are you ready to
get this party started?
Scroll down for more instructions!
the brewing instructions
Preparation
(Setting up your brew kit)
01.
CLEAN YOUR BREWING JAR
Wash it clean and sterilize with hot water.
Your kombucha needs a germ-free home to stay healthy (not mouldy!)
02.
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PREPARE YOUR SWEET TEA
Pour 0.5L of hot water into the jar and stir in the packet of organic cane sugar till it dissolves. Add your 3 black tea bags and remove after steeping it for 7 minutes.
Add 0.7L of cool filtered water if you have. Otherwise, just use the rest of the boiled water that you’ve previously prepared. It’ll just take a while longer to cool!
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Tip: If you don't have a measuring cup, our brand label on the jar serves as a good reference! The bottom of the label marks the 0.5L point, while the top of the label is at 1.2L!
03.
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COOL TO ROOM TEMP
Leave it to cool to room temperature (24C - 30C), and make sure that unwanted particles do not get into your jar.
Tip: Place your jar of tea in a body of water to speed up the cooling process :)
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04.
ATTACH TEMP STRIP
Peel and stick the temperature strip vertically on the side.
05.
ADD SCOBY & STARTER LIQUID
Gently pour your starter liquid and the scoby into the jar.
Ensure that the tea mixture is cooled to room temperature before adding your scoby in otherwise it will damage the microorganisms!
06.
COVER & STORE
Properly secure the top of the jar with the cotton cloth cover & rubber bands. This will allow your kombucha to breathe, while keeping out fruit flies.
Store it at a location at room temperature, away from direct sunlight, for 5-8 days. Do note that fermentation happens faster in warmer environments. Find more storage tips in the FAQ.
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With that, you’re all set!
First fermentation
(Let it ferment for 5-8 days)
01.
CHECK YOUR KOMBUCHA
The speed of fermentation depends on many external factors like temperature, humidity and brightness. The darker and warmer it is, the faster the fermentation process.
Everyone's scoby will grow and look different, so do check out our scoby health check page to differentiate good & bad scobies!
The PH level of kombucha is quite low, so its unlikely to observe mould. But still keep an eye as it might have been contaminated from other sources.
02.
SAMPLING
You can start sampling your kombucha after the 4th or 5th day of fermentation! Use the clean dropper to taste and check its PH levels. The PH level should drop between 2 - 4 (red/orange).
The taste of your kombucha should be mildly sweet and slightly vinegary. If it's still too sweet for your taste, continue fermenting for another 1-3 days for the yeast to breakdown the sugar further. Sample daily and remember, the longer the tea ferments, the more the sugar will be broken down and so the less sweet it will be.
Once you have fermented your tea to your ideal sweetness, you have your very own original flavoured kombucha!
Now, it's time to flavour it!
Second fermentation
(Add your flavors to ferment for another 2-3 days)
01.
CLEAN YOUR BOTTLES
Wash your funnel clean and sterilise your swing top bottles with hot water.
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05.
BOTTLING YOUR FLAVOURS
Add in your fruits or herbs that you prepared before in step 2 into the swing top bottles provided.
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Using the funnel, add your unflavoured kombucha as well.
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Try to fill your bottle to the top, leaving about 2-3 inches of space. This is important to get that lovely fizz as carbon dioxide is produced and forced back into your kombucha.
02.
PREPARE YOUR FLAVOURING
Here's where you can get creative by formulating your own combination of fruits.
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For starters, we recommend pairing 30% of fruits with 70% of kombucha. With our 0.5L swing top bottles, prepare about 150ml of your desired flavouring.
Feel free to use fresh fruits, fruit puree, or even just fruit juice! Check out some of our favourite kombucha recipes for some ideas :)
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06.
CAP & STORE
​Cap your swing-top bottles air tight and store away for 2-3 days. As fermentation continues, you will start seeing bubbles forming.
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**Important: Your bottles can explode if the pressure becomes too high! If you're still new to kombucha making, you can try bottling a portion of it in a small plastic bottle. When the plastic bottle is rock solid, you should know when the second fermentation is done!
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Try 'burping' your bottles once every 1-2 days in order to avoid this as well.
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Tip: We recommend wrapping your bottles in a plastic bag to keep insects away from your lovely brew, and minimize any mess if your bottles crack from the built-up air pressure. Read more about this in the FAQ :)
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03.
REMOVE YOUR SCOBY
Wash a clean plate with hot water in order to sterilise it, and let it cool to room temperature.
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Once your plate has cooled to room temperature, it's time to wash your hands throughly with soap to prepare to remove the scoby!
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With your clean hands, remove your scoby and let it rest on a clean plate. Stir the jar with a clean utensil to even out the brew.
07.
REFRIGERATE TO SERVE
Start tasting after 2 days and continue fermentation till your desired sweetness.
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Carefully open your swing top bottles over the sink. You might get a mini coke-mentos reaction when you open it! The more sugar or fruit that you add, the more carbonated the kombucha will be.
Once you're ready, keep your flavoured kombucha refrigerated to stop further fermentation.
04.
KEEP SOME STARTER LIQUID
Before bottling your kombucha, remember to reserve 100ml - 200ml of your original kombucha! This will serve as your starter liquid for your next batch.
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Together with your scoby and remaining kombucha, repeat the steps above to prepare your next batch! That's the beauty of home brewing, you have an endless supply of kombucha for you & your friends to enjoy!
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Check out our proportions chart in the FAQ if you're brewing future batches of kombucha.
... and there you have it!
a home-brewed kombucha made by you, for you.
