Kombucha Calculator

About Kombucha

Hey there! New to kombucha?

No worries! Kombucha is a fizzy, tangy drink made by fermenting sweet tea with a SCOBY - that's a Symbiotic Culture of Bacteria and Yeast and this refers to both the liquid starter as well as the thick mat kombucha makes, specifically called a pellicle. Kombucha is packed with probiotics, organic acids, and beneficial yeasts which can be great for your gut, and it's super fun to make at home! My kids love to help make it also! You can customize it with all sorts of flavours, from fruity to spicy, to suit your taste.

The calculator above makes brewing kombucha a breeze, whether you're starting small or going big. Got just a tiny bit of starter tea? No problem - you can use any amount, even as little as a thimble, and scale up from there. Want to make a big batch for a party? Just switch to the “Final Total Liquid Amount” option, and you'll figure out exactly what you need!

How to Make Kombucha

First Fermentation

Equipment: Glass jar (1-2 gallons), breathable cloth cover (e.g., cheesecloth), rubber band, non-metal spoon.

Steps:

  1. Brew Tea: Boil water (use calculator for amount). Steep 1 tbsp loose leaf tea or 1 tea bag per 8 oz (240 ml) water for 5-10 minutes. Remove tea.
  2. Add Sugar: Dissolve 1 cup (200g) sugar per gallon (3785 ml) of total liquid while tea is hot. Cool to room temperature.
  3. Combine: Pour cooled tea into the glass jar. Add starter tea and SCOBY.
  4. Ferment: Cover with cloth, secure with rubber band. Ferment at 68-85°F (20-29°C) for 7-14 days, tasting after day 7 for desired flavor.

Tips: Clean equipment with hot water and vinegar; avoid detergents with surfactants or sterilization to preserve SCOBY health. Keep away from direct sunlight.

Second Fermentation

Equipment: Swing-top bottles, funnel, strainer (optional).

Steps:

  1. Prepare: Remove SCOBY and reserve 1-2 cups kombucha as starter for next batch.
  2. Flavor: Add fruits, juices, or herbs to bottles (see recipes above).
  3. Bottle: Pour kombucha into bottles, leaving 1 inch headspace. Seal tightly.
  4. Ferment: Store at room temperature for 2-5 days, burping daily to prevent pressure buildup.
  5. Chill: Refrigerate to stop fermentation. Enjoy cold!

Tips: Use sturdy bottles rated for pressure. Check carbonation daily to avoid over-pressurization.

Safety and Troubleshooting

  • Cleanliness: Wash hands and equipment with hot water and gentle soap. Some say to avoid metal contact with SCOBY but I haven't found it to be much of an issue.
  • Mold: If you see fuzzy or colorful spots on SCOBY, discard it and the batch. Start fresh.
  • Taste: Too sour? Ferment less time. Too sweet? Ferment longer.
  • Carbonation: If flat, add a pinch of sugar or fruit juice before second fermentation.

Second Fermentation Recipes

Each recipe is designed for a 16 oz (475 ml) swing-top bottle.

Ginger-Lemon Zest

Ingredients:

  • 14 oz (415 ml) kombucha (from first fermentation)
  • 1 tbsp fresh grated ginger
  • 1 tbsp lemon juice
  • 1 tsp honey (optional, for sweetness)

Instructions: Add ginger, lemon juice, and honey to the bottle. Pour in kombucha, leaving 1 inch headspace. Seal and ferment at room temperature for 2-5 days, burping daily to release pressure. Refrigerate and enjoy!

Berry Blast

Ingredients:

  • 14 oz (415 ml) kombucha
  • 1/4 cup mixed berries (fresh or frozen, e.g., raspberries, blueberries)
  • 1 tsp sugar (optional, for carbonation)

Instructions: Muddle berries lightly and add to the bottle with sugar. Pour in kombucha, leaving headspace. Seal, ferment for 2-5 days, burping daily. Strain if desired, refrigerate, and serve cold.

Tropical Mango

Ingredients:

  • 14 oz (415 ml) kombucha
  • 1/4 cup diced mango (fresh or frozen)
  • 1/2 tsp lime juice

Instructions: Add mango and lime juice to the bottle. Pour in kombucha, leaving headspace. Seal and ferment for 2-5 days, burping daily. Refrigerate and enjoy the tropical vibes!