How to Make Kombucha at Home: A Simple Guide to Continuous and Batch Brewing
Kombucha is a naturally fermented, lightly fizzy drink made from sweet tea and a SCOBY—a living culture that transforms the tea into a tangy, probiotic-rich beverage. It’s been part of traditional health practices for centuries, and now it’s made a big comeback in home kitchens for its gut-healing benefits and refreshingly tart flavor.
Once you get your rhythm down, it’s easy—and incredibly rewarding—to make your own kombucha. Here’s exactly how I do it at home, whether I’m brewing in a simple glass jar or using a continuous brew setup with a spout.
What’s a SCOBY?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s a rubbery, pancake-like mass that forms on top of sweet tea during fermentation. This living culture is what makes kombucha possible—it feeds on the sugar in the tea and transforms it into beneficial acids, enzymes, and probiotics.
If you’re new to kombucha, don’t be intimidated by the SCOBY—it might look strange, but it’s a sign of vibrant, healthy fermentation.
What to Do with Extra SCOBYs
Each time you brew a new batch of kombucha, your SCOBY will grow a new layer across the top of your jar. Over time—especially with continuous brewing—your SCOBY can get quite thick! When that happens, don’t worry. Just use clean hands to gently peel off a few of the older layers (they’ll separate easily), and keep the freshest layer or two in your jar for your next batch.
Wondering what to do with the extras? Here are some fun and functional options:
Start a SCOBY hotel: Store extra SCOBYs in a jar with a few cups of finished kombucha to keep them alive and healthy. Cover with a breathable cloth and keep at room temp. Feed them a little sweet tea once a month to keep them happy.
Share with a friend: SCOBYs love to multiply—why not gift one and teach someone else to brew?
Feed them to chickens: If you’ve got backyard chickens, they’ll love the SCOBY as a protein-rich, probiotic treat!
Compost it: SCOBYs break down beautifully and add beneficial microbes to your compost pile.
DIY beauty: Some adventurous fermenters even blend them into face masks or use them in homemade skincare. (Do your research first if you go this route!)
The key is—don’t throw them away! Your SCOBY is alive and full of purpose, even when it’s done fermenting tea.
My Basic Kombucha Recipe (Per Gallon)
6–8 tea bags (I usually use organic black or green tea)
1 cup organic cane sugar
1 SCOBY
2–3 cups of starter tea (from a previous kombucha batch or a plain, store-bought raw kombucha)
Filtered or spring water to make 1 gallon
I usually brew 2 gallons at a time, letting them ferment for 2–3 weeks, depending on taste.
Two Brewing Options
Continuous brew kombucha
1. Continuous Brew (Using a Jar with a Spout)
This method is great for ease and convenience—just pour out what you want to drink and top it off with fresh sweet tea.
Brew your sweet tea using 6–8 tea bags per gallon and 1 cup of sugar.
Let it cool completely, then pour it into your jar with the SCOBY and 2–3 cups of starter tea.
Cover the jar with a breathable cloth secured with a rubber band (to keep dust and fruit flies out).
Let it sit at room temperature (out of direct sunlight) for 2–3 weeks. I usually start tasting around day 14.
When the kombucha is tangy to your liking, pour off what you want to bottle (leave a few cups behind as your starter), and top off with fresh sweet tea.
Repeat the cycle!
2. Batch Brew (Using a Regular Glass Jar)
This is a great method if you want more control over each batch or don’t have a spout jar.
Brew your sweet tea and let it cool fully.
Add the sweet tea to your jar along with the SCOBY and starter tea.
Cover and ferment for 2–3 weeks, then taste.
When it’s ready, pour all your kombucha out into bottles, leaving your SCOBY and 2–3 cups of tea in the jar.
Start your next batch with new sweet tea and repeat.
Double fermented bottle of kombucha
Second Ferment: Add Flavor & Fizz
Once your kombucha tastes just right, it’s time for the second ferment. This step gives you carbonation and flavor.
Here’s how I do it:
I use glass flip-top bottles or saved store-bought kombucha bottles.
Pour about 1/3 cup of 100% juice (we love cranberry-pomegranate!) into the bottom of each bottle.
Fill the rest of the bottle with your finished kombucha. I don’t strain it—bits of SCOBY and the mother are welcome! They actually help with carbonation.
Cap each bottle tightly and store at room temperature for 1–2 weeks. A new baby SCOBY will often form on top—this is a great sign!
I know the carbonation is ready when the top is slightly bubbly. If it’s not fizzy enough, just give it another day or two and taste again.
Storing Your Bottles
Once your bottles are fizzy to your liking, store them in the fridge. Keep in mind:
Refrigeration for more than 24–48 hours will start to reduce the carbonation.
If that happens, no worries—just let the bottle sit out on the counter for 1–2 days to re-carbonate before refrigerating again.
Final Tips
Always use clean hands and clean jars to prevent contamination.
If your SCOBY grows weird shapes or layers—that’s normal!
If you ever see mold (fuzzy, black, or green), discard the batch and start over with a healthy SCOBY.
Why We Love Homemade Kombucha
Making your own kombucha is more affordable, customizable, and way more fun than buying it from the store. You control the ingredients, the flavor, and the fizz. Plus, you get the added bonus of a living drink that supports gut health, digestion, immunity, and energy—all made right in your own kitchen.
Let me know if you try it! Tag me on social @nourishandflourishbaking or drop a comment below—what’s your favorite flavor combo?