So you’re ready to discover the fun of DIY fermentation? This easy, step-by-step guide from Mortier Pilon shows you the basics of kombucha-brewing at home, as well as helpful ‘pro tips’ for flawless fermentation.
How To Make Your First Kombucha Brew
1 fresh SCOBY from Mortier Pilon
4 cups (1 L) filtered water
1/2 cup white sugar
3 bags organic black or oolong tea
Step 1: Sterilize Your Fermentation Crock
Before putting anything in your fermentation crock, it will need to be sterilized. This will help you avoid contamination and other problems that your first kombucha brew could encounter. To clean your crock:
- Clean it by hand using warm water and organic distilled white vinegar. Your could also use a very mild soap, if you prefer.
- Leave the crock to dry naturally overnight on a clean, dry towel. Avoid touching the inside of the jar, even with the towel.
Step 2: Settle Your SCOBY
- In a saucepan, heat 4 cups (1 L) of filtered water. When it’s hot enough, place three bags of organic tea in the hot water. Once the tea is brewed, discard the teabags.
- Add ½ cup (125 ml) of white sugar. (We discourage you from using brown sugar or honey – check out our FAQ section to find out why).
- Let your sweetened tea cool to room-temperature before adding the culture. (Your SCOBY doesn’t like the heat!)
- Pour the cooled sweetened tea into your sterilized Mortier Pilon fermentation crock.
- Place your SCOBY in the crock – make sure to include the juice from the sachet as well.
- Cover with your cloth filter lid and let sit for 2 to 3 days.
- Pssst! Click on the Mortier Pilon products below to help you make the best recipe ever 😉
Once your SCOBY has had 2 or 3 days to get used to its new environment, it is ready to start producing larger quantities of kombucha tea. It can now begin the first stage of fermentation, or ‘primary fermentation’. Learn how to proceed here!