or a blend) for 5–10 minutes.8 Bags Black Tea
- Stir in 1 cup of cane sugar until dissolved—this creates your sweetened tea.1 Cup Cane Sugar
- Add the remaining 10 cups of cold water to cool it down to room temperature.
- Too much sugar? Don’t worry—most of it gets consumed during the fermentation process by your SCOBY.
Step 2: Combine in the Fermentation Vessel
- Pour the cooled sweet tea into your fermentation gallon jar.
- Add 1–2 cups of starter tea or starter kombucha.1-2 Cups Starter Tea
- Gently place your SCOBY on top. This “kombucha mother” is a symbiotic colony of bacteria and yeast that transforms the sweet tea into kombucha tea full of gluconic acid, acetic acid, carbon dioxide, and trace amounts of alcohol content.1 Symbiotic Culture of Bacteria and Yeast
Step 3: Cover and Store
- Cover the jar with your coffee filter, paper towel, or cloth, and secure with a rubber band.
- Place in a warm spot out of direct sunlight.
- Leave to ferment for 7 to 21 days, depending on the temperature and desired tartness.
- At warmer temperatures, fermentation speeds up. Taste it after 7 days by gently slipping in a clean straw to sample.
Step 4: Taste and Check for Readiness
- Your kombucha is ready when it tastes:
- Tangy but still slightly sweet
- Has a slight fizz
- Smells vinegary (but not rotten or moldy)
- If you see fuzzy mold spores (green, black, or blue), discard the batch. A healthy SCOBY may produce brown strands or blobs—these are normal.
Step 5: Remove SCOBY and Reserve Starter
- With clean hands, remove the SCOBY and place it in a clean bowl.
- Pour in 1–2 cups of finished kombucha to use as starter tea for your next batch.
- Now you’re ready for the next step: flavoring and bottling!
Your Own Private Notes
Notes
Note:
Avoid herbal teas or flavored teas for your first fermentation. They may hinder the growth of your kombucha culture.How to Grow a SCOBY from Store-Bought Kombucha
What You’ll Need: • 1 bottle (16 oz) of plain, unflavored, raw kombucha, Look for one that says “contains live cultures• 1 cup black tea or green tea, brewed and cooled
• 1 tablespoon cane sugar
• 1 glass jar (1-quart size is ideal)
• 1 coffee filter or paper towel
• 1 rubber band
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Prep Time:
5 minutes
Fermentation Time:
1 to 4 weeks (depending on room temperature)
Makes:
One SCOBY and starter tea, enough to start your first batch of kombucha
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Step-by-Step Instructions: 1. Brew the Sweet Tea
• Brew 1 cup of black tea or green tea with hot water.
• Stir in 1 tablespoon of cane sugar until fully dissolved.
• Let it cool to room temperature—hot tea can damage the live cultures.
2. Combine the Tea and Store-Bought Kombucha
• Pour the cooled tea into your clean glass jar.
• Add the entire 16 oz bottle of store-bought kombucha.
• Make sure there’s no added flavoring, juice, or carbonation.
3. Cover and Ferment
• Cover the jar with a coffee filter or paper towel, secured with a rubber band.
• Place the jar in a warm spot (ideal temperature range: 70–78°F), away from direct sunlight.
4. Wait for the SCOBY to Grow
• Over the next 1 to 4 weeks, a white, jelly-like disc will begin to form on the surface. This is your SCOBY!
• Don’t disturb it—just lift the lid occasionally to check progress (with clean hands or utensils).
• If the surface grows fuzzy or black/green mold, discard and start over. (But a cloudy film or sediment is normal!)
5. Ready for Brewing!
• Once your SCOBY is about ¼ to ½ inch thick, it’s ready to use.
• You can now move on to the primary fermentation with your new SCOBY and the starter tea it’s been sitting in.
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Tips for Success:
• Use only plain kombucha—fruit or herb-infused versions won’t work.• Stick with cane sugar or white sugar for consistency.
• Use a wide-mouth jar for better airflow and SCOBY growth.
• Avoid herbal teas, which can sometimes inhibit SCOBY formation.
Nutrition
Optional: Move on to Second Fermentation
To develop complex flavors, fizz, and even create a fun kombucha mocktail recipe, transfer your kombucha to sealed bottles and add flavorings like fruit juice, ginger, or herbs.
Learn the complete process in our lemon ginger kombucha recipe (coming soon!).
