Water

Avoid Untreated Tap water: Tap water is not considered healthy for SCOBY
culture as it contains chlorine, chloramine, fluoride and various contaminants
that may damage the SCOBY.

Methods to purify tap water at home

Filtration:
Carbon filtration removes chlorine and chloramines. Santevia, Berkey or
Nikken are all good brands. Calgary tap water no longer has added fluoride.

Boiling:
Boiling will remove the chlorine and chloramines. Before using tap water or
spring water for Kombucha tea, boil it for at least 10 minutes.

Evaporation:
Another simple way is to leave tap water out in the open for a day. Cover the
container with a cotton cloth to avoid any dust contamination. Chlorine and
chloramines will evaporate from the water in the open air.
Some brewers recommend Spring water, Distilled or Reverse Osmosis
Water but there is debate about whether the culture does better with or
without minerals.
Experiment with different water types and see what works best for your
SCOBY culture.

Kombucha Booklet

Karma Cultures.com

Page 1

Tea
The brewing process always requires real tea, Camellia Sinensis. Tea contains
all the nutrients and minerals that are required for safe brewing. The type of
tea you use for the brewing process affects the health of your Kombucha
culture and the taste of the Kombucha tea depending on the type of tea used.

Black Tea
Black tea has been used for the brewing process for years. It is more oxidized,
stronger in flavor, and contains more caffeine than the other tea varieties.
Oxidation is the chemical reaction which starts as soon as the leaved are
picked, and is also referred to as fermentation.
Due to its nutritional value and ability to maintain the pH level of the
environment, black tea provides an excellent fermentation environment for
kombucha. Black teas that can be used for the brewing process include
English Breakfast, Ceylon and Darjeeling. Black tea gives the Kombucha tea its
famous amber color and flavor. Some black teas are known to give Kombucha
a woody, smoky taste.
When choosing a black tea for your Kombucha, avoid choosing those with
essential oils such as flavored Ceylon or Earl Grey tea. The oils in the black tea
are harmful for the SCOBY, and also produce a sour and unpleasant taste.

Oolong Tea
Oolong teas are less oxidized than black tea but more than black tea. This
creates a sweeter and more delicate tea than you would expect from black tea.

Green Tea
Green teas originate from China and are minimally oxidized tea leaves.

Kombucha Booklet

Karma Cultures.com

Page 2

Green tea gives Kombucha a softer color and taste along with more
carbonated fizz. Jasmine green tea is famously known to give an excellent
grassy, softer flavor to the Kombucha beverage.
In addition, green tea also contains less caffeine than the black tea, which
makes it a perfect choice for Kombucha brewers who want less caffeine in
their Kombucha tea.

White Tea
White tea is known for its unique aroma and soft flavor. White tea has less
caffeine than the other teas and therefore works best mixed with black tea.
Keep the ratio about 3:1 (white:black). The concentration of black tea will not
only improve brewing, but will also help keep the SCOBY healthy.

Herbal Tea
Unlike other teas, herbal tea, also referred to as tisane, does not contain leaves
of Camellia and is usually prepared from spices and herbs.
Some commercial flavors include, but are not limited to crossover, mate teas
functional, herbal infusions, single herb, rooibos teas and herbal blends. Single
herb herbal tea contains Peppermint or Chamomile, which adds enticing
aroma to your kombucha tea. Herbal tea with herbal blends contains Sacred
Herb along with other herbs that combine to create a floral tea scent and
unique flavor for the Kombucha tea.
Unlike other teas, herbal tea lacks the necessary nutrients that are important
for the brewing process. If you choose to use herbal tea you will need to add
black tea, with a ratio of 3:1. Herbal tea can be used alone for brewing a batch
of kombucha, but it will brew more slowly, is more prone to mold, and SCOBY
health is compromised. Reserve experiments with herbal tea until you have
extra SCOBY.

Tea Blending
Kombucha Booklet

Karma Cultures.com

Page 3

Many brewers use a combination of teas to get the flavor that pleases them
the most. Once you have spare SCOBY experiment away. I highly recommend
3 tsp green tea, 1 tsp oolong, 1 tsp English breakfast, tsp rooibos.

Sugar
Sugar serves as the primary energy source for the Kombucha culture during
the fermentation process.
During the first two weeks of fermentation, the yeast in the SCOBY uses the
tea, metabolizes the organic sugar into glucose and fructose, and produces
carbon dioxide (carbonation) and alcohol. The bacteria then uses the alcohol,
glucose, and oxygen to produce the SCOBY film, acetic and gluconic acids. The
SCOBY serves to close off the sweet tea from the atmosphere and competitive
bacteria.
To reduce the level of alcohol and sugar in the Kombucha drink, brew it longer
than usual.

