Kombucha classes that make brewing booch easy, fun, and delicious

Kombucha is a fermented tea made by adding a SCOBY (Symbiotic Culture of Bacteria and Yeast) to sweetened tea. During fermentation, the yeast break down the sugar into alcohol and carbon dioxide, and the bacteria convert the alcohol into organic acids.

The result is a slightly sweet, slightly tangy, naturally fizzy drink that contains live cultures, organic acids, and small amounts of alcohol. Kombucha has been brewed and enjoyed for thousands of years for its unique flavor and potential digestive health benefits.

SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s a cellulose-based biofilm produced by acetic acid bacteria during fermentation, and it serves as the home for the microbial community that transforms sweet tea into kombucha.Here’s how it works:

• The yeast in the SCOBY break down the sugar (sucrose) into glucose and fructose, and then ferment those into ethanol (alcohol) and carbon dioxide (which creates natural fizz).
  
• The bacteria primarily species like Gluconacetobacter or Komagataeibacter convert the ethanol into acetic acid and other organic acids that give kombucha its tangy flavor and preserve the brew.
  

The SCOBY itself forms at the top of the liquid as a thick, rubbery layer of microbial cellulose. It’s not a fungus or mushroom, even though it’s sometimes called a “tea mushroom.”It might look odd, but it’s essential—and it’s doing all the hard work of fermentation behind the scenes.

Kombucha is made by fermenting sweetened tea with the help of a SCOBY and some already-brewed kombucha (starter tea). Here's the basic process:

1. Brew tea (typically black or green tea) and dissolve sugar into it.
   
2. Cool the tea to room temperature.
   
3. Add the SCOBY and starter tea to the sweetened tea.
   
4. Cover the jar with a breathable cloth and let it ferment at room temperature (68–78°F) for 7–14 days.
   
5. Taste your kombucha—once it’s reached your preferred balance of sweetness and tanginess, it’s ready.
   
6. Remove the SCOBY, save some kombucha as starter liquid, and either bottle your finished kombucha or move on to a secondary fermentation if you want to add flavors and extra fizz.

The yeast and bacteria work together during fermentation to transform the sweet tea into a naturally fizzy, slightly sour, probiotic-rich beverage.

Kombucha tastes slightly sweet, tangy, and lightly fizzy. The flavor can vary depending on how long it ferments and what you add during secondary fermentation.​

No worries - your kombucha has simply over-fermented and turned into kombucha vinegar. While it might be too tart to sip straight, it’s far from a lost cause.Here’s how you can use it:

• Starter liquid for your next batch: Overly sour kombucha is perfect for lowering the pH quickly and protecting your next brew from mold.
  
• ​Salad dressings and marinades: Use it like you would apple cider vinegar—for vinaigrettes, sauces, or even a tangy splash in soups.

To prevent this in the future, try shortening your brew time, especially in warmer weather when fermentation speeds up. Taste your kombucha starting around day 5 to catch it before it gets too strong.

Kombucha ferments best between 68°F and 78°F. If your home is cooler than that, fermentation can slow down significant or even stop leading to weak brews or mold risk. Here are some simple ways to keep your kombucha warm:

1. Move it to a warmer spot in your home:
   • Place your jar on a high shelf, top of the fridge, or inside a cupboard—warm air rises, so higher locations tend to stay cozier.
   • Avoid drafty windows or areas near exterior walls.
2. Insulate from cold surfaces:
   • Put a folded towel, book, or cork trivet underneath your jar to insulate it from a cold counter or shelf.
3. Use a kombucha heating wrap or seedling mat:
   • These plug-in warming devices gently raise the temperature around your jar. Look for one with a thermostat or automatic shut-off for safety.

Always check the temperature with a thermometer if you're unsure - keeping your brew within the ideal range will give you the best flavor and fizz.

