Q.  What is Kombucha?

A.  Kombucha is a fermented tea made with a kombucha starter culture (aka mushroom, mother, scoby, etc.), tea prepared with sugar and some kombucha tea from a previous batch (aka starter tea).  The mixture is allowed to ferment at room temperature for 5-30+ days.  It can be consumed plain or with added flavoring such as fruit or juice.  Kombucha contains a number of vitamins (particularly b-vitamins) and may have a number of health benefits.  Unfortunately we are not allowed to make any specific health claims but we do encourage you to research kombucha further to learn more about its purported benefits.

Q.  What does kombucha taste like?

A.  The taste of kombucha varies greatly depending on the amount of time it was allowed to ferment and whether or not flavoring was added.  For example, fermentation time determines whether the kombucha tea has a very mild taste or a very strong vinegar taste (kombucha is made using a method very similar to the one used to make vinegar).  If you desire a more sweet taste, we recommend a very short brewing period 5+ days.  If the vinegar taste doesn't bother you, a longer fermentation process will allow the tea to fully culture.  When first making kombucha, we recommend you taste the kombucha starting at day 5 (using a straw makes this easier) to determine at what point you wish to stop the fermentation process.  Adding fruit or juice following fermentation can sweeten the kombucha.  Alternatively, you can add water to the finished kombucha prior to drinking to cut the flavor. 

If you have never tried kombucha we would recommend purchasing a bottle of kombucha from your local grocery or health food store to sample.  Kombucha is generally located in the health food section or in the cold case with the other bottled ready-to-go drinks.

Q.  I really like the bottles of kombucha I find at the grocery store?  Can I make my homemade kombucha taste like that?

A.  Many of our customers find us because they like commercial kombucha but simply can't afford the $3+ price tag.  Brewing kombucha at home cost $1-$2 a gallon and offers you great flexibility.  By experimenting with the type of tea used, fermentation time and flavor additives (fruit, juice, ginger, etc.) you can invent your own kombucha flavors or try to replicate a commercial flavor.  It is our general understanding that the commercial brands generally use a proprietary mix of black and green teas and allow the kombucha to ferment for 30 days prior to adding flavorings.  You can typically duplicate the taste more or less by using either a combination of black and green tea or using a mild tea such as the Oolong variety along with juice for flavoring once the culturing period is complete (more information below).

Q.  Why is the kombucha tea starter culture known by so many names (i.e. mushroom, mother, scoby, etc.)?

A.  Kombucha tea is a very old beverage and over time a number of names have been assigned to the culture.  The term kombucha mushroom likely refers to the appearance of the culture--flat round white-grayish disk shaped--as a kombucha culture is not actually a mushroom.  The term mother is a more appropriate term as kombucha is fermented in a manner similar to making vinegar where the cultures are also known as mothers.  Finally, the term SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast (making scoby perhaps the most accurate term).

Q.  What ingredients go into making kombucha cultures?

A.  Our kombucha starter cultures are produced in a licensed commercial facility using filtered water, organic sugar and organic black tea.

Q.  Do kombucha cultures contain gluten, dairy or animal products?

A.  No, our kombucha cultures only contain organic black tea, organic sugar and filtered water (please note, our kombucha cultures are grown and processed in the same facility as dairy and gluten based products).

Q.  Are kombucha cultures reusable?  How long will the culture last?

A.  Yes, kombucha cultures can be reused an infinite number of times to create kombucha tea.  Since the cultures do multiply with each batch (see below) as a practical matter you will likely recycle or compost older cultures after a few months or sooner but theoretically with care you should be able to continue using the same culture.

Q. Why are your kombucha cultures shipped in a dehydrated state?

A. We ship dehydrated cultures because they are shelf stable and therefore make the trip to you more safely with a much lower rate of spoilage/failure (particularly during warm summer months).  We take your safety seriously and use this more conservative method to ship the cultures.  Please note, kombucha cultures are a live active organism and in about 1% of cases may fail to culture for unknown reasons.  If at any time you have questions about whether your culture is working correctly, please see our troubleshooting section below and/or feel free to contact us. 

