Kombucha Brew Kit

200ml SCOBY & Starter liquid
50gms Organic Tea
100gms Organic Raw Sugar
A fermentation Cloth
Simple Fun Instructions

Making Kombucha at Home with a Brew Kit
Here’s an easy, step-by-step guide to brewing your own kombucha using a homebrew kit:

What You'll Need:
Kombucha Brew Kit (including SCOBY, starter liquid, tea, sugar, and fermentation cloth)
Glass jar (about 1-2 liters)
Filtered water
Rubber band or string
Instructions:
Prepare the Tea Base

Boil 1 liter of filtered water and let it cool slightly.
Add the tea from your kit (usually black or green tea) into the water.
Stir in 100g of the organic raw sugar included in your kit until fully dissolved.
Let the tea steep for about 10 minutes, then remove the tea leaves or bag and let the tea cool completely.
Add the Starter Liquid and SCOBY

Once your sweetened tea is cool, pour it into the clean glass jar.
Add the 200ml of starter liquid from your kit. This helps to acidify the tea, preventing harmful bacteria from growing during fermentation.
Gently place the SCOBY into the tea with clean hands. It may float, sink, or stand on its side – all are normal.
Cover the Jar

Cover the top of the jar with the fermentation cloth provided in your kit. Secure it with a rubber band or string.
This allows airflow while keeping out dust and contaminants.
Ferment

Place your jar in a warm, dark place (around 20-30°C) and let it ferment for 7-10 days.
The longer it ferments, the tangier it will become. You can taste it around day 7 by gently inserting a straw into the brew and taking a small sip.
Bottle Your Kombucha

Once the kombucha reaches your desired taste, remove the SCOBY and set it aside with some of the kombucha (to use for your next batch).
Pour the kombucha into bottles and refrigerate. If you want a fizzier brew, seal the bottles and leave them at room temperature for 2-3 days before refrigerating.
Enjoy!

Your homemade kombucha is ready to drink. You can add fruit, herbs, or spices for flavor before bottling if you want to experiment.

Brewing your own kombucha at home reduces single-use plastic waste and minimizes your carbon footprint. By using reusable glass bottles and jars, you avoid the need for disposable packaging and contribute to a more sustainable, low-impact lifestyle.

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Storage:
Refrigeration: Once your kombucha is brewed and bottled, store it in the refrigerator. This slows down the fermentation process, preserving the taste and preventing it from becoming too sour or overly carbonated.

Sealed Bottles: Keep the kombucha in airtight bottles to maintain its carbonation and freshness. Glass bottles with swing-top lids are ideal for this purpose.

SCOBY Storage: If you don’t plan to start another batch right away, you can store the SCOBY in a “SCOBY hotel” – a jar filled with some kombucha and covered with a cloth. Keep it at room temperature in a dark place, checking every few weeks to ensure it stays moist.

Shelf Life:
In the Refrigerator: Homemade kombucha will last for up to 3 months when stored in the fridge. Over time, it may become more tart as fermentation slowly continues.

At Room Temperature: If left unrefrigerated, kombucha will continue to ferment, becoming more acidic and potentially fizzy. For the best flavor, consume it within 7-10 days if kept at room temperature.