Making kombucha at home involves two important steps: the first fermentation (F1) and the second fermentation (F2). In this guide, we’ll focus on the first fermentation, where sweet tea is transformed into kombucha by a kombucha culture, known as a SCOBY. 

During F1, which usually lasts 7-12 days, your tea ferments and turns into unflavoured kombucha. While it won’t be carbonated yet, this stage is crucial to setting up the flavour for the second fermentation (F2), where the kombucha is bottled and flavoured. 

Ingredients for a 1-Gallon Batch: 

  • 4 cups water (to boil) + 8 cups cool water 
  • 2-3 tbsp loose-leaf black tea (e.g. English Breakfast) 
  • For stronger tea, feel free to use more. 
  • ¾ cup cane sugar 
  • Organic or non-organic works. Avoid honey, brown sugar or any sugar substitutes. 
  • 1 SCOBY 
  • Learn more about getting or growing a SCOBY [here]. 
  • 2 cups kombucha starter tea 
  • This is unflavoured kombucha from a previous batch. You can use store-bought unflavoured, raw kombucha if needed. Never use vinegar as a substitute! 

Materials: 

  • Steeping vessel (like a French press or a pot + strainer) 
  • 1-gallon glass jar 
  • Food thermometer 
  • Cotton cloth cover (a coffee filter, clean shirt, or bandana works) 
  • Rubber band 

 

Step-by-Step First Fermentation Process: 

Make a Tea Concentrate 

  • Boil 4 cups of filtered water. Turn off the heat and steep 2-3 tbsp of loose-leaf tea for 15 minutes. You can use a strainer or French press to remove the tea leaves. 

Add Sugar to the Tea 

  • Stir in ¾ cup cane sugar until it dissolves completely. Cane sugar is essential as it provides food for the bacteria and yeast. 

Cool Down the Sweet Tea 

  • Strain out the tea leaves and pour the sweet tea into a 1-gallon glass jar. Add approximately 8 cups of cool water to the jar to bring the temperature down to 21-32°C. 
  • Use a thermometer to check the temperature. Too hot or too cold can damage your SCOBY. 

Add the SCOBY and Starter Tea 

  • Once the tea is at the right temperature, add the SCOBY and 2 cups of starter tea. This starter tea helps kickstart the fermentation. 

Cover the Jar 

  • Cover the jar with a clean, breathable cloth (such as a coffee filter or bandana) and secure it with a rubber band. This allows airflow while keeping out dust and fruit flies. 

Let It Ferment 

  • Place the jar in a shaded spot at room temperature 21-27°C with good airflow. Let it sit for about 7-12 days. Avoid moving the jar or jiggling it, as this can disturb SCOBY growth. 

Taste Test Around Day 5 

  • Start tasting your kombucha at Day 5 to see how it’s developing. If you prefer it less sweet, let it ferment longer. Each day, the bacteria and yeast will consume more sugar, making the brew less sweet and more acidic. Typically, first fermentation takes around 7-9 days, but it varies depending on personal taste. 

 

Tips for a Successful First Fermentation 

  • Ideal Temperature: Make sure the liquid in your jar stays between 21-27°C. Too cold, and your SCOBY could go dormant, slowing the process. Too hot, and it could kill the culture. 
  • Airflow: Keep the jar in a place with good airflow, but away from direct sunlight and drafts. 
  • Don’t Disturb the SCOBY: While it may be tempting to check on your kombucha, it’s important to leave the SCOBY undisturbed, especially during the first few days. 
  • Patience: Everyone’s brewing environment is different, so don’t worry if your fermentation takes a little longer or shorter than expected. 

What’s Next: Second Fermentation (F2) 

Once your kombucha reaches the desired flavour during F1, you’ll move on to the second fermentation (F2). In this stage, your kombucha is flavoured (often with fruits) and bottled in a sealed container, allowing it to naturally carbonate over a few days. 

If you’re ready for the next step, check out my guide on Second Fermentation [here] to start adding flavours and creating fizzy, delicious kombucha! 

By following these steps, you’ll be well on your way to brewing delicious homemade kombucha. Remember, the first fermentation is just the beginning—the real fun begins in the second fermentation when you can experiment with flavours and fizz!