Our Kombucha Series
We are half way through our kombucha series! In a few days, you will be enjoying some delicious and healthy kombucha.
Here is a list of our full kombucha series:
- What is kombucha and why is it so healthy for you? {Part 1}
- Learn how to brew kombucha with this easy step by step tutorial. {Part 2}
- My kombucha is done, now what?…And how to bottle kombucha tea {Part 3}
- A collection of kombucha recipes {Part 4}
Where To Purchase A Kombucha Starter Kit
If you are just getting started, make sure that you buy your kombucha starter kit from a reliable source.
- I got one of my starter kits here.
So let’s dive into today’s lesson, my kombucha is done, now what…and how to bottle your kombucha tea.
Your Brew Is Finally Done Fermenting, Now What?
Yes, your brew has FINALLY finished fermenting and you have the desired taste that you are looking for…now what? There are several simple steps to follow and in a few short days, you will be enjoying your first homemade kombucha!
There are several things to note:
- Do not use anything metal from this point on. Use plastic utensils and a plastic funnel. Metal will react with the kombucha.
- Before you remove your SCOBY, sanitize your hands with white vinegar. Do NOT use soap, you could kill your SCOBY.
- Sanitize your bottle with hot water or white vinegar. I ran mine through the dishwasher with no soap, just hot water.
- Clear glass ONLY! You can buy clear bottles here. These bottles are the exact bottles that I use, and I love them!
Ok, now that we have the basics covered, let’s start bottling some kombucha!
Removing the SCOBY
The first thing you want to do is remove the SCOBY from your kombucha.
Note that I have the “mother” SCOBY and a “baby” SCOBY. The original SCOBY that you used has created a baby. You need to remove both of these. Simply reach in with your clean hands and remove the two SCOBY cultures.
Your mother and baby might still be attached, like this one. You can either leave them attached or pull them apart.
Here is what your SCOBY will look like after you have removed it from the kombucha tea.
Simply put it in a clean jar with 1/2-2/3 cups of tea from this batch cover with a lid and store in your pantry until you are ready to brew your next batch of tea. This is called a SCOBY hotel.
I just take my SCOBY and 2/3 cups starter (tea from this batch) and place it into a clean jar and start the process all over again and start brewing a new batch.
What’s That Stuff Floating In My Kombucha?
When you are adding starter tea to your SCOBIES, you might notice some sediment in your jar of tea or some stingy like substances hanging off your ladle…This is NORMAL and is harmless!
If this bothers you, simply run your kombucha through a sieve or sifter and this will remove all of your floating objects from you kombucha. I leave mine in the tea. You get used to it the more you drink the kombucha! 🙂
Bottling Your Kombucha
Now place a funnel into your clean bottle and pour your kombucha right into the bottle. Fill the bottle almost to the top, leaving a maximum headspace of 1″ or less. The less you have the more carbonation that you will have.
Please note, NEVER shake kombucha, as it can explode. The higher you fill the bottle, the more likely you are going to need to burp your kombucha to relieve the gas bubbles a bit.
Once you have filled your kombucha bottles, place the lid on your kombucha. You have three options from this point.
- You can drink the kombucha as is and put in the refrigerator. It will have less fizz with this method but still taste amazing.
- You can cap the kombucha and store in a warm, dark place and allow it to sit for 2-3 days. This will create a really fizzy kombucha.
- You can make kombucha soda (recipe coming in the final post in this series).
If you decide to ferment your kombucha to get it a bit fizzier, simply place the cap on the kombucha and store in a warm, dark place for 2-3 days. I stored mine in the pantry.
Where Do I Store My Kombucha?
After 2-3 days remove your kombucha from the pantry (or your dark warm place) and place in the refrigerator. If your kombucha developed a baby SCOBY in the bottle, remove and toss and then drink.
Do not leave your kombucha in the pantry past the 2-3 day period. It is very important to move it to the refrigerator. This will stop the fermentation process completely.
That is it! You now know how to make your own kombucha! Not hard at all, was it?!!
Later this week we will dive into making kombucha “soda” (so easy to make) and I will also have a great list of amazing kombucha recipes for you all to try.
Share Your Thoughts
As always, let me know if you should have any questions!
How about it, are you ready to tackle brewing your first kombucha?
2 weeks? The longer it ferments, the more complex it becomes. If planning a long ferment, use new bottles when possible. I’ve fermented for a couple years at approx. 70 degrees F. and they were like champagne! So open over the sink, or a glass container so as not to waste any! Just be ready to pour, or chug! It’ll keep erupting unless its given enough surface area for the CO2 to escape. I’ve had Grolsch flip-top beer bottles explode so be careful!! You can use a high grade HDPE until fizzy then transfer into a glass bottle, allowing for a 3rd ferment. If it tastes sweet, and its fizzy, adding more sugar at this point might upset the equilibrium. I use a plastic bin to store them in just in case and will even put the bottle in a gallon plastic ziplock bag before into the fridge! If you live where the summer nights are high 90’s, when you wake up to the sound of exploding bottles, at least it will be somewhat contained! Its a real bitch cleaning out the spice cupboard, counterop , and mopping the floor at 3:00 a.m.!! Use NEW BOTTLES , older bottles = more micro-cracks that will inevitably result in an explosion..
I have just reached the 8 day period. MY kombucha tastes good, but I think I’ll leave it for another day. There is a new scoby that has formed on top. But I needed to know to get the scoby out and make a scoby hotel, which I did, thank you. I am going to bottle tomorrow, an d place in the cupboard for two days so it gets fizzy. I like that. I didn’t add anything to my first batch.
