Ultimate Pastry, Savory & Craft Beverage Ingredients

Homemade Kombucha

Posted on 01 August 2019

Amoretti Recipe: Homemade Kombucha

So, you've discovered the delicious effervescence that is kombucha but paying so much for your fizzy afternoon treat really wearing out your wallet? Lucky for you, kombucha is simple to make at home! Makes 3 quarts finished kombucha.


  • 3 quarts (12 cups) filtered water, divided
  • 6 black tea bags
  • 1 cup sugar
  • 2 cups strong starter liquid (AKA plain kombucha)
  • 1 healthy SCOBY (from a friend or reputable online source)
  • glass gallon jar
  • thermometer, optional
  • paper towel OR tightly woven cloth square
  • rubber band


  1. Bring 1 quart (4 cups) filtered water to a boil over high heat. Remove from heat then add tea bags and sugar, stirring to dissolve sugar.
  2. Let steep 10-15 minutes then remove tea bags. Let tea cool to room temperature (or as long as you can bear to wait).
  3. Pour remaining 2 quarts (8 cups) filtered water into gallon brewing vessel. Add cooled sweet tea.
  4. Use a thermometer (or a scrupulously clean hand) to check the temperature of the liquid, it should feel cool and be less than 85℉.
  5. Once the tea has dropped below 85℉, stir in starter liquid.
  6. With clean hands, add SCOBY to gallon jar. Cover with a paper towel or tightly woven cloth and place in a warm spot out of direct sunlight.
  7. Now the hardest part: LEAVE IT ALONE FOR 7 DAYS.
  8. After 7 days, use a clean straw to sample your kombucha; it should be just barely sweet and pleasantly tart. If it's still very sweet, re-cover and let ferment a few more days, tasting daily until you like it (up to 14 days more). If it's too sour, try fermenting a day or two less next time (you can still save this batch by adding extra sugar or honey when bottling or flavoring with a "sweeter" fruit like pineapple).
  9. Once you're happy with the flavor of your kombucha remove the SCOBY to a clean plate and cover. Measure out 2 cups kombucha for your next batch and set aside.
  1. Stir remaining 12 cups kombucha with a clean wooden spoon so lingering yeast is evenly distributed.
  2. FLAVORING WITH ARTISAN & COMPOUND Add 1-2 tbsp desired Artisan or Compound to a 1 cup liquid measuring cup. Pour in 1 cup unflavored kombucha and stir to dissolve. Add to labeled swing-top bottle and fill with 3 cups plain kombucha.
  3. FLAVORING WITH CRAFT PUREE & PREMIUM SYRUP Pump desired flavor(s) of Craft Puree or Premium Syrup into labeled swing-top bottle and fill with 4 cups plain kombucha.
  4. Seal bottles and let ferment at room temperature for about 3-5 days before refrigerating for longer storage.
  5. Drink chilled.
A FEW OFFICE FAVORITES (in no particular order)
  • Labeling your kombucha is key! As much as we like guessing games, we don't like surprising guests with White Peach Habanero when they're expecting Pineapple Orange Guava!
  • Major thanks to Mr. Graham for our very first SCOBY, and The Big Book of Kombucha & Hannah over at Kombucha Kamp for the hand-holding and answers to all our fermentation questions.
Amoretti Homemade Kombucha Recipe Amoretti Homemade Kombucha Recipe Amoretti Homemade Kombucha Recipe Amoretti Homemade Kombucha Recipe

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