Temperature plays a key role in how your kombucha ferments. The ideal range is 68°F to 78°F. Within this range, you get the best balance between yeast and bacteria, resulting in a brew that’s flavorful, fizzy, and not overly sour or flat.Here’s how temperature affects your brew:

• Too cold (below 68°F): Fermentation slows down. The yeast and bacteria become sluggish, which can lead to weak kombucha or even mold growth if the brew doesn’t acidify fast enough.
• Too warm (above 78°F): Fermentation speeds up. Yeast becomes more active than bacteria, leading to overly sour, overly yeasty kombucha that can develop too much alcohol or vinegar-like flavor.

Maintaining a steady, moderate temperature gives you the most consistent and delicious results.

Kombucha is an acidic beverage, and its pH is typically between 2.5 and 3.5 once fully fermented. This acidic environment is key to its safety and success.To understand pH:

• A pH of 7 is neutral (like pure water).
• A pH below 7 is acidic.
• A pH above 7 is basic (or alkaline).
  

The low pH of kombucha helps prevent the growth of harmful microorganisms, making it a naturally self-preserving drink. Maintaining a proper pH ensures your brew is both safe and effective—especially during the early stages of fermentation when the SCOBY is still establishing itself.While it’s not required, you can use pH test strips or a digital pH meter to monitor your kombucha, especially if you’re new to brewing or want more control over the flavor and safety of your batches.

Secondary fermentation is the step that comes after your kombucha has finished brewing in your main jar with the SCOBY. This is where you get to flavor your kombucha and build carbonation.You have two options when your primary fermentation is done:

1. Drink your kombucha plain (right from the first ferment), or
2. Bottle and flavor it—this is secondary fermentation.

During secondary fermentation, the kombucha is bottled (without the SCOBY), and sugars from fruits, sweeteners or juices are added. The yeast in the kombucha eats these sugars and produces carbon dioxide, creating that signature kombucha fizz. This is where most of the bubbly magic happens.‍

Some of my favorite flavorings:

‍Fresh or dried fruit, herbs, spices, fruit juice, or my own herbal kombucha flavoring blends. These not only taste great but can also boost the nutritional benefits of your brew.How to bottle your kombucha for secondary fermentation:

1. Save 2 cups per gallon of plain kombucha to use as starter tea for your next batch.
   
2. Using a funnel and fine metal mesh strainer, pour the remaining kombucha into clean, glass bottles (swing-top or twist-cap work best).
   
3. Fill the bottle 80 to 90% with kombucha, then add 10 to 20% of your flavoring.
   
4. Leave 1 to 2 inches of air space at the top of the bottle.
   
5. Seal tightly and store in a warm, dark place for 2 to 10 days.
   
6. “Burp” the bottles every other day by quickly opening and closing the cap to release pressure and avoid explosions.
   
7. When you’ve reached the desired fizz and flavor, strain out solids and refrigerate.
   

Your kombucha is now ready to enjoy cold and bubbly!

Nope! Secondary fermentation is optional. You can absolutely drink your kombucha straight from the primary fermentation once it tastes how you like it. It will be lightly carbonated, if at all, but still tangy and probiotic-rich.

If you're ready to enjoy it, simply bottle it and store it in the fridge to slow fermentation—or sip it at room temperature.

Secondary fermentation is mainly used to add flavor and fizz. If you're happy with how your kombucha tastes right after the first ferment, there’s no need to take it any further.

The best bottles for secondary fermentation are glass bottles with a tight seal, which helps trap the carbonation as it builds.

‍My top choices include:

• Swing-top bottles (like Grolsch-style): These seal tightly and are designed to handle pressure, making them great for maximum fizz.
• Glass growlers with tight-sealing caps: Choose ones rated for carbonation.
• Twist-top glass bottles: These can work well, especially if reused from store-bought kombucha—but they may not hold carbonation as effectively as swing-tops.

Avoid plastic containers or mason jars with loose-fitting lids—these can’t maintain pressure and may result in flat kombucha or, worse, leaks or spills. If you’re reusing bottles, make sure they’re thoroughly cleaned and check for any cracks or weakened seals before using.

Flavoring your kombucha happens during the secondary fermentation—that’s everything that takes place after your kombucha is done brewing with the SCOBY.

