The kit to brew kombucha at home. A 1-gallon glass brew vessel, a SCOBY and starter tea, organic tea and sugar, pH strips, cloth cover and rubber band, and flip-top bottles for the second ferment. Sweet tea in, tart kombucha out — the living fermentation.
Plans
Choose a plan that fits your needs and budget
Item List
4Brew
2 items
Test & Bottle
2 itemsPlan Totals$110
FAQ
Common questions about this kit
SCOBY — what is it?
A Symbiotic Culture Of Bacteria and Yeast — the living pellicle that ferments sweet tea into kombucha. Get one from a friend or a kit (never buy a "SCOBY" alone without starter tea); it reproduces with every batch, so you only need one.
First and second ferment?
Yes — the first ferment (the SCOBY + sweet tea, 7 to 14 days) makes tart kombucha; the second ferment (sealed bottle + flavor + a few days) builds the fizz and adds fruit/ginger flavors. Two steps, two vessels, two results.
pH and safety?
Yes — kombucha must acidify (pH under 4.5) to be safe; pH strips confirm the ferment is on track. If the pH stays high after a week, something is wrong (contamination, dead SCOBY); toss and restart.
Why organic sugar and tea?
Non-organic tea (especially oil-containing flavors like Earl Grey) can inhibit the SCOBY, and pesticide residue is not great for a living culture. Plain organic black or green tea and organic cane sugar are the standard; add flavors in the second ferment.
User Reviews
5.0 / 5.0
Kombucha kit and my espresso setup share the temperature-and-pH gospel — a SCOBY is alive; treat it like a starter. The first/second ferment is the espresso/pour-over of kombucha, agreed.