Q.  What is the process to make kombucha?

A.  Tea is prepared and sugar is dissolved in the tea.  The tea is allowed to cool to room temperature before adding the starter tea (kombucha tea from a previous batch) and the kombucha culture.  The container is covered with a breathable cloth (we recommend securing it with a tight rubber band to keep the bugs out) and left to ferment at room temperature for 5-30+ days.  Once the fermentation process is complete, remove the kombucha culture and the new culture which has formed during the fermentation process.  At this time you can drink the kombucha as is or you can add juice or fruit for additional flavoring.  You can also bottle the kombucha with juice or fruit in air tight bottles (click here to view our flip top bottles which are perfect for bottling kombucha) and allow them to sit for several days so the carbonation can build.  Please note, the initial batch of kombucha you will make from the dehydrated culture will take a bit longer as the cultures generally spend the first 7-21 days rehydrating before actually beginning the fermentation process.

Q.  Will kombucha tea starters multiply?

A.  Kombucha tea cultures do multiply. Each time you brew a batch of Kombucha tea a new starter culture will form. The original starter culture (aka "the mother") and the new starter culture (aka "the baby") can each be used to brew a new batch of Kombucha tea. Sometimes the new kombucha culture will fuse to the original culture, this is not a cause for concern.  They can be separated (ripped apart) or used as a single culture when you brew the next batch.  If at some point you find yourself with more kombucha scobys than you can use, you can either compost them (they make fantastic compost) or give them away to friends and family (please note: because maintaining proper ingredient ratios is critically important to successfully creating a kombucha which is safe to drink, please be sure to give them a copy of the instructions or refer them to this website to download the instructions so they have all the appropriate information).

Q.  What supplies will I need for making kombucha tea?

A.  Perhaps the easiest way to get started making kombucha is to purchase one of our kombucha starter kits.  If you would prefer to use items around your home, you will need the following items to make kombucha tea:

• Kombucha starter culture
• Sugar: White sugar is preferable
• Tea: Black and/or green is preferable although herbal teas can be used (see below)
• Kombucha tea from a previous batch (also known as starter tea) or vinegar
  
• Non-chlorinated water
• A non-metal container
• A covering for the container that will allow air to reach the fermenting kombucha: A towel, paper towel or coffee filter secured with a rubber band (to keep the bugs out)
• A plastic fine mesh strainer set is recommended to strain the Kombucha tea before drinking. An appropriate strainer set is available in the "Supplies" section of our website.

Q.  How long should I brew my kombucha?

A.  Kombucha can be brewed from 5-30+ days depending on personal preferences.  While a longer brewing time results in a more cultured beverage, it also results in less sugar which makes for a more vinegar-tasting (less sweet) beverage.  When first making kombucha, we recommend you taste the kombucha starting at day 5 (using a straw makes this easier) to determine at what point you wish to stop the fermentation process.  Adding fruit or juice following fermentation can sweeten the kombucha.  Alternatively, you can add water to the finished kombucha prior to drinking to cut the flavor.  Keep in mind that temperature will play a role in how quickly the kombucha cultures.  During cooler months, the same degree of culturing may take a few days longer than it will during warmer months.

Q.  How can I reduce the amount of sugar in the finished kombucha tea?

A.  A longer fermentation process will reduce the amount of sugar in the kombucha tea.  At the end of a 30 day ferment period, there is generally very little sugar remaining in the kombucha.

Q.  Can I use less sugar or otherwise play around with the basic ingredients used to make kombucha?

A.  While some kombucha masters do occasionally experiment with the ingredient ratios, we strongly recommend you stick with the tea-sugar-water-starter tea ratios indicated in the instructions.  These ratios help encourage a proper ph balance which discourages the growth of mold and the spoiling of the batch.  If you do choose to alter ingredient ratios, be sure to obtain and use a reliable ph meter to ensure that the ph level for your kombucha is below 4.0 before consuming.