I am so grateful that I had some where to go to answer my questions. Thank you so much. I’ll keep you posted on how it tastes.
Best,
Martha
Does anyone know where I can find information regarding the regulations of bottling and selling my Kombucha if it is not an alcoholic beverage? Also very informative article! I will definitely use some of these techniques for my brew.
Kombucha may have a very small dose of alcohol that forms in the fermentation process, but it is very minimal.
I just bottled my first batch of Kombucha, and noticed that miniature SCOBYs are forming on the inside of some of my bottles. Is this a filtration problem on my end? Or is there another reason that this would happen? Thanks -Josh
This is completely normal. Sometimes it happens to me as well and other times mini scobies don’t form. Both are normal.
I am having the same issue and although i know it is normal for baby scobies to form in the finished product, I am interested in finding out how to prevent them from growing in the capped, refrigerated end product! While i personally don’t mind them being in my drink, when i’ve shared them with friends, they get really freaked out. I have been scouring the internet for tips on how to address this and can’t seem to find anything. Help:)
I have also the same problem – often I would say. I really would like to know how to stop them from growing in bottled and capped finished Kombucha. I know that the post is old, but if there is still anyone out there who could help to overcome that problem I will highly appreciate that.
I use these exact same bottles and read that you can secondary ferment for up to 14 days. I let mine go for 7 full days and there was hardly any fizz 🙁 Any idea why mine didn’t fizz up?
HI All, I like your website !! I started making Kombucha about 2 months ago. I had no SCOBY so I made my 1st batch with a scoby from ACV that I had made, it worked just fine ! I now have 3 scoby hotels ( one is from making pineappple vinegar, which is SOOO de-lish ). So if anyone out there is living in a place where they can’t just waltz down to the local health store and buy a bottle of kombucha … to get that 1st scoby … no worries … make your own ! I’m now enjoying a tall glass of fizzy, tangy, delicious Kombucha every day, and I really love it. My “guts” work better and I feel it has given me more energy as well.
Hello
Im storing my Scoby’s in a Hotel that is gallon pickling jar with metal lid.
Do I have to burp the jar every week or it will explode?
Thanks
No you do not need to burp it. You want to make sure that the metal lid does not touch your scoby or tea. It is best to use plastic.
I love all the questions and comments but I am new to brewing Kombucha and none of the Q & A are exactly what I need to know – but I’m learning a lot! So, I am now 2nd fermenting my first batch ever of Kombucha. I have six bottles using all kinds of flavorings to see what I/we like the best. I saved enough to cover my SCOBY and have that and a forming baby in a glass liter jar along with about a cup of unflavored KT from that first batch. I am not ready to brew another gallon of tea maybe for a couple of weeks because I am still getting my body used to drinking it. So, a couple of questions: 1) Will that KT in with the SCOBY just get more and more acidic the longer it sits? 2) Can I use that tea as a starter for my next batch even if it is more sour than I would normally drink it? Will that more acidic starter affect the taste of the new batch. or 3) Do I need a different starter? 4) I planned to refrigerate my flavored bottles of KT to slow down the carbonation – can I use any of that KT as a starter? Maybe choose the mildest flavored of them all? 5) If I can use one of those 2nd ferment batches for future starter, is it better to keep it unrefrigerated? thanks in advance for any help.
Thank you so much for your article! I have read through most of the comments and have learned a lot. I have one question, and of course like everyone else I’m worried I messed something up!
I finished my 1 week of the initial fermentation process. I left some starter tea with the scoby after I poured the kombucha from the original container into the 2nd container for the 2nd fermentation. Then, I brewed new sweet tea, let it cool, and poured it on top of the scoby in the original container. Is it ok that I did not remove the scoby and gently place it on top of the new tea batch? As I poured the new tea on top of the scoby, it did not seem to be very happy with me as it flipped upside down and around…I tried to turn it right side up but then worried I would contaminate it. Will it be ok? How will I know if it isn’t? Thank you so so so much for your assistance! My first batch tastes great!
I am very excited after having my very first batch successfully done, although I have one question /concern. I didn’t had a baby scoby and the original seems to be still really weak, although I achieved the expected results. How many batched takes to get a scoby as strong and meaty as the one in the picture?
I’d say about 3 batches. Just leave what has formed in the container and continue your next brew. It will continue to grow.
Hi Kim! I Love your site!
I just finished brewing my first batch of K and bottled in covered mason jars a couple of hours ago and left out in a dark area. I left some room about an inch and a half in order to add some fresh organic berries tomorrow morning. My worry now after reading your article is that it may not be as fizzy because of the 12 hours or so with so much room. Have I screwed up my entire batch or can I still add fruit tomorrow? FYI there was a ton of fizz before bottling.
Im so sorry Halle! I apologize for the addressing you as Kim.
Nope, you haven’t screwed it up, Denise. Just add the berries and ferment for another day or two. Do note that it is best to add the berries as soon as you bottle the kombucha. I also find that you get a lot more fizz when your put the kombucha in actual bottles versus mason jars. Keep that in mind for your next brew.
AWESOME! I’m so excited and look forward to having my own batch! I’m going to hopefully have the right containers in time for my next batch! Thank you for your fast response!!
Hi! I’ve been brewing kombucha now for a while and it’s going great. I gave my mother a bottle that she forgot and had in her refrigirator for one year. We still opened it and it tasted almost a little champagnely. Do you know anything about storing kombucha for longer times if it gets more awesome like wine or if nothing really happens? Much love, thx