Table Sugar
Cane sugar or plain white household sugar is the most common and is perfect
for the fermentation process. It is easy for the culture to digest plain white
sugar.
However, plain white sugar is not commonly organic and could
contain harmful microbes and pesticides.

Organic Cane Sugar

Organic cane sugar is the next perfect organic equivalent to plain white sugar.
Though harder for the SCOBY to digest, it produces a consistent pH level for
the brew process.

Kombucha Booklet

Karma Cultures.com

Page 4

Honey
Honey should not be used to brew Kombucha, its antibacterial properties can
be detrimental for the Kombucha culture in the long run.
Note: Investigate the culture called Jun if you want to brew with honey.
Has a milder flavor, and still grows a SCOBY. Some think that Jun culture is
just a kombucha culture that has been converted to use honey, but that is not
the case. It is a different set of bacteria, so be cautious where you buy yours.

Other Sugars
Other sugars that can be used for the brew process include raw sugar,
molasses (unrefined sugars), brown sugar, sucanat, turbinado and rapadura.
Unrefined sugar can be used for the brew process, but it is harder for the
SCOBY to metabolize and therefore results in an inconsistent fermentation
process. Also note that the unrefined and other sugars also produce a less
satisfying taste and color. Brewers do not recommend the use of molasses or
other types of sugar. However, if you choose to use them anyway, try to boil
the sugar in water for at least 10 minutes before using it for the Kombucha
preparation. The boiling breaks down the sugar and makes it easy to digest for
the SCOBY. Molasses and raw sugars can adversely affect the pH level of the
beverage. Monitor the pH level with the help of pH strips or pH meter.

Container
Use glass, porcelain or stainless steel only. Because kombucha is acidic make
sure your container will not leach lead or other contaminates into your brew.
Especially important with ceramic or porcelain no cracks, must say lead
free.
Buy from reputable sources.

Utensils
Kombucha Booklet

Karma Cultures.com

Page 5

Wood or plastic only. No metals other than stainless steel, they can kill your
SCOBY.

Cover
You will need to cover the container with a cloth/paper towel/coffee filter and
an elastic band. Fruit flies love kombucha and the elastic band prevents them
from getting in for a free drink.

Kombucha Booklet

Karma Cultures.com

Page 6

SCOBY?
Symbiotic Culture of Bacteria and Yeast
This culture is the main ingredient for the Kombucha tea; therefore, its
selection is extremely crucial. Make sure that you obtain your Kombucha
mushroom or SCOBY from a reliable source.
Unfortunately, after kombucha was removed from health store shelves in the
U.S. a few years ago, for alcohol content being too high, few commercial
Kombuchas are still raw and unpasteurized. Even those have changed the
bacterial combinations so as to not produce alcohol at all. It is unstudied if
these changes effect the beneficial bacterial mix.
The SCOBY has the ability to constantly reform itself, which gives the brewers
the chance to share with others.
Fresh vs. Dehydrated SCOBY
Fresh SCOBY
Ready to use
Rarely fails

Kombucha Booklet

Karma Cultures.com

Dehydrated SCOBY
Takes 30 days to rehydrate
Easily fails and develops mold

Page 7

Methods for Preparing Kombucha tea

The two basic methods of preparing Kombucha are batch brew method and
continuous brew method.

Batch Brewing
Karma Cultures Easy Brew Starter Kit is a batch brew system. Weve made it
easy and safe to get great kombucha every time. Batch brew method is great
for beginner or novice brewers who would like to experiment a little before
creating their favorite kombucha flavor.
To set up a batch brew system, place all the ingredients in a bowl or a jar and
put them aside for about 7-28 days. Start tasting the brew on day 5-7. When it
reaches the balance of sweet and sour that you like, bottle it and let it do a
second ferment.
You can add different flavors to the solution during bottling.
Will take 3-5 batches to create a nice balance of yeast and bacteria and start
getting some carbonation in the first fermentation. Make sure to initially
reserve plenty of kombucha to use as starter for the next batch.

Continuous Brewing Method

Continuous brewing method is the traditional way of preparing Kombucha
tea. It requires less maintenance and brews faster than the batch system.
Using the same container for the fermentation process allows the yeast strains
and the bacteria to grow consistently, and often creates gentle carbonation in
the first ferment.

