Get adventurous in the kitchen with our easy-to-follow homebrew kit. Our kit includes everything you need to brew your own Kombucha + 20 days brewing support.
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Homebrew kombucha is handcrafted, natural and distinctively tasty. Two key ingredients provide a large range of associated health benefits - polyphenols and antioxidants from the tea keep your brain functioning well and reduce stress. Plus the probiotic bacteria found within the SCOBY can help to populate a diverse range of gut bacteria and restore balance in the gut. The fermented nature of kombucha means it contains digestive enzymes that support peristalsis in the digestive tract, and has been coined as the "digestive broom". Considering over 80% serotonin is produced in the gut, a happy gut by default encourages a happy mind.
The time frame for fermentation is very variable and temperature is a major driver to this; optimum temperature for the culture and to achieve the fastest turnaround is approximately 28 degrees centrigrade. This is hard to maintain at home, but lower temps will simply result in a longer, slower fermentation - some home brews can take as much as 4 weeks depending on the environment. You can try wrapping some cloth around the vessel or keeping next to a home boiler/in an airing cupboard to mitigate a cold ambient temperature. Another driver is the water profile - municipal supplies often tend to be relatively hard (contain a lot of dissolved mineral salts) and this will buffer the required drop in pH that is a characteristic part of kombucha fermentation as alcohol is metabolised to produce organic acids. We recommend filtered water to give as neutral a starting profile as possible.
Simply put: when you like the taste of it! Usually, this is around the 14-day mark when your kombucha should be at a good balance of sweet and sour. Fermentation for kombucha is very variable - both because the desired flavour profile is quite subjective, but also because environmental factors greatly influence the process and hence each homebrew will progress and develop differently. When brewing on an industrial scale we measure values like pH (acidity) and the gravity (sugar content) of the liquid to chart its progress; but essentially, the most important diagnostic is sensory evaluation. Keep tasting your kombucha and depending on whether you prefer a tart, acidic profile or a sweeter softer feel you would either ferment your batch longer or move on to secondary fermentation. Bear in mind that when you add a substrate to your secondary ferment (either fruit, honey or simply more sugar) that you will bump up the residual sugar; some of this will be consumed in the secondary ferment, but just be aware that if you want something really dry and tart you need to ferment it longer first time around.
Our head brewer, Chris, is available via firstname.lastname@example.org where you can send through pictures of your homebrew, with any questions or concerns you might have on the batch, up to one month after purchase. All info can also be found via our website, or through our Instagram!
We'll send you 150g of organic cane sugar, which is exactly how much you need to make a strong first batch - BUT - this is all for the kombucha to grow, most of it will dissolve and be used in the fermentation process, leaving behind a little for sweetness and flavour. Feel free to get in touch if you've got any questions on the sweetness of kombucha, but this stuff is as good as it gets, and as always, is all natural.