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Kombucha bottle

The Basic Kombucha Recipe

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  • Author: Gigi Mitts
  • Total Time: 7 days including fermentation
  • Yield: 2.5 quarts 1x


  • 2 quarts of purified water, chlorine free, (spring or distilled water), sterilize your glass container with hot water before using
  • 46 Black tea bags
  • 1 cup of white sugar, organic is preferred
  • SCOBY colony
  • 12 cups of fermented Kombucha


  1. Use a pot or tea kettle to boil 4 cups (1 liter) of purified water.
  2. Add your tea bags to pot or pour boiling water over tea bags to brew in a brewing vessel.
  3. Steep your tea for 7 to 15 minutes, after steeping removes the tea bags.
  4. Add sugar and stir to dissolve.
  5. Add 2 quarts (2 liters) of purified water to your brew container, and then add hot brewed tea.
    NOTE:  leave space at the top of the container to add your starter liquid and SCOBY culture plus a 1-2 inch breathing room.
  6. Check to make sure tea is Body Temperature, Use a clean finger to check.
  7. When the temperature is good, add your starter liquid and your SCOBY.
  8. Cover the top with cloth or white coffee filter, rubber band top to a close fit.
  9. Now you can send out loving vibes, blessings or commune with your culture.Place the container in a warm, ventilated area, out of direct sun, for 5-14 days (this depends on your taste preference). 75-85 degrees F, (24-28 C) is best.
  10. After 5 days, taste your Kombucha with a straw by going beneath the SCOBY culture. If too sweet try brewing it a few more days. Check it daily for your preference in taste.
  11. Set aside your SCOBY and 1-2 cups of starter liquid for your next brew.
  • Prep Time: 20 minutes