Homemade Kombucha Guide (Step-by-Step) for a Perfect Brew Every Time

Bring filtered water to a boil, then steep tea for about 10 minutes. Next, remove tea leaves or bags and stir in the sugar until it dissolves fully.

Let the sweet tea cool to roughly 70–75°F (21–24°C) before adding the SCOBY. Hot liquid can stress or kill parts of the culture.

Pour the cooled tea into a large, sterilized glass jar. Add starter liquid first, then place the SCOBY on top.

Cover the jar with breathable cloth or a coffee filter secured with a rubber band. Then store it in a warm, dark place away from direct sunlight.

Remove the SCOBY and set it aside with some starter liquid. Then pour kombucha into airtight bottles, leaving some headspace for carbonation.

When the drink reaches your desired level of fizz, refrigerate the bottles. Cold temperatures slow fermentation so the flavor stays stable.