Recipe for Brewing Kombucha

August 17, 2018


This has nothing to with beekeeping except it uses honey that the bees make, plus I am all about health......


I love learning new things you can do with kombucha.  It will produce a number of food and body products  as long as it gets what it needs from you.  It will also bring value to the environment as compost.  You take care of it and the kombucha will take care of you.


There are two types of kombucha:  Jun Tea (uses honey as a food source) and Kombucha tea (uses cane sugar as food source).  Both are have different bacteria and yeast but do the exact same thing.  Kombucha is a fermented tea using back or green tea.  The first  fermentation process takes four ingredients: purified water, green or black tea, SCOBY and kombucha starter (plan kombucha liguid).  The first fermentation (F1) takes 10 to 14 days.  The second fermentation (F2) phase takes about 3 to 4 days.  


It takes very little time and energy to brew your own.  However i still buy it from the store to experience different blends.  Equipment you need: Gallon Glass Jar with lid, Cloth Cover with rubber band, Flip Top Bottles, Stainless steel spoon.  There are other incidentals like a metal strainer, and glass drinking jar. During second fermentation you want to think about what you want to flavor it with.  More on that later.


The cool thing about kombucha is that it is naturally carbonated when it is under a little bit of pressure.  You can achieve this by using a Mason Jar or flip top bottle or glass container that can be closed up tight.  In my operation, I use pressurized kegs so that it is easily dispensable.  


The Health benefits are numerous:

  1. Protects your Immune system.

  2. It is a probiotics drink.

  3. It supports a healthy gut system. Helps to eliminate inflammation.

  4. Detox your body everyday Brewing it yourself is a cheaper than medicine (from big pharma).

  5. Can be used as a weight loss system.

Kombucha is one of many things that are good for you. Because it is fermented food product it will last forever. It works really hard in your body on a cellular level.


Basic Kombucha Brewing Instructions:

  • The two types have different kinds of yeast and bacteria that are both beneficial.

  • The taste of each are very different 

    • The Jun has a milder profile which is less vinegary.  The honey note comes through significantly. 

    • While the Klassic Kombucha is vinegary sweet that is traditionally flavored with fruits and herbs.  It has a bolder taste.

For One Gallon This is How You Get Started in Brewing:

  1. Gather your materials and equipment. Always use glass or stainless-steel vessels.  Heat water to boiling & add your (1 cup of cane sugar or 1 cup honey) sweetener & (4) tea bags.  Let tea steep for 10-15 minutes. 

  2. Pour steeped tea into your fermenting vessel and add in the room temp Purified water.  Make sure the water is cool then add in SCOBY & starter tea.  Cover with the cloth and rubber band. (no cheese cloth)

  3. Taste every few days.  JUN ferments in 10 days-14 days.  Klassic ferments in 14 days.  Once you get the hang of it taste no need to taste every few days but taste before you harvest.  You do not have to 2nd ferment it, you can drink it plain.  F1 will eventually create carbonation if bottled with a tight seal.

  4. The liquid that you are have harvested is the F1 (1st ferment).  Pour off the liquid into your 2nd fermenting vessel. Leave at one cup of F1 liquid (this is starter liquid) & SCOBY in your F1 vessel. Make the sweetened tea again, add purified water and pour into the F1 vessel. 


  1. Adding flavor to your harvest will cause it to ferment a second time, that is called F2. Add in the desired amount of fruit and/or herbs to your harvested liquid.  Leave it to soak for 2-4 days in the vessel with a tight lid.  Drain off the solids and pour kombucha into bottles with a tight seal.

Start Your next batch: You can take the SCOBY & at least one cup of K1 liquid out and place in another fermenting vessel to begin the fermenting F1 process over again.  This is where two fermenting vessels are helpful.



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