Q.  Can I use a plastic container to brew kombucha and plastic bottles to store it?

A.  Theoretically food-grade plastic shouldn't cause any damage to the culture but we always recommend glass when working with starter cultures or food due to the potential of plastic to leach undesirable chemicals.  Additionally, plastic is more easily damaged (often without your knowledge) and can result in hidden bacteria which can grow and not only disrupt the culturing process but also potentially cause food bourne illness.

Q.  How can I flavor my kombucha tea?

A.  Once the fermentation period is complete and the culture has been removed you can ferment the kombucha a second time by adding juice (most common), fruit and/or ginger to flavor the kombucha tea.  After adding the flavorings, allow the kombucha to sit for an additional few days with an air tight lid.  This process also allows carbonation to build so be careful when removing the lid!  While most air tight jars or containers will work, bottling your kombucha in flip top (aka E-Z top) bottles works particularly well.  Click here to see our flip top bottle options.  Flip-top/E-Z top bottles can also be purchased at your local beer/wine making supply store.  Our customers also report success bottling kombucha using old wine bottles with new corks.

Here are some favorite kombucha flavoring options as reported by our customers:

• Cherry juice
• Pear juice and fresh ginger slices
• Fresh peaches
• Grape juice
• Pineapple juice and coconut water (equal parts of each with an equal portion of kombucha)

We are always interested in hearing about new combinations to share with our customers!

Q.  What ratio of juice to kombucha should I use for the second fermentation (to add flavor)?

A.  Generally speaking a ratio of 20% juice and 80% kombucha works well.  We've also had customers report good luck adding fresh fruit (peaches are a favorite) to the kombucha.  But adding fruit and juice is one place you can certainly experiment to find your preferred flavors.  When using fresh fruit, be sure to limit the amount of time the mixture is allowed to sit (24-48 hours).

Q.  How do I increase the carbonation of my kombucha tea?

A.  Once the fermentation period is complete and the culture has been removed you can ferment the kombucha a second time by adding juice (most common), fruit and/or ginger to flavor the kombucha tea.  After adding the flavorings, allow the kombucha to sit for an additional few days with an air tight lid.  This process also allows carbonation to build so be careful when removing the lid!  While most air tight jars or containers will work, bottling your kombucha in flip top (aka E-Z top) bottles works particularly well.  Click here to see our flip top bottle options.  Flip-top/E-Z top bottles are generally available at local beer/wine making supply stores.  We've also had customers report success bottling kombucha in old wine bottles with new corks.

Q.  Is there any danger of the glass container exploding under the carbonation pressure when bottling kombucha?

A.  We have yet to hear reports of exploding containers although lids do occasionally fly off, particularly when being opened.  We recommend keeping your whole hand over the lid of the container as you open it to prevent being hit by a flying lid.  We also recommend opening the container over a sink in case the carbonation causes the kombucha to bubble over.

Q.  What type of sugar should I use to make kombucha?  Can I use honey?

A.  Kombucha experts almost universally prescribe using only white sugar (preferably the organic unbleached version known as Evaporated Cane Crystals).  White sugar seems to be the safest option in terms of maintaining the proper ph levels necessary to properly ferment the kombucha and discourage the growth of mold.  Do not use honey to brew kombucha.  Honey is antibacterial in nature and therefore can weaken the kombucha culture which consists of bacteria and yeast existing in a symbiotic relationship.  If you do decide to use a sugar other than white sugar to brew kombucha, be sure to obtain and use a reliable ph meter to ensure the kombucha tea has a ph reading below 4.0 before consuming.

Q.  What type of tea should I use to make kombucha?

A.  Black tea is preferable when brewing kombucha as it best encourages a proper ph balance.  Green tea can be used although it is safest to use in combination with black tea.  Herbal tea is also an option but we strongly discourage using only herbal tea as it is difficult to maintain a proper ph balance and there is a higher risk of the development of mold during the culturing process.  We do recommend experimenting with mixtures of black and green tea in particular to find your favorite combination.

When choosing a tea for brewing kombucha, it is important to avoid teas with added oils which can damage the kombucha scoby.  For example, avoid Earl Grey and citrus- or other fruit-flavored teas as both contain added oils.

