Kombucha Guide · Beginner

How to Make Kombucha at Home: Easy Recipe, Step by Step

Homemade kombucha recipe: per litre, 3 tea bags, 70 g sugar and 150 ml starter. Amounts for 1 to 5 litres and 1 to 2 gallons, step-by-step brewing, the 7 to 14 day timeline and bottling for fizz.

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Adding cooled sweet tea to a kombucha brewing jar beside starter culture and ingredients

Updated Oct 2026 · 12 min read

You make kombucha by fermenting sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast). Brew strong tea, dissolve sugar in it, cool the liquid, add starter liquid and the culture, then wait 7 to 14 days. Fermentation consumes most of the sugar, produces organic acids and a trace of alcohol, and leaves a tangy, naturally fizzy drink. Once you have a healthy SCOBY and good starter liquid, each batch practically makes itself.

Kombucha recipe: amounts for any batch size

The whole recipe scales from one per-litre ratio: 6 g of tea (3 bags), 70 g of sugar and 15% starter liquid, with water making up the rest. Volumes are the finished batch, starter included.

BatchWaterTeaWhite sugarStarter liquid
1 litre850 ml3 bags (6 g)70 g150 ml
2 litres1.7 L6 bags (12 g)140 g300 ml
3 litres2.55 L9 bags (18 g)210 g450 ml
4 litres3.4 L12 bags (24 g)280 g600 ml
5 litres4.25 L15 bags (30 g)350 g750 ml
1 US gallon (3.8 L)3.2 L (13½ cups)11 bags (23 g)265 g (1⅓ cups)570 ml (2½ cups)
2 US gallons (7.6 L)6.4 L23 bags (45 g)530 g (2⅔ cups)1.15 L

Anywhere from 2 to 4 tea bags per litre works, and starter can run 10 to 20%; more starter acidifies the brew faster and is safer for a first batch. For any other jar size, the Kombucha Brewing Calculator works out exact amounts.

What you need

You need four things: plain tea, white sugar, starter liquid, and a live SCOBY. Equipment is minimal.

Tea and sugar Plain black tea is the most reliable. Green tea works well too. Use 2 to 4 bags (or 4 to 8g loose leaf) and about 70g white sugar per litre. Avoid herbal, flavoured, or oiled teas, and skip all sugar substitutes in first fermentation.
Starter and SCOBY You need 100 to 200ml of finished, unflavoured kombucha per litre as starter liquid, plus the SCOBY itself. Starter acidifies the brew on contact and prevents mould.
Vessel and cover A wide-mouth glass jar (1L minimum) with a breathable cover works best. Use cloth, a coffee filter, or muslin held by a rubber band. Never seal the lid during first fermentation.

Stick to filtered or de-chlorinated water, because chlorine stresses the SCOBY over time. Avoid metal vessels and decorative glazed ceramics for fermenting; the acid can leach metals. The kombucha jar guide covers sizes and spigot jars.

How to make kombucha, step by step

First fermentation (1F) is the main stage: sweet tea becomes kombucha over 7 to 14 days at room temperature. These steps are for a 1-gallon batch; use the recipe table above for other sizes.

  1. 1
    Brew the tea strong Bring about 1 litre of water to the boil and steep 11 black tea bags (or 23 g loose tea) for 5 to 10 minutes. Remove the bags without squeezing; squeezing adds bitterness.
  2. 2
    Dissolve the sugar Stir in 265 g (1⅓ cups) of white sugar while the tea is still hot. Hot liquid dissolves it completely in seconds. Do not try to add sugar to cold tea.
  3. 3
    Cool completely Top up with about 2.2 litres of cold water to bring the sweet tea to 3.2 litres; that speeds cooling too. Check it is below 30°C (86°F) before going on. Hot liquid harms the SCOBY, so never skip this step.
  4. 4
    Add starter liquid Pour the cooled tea into your jar and stir in about 570 ml (2½ cups) of starter liquid. This starts dropping the pH straight away, which is what protects the batch from mould.
  5. 5
    Add the SCOBY and cover Lower the SCOBY in gently. It may sink, float, or tilt, which is all normal. Cover with breathable cloth secured by a rubber band. Keep the jar at 20 to 26°C, out of direct sunlight.
  6. 6
    Taste daily from day 7 Draw a small amount off with a clean straw. You want mild tang with residual sweetness, like a tart, lightly sweet tea. Most batches finish between day 7 and 14. Set aside about 15% of the batch, with the SCOBY, as starter for the next one.

The kombucha brewing timeline

Here is how a typical first batch unfolds at room temperature (20 to 26°C). Warmer kitchens run faster, cooler ones slower, so treat these as a guide and taste from day 7.

