Tips & Tricks
- Black or green tea tends to make the most consistent kombucha. If using herbal tea mix with a caffeinated tea. Choose organic and fair trade when possible. Don’t use flavoured tea or tea with oils.
- Use filtered water and feed your scoby with the correct ratio of sugar and tea to keep your scoby healthy and happy. Don’t use stevia or raw honey.
- Your scoby will often float on top but can also be sideways or at the bottom.
- Warmer temperatures will ferment faster. Over time your scoby will get thicker and you can remove the bottom layer.
- Your mother doesn’t like metal. Stick to glass when storing and use clean hands or wooden utensils when handling your scoby. Stay away from fermenting in plastic or anything that can leach chemicals.
- Your scoby should last a long time but will age like you and me. It may develop holes, dark spots and/or bumps. (But if it starts to smell bad or develops visible mold discard the tea and scoby).
- Kombucha should be fermented to a pH of 2.5 to 3.0
- Doing a second ferment creates carbonation. Use caution when opening and occasionally ‘burp’ the bottles to release excess pressure.
The information found on this site is not intended as medical advice. Consult your health practitioner if you have any concerns.
Important Information and Guidelines
It is not recommended to begin consuming kombucha while pregnant or breast feeding. Typically the alcohol content and acetic acid content is less than 1% but can get as high as 3% if fermenting for extended periods around 30 days or more. CDC recommends that no more than 4 oz. per day is recommended.
Wash your hands and clean equipment and preparation area prior to making or handling kombucha.