Kombucha Tools

Kombucha calculators and guides that tell you what to brew next

Start with the brewing master ratio, dial sugar exactly, scale to your jar, then bottle for fizz. Each tool points to the next one.

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Follow this order

  1. Step 1: Set the master ratio
  2. Step 2: Tune sugar to taste
  3. Step 3: Scale to your vessel
  4. Step 4: Bottle for fizz
  5. Step 5: Diagnose and adjust

Start Here

Use the kombucha flow in four steps

Common kombucha problems these tools solve

Too vinegary

Recheck 1F duration and temperature with the brewing calculator.

Not fizzy after bottling

Use the second fermentation calculator to increase sugar or 2F window.

Mold risk

Confirm starter ratio and acidity before sealing.

Inconsistent results

Use the batch calculator to lock ratios when scaling.

Slow SCOBY growth

Adjust sugar/starter and keep the jar in an active temp zone.

Weak flavor after 2F

Raise juice percentage or extend 2F based on temperature.

What to write down after each brew

  1. Before pitch: batch volume, tea grams, sugar grams, starter %.
  2. During 1F: temperature, day-by-day taste from day 7, pH spot checks.
  3. At pull: final pH, sweetness, aroma, SCOBY condition.
  4. During 2F: flavoring amount, bottle type, room-temp days.
  5. Next change: tweak one variable only per batch.

Kombucha Quiz

Is your kombucha ready?

Answer three quick questions and get the best next step for your current batch.

1) How does it taste today?
2) How long has 1F been running?
3) What is your jar temperature?

Kombucha guides

How to make kombuchaRead guide →What is a SCOBY?Read guide →Kombucha health benefitsRead guide →First vs second fermentationRead guide →Kombucha pH guideRead guide →Why is my kombucha not fizzy?Read guide →

FAQs

Frequently Asked Questions

Answers to common kombucha questions about sugar, timing, pH, SCOBY care, and 2F carbonation.

How much sugar should I use for kombucha?

The standard ratio is 1 cup of sugar per gallon of tea (about 200g per 4 litres). The SCOBY consumes most of this during fermentation, leaving a mildly sweet, tangy brew. Our sugar calculator adjusts for any batch size.

How long does the first fermentation take?

Typically 7–14 days at room temperature (20–25°C / 68–77°F). Taste-test from day 7. The longer it ferments, the more vinegary it becomes.

What ratio of starter liquid to sweet tea should I use?

Use 10–20% starter liquid (finished kombucha) by volume. For a 1-litre batch, that's 100–200ml of starter. This acidifies the brew immediately and prevents mould growth.

How long does second fermentation take?

Second fermentation is usually 2–5 days at room temperature, depending on sugar level, bottle seal quality, and temperature. Warmer rooms carbonate faster.

What temperature is best for brewing kombucha?

Most brewers get the best balance around 22–25°C (72–77°F). Colder slows fermentation and can leave batches too sweet; hotter ferments quickly and can push vinegar notes.

Can I use honey or stevia instead of sugar?

White sugar is the most reliable option for SCOBY health and consistent fermentation. Honey can work in some methods but often changes microbe balance; stevia does not feed fermentation.

Why does my SCOBY sink or float?

Both are normal. SCOBYs can sink, float, or sit sideways as CO2 develops and releases during fermentation. Position alone is not a health signal.

How do I know when kombucha is done?

Taste is the practical signal: move from sweet tea toward balanced tang. Most batches finish in 7–14 days, but temperature and ratio shift timing. Use pH and daily tasting together.

Can I reuse a SCOBY indefinitely?

Yes, if it stays healthy and contamination-free. Trim old layers when thick, keep enough starter liquid, and maintain clean handling practices between batches.

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