Once you remove the SCOBY and set aside your starter tea, you can pour the plain kombucha into bottles and add your favorite flavorings. This is where you can get creative with fruit, juice, herbs, spices, dried flowers, and extracts.​

‍Important: I don’t recommend adding fruit, juice, or flavored tea during primary fermentation, as these can interfere with the health of your kombucha culture and throw off the balance of yeast and bacteria.Stick to plain black, green, oolong, or white tea in your first ferment, and save the flavor magic for the second.

Yes! It’s totally normal for a small SCOBY (or a thin film) to form during secondary fermentation. This just means the yeast and bacteria in your kombucha are still active and continuing to ferment, even in a sealed bottle without access to oxygen.

These mini cultures are harmless, but if you’re not into the goopy texture, simply strain them out before drinking. They’re a sign of a living, thriving brew—nothing to worry about.

Most of the fizz in kombucha develops during secondary fermentation, when the yeast feed on added sugar and create natural carbonation. If your brew is feeling a little flat, here are my favorite ways to boost the bubbles:

• Add a sugar source. The yeast need something to eat! Try adding fruit juice, fresh or dried fruit, or a small amount of sugar (about ¼ to 1 tsp per 16 oz bottle) during bottling.
• Use tightly sealed bottles. Swing-top bottles are my go-to because they trap pressure best. Reused kombucha bottles with twist tops can work too, but may not hold as much carbonation.
• Store in a warm place. Keep your bottles in a warm spot (around 68 to 78°F) for 2 to 7 days. Colder temps will slow things down.
• Burp your bottles. After day 2, open and reseal the bottles once a day to release pressure and avoid any kombucha geysers.
• Try wild-yeast boosters. Some ingredients like ginger or elderflower naturally contain wild yeast and can give your fizz a boost.
• Leave space at the top. Make sure there’s 1 to 2 inches of air space in your bottle to let pressure build properly.
  

Once your kombucha is nice and bubbly, strain out any solids (if needed) and pop it in the fridge to slow fermentation and chill it down.

And remember - homemade kombucha might not be quite as fizzy as store-bought versions, which are often force-carbonated. But you can always mix it with sparkling water for an instant fizz boost!

Kombucha lasts a long time in the fridge thanks to its natural acidity. I recommend drinking it within 3 weeks for the best flavor and fizz, but it can stay good for up to 3 months if stored properly in a sealed bottle.

Over time, the flavor may become more tart and the bubbles might mellow out - but it’s still safe to drink as long as it smells and tastes right. If you see mold or it smells off (like rotten eggs or cheese), it’s time to toss it.

No, a kombucha SCOBY is not a mushroom or fungus. SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s sometimes nicknamed a “mushroom” because it looks like one, but that’s a misnomer. A SCOBY is actually a cellulose-based biofilm formed by the fermentation process.

Brown, gloopy thing = yeast

Not a fan of yeast? Strain it out! Use a clean fine mesh strainer to filter out those ‘gloopies’ in your bottling process.Those brown, stringy or gloopy bits in your kombucha are just yeast strands—totally normal and a sign that fermentation is happening. Too much yeast can affect taste. Common causes include:

• Brewing too warm (ideal is 68-78°F)
• Using raw or mineral-rich sugar instead of plain cane sugar
• Using only bottom-of-the-jar starter liquid (it’s yeastier)

Pro tip: Stir your brew before bottling or strain out excess yeast with a fine mesh strainer.

If your SCOBY is more than 3 inches thick, it’s time for a “SCOBY haircut”! Keeping your SCOBY trimmed helps ensure balanced fermentation and prevents overly fast brews. Most people trim every 2-5 months. Always use clean hands and tools, and peel or cut from the bottom up.

Mold is one of the few real deal-breakers when it comes to brewing kombucha. While stringy yeast, odd textures, and even some unusual smells are totally normal, mold is not.

Mold looks dry and fuzzy and is typically white, green, blue, gray, or black. It grows on the surface of the SCOBY or liquid. If you were to touch it (which we don’t recommend), a powdery residue might come off on your finger.

‍Bottom line: If you see mold, you must throw away the entire batch SCOBY and liquid. Mold can release toxins that may contaminate the whole brew, even if you remove the visible spots.

