1 Gallon Kombucha Tea
This homebrew kombucha guide will walk you through everything you need to brew 1 gallon of kombucha. We'll review equipment, ingredients, the first ferment, the second ferment, and one of our favorite practical recipes using fresh ginger.
Servings: 8 16 ounce bottles, or pints
Calories: 59kcal
Equipment
- One 1-Gallon Jar
- Cheesecloth, or Nut Milk Bag
- Swing-Top Bottles
Ingredients
- 2 tablespoons black or green tea or 6-8 teabags
- 4 quarts water
- 1 cup white sugar
- 1 SCOBY
- 1-2 cups starter tea
- 1.5 cups apple juice fresh, or bottled
- 2 inches ginger root grated or juiced
Instructions
The First Ferment
- Bring 4 to 6 cups of water to a boil. Add the tea and steep for about 10 minutes.
- Stir in 1 cup sugar while the tea is hot. Stir until the sugar is fully dissolved.
- Pour the tea ito your clean gallon jar. Add the remaining water to bring the total volume to just shy of the full gallon. Let the tea cool to between 75-85 degrees Fehrenheit.
- To your sweet tea, add the starter tea, then gently place the SCOBY on top (it may float or sink - either is fine).
- Cover the open jar top with cheesecloth or a nut milk bag and secure with a rubber band. Place the jar somewhere warm and out of direct sunlight. Allow the tea to ferment for 7-10 days.
- After the tea has fermented, it should be tangy, sweet, and a bit acidic. Then it's ready for it's second fermentation.
The Second Ferment
- If you are making another batch of kombucha, be sure to save 1-2 cups of the tea for your next batch, set this and the SCOBY aside.
- Add your fresh juice to the bottom of your brewing bottles. The bottles should be about 10% full of juice.
- Fill the bottle with the tea, leaving an inch or two at the top for space. Let the tea ferment at room temperature for 2-5 days. You can open, or burp, the bottles each day until it reaches the carbonation level you desire.
- Once the kombucha has reached the carbonation level you like, refrigerate the bottles. The refrigeration will stop any further fermentation. Once cooled, pour yourself a glass and enjoy!
Notes
A Note on Fresh Juice vs Store-Bought
When you do the second ferment, you'll need some juice to add a bit of sugar and also flavor your kombucha. You can use store-bought juice, or with fresh juice made in a juicer (if you have one). I highly recommend using fresh juice, becuase it produces great carbonation, isn't pasturized like bottled juices can be, and has a wonderful fresh flavor.
I've made kombucha with both fresh and bottled juices - and either works... but I have found my best results come from fresh juice. If you have a juicer, I highly recommend getting it out and starting there!
What juices to use?
Try sweet juices like apple, pineapple, carrot, oranges, mango, or citrus fruits. Those paired with ginger or fresh herbs taste delicious!
Try sweet juices like apple, pineapple, carrot, oranges, mango, or citrus fruits. Those paired with ginger or fresh herbs taste delicious!
Nutrition
Calories: 59kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 26mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg