Top 10 Things to Have for Brewing Your Own Kombucha

Unlock the Secrets of Home Fermentation for a Healthier, Tastier Life

In recent years, kombucha has taken the wellness world by storm. This fizzy, tangy, probiotic-rich beverage is not only refreshing but also packed with health benefits. While store-bought kombucha is widely available, nothing beats the satisfaction (and cost savings) of brewing your own at home.

But before you dive into the bubbly world of fermentation, it’s crucial to have the right tools and ingredients. In this guide, we’ll walk you through the Top 10 Things to Have for Brewing Your Own Kombucha, helping you set up a homebrewing station that even a seasoned fermenter would envy.

1. SCOBY (Symbiotic Culture of Bacteria and Yeast)

Tags: #scoby #kombucha #fermentation

The heart and soul of kombucha brewing is the SCOBY, short for Symbiotic Culture of Bacteria and Yeast.

Why It’s Essential:

• It’s the living organism that ferments the tea, transforming it into kombucha.

• It produces natural carbonation and introduces beneficial probiotics.

• A healthy SCOBY ensures consistent results and balanced acidity.

You can get a SCOBY from a kombucha-brewing friend or purchase one from a reputable online source. Always use a healthy, white-ish, rubbery SCOBY for best results.

2. Tea (Black or Green)

Tags: #tea #kombucha #brewing

Quality tea is the foundation of great kombucha. The type you choose will affect flavor, color, and fermentation quality.

Best Options:

• Black tea: Full-bodied flavor, ideal for beginners.

• Green tea: Milder and slightly floral.

• Oolong or white tea: Advanced brewers love experimenting with these.

Avoid herbal teas like chamomile or peppermint, which can disrupt fermentation. Stick to pure, caffeinated teas for strong, consistent brews.

3. Sugar

Tags: #sugar #kombucha #brewing

Yes, kombucha needs sugar—but don’t worry, most of it is consumed by the SCOBY during fermentation.

Sugar’s Role:

• Feeds the yeast and bacteria in the SCOBY.

• Enables the production of natural acids and carbonation.

Use plain white cane sugar for best results. Avoid artificial sweeteners or sugar alternatives, as they can interfere with fermentation.

4. Brewing Jar

Tags: #brewingjar #kombucha #fermentation

Your kombucha needs a safe, clean place to ferment—enter the brewing jar.

Ideal Features:

• 1-gallon size or larger

• Glass only—avoid plastic or metal which can leach or react with acids

• Wide mouth for easy SCOBY handling

Place your jar in a warm, dark, and ventilated spot, like the top of a cupboard or pantry.

5. Starter Liquid

Tags: #starterliquid #kombucha #fermentation

Starter liquid is the strong, acidic liquid from a previous kombucha batch. It jumpstarts fermentation and protects your brew from harmful microbes.

Where to Get It:

• From a previous homemade batch

• From store-bought, raw, unflavored kombucha

You’ll typically need about 1 cup of starter liquid per gallon of tea.

6. Cloth Cover

Tags: #clothcover #kombucha #brewing

Fermentation needs airflow, but you also want to keep out dust, insects, and contaminants. That’s where a cloth cover comes in.

Features:

• Use breathable material like cheesecloth, muslin, or a clean dish towel.

• Secure it with a rubber band or string to keep it tightly in place.

Avoid using a solid lid—it blocks air, which is essential for fermentation.

7. Bottles

Tags: #bottles #kombucha #fermentation

Once your kombucha has fermented, it’s time for bottling and flavoring. You’ll need airtight bottles for this process, which allows carbonation to build up.

Ideal Bottle Features:

• Flip-top glass bottles work best

• Withstand pressure (carbonation!)

• Easy to clean

Always burp your bottles once a day during secondary fermentation to avoid explosions.

8. Flavoring Ingredients

Tags: #flavoring #kombucha #brewing

The second fermentation is where the magic of flavor happens. Add your favorite flavoring ingredients to customize your kombucha.

Popular Options:

• Fruit juices: Mango, cherry, pomegranate

• Herbs: Ginger, mint, lavender

• Spices: Turmeric, cinnamon, vanilla

Add flavorings after the first fermentation when bottling, and let it sit for 2–5 days to develop fizz and flavor.

9. pH Strips

Tags: #pHstrips #fermentation #kombucha

Fermentation is a pH-sensitive process. To ensure your kombucha is safe and properly fermented, use pH strips to monitor acidity.

Why You Need Them:

• Ensures your kombucha is below pH 4.6 (the safe zone)

• Helps you identify when it’s ready

• Prevents mold and spoilage

Check your brew regularly and document pH trends to better understand your fermentation timeline.

10. Funnel

Tags: #funnel #kombucha #brewing

You’ll need a funnel to transfer your kombucha from the brewing jar into bottles—neatly and without mess.

Benefits:

• Prevents spills and waste

• Helps add flavoring ingredients

• Useful for transferring starter liquid to a new jar

Choose a wide-mouth funnel made of stainless steel or food-grade plastic.

💡 Bonus Tips for Kombucha Success

🍃 Sanitation Is Key

Always wash your hands and sterilize all equipment before brewing. Kombucha is a live culture—keeping things clean prevents contamination.

🕒 Be Patient

Fermentation takes time. Expect 7–10 days for your first fermentation depending on temperature and flavor preferences.

🌡️ Control the Temperature

Ideal fermentation temp is 68–78°F (20–25°C). Use a brewing belt or a warm spot in winter to maintain a steady environment.

🧪 Understand the Two Fermentations

• Primary fermentation: Tea + sugar + SCOBY

• Secondary fermentation: Bottled kombucha + flavoring ingredients

🧾 Kombucha Brewing Checklist

Here’s your home kombucha brewing kit at a glance:

🥤 Common Kombucha Brewing Mistakes to Avoid

🚫 Using Metal Utensils

Metal can damage your SCOBY or leach into the kombucha. Stick to glass, wood, or plastic tools.

🚫 Skipping Starter Liquid

Without it, your kombucha may not acidify fast enough, allowing bad bacteria to grow.

🚫 Using Flavored or Herbal Tea

Only use pure black, green, or white tea. Oils in herbal teas can kill your SCOBY.

🚫 Ignoring Mold

If you see mold (blue, green, or fuzzy white), discard everything and start fresh. It’s not safe to salvage.

🌟 The Benefits of Brewing Your Own Kombucha

• Cost-effective: Brew for pennies per bottle.

• Custom flavors: Mango-ginger, blueberry-mint, chai-spice—you name it!

• Health benefits: Probiotics, antioxidants, and organic acids.

• Eco-friendly: Reduce single-use plastic waste.

• Creative outlet: Kombucha brewing is a fun, artistic process.

✨ Final Thoughts: Your Kombucha Journey Starts Here

Brewing kombucha at home might sound intimidating at first, but with the right tools and a little patience, it becomes a deeply rewarding habit. The top 10 items listed here aren’t just suggestions—they're your gateway to successful, safe, and delicious brewing.

So grab your SCOBY, fill up your brewing jar, and start your fermentation adventure. Your gut—and your taste buds—will thank you.

📣 Share Your Brew!

When you're ready to show off your kombucha, don't forget to use and follow these hashtags:

#scoby #kombucha #fermentation #brewing #tea #sugar #brewingjar #starterliquid #clothcover #bottles #flavoring #pHstrips #funnel

Happy brewing! 🧡