Common reasons your SCOBY grew mold:Mold is a sign that your brew isn’t acidic or active enough to fight off outside contaminants. Here are the most common culprits:

1. Weak or missing starter tea
   Starter tea (already brewed kombucha) helps quickly lower the pH of your sweet tea mixture, creating a safe, acidic environment. Without it, mold has an easier time taking hold.
   Tip: Always use at least 1 cup of strong, unflavored starter tea per gallon. The top of the previous batch is best, as the bottom tends to be yeast-heavy
2. Adding hot tea too soon
   If you pour your sweet tea into the jar before it has cooled to room temperature, it can kill the beneficial microbes in your starter tea and SCOBY.
   Tip: Let the tea cool to room temperature (around 75°F) before combining it with your SCOBY and starter liquid.
3. Using weak kombucha as starter liquid
   If your kombucha hasn't fermented long enough, it won't be acidic enough to act as effective starter tea.
   Tip: Make sure your kombucha has that tangy, vinegar-like flavor before using it as starter—this usually takes 7 to 14 days, depending on temperature.
4. Brewing in too cold an environment
   Temperatures below 68°F can slow or stop the activity of fermentation, giving mold an opportunity to grow.
   Tip: Move your brewing jar to a warmer spot—such as a high shelf or cupboard—or use a kombucha heating wrap to keep it within the ideal range of 68–78°F.
5. Using flavored teas
   Flavored teas and teas with essential oils (like Earl Grey) can interfere with fermentation or harm the SCOBY.
   Tip: Use only plain black, green, oolong, or white teas for primary fermentation. Save herbal teas and flavorings for your second fermentation.
6. Using the wrong sweetener
   Raw sugars like honey, coconut sugar, or agave may seem healthier, but they can disrupt fermentation or cause the brew to become unbalanced.
   Tip: Stick to granulated white sugar or organic cane sugar in your primary fermentation.
7. Contaminated brewing environment
   Mold spores in your kitchen—especially near compost, trash, or ripening produce—can float into your brew and settle on your SCOBY.
   Tip: Brew kombucha away from window sills, fruit bowls, trash cans, or houseplants. If mold continues to appear, try moving your jar to a different part of your home.

I don’t recommend storing your SCOBY in the fridge. Cold temperatures slow down or stop the activity of the yeast and bacteria, making them less effective once you start brewing again. This can lead to an imbalanced fermentation and increase the risk of mold.

​If you need to take a break from brewing, check out the “How to take a break from brewing kombucha” section for safe long-term storage tips.

Not at all. Healthy SCOBYs can float, sink, or hover somewhere in between—it’s all normal. When you first add a SCOBY to a fresh batch of sweet tea, it may sink to the bottom, but that doesn’t affect its ability to ferment.

A new SCOBY layer will begin forming on the surface of your brew within a few days. Sometimes the original SCOBY can also shift positions mid-brew, especially if there's a sudden change in temperature.

If you need to pause your kombucha brewing, you can safely store your SCOBY at room temperature for several weeks. Here's how:

1. Leave your SCOBY in its brewing jar (countertop, cupboard, or pantry is fine—just avoid the fridge).
2. Make sure the jar is at least halfway full with already brewed kombucha (this is your starter liquid). This keeps the environment acidic and protective.
3. Cover the jar with a breathable cloth and secure it with a rubber band or jar ring. This keeps out dust and fruit flies while still allowing airflow.
4. Store the jar for up to 4-8 weeks. After that, your SCOBY will need to be “fed.”

‍To feed your SCOBY:

• Brew 1 cup of strong black tea and dissolve 1/3 cup sugar in it.
• Let it cool completely to room temperature.
• Add the sweet tea to your SCOBY jar.
  

Repeat this feeding every 4-8 weeks to keep your SCOBY healthy and active.It’s also a good idea to check in weekly to make sure the liquid hasn’t evaporated too much. If it has, top it off with additional sweet tea.This method is sometimes called making a “SCOBY hotel” - a resting place to keep your culture alive between batches.

