Kombucha is a fermented beverage created with black tea and an organism known as a Symbiotic Culture of Bacteria and Yeast (SCOBY), commonly called an “incubator”. Contrary to what may seem, an “incubator” does not look like mushrooms but can actually contain bacteria and yeast cultures – this may make Kombucha less acidic overall than many beverages on the market today.

SCOBYs may last several batches before needing replacing to prevent aspergillus contamination. They can either be disposed of, used to start another batch of kombucha or given away to friends to begin their own brews.

1. Water

Before making kombucha, ensure your glass container and any other materials used are cleaned with boiling water and distilled white vinegar (some soaps contain antibacterial agents that could destroy cultures), while also thoroughly washing your hands and keeping any surfaces that may come into contact with it clean. Only food-grade glass should be used when creating your tea – plastic, metal or ceramic could leach chemicals that harm bacteria and yeast colonies present within it – food-grade glass is your ideal option for creating your beverage!

Boil water and remove from heat before combining it with sugar to steep tea for approximately 20 minutes, before letting it cool to room temperature – this may take some time; but it is essential that this happens, or else your SCOBY may perish!

As your tea sits for several weeks, its fermentation process begins. At this point, a Symbiotic Culture Of Bacteria And Yeast or “SCOBY,” will form at the top of the tea. This organism feeds on sugar contained within your beverage to create acidity, carbonation and more!

After about one week, your tea should be ready to bottle! Swirl it carefully into bottles that seal well – such as flip top fermentation bottles or canning jars – then store in an area that remains dark and at room temperature.

Fermentation Temperature and Time Keep in mind that as your kombucha ferments longer, its flavors will change to become less sweet and more vinegary – you can check its flavor by dipping your finger. Signs that kombucha fermentation has taken place include stringy brown yeast particles floating on its surface; stringy brown yeast cells forming at the top of the jar; haze formation or new baby SCOBYs appearing; as well as its color becoming lighter overall.

2. Tea

Water used to make kombucha should be clean and free from chlorine as this can damage the yeast that feeds on it, such as spring, distilled or filtered water. Tea should contain caffeine for best results when creating kombucha; black, green or both types are suitable. Avoid herbal or Earl Grey varieties as these do not work as intended for fermentation. Sugar provides energy to feed both bacteria and yeast for fermenting your tea into something delicious; eventually this sugar is converted into alcohol and carbon dioxide by your SCOBY (Symbiotic Culture of Bacteria and Yeast), providing energy needed by both organisms for fermenting it all the way along its journey into fermenting your tea – giving your beverage its unique character!

Kombucha, sometimes referred to as mushroom tea, does not actually contain mushrooms. Instead, this name stems from its circular shape and brown/tan hue which closely resembles that of mushrooms; however, the SCOBY belongs to an entirely separate kingdom known as Fungi and should not be mistaken as such.

After about a week you should notice the formation of a SCOBY, which starts off clear but eventually thickens and becomes less translucent over time. This process could take up to 30 days. Once it reaches this point it should be replaced by fresh starter tea, though if any green or black mold develops it should be discarded immediately and another batch made. Once your SCOBY has taken shape you can add fruit of your choosing and allow fermentation for another 6-10 days; once complete store in the fridge for up to 3 months!

3. Sugar

As is true of any tea, kombucha requires water that has been purified with filters or bottled waters in order to avoid chlorine and other hard minerals clogging the fermentation process. Furthermore, using clean brewing pot and jars will also aid the fermentation process.

Kombucha is produced using sugar, black tea leaves, vinegar and a SCOBY (symbiotic colony of bacteria and yeast). Sugar provides fuel for the microbes to multiply and ferment the beverage into drink.

Once the mixture has been brewed, it should be transferred into a glass jar and left undisturbed at room temperature (68-85oF) away from direct sunlight for 7-30 days, depending on desired sweetness levels and climate conditions. Fermentation can be accelerated by adding warmer temperatures or placing the jar in an isolated location like a dark place; additionally a light-colored cloth serves as an effective cover to deter unwanted organisms (ants love sweet tea!).

Once the liquid has finished fermenting, a new baby SCOBY should have formed above it and an original one underneath; both scobys can then be used to produce another batch of kombucha or shared with friends and family.

After fermenting and bottling your kombucha, it can be drunk as-is or mixed with flavors like fruit juices or ginger for additional flavors. Refrigerating will also slow the fermentation process for an even more acidic and fizzy drink! When refrigerating, bottles should be burped every day or two in order to prevent sudden pressure builds-up and potential explosions; to create stronger batches repeat this process more often.

4. SCOBY

To create your own homemade kombucha, you will require a SCOBY (symbiotic culture of bacteria and yeast), sugar, tea leaves, a 1-gallon glass jar and a breathable fabric covering for the lid – such as a bandana, tight-woven T-shirt or napkin that allows air flow but keeps fruit flies, dust or debris out.

Once you have assembled all of the ingredients, heat a pot of filtered water until it boils before taking it off the stove and steeping your tea for several minutes before pouring it into a large glass jar to create your kombucha brew. Make sure it allows enough space for expansion by the SCOBY while not being so large that more room exists for growth.

After approximately seven days, begin sampling your kombucha. When ready, the liquid should taste sweet and vinegary with a slight tartness – at this stage, most of the sugar molecules have been eaten up by your SCOBY and it’s ready to start your next batch.

As the kombucha ferments, a thick rubbery disk known as a SCOBY will form on top of the liquid. Depending on temperature and other environmental conditions, it will either float or sink; floating is preferred because this helps avoid aspergillus contamination while you can also stir the jar to encourage sinking. Once thick enough, however, the SCOBY should seal off liquid from contamination while protecting beneficial microbes while blocking off bad ones; store this jar away from direct sunlight in warm spots with warm environments while out of direct sunlight!

5. Fermentation

Kombucha tea should be kept in a cool, dark environment during its fermentation. When left to sit alone for this process, scoby bacteria and yeast consume the sugar found in tea leaves to produce a refreshing fizzy and slightly tart drink with similar characteristics to vinegar but with much lower alcohol and caloric intake; its tart flavor comes from producing acetic acid from bacteria while yeast produce gluconic acid to add some sourness.

Once the scoby has done its work and the new batch has been bottled, it is ready for consumption. To enhance its flavor and facilitate fermentation, consider including some fruit or other flavoring to your brew and adding a pinch of sugar as a starter agent for fermentation. Refrigerating will also slow the carbonation process for easier storage.

Flip top fermenting bottles (available here) are ideal for this process; any canning jar may also work, although their airtight seal may not offer as much protection against leakage from fermentation bacteria. Glass is important so as not to react with acids present in kombucha.

Refrigerating kombucha for several days to develop its fizz can create an irresistibly refreshing beverage, then enjoying it with a spoon. As more time passes during its fermentation process, its tartness increases. Tasting often and discarding any batch that develops green or black mold should indicate its spoilage; compost, reused as an ingredient in another batch of kombucha production or give to someone looking to start their own journey into homebrewing is recommended.