Why use both SCOBY and Starter Tea in Primary Kombucha?
Here’s the breakdown:
SCOBY (Symbiotic Culture of Bacteria and Yeast)
- It’s the thick, rubbery “pancake” you place on top of your sweet tea.
- It houses the beneficial bacteria and yeast that ferment the tea.
- The SCOBY drives the fermentation process and creates new SCOBYs (called “baby” SCOBYs) as it feeds.
Starter Tea
- This is already fermented kombucha—usually about 1 to 2 cups from a previous batch or from store-bought unflavored kombucha.
- It’s acidic, which helps protect the sweet tea from mold spores and bad bacteria while the fermentation starts.
- Think of it as “priming the environment” for the SCOBY to work properly.
Why You Need Both:
- The SCOBY does the fermentation work.
- The starter tea helps keep the brew safe and supports the right pH balance from the start.
If it’s your first batch, most kombucha making kits include both a SCOBY and starter tea. If you’regrowing your own SCOBY, you’ll use store-bought kombucha as both the base and the acidic starter.
What Is Kombucha?
Kombucha is a naturally fermented tea drink made by combining sweet tea with a SCOBY (a Symbiotic Culture of Bacteria and Yeast). And allowing it to ferment at room temperature for 7–21 days.
The result is a tangy, slightly bubbly beverage packed with acetic acid, gluconic acid, carbon dioxide, and trace amounts of alcohol content—all of which contribute to its unique taste and health benefits, like supporting your immune system and gut health.
Where Can I Get a SCOBY?
You can get a SCOBY from a friend who brews kombucha, online retailers. Or grow your own from store-bought kombucha. Just make sure it’s plain kombucha with no added flavors and contains live cultures. Many kombucha making kits come with a starter SCOBY and starter tea.
What Types of Sugar Can Be Used?
The most common sugars for brewing homemade kombucha include:
- Cane sugar. Best for consistent results and happy yeasts.
- White sugar. Works just as well and is the most neutral.
- Maple syrup. Can be used in secondary fermentation for flavor.
- Coconut sugar, honey, or raw sugars. May work but can produce unpredictable results or stress your kombucha culture.
It’s best to use cane sugar for the first fermentation. The kombucha mother (or SCOBY) feeds on the sugar, so you won’t be drinking a drink with a lot of sugar by the time it’s done fermenting.
What About Alcohol?
Kombucha naturally produces a small amount of alcohol due to the yeast feeding on sugar. Most homemade kombucha and even commercial kombucha will contain less than 0.5% alcohol. About as much as a ripe banana or orange juice.
Warmer temperatures and longer fermenting times can slightly increase the alcohol content, but not usually enough to cause concern. Always keep your kombucha in a warm spot but avoid direct sunlight.
Why Do a Second Fermentation?
Second fermentation is when the real magic happens! While primary fermentation produces drinkable kombucha, it’s often flat and lacks depth of flavor.
The second fermentation involves bottling your plain kombucha with fruit juice, ginger root, or other natural flavors in an airtight bottle. Like an 16 oz swing-top bottle or any glass bottles with a sealed bottle top.
This step allows the natural yeasts to eat any added sugar or juice, producing more carbon dioxide, which gives your kombucha that signature fizz.
This is also when you can explore different flavors like lemon rind, berries, or herbs. It’s a great way to personalize your brew and experiment with your favorite kombucha flavor.
Just be careful—not too much juice or sugar, or you could end up with excess carbonation and too much pressure in your bottles. Always burp your bottles once daily during 2nd fermentation to avoid explosions!
How much juice should I use for second fermentation?
About ¼ cup per 16 oz bottle works well.
Can I use maple syrup instead of sugar?
For primary fermentation, stick to white or cane sugar. Maple syrup is better for secondary fermentation.
Is it okay if my SCOBY sinks?
Yes! Whether it floats, sinks, or tilts, the kombucha ferment is still active.
How long will it take to make a new SCOBY?
A new SCOBY begins forming at the top within a few days. It may take the whole fermentation time to thicken.
Get Brewing Your Primary Kombucha
Making homemade kombucha may seem intimidating at first, but the general process is easy and rewarding. Once you’ve mastered your first fermentation, you can enjoy a wide range of liquids, flavorings, and different flavors—from fruit flavor blends to herbal infusions.
You can even experiment with kombucha making bottling kits, variety of bottle types, and use your finished brew in kombucha mocktail recipes.
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