Kombucha Booklet

Karma Cultures.com

Page 8

Second Fermentation & Flavoring

After the fermentation process, you can consume the fermented tea. However,
for additional taste there are a number of flavors that can be added to the
drink to make it more pleasant. First time Kombucha drinkers are usually not
accustomed to the sour taste of the drink. Adding a flavor to the drink will
make it easily drinkable. Common flavoring options for the Kombucha tea are
spices, almond, vanilla, chocolate, fruits and herbs.
You can easily find flavor extracts and flavoring agents from your nearest food
store. The flavoring extracts can be added to the drink prior to consumption,
or they can be mixed in the Kombucha solution during the fermentation
process. Keep in mind that the flavor extracts should be added in a specific
proportion. Here are some basic guidelines for adding flavors to your
Kombucha tea:
If you choose dried, fresh or frozen fruits for the flavoring, make sure
that the ratio is 3:1.
If you choose fresh juice for the flavoring, make sure that the ratio is 3:1.
If you decide to flavor your tea with herbs, make sure that the ratio is
around 3:1. However, you can experiment with the herbs and see how
much ratio suits your beverage.

If you decide to use almond, vanilla or chocolate extracts for the

flavoring of the beverage, add teaspoon of flavor extracts per cup.

Flavoring Ideas for Kombucha Tea

Apart from the above-mentioned flavors, there are various other flavors that
you can try to enhance your Kombucha experience. Some flavoring ideas
include, but are not limited to, pear juice, blueberries, candied ginger, apple
juice, cinnamon extracts, grape juice, Goji berries, vanilla beans, lemon juice,
raspberries, strawberries, fresh pears, pineapple, cranberry juice, blueberry
juice, pomegranate, coconut water and pumpkin spice.
Kombucha Booklet

Karma Cultures.com

Page 9

Bottles for Second Fermentation and Storage

Bottle can play a significant role in keeping the Kombucha tea fresh and
healthy to drink for longer.

Pry-off Bottles:
An easy and cheap solution for kombucha tea storage is beer and glass pop
bottles. You can find these bottles easily from a recycle bin or your nearest bar
without spending a dime. However, you will need to buy the caps which will
cost around $ 0.19 $0.20. Bottle caps can be easily purchased from your
nearest brewing store or Amazon. While looking for beer bottles, make sure
that they are designed to hold carbonated drinks. Some beer bottles are made
of thin glass that usually does not hold carbonated beverages.

Swing Top Bottles:

Swing top bottles are perfect for Kombucha tea. They are easy to use and are
specifically designed for carbonated drinks. They come with a rubber gasket
that keeps the liquid pressure in control.
Great places to find low cost swing top bottles
- Craigslist or Kijiji - always someone who used to brew beer that
wants to get rid of their bottles
- Local bottle depot - if you don't mind scrubbing
- Buy beer or lemonade that comes in a swing top bottle, discard or
drink the contents and re-use the bottle
- -Buy new - many brand names, see speciality bottle stores, wine and
beer supplies, ebay or amazon

Champagne Bottles:
Champagne bottles are also a great option for keeping Kombucha tea as they
are capable of holding tremendous carbonated liquid pressure.

Kombucha Booklet

Karma Cultures.com

Page 10

Glass Bottles:
Glass bottles with screw caps can be an easy solution to store your Kombucha
tea. Before buying a glass bottle, just make sure that the glass of the bottle is
thick and the screw-on cap is made of steel or plastic material. Avoid using
aluminum caps as they can easily erupt under pressure.

Reused Kombucha Bottles:

You can also reuse your Kombucha bottle. They are a great option; however,
many brewers complain that over time the caps are hard to remove.

Mason Jars:
Mason jars are great for both brewing and storing. The only shortcoming of
these containers is that they do not always seal or seal too much.

Kombucha Booklet

Karma Cultures.com

Page 11

How much to drink?

Various health specialists and Kombucha brewers have different opinions
about how much Kombucha can be consumed. Generally, the amount of
Kombucha beverage that can be consumed depends on your digestive health.
Some people are capable of consuming more drink than the others. If you are
a beginner Kombucha drinker, then it is ideal that you start slow (half a wine
glass or about 100 ml of Kombucha per day should be enough.) For beginner
Kombucha drinkers, here is the ideal amount of consumption in the beginning
days:
After a week of Consumption:
Try the drink for a week and if everything is normal, i.e. there are no
significant side effects, then you can increase your Kombucha consumption.
The good time for Kombucha drink is before breakfast and in the afternoon.
After two weeks of Consumption:
If after two weeks of consumption things are still normal, then you can
increase your dose (you can have a full wine glass twice a day.)
After three weeks of Consumption:
If everythings still good, you can start consuming Kombucha three times a
day however; try not to drink too much at a time.
Always look out for any side effects that can possibly be related to Kombucha
consumption. The side effects can include, but are not limited to, dizziness,
change in bowl movements, headache, nausea and dizziness. If the side effects
persist, immediately contact your health care provider and cut down your
daily Kombucha consumption.