Glass is the best choice for brewing kombucha. It's non-reactive, easy to clean, and allows you to see what's happening during fermentation. Look for a wide-mouth glass jar, which gives you plenty of space to get your SCOBY in and out.

You can also use food-grade ceramic containers, but be sure the glaze is lead-free and fermentation-safe. Some older or decorative ceramics may contain harmful metals or coatings that can leach into your brew.

‍Avoid plastic, metal, or crystal containers, as these materials can react with the acids in kombucha or harbor unwanted bacteria.Stick with glass, and you'll set your brew up for success.

To keep your kombucha safe and thriving, it’s important to clean your equipment properly—but gently.

• Wash your jars and tools with hot water and mild dish soap.
• Avoid antibacterial soaps or harsh cleaners, as they can leave residues that may harm your kombucha culture.
• Rinse everything thoroughly to ensure no soap remains.
• For an extra-clean feel, you can also do a final rinse with distilled white vinegar. There’s no need to sterilize—just make sure everything is clean and free of grime or strong smells.
  

Consistent, careful cleaning helps prevent contamination and supports a healthy fermentation environment.

I recommend using plain black tea - it's the most reliable option and provides important nutrients that help keep your SCOBY strong and healthy.You can also use other true teas from the Camellia sinensis plant, such as:

• Green tea
• Oolong tea
• White tea
  

Each will give your kombucha a different flavor and fermentation speed.

If you’re using green, oolong, or white tea, avoid flavored teas (like Earl Grey or peach tea) and herbal teas (like chamomile, mint, or hibiscus) during primary fermentation. They often contain oils or added ingredients that can interfere with fermentation or harm your SCOBY.

If you want to use herbal or flavored teas, save them for your secondary fermentation, when your SCOBY is no longer involved.

My go-to ratio is 1 cup of sugar per 1 gallon of sweet tea. This amount provides the right fuel for the yeast and bacteria in your SCOBY to ferment properly.You can scale the amount up or down depending on how much kombucha you're brewing. Just be sure to keep the ratio the same for consistent results.

Don't worry - most of the sugar will be consumed during fermentation, so the final drink will be much lower in sugar than what you started with.

The best sugar for brewing kombucha is plain granulated cane sugar, ideally organic. This type of sugar is easily metabolized by the SCOBY, providing a consistent and reliable fermentation process. It supports a healthy balance between yeast and bacteria, resulting in a well-balanced brew.​Why cane sugar?

• Cane sugar (sucrose) breaks down into glucose and fructose, which are readily consumed by the SCOBY.​
  
• It lacks the minerals found in less refined sugars, which can sometimes disrupt the fermentation process or lead to off-flavors.​

Sugars to approach with caution:

• Raw or brown sugars: These contain molasses, which can introduce additional minerals and compounds that may interfere with the SCOBY's health and fermentation consistency.​
• Honey: While honey can be used, it has natural antimicrobial properties that might inhibit the SCOBY. If you choose to use honey, consider maintaining a backup SCOBY that has been cultured with white sugar.
  Alternative sweeteners (e.g., agave nectar, coconut sugar): These can lead to inconsistent fermentation results and may affect the flavor profile of your kombucha. ​
  

Best practice: For consistent and safe fermentation, stick with plain cane granulated sugar, preferably organic. Once you have experience and a healthy SCOBY, you can experiment with other sugars, keeping in mind that they may alter the fermentation process and flavor of your kombucha.

Yes. Sugar is essential to the kombucha fermentation process. But don’t worry, the sugar in your sweet tea isn’t meant for you—it’s for the microbes that make kombucha possible. Here’s what happens:

• The yeast in kombucha consumes the sugar and converts it into alcohol and carbon dioxide (which creates natural fizz). Then, the bacteria convert much of that alcohol into organic acids, which give kombucha its tangy flavor and help preserve it.
  
• If you reduce the sugar too much or skip it, fermentation slows down or stops completely. The kombucha culture won’t have enough fuel to do its job, and the brew may not acidify properly—raising the risk of mold or contamination.
  