For more information on choosing a tea for brewing kombucha, click here.

Q.  What type of water should I use to make kombucha?

A.  It is important to use non-chlorinated water to brew kombucha tea.

Q.  Can I make kombucha without starter tea?

A.  Yes, you can use an equal portion of vinegar (preferably organic vinegar in place of starter tea).  Alternatively you can purchase bottled kombucha tea at many health food and grocery stores which can be used.  If you choose this option, we do recommend using the non-flavored version.

Q.  Can I culture my kombucha tea in a cupboard, on a window sill, etc.?

A.  It is important to keep fermenting kombucha out of direct sunlight and away from excessive heat or cold (heat can speed the fermentation process and/or damage the culture; cold can slow the fermentation process significantly).  We often culture kombucha in a closed cupboard or inside a box.  Kombucha does need to breathe during the process but both those locations allow for some air to enter.

Q.  Does finished kombucha contain alcohol?

A.  Yes, as with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product.  Although the amount will vary from batch to batch, the amount should be quite small (usually about 0.5%).  Using the prescribed ratio (1/4 cup sugar to 1 quart water) simply does not contain enough sugar to result in a high level of alcohol. 

Q.  How do I take a break from making kombucha tea?

A.  Kombucha cultures can be stored in the standard sugar-tea and starter tea mixture in the refrigerator.  Cold greatly retards the fermentation process and the cultures can live this way for several weeks.  We do not recommend storing your kombucha culture in the refrigerator on a regular basis.  It's much healthier for the culture to be busy brewing your next batch.

Q.   If I’m making other cultured foods (yogurt, sourdough, kombucha, etc.), how far apart do I need to keep the kombucha culture?

A.   When items are being actively cultured (and don’t have lids), we suggest keeping a distance of at least several feet (and preferably more) between items.  When your cultured items are being stored in the refrigerator with tight fitting lids, there is no need to keep distance between them.

Q.  Where can I view the instructions for making kombucha?

A.  Click here to view the kombucha instructions.

Q.  What signs should I look for to determine the kombucha is culturing properly?

A.  A good the kombucha fermentation process is proceeding normally include the formation of a new kombucha culture over the opening of the brewing container.  The development of mold (generally green but not always) is a bad sign.  If your batch of kombucha develops mold, you will need to throw out the batch and the culture (see below).  The most common reason for mold development is improper ingredient ratios (forgetting to add the sugar or starter tea are the most common reasons we are able).  Keep in mind that for the initial batch using a dehydrated culture, it can take up to 28 days at room temperature (68-78 degrees) for signs of a new forming kombucha culture.  This is normal as the cultures generally spend the first 7-21 days rehydrating before the actual culturing process begins.

Q. I'm brewing my first batch of kombucha using the dehydrated culture.  It doesn't seem to be doing anything--how can I know if it's working properly?

A. It can take anywhere from 10-28 days for the first batch of kombucha to show signs of culturing (e.g. the formation of a baby scoby, brown stringy particles, etc.).  The dehydrated cultures generally spend the first 7-21 days rehydrating before the actual culturing process begins.  The overall length of time is influenced by several factors.  The first is room temperature.  If at all possible, try to keep the kombucha someplace that stays between 70 and 78 degrees 24-hours a day (it's okay to move it if necessary to achieve the appropriate temperature just try not to move it too often or you can miss the development of the baby culture).  Cooler temperatures (even if just at night) will slow the process down.  During the summer months, remember to consider drafts caused by air conditioning units which may affect the temperature where the kombucha is sitting. 

The second factor is the type of vinegar used.  When we originally tested the dehydrated cultures we tested the nine most commonly available types of vinegar (e.g. apple cider vinegar, white vinegar, wine vinegar, rice vinegar, etc.) and allowed the kombucha to sit in a room kept at around 74 degrees.  At that temperature, baby cultures began forming after 10-21 days. 