DayStageWhat is happening
Day 0PitchCombine cooled sweet tea, starter liquid, and SCOBY. Starting pH is about 4.0 to 4.5.
Day 1 to 2AcidifiesThe brew drops below pH 4.2 into the safe zone; a new SCOBY layer starts to form.
Day 3 to 6Active fermentTartness builds steadily as the culture consumes sugar.
Day 7Start tastingMild tang with residual sweetness means you are getting close.
Day 7 to 14Finish 1FPull the batch when the sweet-to-sour balance is right for you.
+2 to 5 daysSecond fermentationOptional: bottle with a little sugar or juice for carbonation.
7 to 14 days first fermentation (1F)
2 to 5 days second fermentation (2F)
10 to 19 days total, start to fizzy bottle

Second fermentation: building carbonation

Second fermentation (2F) is optional but gives you fizz and flavour. You bottle the finished kombucha with a small amount of sugar or fruit juice, seal it, and let pressure build over a few days.

  1. 1
    Bottle with headspace Fill sealed glass bottles (swing-top or screw-top), leaving about 2 to 3cm of headspace at the top.
  2. 2
    Add flavouring Fruit juice, fresh ginger, berries, or lemon all work well. Sugar in the juice feeds the remaining yeast, which produces CO₂.
  3. 3
    Seal and wait Leave sealed bottles at room temperature for 2 to 5 days. Warmer rooms carbonate faster.
  4. 4
    Burp daily Open each bottle briefly once a day to release excess pressure. This prevents over-pressurised bottles.
  5. 5
    Refrigerate Once the carbonation suits you, move bottles to the fridge. Cold stops fermentation and holds the fizz.

Use the Second Fermentation Calculator to work out sugar and juice amounts for your target carbonation level, and how to flavor kombucha for 30+ tested combinations.

Tea, sugar, water and starter liquid prepared for a measured kombucha recipe

Related calculator

Kombucha Brewing Calculator

Calculate tea, sugar, starter liquid, and SCOBY ratios for any batch size. First fermentation times included.

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Starter liquid: the most important ingredient

Starter liquid matters more than the SCOBY itself. It is finished, unflavoured kombucha from a previous brew.

Adding it brings the sweet tea down to about pH 4.0 to 4.5 straight away, and a healthy batch drops below the pH 4.2 safety line within a day or two. That acidity is what keeps mould and harmful bacteria out. The kombucha pH guide has the full chart. Starter also inoculates the new batch with a live population of bacteria and yeast, giving fermentation a running start.

How much to use Use 10 to 20% of your total batch volume. For a 1-litre batch, that means 100 to 200ml. More starter gives a faster pH drop and safer fermentation. Less starter slows the start and raises mould risk.
Where to get it for your first batch Buy a bottle of plain, raw, unflavoured kombucha from the shop (any brand works if the label says raw and unflavoured). "Raw" or "unpasteurized" on the label means it contains live cultures. Pour the whole bottle in as your starter. Never use pasteurized or flavoured kombucha.
What not to use Do not substitute vinegar for starter liquid. Vinegar drops pH but contains none of the kombucha-specific bacteria and yeast. It also changes the flavour. Real starter liquid is always the better choice.

How to get a SCOBY (or grow your own)

Every batch needs a live culture. There are three ways to get one:

From another brewer Anyone who brews kombucha has spare SCOBY layers. Ask for a piece with at least 2 cups (500 ml) of its liquid; that liquid is your starter.
From a starter kit Kits ship a SCOBY packed in starter liquid. Brew your first batch within a few days of it arriving.
Grow one from raw kombucha Mix a bottle (about 450 ml) of raw, unflavoured kombucha with 1 litre of cooled sweet tea (70 g sugar), cover with cloth, and leave at 20 to 26°C. A pale film forms within a week and thickens to a usable 5 mm disc in about 3 to 6 weeks.

A new SCOBY can look lumpy, sink, or grow sideways, and all of that is normal. The SCOBY guide explains what a healthy culture looks like and how to store a SCOBY between batches.

Is homemade kombucha safe?

Kombucha is safe to make at home when the brew turns acidic fast and stays clean. The habits that matter:

Use enough starter Starter at 10 to 20% of the batch drops the pH into the safe zone within a day or two. Too little starter is the main cause of mould.
Clean glass, no metal Wash jars and bottles in hot water; skip antibacterial soap residue. Ferment in glass or food-grade vessels, never metal or decorative glazes.
Know mould from yeast Brown stringy strands and a lumpy, translucent new layer are healthy. Dry, fuzzy, coloured spots on the surface are mould: discard the batch and the SCOBY.
Mind the alcohol and the bottles Homebrew usually lands around 0.5 to 3% ABV, higher after a long sealed second ferment. Refrigerate bottles once they are fizzy so pressure stops building.

See mould vs yeast for how to tell them apart, is homemade kombucha safe? for the full checklist, and the kombucha alcohol calculator to estimate ABV.

Choosing the right tea

Your tea choice directly affects SCOBY health, fermentation speed, and flavour. The SCOBY feeds on caffeine, tannins, and nitrogen in true tea leaves (Camellia sinensis), so this decision goes beyond taste.

Black tea: the gold standard English Breakfast, Assam, and Ceylon produce the most vigorous SCOBY growth and classic tart kombucha flavour. Black tea is the most reliable starting point.
Green tea: lighter and floral Green tea makes a lighter, more delicate kombucha with a thinner SCOBY. Blending 50/50 with black tea gives good balance.
Oolong: the middle ground Partially oxidised, sitting between black and green in flavour and SCOBY support. Oolong makes a complex, layered kombucha.
Herbal and flavoured teas: avoid in 1F Chamomile, rooibos, peppermint, and teas with added oils lack the nutrients the SCOBY needs. These can inhibit or harm the culture. Save them for flavouring in second fermentation only.

