Kombucha Reload or How to restock your fermenter


Time for a Kombucha Reload.  I’ve got a pretty good routine for keeping myself in kombucha.  I managed to generate a gallon-sized SCOBY and I’ve worked up to a good mash to make to feed the SCOBY.  Here’s my recipe for kombucha.

  • 1 gallon water
  • 1 cup cane sugar
  • 12 bags black tea

Living in the District of Columbia suburbs has its perks, but the water really sucks.  I like to boil it hard for 5-10 minutes before any fermenting projects.  It drives out the chlorine that would kill my good bacteria and yeasts.  I think it also helps with the strong sulfur nose that doesn’t lend much to the finished product.

homemade kombucha

Hard boil for kombucha

Here’s my main fermenter.  I’ve already siphoned out a couple of glasses to drink, but I’d like to get a little bottled for the fridge and I have to make sure I leave some for the next batch.  I’ve had good results with leaving the SCOBY floating in a pint of the last batch and then adding 3 1/2 quarts of sweet tea.

homemade kombucha

Half drunk kombucha

Very gently, I stick a siphon hose half-way into the fermenting jar.  From there, I can siphon out clear kombucha until there’s nothing left in the jar, except the sots and the SCOBY.  Once I’ve saved off the drinkable kombucha, I funnel that into flip tops for the fridge and then clean out the fermenter.  Hint:  Leave the freshly bottled kombucha, sealed in the bottles, out of the refrigerator for a couple of days to ferment a little longer and gather up some carbonation.  This is the same method I use for fermenting my ginger beer.

Despite the health benefits of ingesting the spent yeast cells that collect on the SCOBY and pile up in the bottom of the jar, personally, I think they’re gross and like to get rid of them.  So I rinse out the fermenter jar and wipe off the SCOBY.  Don’t be tempted to rinse anything under the faucet!!!  Remember the chlorine in the tap water???  Certain death!  A clean towel removes the bulk of the gunk.

homemade kombucha

This is my SCOBY. There are many like it, but this one is mine. My SCOBY is my best friend. It is my life. I must master it as I must master my life.

The boiled off water gets 12 tea bags and 1 cup of cane sugar.  I guess you could, and a lot of people do, use white sugar.  I like the raw stuff.  There’s a little more flavor in it that adds a nice tone to the kombucha.  The white stuff is just sweet.  The raw stuff is sweet, but there’s flavor, too.  I found some real cheap black tea at the Asian market.  A couple of dollars bought me a hundred bags of fairly delicious tea.
homemade kombucha

Some cheap tea is delicious

Leave the tea to brew while the water cools.  Use a Thermapen and wait until the brew is under 100 F before you pour it into the fermenter.  Cooking your precious SCOBY would be a very bad thing.  So, pour the cooled tea into the fermenter and put it back in the warm, dark cupboard and wait a week or two for the next batch… 



John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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4 Responses

  1. I am so excited- tried my first Kombucha today. It was pricie, had to see what it would taste like. I love
    this. Happy to find this recipe!!! have to work for the next couple of days,but then I’m on a mission. I’ll let you know how it works for me. Thanks for the statt!!!

  2. Char says:

    I purchased some organic raw Komucha called Gingerade that has sediment at the bottom. Can this sediment be used or cultured? or doesn’t it have enough microbes in it. Never done this before and so I’m in the dark. Thanks

  3. John says:

    The sediment is spent yeast cells. They’re harmless and useless.

  1. July 23, 2014

    […] So, I broke down and bought a SCOBY from here (http://www.savvyteasandherbs.com/products/Kombucha-Tea-Starter-Culture.html) I got it two days later and followed the simple instructions. Works like a charm! I will post more about this soon. […]

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