Kombucha cultures are generally fairly reliable and have only a 1%-2% failure rate (closer to 2% during summer months when they may be exposed to extreme heat during transit).  If you have any concerns that your culture is not working properly, please let us know.

Q.  Why would I need to strain the finished kombucha?

A.  Most people will strain their kombucha tea prior to drinking it to filter out the yeast particles (brown and stringy) as well as any baby kombucha cultures which may be forming (often the consistency of a jelly blob of sorts).  Click here to view our plastic mesh strainer set which is perfect for this task.

Q.  My kombucha has been fermenting for a period of time and is developing a cloudy layer on top.  Is this normal?

A.  Yes.  The cloudy white layer is the beginning of a new baby kombucha culture.  The formation of a new culture is a sign that your batch of kombucha is fermenting properly. 

Q.  My kombucha has been fermenting for a period of time and is developing brown stringy particles.  Is this normal?

A.  The brown stringy particles are yeast particles and are harmless.  They are a natural byproduct of the fermentation process.  You can strain them out of the finished kefir if desired.

Q.  My kombucha culture sank to the bottom of my container, is floating sideways, rose to the top of the liquid, etc.  Is this normal?

A.  Depending on a number of factors (including humidity), the culture may sink, float or sit sideways.  Any of these is normal and will not effect the brewing process.

Q.  The new baby kombucha culture seems to have detached from the container opening.  Will this mess up the fermentation process?

A.  Having the baby culture detach from the container opening is common if the jar is bumped or moved.  It does not effect the fermentation process.  If you continue the culturing process, a new baby culture will begin to form on top of the liquid but again, does not affect the culturing process itself.

Q.  I've been storing a batch of finished kombucha for a few days and it seems to be developing a jelly-type mass on top.  Is this normal?  What is it?

A.  The jelly-type mass is the beginning of a new baby kombucha culture.  Even after the main kombucha culture is removed, the kombucha remains full of living yeast and bacteria which continue to ferment slowly on their own.  Consequently idle kombucha will eventually form a new baby culture.  These cultures start out as a jelly-type mass and eventually form a full blown culture.  If you leave a batch of finished kombucha long enough, it will eventually form a full scoby on the top just like it did during the initial fermentation process.  You can remove and use this culture just like any other culture.  If you accidently consume the culture (easy to do when it's still in the jelly-type mass state) it is not harmful.

Q.  One of my kombucha cultures has a hole in it or is only a piece because I had to separate it from mother culture after they fused.  Can I still use it?

A.  Kombucha cultures will work just fine even with holes or if they have been torn in half. 

Q.  Does the size of the kombucha culture matter in relation to how much kombucha I will be brewing?

A.  No, even a small kombucha culture will effectively ferment a full gallon of kombucha. 

Q.  My batch of kombucha has developed mold.  What can I do?

A.  The most common reason for mold development is improper ingredient ratios (the most common reasons we hear about are forgetting to add the sugar or starter tea) although contamination can also be a factor (could be as simple as a bit of food or soap residue the dishwasher missed).  Once mold has developed, it is very important to toss the whole batch--including the kombucha scoby.  Normally we are all for trying to save cultures but in this case, it would be potentially dangerous to do so.

Q.  My kombucha culture has turned black.  What should I do?

A.  A black scoby is a sign of a kombucha culture which has been contaminated or is worn out (takes a long time and many batches to do this).  If your kombucha culture turns black, it should be retired to the compost bin.  Turning black is not to be confused with developing brown or slightly discolored patches.  Yeast build-up will result in brown spots or stringy particles attaching to the scoby and is a normal byproduct of the fermentation process.

Q.  I've been brewing kombucha for awhile and am overrun with kombucha scobys.  What can I do with them?

A.  Because a new culture is created with each batch, you may quickly find that you have too many cultures!  If at some point you find yourself with more kombucha scobys than you can use, you can either compost them (they make fantastic compost) or give them away to friends and family (please note: because maintaining proper ingredient ratios is critically important to successfully creating a kombucha which is safe to drink, please be sure to give them a copy of the instructions or refer them to this website to download the instructions so they have all the appropriate information).