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CHANGING AUSTRALIAS DRINKING CULTURE

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MAKING HOMEMADE KOMBUCHA

Q. Can I make my homemade kombucha tea taste like that bought at the grocery store?

A. Yes, experimenting with the type of tea, fermentation time, and flavour additives (fruit, juice, ginger, etc.) you can invent your own kombucha tea flavours, or you can try to replicate a commercial flavour. Learn more about Flavouring and Bottling Kombucha HERE.

Q. What supplies will I need for making kombucha tea?

A. Making kombucha doesn't require anything too fancy. You may consider using a DIY Kombucha Culture Kit for brewing which includes everything you need to get started. Glass is the most popular choice for brewing kombucha while most utensils are simple.

Q. What type of sugar should I use to make kombucha? What type of tea? What type of water?

A. We have made it simple to start your first brew by offering our Signature Tea Blend available online. When deciding on what water to use the main consideration is hygiene. We advise using Reverse Osmosis or filtered water for your fermentation. If you have a reputable source of spring water, that can work well too. Sugars will come down to experimentation and what you want to train your culture to digest, as a rule of thumb simple sugars such as cane or white sugar are going to give consistent and speedy ferments. Avoid heavy and complex sugars such as honey or molasses, as they will be difficult for the culture to ferment.

Q. What is the process to make kombucha?

A. Making kombucha tea at home involves making tea, adding a starter culture (SCOBY) and letting it culture in a warm spot for 7-30 days. You can take precise measurements as part of Advanced Brewing Methods recording pH, Brix and more, though these are not necessary to get started.

Q. How long should I brew my kombucha?

A. Kombucha can be brewed from 7 to 30 days, depending on personal preference. A longer brewing time results in less sugar and a more vinegary-flavoured beverage. Keep in mind that temperature will play a role in how quickly the kombucha cultures.

Q. Can I use less sugar or alter any ingredients used to make kombucha?

A. We strongly recommend following the INSTRUCTIONS included in our DIY Kombucha Culture Kit. The recipe was designed to encourage a proper balance, which discourages the growth of mould and the spoiling of the batch. It also helps ensure the SCOBY gets enough food to culture properly.

Q. Can I use a plastic container to brew kombucha and plastic bottles to store it?

A. We recommend glass containers when working with starter cultures, because of the potential of plastic to leach undesirable chemicals. Additionally, plastic is more easily damaged, often without your knowledge, which can result in hidden bacteria that may disrupt the culturing process.

Q. Can I culture my kombucha tea in a cupboard, or on a windowsill, etc.?

A. Brewing kombucha tea in a cupboard is perfectly fine. However, do not put kombucha tea in sunlight. It is important to keep fermenting kombucha out of direct sunlight and away from excessive heat or cold. It is also important to keep ferments separate to avoid cross-propagation.

Q. Can I make kombucha without a scoby?

A. Yes, you can use an equal portion of strong brewed kombucha in place of scoby.

Q. What signs should I look for to determine the kombucha is culturing properly?

A. A few good signs the kombucha fermentation process is proceeding normally includes; the formation of a new kombucha culture over the opening of the brewing container, development of brown stringy yeast particles, and the liquid becoming less sweet and more vinegar-like.

Q. If I’m making other cultured foods (yogurt, sourdough, kombucha, etc.), how far apart do I need to keep the cultures?

A. We suggest keeping a distance of at least 1 metre between items. When your cultured items are being stored in the refrigerator with tight-fitting lids, there is no need to keep distance between them.

Q. Where can I view the instructions for making kombucha?

A. Click here to purchase a DIY Kombucha Culture Kit with instructions.