Kombucha Brewing Instructions

Welcome Kombucha lovers!

Thank you for checking out our instructions on how to brew kombucha.

In this sections we will explain 2 methods of how to make kombucha.

The Batch Method and the Continues Brewing Method.  

The Batch Method is the most popular one and can be applied to small and large brews. Whereas the Continues Brewing Method is only recommended for larger brews from 8L . We will also provide and alternative quick way of applying the batch method. The Quick way of the batch method is usually used for brews above the 2 litter mark. We have developed a quick method to save lots of time. 

Ok so here we go  

 

Regular Method for 100ml Starter Liquid and Scoby.

  • Bring 0.9L of filtered water to boil, take of the stove and wait till your water has cooled down to the desired temperature (80°C for green tea, 95-100°C for black tea).
  • Add 4-6g of green or black tea (4-6g/litre or 3-4 bags/litre, eg. 3L tea use 12-15g of tea), stir and cover with lid and wait for about 10minutes, then remove the tea.
  • Add 50g plain white sugar (40-50g/litre, eg. 3L tea use 120-150g of sugar) and stir till dissolved.
  • Wait till the tea has cooled down to room temperature (preferably to 24-27°C), THIS IS VERY IMPORTANT AS HEAT CAN KILL YOUR SCOBY. Rule of thumb- if the tea pot feels warm then its probable to warm.
  • Once your tea is at room temperature pour the tea into your jar.
  • Finally :) open the bag (BPA free) with the SCOBY and Starter liquid and pour all content into the jar, cover with a piece of cloth or paper towel and secure it with a rubber band.
  • Place jar out of direct sunlight. The optimal temperature is 24-27°C.
  • Start checking after 5-7 days and enjoy your own Kombucha once it is to your liking.
  • Don’t forget to always leave enough starter liquid (10-20%) for the next brew. Tip: let the starter liquid that you have put a side ferment for few more days before you start your next brew, that way you make sure your starter is always acidic enough :)
  • Check our website for more Kombucha tips https://karlkombucha.com.au/blogs/news
  • If you have any questions, please check out the Q & A section online https://karlkombucha.com.au/pages/q-a

 

For the Quick Method we will be doing it with a 4L Batch but you can adjust the recipe formula to the amount you like. 

Ingredients for a 4L Batch

  • 3.2L filtered water
  • Tea (black or green is best, you can also mix it): you can use 2-3 conventional tea bags OR 4-6g of loose leaf tea (2-3tsp) per one litre of new tea, steeping it for 10 minutes. Eg. want to make 3L of new tea use 3 x 6g=18g of tea. Here at Karl Kombucha we recommend you use only teas that are made of the Camellia tea plant, which are; Black, Green, White, Oolong tea and few others.
  • Sugar use 40-50g (¼ cup) per litre of new tea. 4L of new tea 4 x 40g=160g of sugar.
  • Scoby
  • Starter Liquid included in your pouch (1 ½ cups OR 400ml). For future brews make sure to use minimum 10-15% Starter Liquid. Eg. If you want to make another 4L brew use 400-600ml of starter liquid from your previous batch. Tip: the more starter liquid you use the faster it will ferment. Using 20% (600-800ml) will always keep you on the safe side.

Step by Step instructions for 4L batch

    • Clean the area where you would like to make your Kombucha.
    • Wash the jar (if you use detergent make sure you rinse it very well as detergent can kill the SCOBY). We recommend washing it with warm water (don’t use boiling water as it can break the jar) and sterilizing it with white vinegar.
    • Stick the temperature strip (if you have one) on the outside of the jar. Ensure surface is dry before you do it.
    • Fill jar with 2.6L of filtered water and place in fridge (recommended if the filtered water is above 25°C). This will be used to cool down your hot tea.
    • Bring 0.6L filtered water to boil and take of the stove.
    • Add the tea, close the lid and steep for 10 minutes, then remove the tea.
    • Add the sugar and stir till dissolved.
    • Pour the tea into your jar with the chilled water. Ensure the brew is not warmer than 30°C. THIS IS VERY IMPORTANT AS HEAT CAN KILL YOUR SCOBY. Rule of thumb- if the jar feels warm then its probably too warm.
    • Finally 😊 open the bag (BPA free) with the SCOBY and Starter liquid and pour all content into the jar, cover with the provided piece of cloth or a kitchen towel and secure it with a rubber band.
    • If your 4L jar is not full you can just top it up with some filtered water, ensure you have 2-3cm of free/empty space to the top of the jar.
    • Have a little try of your new brew just for the reference. Then start testing it regularly after 5-7 days of brewing. Enjoy your home brewed Kombucha once it is to your liking.
    • Place jar out of direct sunlight and write the date on the jar with a whiteboard maker or using pan and a sticky note.
    • The optimal temperature is 22-27°C.
    • Don’t forget to always leave enough starter liquid (10-20%) for the next brew. Tip: if you use only 10% starter liquid, let it ferment for few more days before you start your next brew, that way you ensure that it is always acidic enough for the next batch.
    • Recommendation: clean your jar every 4-6 weeks to avoid off flavours.
    • Check out our website for more Kombucha tips https://karlkombucha.com.au/blogs/news

     

    If you have any questions and want a quick answer, please check out the Q & A section online https://karlkombucha.com.au/pages/q-a

     

    Now we are going to explain on how to brew with the Continues brewing method style. 

    As the name suggests continuous brewing is where you continuously harvest your Kombucha instead of all at the same time like in batch brewing. You simply replace any Kombucha removed with tea and sugar solution (sweet tea). Since you have a large quantity of Kombucha starter liquid in the vessel already the newly added sweet tea is swiftly consumed and converted into great tasting Kombucha. With there being so much more starter liquid in the brewing vessel the first fermentation occurs at a much faster rate than batch brewing.
    With your Continuous Brew Kombucha System, you will only be refilling around 30% of the container with sweet tea nutrient solution, while 70% is your mature fermented Kombucha and your SCOBY. That is a powerful 3/1 concentration in favour of your Kombucha. It will take only two or three days to transform that relatively small amount of sweet tea into healthful amazing Kombucha tea.
    Continuous (Kombucha) Brew is quick and enjoyable to make. How much you drink determines how much you put back in. If you think the Kombucha has gotten too tart, drain some mature brew out and set it aside, then add more sweet tea mixture and you’ve instantly customised your homemade Kombucha to your taste.

    If you have any questions and want a quick answer, please check out the Q & A section online https://karlkombucha.com.au/pages/q-a