Read the full tea types for kombucha guide for blending ratios and brewing tips by variety.

Common first-batch problems

Watch for

  • Too vinegary means it fermented too long. Start tasting from day 7 and bottle sooner next time.
  • Too sweet or flat means the batch needs more time, or the room is too cold. Extend by 1 to 2 days.
  • No SCOBY forming on the surface is normal for early batches. Judge readiness by taste, not SCOBY thickness.
  • Fuzzy, dry, coloured patches on top are mould. Discard the entire batch and use more starter liquid next time.
  • Slow or stalled batches are usually too cold. Keep the jar at 20 to 26°C.

For a culture that looks off, the SCOBY health troubleshooting guide walks through each symptom, and kombucha fermentation temperature covers warming a cold brew.

How to know your kombucha is done

Taste tells you when your kombucha is ready. Pull a small sample with a clean straw. You want mild tang with residual sweetness, something like tart apple juice.

If it still tastes like sweet tea, give it more time. Aggressively sour means it went too long.

As the brew finishes, the liquid lightens in colour. You may also see stringy yeast strands hanging below the SCOBY. Both signs are normal and healthy.

FAQ

Frequently asked questions

How do you make kombucha at home?
Brew strong plain black or green tea, dissolve about 70 g of sugar per litre, and cool it below 30°C. Pour it into a glass jar, stir in 100 to 200 ml of starter liquid per litre, add a SCOBY, and cover with a breathable cloth. Ferment at 20 to 26°C for 7 to 14 days, tasting from day 7, then bottle for optional carbonation.
What is a simple kombucha recipe?
Per litre of water: 2 to 4 tea bags, 70 g white sugar, and 100 to 200 ml starter liquid, plus one SCOBY. Steep the tea, dissolve the sugar, cool it, combine with the starter and SCOBY in a jar under a cloth cover, and ferment 7 to 14 days. The ratio table above scales this to any batch size.
How do you brew kombucha step by step?
1) Steep strong tea. 2) Dissolve the sugar while hot. 3) Cool below 30°C. 4) Add starter liquid to drop the pH. 5) Add the SCOBY and cover with cloth. 6) Ferment 7 to 14 days, tasting from day 7. 7) Optionally bottle with sugar or juice for a 2 to 5 day second fermentation to carbonate.
How long does kombucha take to make?
First fermentation runs 7 to 14 days at room temperature. Second fermentation for carbonation takes 2 to 5 days. Total time from start to a fizzy, flavoured kombucha is typically 10 to 19 days.
What is the basic kombucha ratio?
Per litre of finished batch: about 6 g of tea (3 tea bags), 70 g of white sugar, and 10 to 20% starter liquid (150 ml is a good default), with water making up the rest. Scale it to any size with the Kombucha Brewing Calculator.
How much sugar and tea for 1 gallon of kombucha?
About 265 g (1⅓ cups) of white sugar and 11 tea bags (roughly 23 g loose tea) for a 1-gallon batch, plus about 570 ml (2½ cups) of starter liquid and 3.2 litres of water.
What is the kombucha recipe for 5 litres?
For 5 litres: 15 tea bags (30 g), 350 g sugar, 750 ml starter liquid and 4.25 litres of water. For 1 litre use a fifth of each: 3 tea bags, 70 g sugar, 150 ml starter and 850 ml water.
Can I use flavoured tea for kombucha?
Stick to plain black or green tea for first fermentation. Herbal teas, flavoured teas, and essential oils can inhibit or harm the SCOBY. Add flavourings in second fermentation instead.
Do I need a SCOBY to start?
Yes. You need a SCOBY from another brewer or a starter kit, or you can grow one slowly from a bottle of raw, unflavoured commercial kombucha. Growing from scratch takes 4 to 6 weeks.
What if my kombucha tastes too vinegary?
It fermented too long or at too warm a temperature. Start tasting from day 7 next time. Warmer kitchens speed things up a lot. If your room runs above 24°C, start checking at day 5.
Why do I cool the sweet tea before adding the SCOBY?
Hot liquid will harm or kill your SCOBY. Always cool the sweetened tea to below 30°C (86°F) before adding starter liquid and the culture. Adding cold water to bring the brew up to volume speeds up cooling.
What is kombucha starter liquid and can I buy it?
Starter liquid is finished, unflavoured kombucha from a previous batch. It acidifies the new brew straight away, which protects it from mould and contamination. If you don't have any, use a bottle of plain, raw, unflavoured kombucha from the shop. You need 100 to 200ml per litre of tea. Never use pasteurized kombucha as starter. It has no live cultures.
Which tea is best for kombucha?
Plain black tea (English Breakfast, Assam, Ceylon) is the most reliable. It produces vigorous SCOBY growth and classic tart flavor. Green tea works well but grows a thinner SCOBY. Oolong is excellent. Avoid herbal, flavored, or oiled teas for first fermentation. See the full tea guide for details.
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