So, your SCOBY is well-settled in its new environment, and you’re ready to make your first-ever batch of kombucha! Don’t be daunted – our step-by-step guide makes it easy…
1 SCOBY in 4 cups (1 L) sweetened tea
13 cups (3 L) filtered water
5 bags organic black or oolong tea
2 cups (500 ml) white sugar
- In a saucepan, heat 13 cups (3 L) of filtered water. When it’s hot enough, place 5 bags of organic tea in the hot water. Once the tea is brewed, discard the teabags.
- Add 2 cups (500 ml) of white sugar.
- Let the mixture cool to room-temperature. Remember – your SCOBY will struggle to cope in water that’s too warm!
- Pour the cooled sweetened tea into the Mortier Pilon fermentation crock.
- Cover with your cloth filter lid and let sit for another few days, or up to 2 weeks.
- To see how your booch is coming along, taste it from time to time. It should be becoming less sweet and more sour day by day. .
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During this stage, the SCOBY feeds on sugar and produces carbon dioxide, which will escape through the cloth filter lid of your jar.
Once primary fermentation is complete, the fun begins. With your batch of classic kombucha, the possibilities are endless! You could transfer the kombucha batch to some Mortier Pilon flip-top bottles, along with fruit slices, juice or spices, to add a little fizz and flavour to your brew. Alternatively, you could simply enjoy it as it is.
The longer you brew your kombucha, the less sweet and more acidic it becomes. This DIY, all-natural concoction is endlessly customizable, so enjoy experimenting with this versatile recipe!
Your SCOBY should also be well-settled in its kombucha environment now, and can be reused in future brews. To ensure your SCOBY stays alive, make sure to leave enough kombucha in the crock. To make more kombucha, add more room-temperature sweetened tea to the jar. Check out our continuous kombucha brewing guide for more detailed instructions.