Kombucha Booklet

Karma Cultures.com

Page 12

What is the ideal brewing temperature?

Temperatures that are extremely hot or cold can disrupt the brewing process.
At low temperatures, the brewing process slows down, whereas at high
temperatures the fermentation process ensues quickly causing the beverage
to lose its flavor. The ideal brewing temperature is approximately seventy
degree Fahrenheit to eighty degree Fahrenheit.

Fruit flies
Fruit flies love kombucha. Actually, they love any sweet liquid. If by any
chance the fruit flies find their way inside your brewing solution, they will lay
eggs in there and the eggs will become maggots, yuck!
To keep the fruit flies away, tightly seal the mouth of the jar with a rubber
band and cotton cloth. However, do not seal too toght; let the solution breathe.
Discard any kombucha and SCOBY that becomes infested with fruit flies.
Another great way to keep the fruit flies away is a fly trap. Make a simple fruit
fly trap by outing out some kombucha in a tall glass, and put a drop of liquid
dish soap in it. The trap changes the surface tension such that when the fruit
flies land to drink they sink into the fluid and drown. You can also put a piece
of plastic wrap over the top and punch a few holes so they can get in. I leave a
trap up all year long even when I am not having fruit fly issues.

pH and Safety
Always stick with the sugar and starter ratios when preparing Kombucha tea.
If you are unsure, check the pH level. The pH level measures the acidity and
alkalinity of solutions. pH level can be measured through a pH scale or a pH
strip. The scale ranges from 0 to 14, which determines the high and low points
of acidity and alkalinity.
The pH level of water is 7, which is neutral. The pH level of freshly made tea is
usually around 5, which is slightly acidic. The pH level of tea plus kombucha
starter fluid is 4, acidic, but safe to drink. The pH level of finished kombucha is
Kombucha Booklet

Karma Cultures.com

Page 13

around 2-3, highly acidic, but safe to drink. At 4 pH or lower the brew is acidic
enough to resist mold and opportunistic bacteria from the air/surroundings.

How to use pH paper?

pH paper measures the acidity level of a solution. The acidity is defined on a
scale of 0-14 with 7 being neutral. The pH level below 7 is considered acidic
and the pH level above 7 is basic. A pH paper is a great way to determine the
acidity of your kombucha tea. Follow the following steps to use the pH paper
right:
1. Purchase a general-purpose pH paper strip with a readable scale level of
0-14.
2. Dip the pH paper strip into your kombucha tea and wait for about 3-4
seconds.
3. Take out the strip and notice the color change. It usually takes about 2-3
seconds for the color to change. The color will determine the amount of
acidity in the substance. Compare the color with the given color chart
and determine the pH value of your tea.

Kombucha Booklet

Karma Cultures.com

Page 14

Do I have mold?
Some novice brewers easily confuse mold with yeast. A mold is a form of fungi
that grows in a multicellular filament form, which is commonly known as
hyphae. On the other hand, fungi grow in a form of a single cell known as the
yeast. The hypae exists in a tubular branch form with various nuclei form a
colony, whereas the fungi exist in a single cell form.
A Kombucha mold is usually black, blue, green and grey in color and fuzzy in
appearance. It is usually located on top of your SCOBY culture.

What causes mold?

For better understanding, lets look back at the brewing process one more
time. The brewing requires about 90 percent of flavors or nutrients and about
10 percent of vinegar or starter tea. The vinegar or starter liquid is the main
ingredient that keeps the tea safe from mold. The mature Kombucha tea has a
lower pH value (around 3.0), which allows the growth of micro-organisms.
The starter tea or vinegar protects the Kombucha tea until the brewing
process converts the entire solution into a sweet mixture. At this stage, when
the pH is lower than 3.0, there is a chance that mold or fungi will grow. The
mold spores are not visible in the first few days as they are embedded inside
the SCOBY. Never use Kombucha tea if you find mold or fungi on your culture.

How to prevent mold?

Mold can also occur due to extreme environmental conditions such as cross
pollination, humidity and extreme cold temperatures. If you continue to have
mold on your culture, try to change the ingredients and the environment
where you prepare your Kombucha tea. Clearly there is something in the
environment that is contributing to the problem. Is your water clean? If you
arent sure, boil it without a lid for 10 minutes. Here are a few tips to prevent
mold:
Always use starter tea from a SCOBY hotel. If you cannot find starter tea,
use distilled vinegar.
Kombucha Booklet

Karma Cultures.com

Page 15

 Make sure that the brewing occurs in an open environment with ample
ventilation.
Keep the brew container away from plants.
Avoid smoking near the brew container.

Kombucha Booklet

Karma Cultures.com

Page 16