54 Hope St, Brunswick VIC 3056
0406 154 886
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Kombucha is so simple and easy to make! All you need is a small amount of kombucha culture or SCOBY (symbiotic culture of bacteria and yeast), sugar, tea and water. With these simple ingredients and a very simple process you can make infinite kombucha forever and ever and ever.
In our scoby pack you get 200mL container of scoby and culture liquid. With this you can add about one litre of sugary tea that will turn into a delicious Kombucha https://goodbrew.com.au/product/complete-homebrew-kombucha-kit/everage in about seven to ten days. Keep adding more (cooled) sugary tea after this to continue the brewing process.
Download our BREW BIBLE Kombucha brewing instructions
Brewing
Tips
Keep the culture liquid to water at a ratio of 1:5 at the most! The stronger the kombucha culture, the more it will keep out the bad bacteria. If your kombucha has grown mould or fur, then this is usually the culprit!
Keep your brewing vessel somewhere warmish! The optimal temperature for Kombucha brewing is between 23-29 degrees Celcius. We recommend on top of the fridge, as the temperature is usually stabilised and warm up there. When it’s very cold, you can wrap a blanket around your scoby – tuck it in to keep it warm!
Kombucha likes to stay out of the sun. Keep it in a darker place for best results, out of direct sunlight for sure! Try our ceramic fermenters to avoid the sun.
Flavouring Techniques
We recommend that you keep your main kombucha unflavoured, and use a secondary fermenter to flavour your kombucha. You can flavour the kombucha for a few hours or a few days, depending on how you want to infuse the flavour. Kombucha takes on the flavours and attributes of it’s infusions really easily so use your taste buds to decide! You can use anything to flavour kombucha, let your imagination run wild!
Using flavoured teas, dried herbs and spices – you can steep the tea in boiling water and add the (cooled) liquid to flavour the kombucha. You can also just put the ingredients straight in, infuse for a while and then strain out. We also recommend using a cotton/muslin cloth to act a kind of tea bag and infuse your ingredients using that. This is how we do it here at Good Brew!
Fresh fruit and veggies – a delicious addition to your kombucha drinks. You can put the ingredients straight in and even let them infuse for a few days to really get the flavours going. Or you can juice the fruit and veggies and add the juice to your infusions.
Our delicious flavours – Good Brew loves to share our delicious recipes for our most popular flavours of kombucha. We have flavour kits for sale of our most popular flavours: Hibiscus, Lemongrass & Ginger; Apple Mint & Chlorophyll and Orange Blossom, Turmeric & Passion Flower
Carbonating and Bottling
Kombucha culture eats the sugar and tea in your mixture and this produces carbon dioxide. To make a delicious sparkling beverage, the container needs to be sealed so that the carbon dioxide can disperse throughout the liquid. To add sparkle to your kombucha, pour into bottles with lids, or a big container that is airtight. Keep it out of the fridge for a day or two – the kombucha culture will keep processing and produce carbon dioxide which carbonates your beverage. Be careful though! The longer you leave it out, the more gas will accumulate in the bottle, which can eventually lead to exploding bottles! You only need a day or two out of the fridge before it’s perfectly sparkling!
Download our BREW BIBLE Kombucha brewing instructions
Workshops
If you want to get the real lowdown on brewing, we also have workshops on the last Thursday of every month. These are in person or via zoom where you will get probiotic pizza, free taste testing and a free scoby is included in the price of a ticket. In these workshops, our head brewer teaches you all the science behind the brewing process, one-on-one troubleshooting and go through everything about the brewing process that you need to know.
Download our BREW BIBLE Kombucha brewing instructions
