First Fermentation: The Complete Guide to Brewing Kombucha

Master the essential first stage of kombucha brewing with our comprehensive guide. Learn how to create the perfect environment for your SCOBY to transform sweetened tea into probiotic-rich kombucha.

Essential Ingredients for First Fermentation

Tea Selection

For optimal fermentation, use:

  • Organic black tea (preferably loose leaf)
  • Ceylon or English Breakfast varieties work best
  • Avoid flavored or scented teas
  • 4-6 tea bags or 4 tablespoons loose leaf per gallon

Sugar and Water

Best ingredients for feeding your SCOBY:

  • Raw organic cane sugar (1 cup per gallon)
  • Filtered or spring water (avoid tap water)
  • Never use honey or alternative sweeteners
  • Sugar is food for the SCOBY, not for sweetness

Step-by-Step Brewing Process

  1. Prepare Your Tea Base

    Bring filtered water to a boil. Add organic black tea and steep for 15-20 minutes. Remove tea bags or strain loose leaf.

  2. Add Sugar

    While tea is hot, dissolve raw organic cane sugar. Stir thoroughly until completely dissolved.

  3. Cool the Mixture

    Allow tea to cool to room temperature (68-75°F/20-24°C). Never add your SCOBY to hot tea!

  4. Add Starter Tea

    Pour in 2 cups of starter tea from a previous batch (or distilled white vinegar for your first brew).

  5. Transfer SCOBY

    Gently place your SCOBY in the sweetened tea mixture. It may float or sink - both are normal.

  6. Cover and Wait

    Cover with a tight-weave cloth or coffee filter. Secure with a rubber band and store in a dark, warm place.

Optimal Brewing Conditions

Temperature

Maintain 68-75°F (20-24°C) for optimal fermentation. Use a heating mat in cooler conditions.

Duration

Ferment for 7-10 days. Taste test starting at day 7 to achieve desired flavor balance.

Common Issues

Watch for mold (fuzzy patches), vinegar smell (over-fermentation), or lack of fermentation.