• By the time your kombucha is ready to drink, much of the sugar has been consumed. So while sugar starts the process, a smaller amount remains in the finished beverage.

If you prefer less sweetness, the easiest solution is to let your kombucha ferment longer. The yeast and bacteria will continue to consume the sugar over time, resulting in a more tangy and less sweet brew.For example, a typical 14-day fermentation will leave around 3 to 6 grams of sugar per 8 oz of plain kombucha—much lower than what you started with.

If you’re flavoring your kombucha in a second fermentation, you can keep sugar content low by using herbal ingredients like ginger, cinnamon, or dried flowers instead of sweet fruit or juice. These add great flavor without extra sugar.

Starter liquid (also called starter tea) is plain, unflavored kombucha from a previous batch. It’s essential because it helps lower the pH of your new batch right away, creating an acidic environment that protects against mold and kickstarts fermentation.You should use at least 2 cups of starter liquid per gallon of sweet tea.For best results:

• Use the liquid from the top of your previous batch—this tends to have fewer yeast strands and more balanced acidity.
• Alternatively, stir your kombucha before bottling to evenly distribute yeast and bacteria, then pour off what you need.
  

Always avoid using flavored or carbonated kombucha as starter tea. Stick with plain, fully fermented kombucha for a healthy, active brew.

Yes - as long as you follow proper brewing practices, kombucha is generally very safe to make at home. It’s actually safer than many other home-fermented foods because of its naturally low pH, which creates an acidic environment that prevents harmful bacteria from growing.

That said, kombucha should always be made with clean tools, high-quality ingredients, and attention to temperature and storage. I always tell my workshop attendees:

If you see mold, toss the whole batch - no exceptions.

Also, trust your body. If something smells or tastes off, or if you don’t feel good after drinking it, don’t force it. Everyone’s system is different, especially when it comes to fermented foods. When in doubt, it’s always okay to start fresh.

Everyone’s body is different, so there’s no one-size-fits-all amount. If you’re new to kombucha or fermented foods in general, I recommend starting with 4 to 8 ounces a day and seeing how you feel.​

Kombucha is alive and active—so if you drink too much too fast, it might cause bloating, gas, or digestive discomfort, especially if your gut isn’t used to it.Trust your body. If it feels good, you can slowly increase your intake. If you feel heavy, bloated, or off after drinking kombucha, ease up and try a smaller serving next time.

Most kombucha you find in the store is raw and unpasteurized, which means it's still alive with active yeast and bacteria. As long as there’s sugar left, fermentation will continue.

Refrigeration slows down that fermentation by putting the yeast and bacteria to sleep, helping to preserve the flavor and prevent too much pressure from building in the bottle.

If kombucha warms up again—like if it’s left out on the counter or in a hot car—the microbes wake up and start fermenting again, which can lead to excess carbonation or even a kombucha explosion if the pressure isn’t released.

So, cold storage = sleepy booch and a safer bottle!

Yes, kombucha naturally contains a small amount of alcohol as a by-product of fermentation. When you brew kombucha, the yeast convert sugar into alcohol and carbon dioxide, and then the bacteria convert much of that alcohol into organic acids that give kombucha its tangy taste and preserve the brew.

Most home-brewed kombucha ends up with less than 1% alcohol, especially if fermented for 7 to 14 days and kept under 78°F. However, depending on your brew time, sugar levels, and temperature, alcohol content can vary slightly.

Here are some factors that can increase alcohol in home-brewed kombucha:

• Fermenting at warmer temperatures (above 78°F)
  Using a lot of sugar or very sweet flavorings
• Longer fermentation times, especially in sealed bottles (secondary fermentation)
• Skipping refrigeration once it’s ready
  

If you're concerned about alcohol levels in your home-brew for health, sobriety, or other reasons—you can reduce it by:

• Keeping your fermentation in the 68 to 78°F range
• Bottling your kombucha sooner (before it gets too sour)
• Refrigerating promptly after reaching your desired taste and fizz
  

Even though alcohol is naturally present in kombucha, it's usually quite low—but it's good to be aware, especially if you're sharing with kids, pregnant folks, or anyone avoiding alcohol completely.