Kombucha Advanced Topics Part I (plus video)

by Sarah Kombucha, VideosComments: 26

For all you fermented beverage making pros out there, I’ve made a video series especially for you!

In this 2 video set, I cover how I make large batches of an age old fermented elixir known as kombucha in my home.   Any questions or concerns about anything I cover, please feel free to comment.   I will answer all questions as best I can based on my own experience and all that I’ve read about it over the years.


More Information

Want to know more about this age old fermented drink?  These articles provide more detail for your research.

Fluoride in Kombucha: Should You Be Concerned?
Can Candida Sufferers Drink Kombucha?
Kombucha: What it is and How to Make it
Does Kombucha Tea Prevent Grey Hair?
Batch vs Continuous Brew Kombucha
Have You Tried Kombucha?
Safe Traveling with Kombucha
Kombucha Tea: Drink It and Wear It?


Sarah, The Healthy Home Economist

Comments (26)

  • Sally

    Argh! Sarah, is your Advanced Kombucha video still up? When I try watching it I keep getting an error message. I just got a new scobie (I killed, or did something to my old one, leaving it for too long, and it made something that smelled more like beer from then on.) and two three-gallon jars and really want to get into some heavy-duty kombucha-making!


    January 3rd, 2011 4:36 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Sally, I just tried the video and it played fine. Maybe reboot your computer? Must be a connection issue somehow.

      January 3rd, 2011 4:40 pm Reply
  • Sheryl

    I answered my own question about GTDave’s porcelian pots being lead free. His site says they are. I don’t know how I mised it!!!

    March 10th, 2011 8:01 pm Reply
  • Kelli

    Would you mind sharing what type of black tea you use? I’ve been looking at ordering bulk tea because we go through about a gallon per week of kombucha at my house – and that’s just for my husband and me :) – and I never realized there were so many types!

    March 11th, 2011 2:10 pm Reply
  • Sarah Dean

    Hi Sarah, I have just started brewing my own Kombucha, I am up to about day 7 with the brew and I used rapadura instead of white sugar, will that create any problems? should I use white sugar next time?
    Thank you

    October 26th, 2011 1:13 am Reply
  • JenD

    have you ever heard of a continuous brew? Happy Herbalist (happyherbalist.com) recommends it- what’s your opinion of it?

    November 11th, 2011 12:47 am Reply
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  • brenda

    Hi Sarah,
    Could you print your instructions for making the larger amounts of kombouca in your advanced Komboucha video. I have tried several times to play this video and it does not show up on your site or Youtube.
    Thanks so much,

    September 9th, 2012 3:14 pm Reply
  • Ellen

    Hi Sarah,

    I have a large glass jar with a stainless spout. Is it ok to use for my kombucha?

    Thanks, Ellen

    October 12th, 2012 7:03 pm Reply
    • rawmilklover

      From what I have heard in Sarah’s videos, kombucha SHOULD NOT come in contact with stainless steel or plastic at all. ONLY glass.

      November 9th, 2012 10:07 pm Reply
    • BeverlyAnn Chyatte

      No, you will kill your Scoby. You can only use clear glass.

      February 21st, 2013 8:18 pm Reply
      • Lauren

        Not even stainless steel? I heard stainless steel was ok because it is non reactive?

        September 8th, 2013 3:31 pm Reply
  • picayune

    One Tablespoon is 3 Teaspoons, NOT 2.

    December 15th, 2012 10:59 pm Reply
    • BeverlyAnn Chyatte

      listen to it again, she says One TBS is “3” tsp. B4 that statement she did say divide 28 tea bags by 2 because we are using half green tea and half black tea so that is where you heard her state the number 2.

      February 21st, 2013 8:28 pm Reply
  • L

    I am going to try to make my own kombucha soon (need to gather supplies) and was wondering what you think of growing your own culture from a store bought bottle as I’ve seen this online and seems best option (getting from a friend might be possible but I just moved so don’t know many ppl and would be hard to verify if they treat their SCOBY in the manner you teach). Also should any flavorings- in particular fresh ginger- be brewed with the initial tea or afterwards? THX!

    December 25th, 2012 7:14 pm Reply
  • Annie

    Hi Sarah,
    I learned so much from watching your videos on Kombucha. I was told to use organic cane sugar. Is that necessary? I didn’t hear you mention that in any of your videos, so I wanted to make sure.
    Thanks so much

    December 31st, 2012 9:02 am Reply
  • mark

    Nice video on how to make kombucha. Never knew about the history and how the Russion’s used kombucha in Olympic training.

    January 14th, 2013 2:20 am Reply
  • Lynda

    How can I get my kombucha to be fizzy?

    February 23rd, 2013 7:28 pm Reply
  • iva

    Dear Sarah
    Can I put lemon in my kombucha when it is ready to drink?
    or am’I going to lose some of the good nutrients because of lemon?


    April 25th, 2013 12:29 pm Reply
  • Lauren Hayes

    I would like to brew 4 gallons of Kombucha. Could you please help me figure out the correct amount of ingredients to do this? I currently am using the Anchor 2 gallon jars from walmart but would like to invest in the jars you have in the feature.

    May 11th, 2013 2:34 pm Reply
  • Kathy

    Hi! I grew my own SCOBY from a baby in a store-bought bottle of kombucha. It grew like mad during the feeding up stage, and I just bottled my brewed kombucha. I have now read some other instructions that make me think I did some things wrong. I used water from my tap, and now I read it should be filtered, distilled, or boiled for 10 mins. I put the SCOBY in a mason jar in a cabinet for feeding up, and although it seemed to do well, now I read that you shouldn’t put it in a cabinet because it won’t get enough air. For brewing, I put it in a glass suntea jar, but now I have read that it should not be put in a cylindrical jar, only in a wide bowl, also so it gets enough air. I also stored the SCOBY in kombucha in a glass vessel in the fridge for about 18 hours after I finished brewing one batch before I started brewing another. I now read that can destroy the balance of the bacteria and yeast. I am worried that these mistakes may have ruined my SCOBY, and I am wondering if I should throw it out and start over? It seems to have stopped growing (grew like crazy during feeding, but not during brewing) and is fairly brown, not very white. My kombucha smells, looks, and tastes good, although it does seem to burn a bit on the way down, which I have not experienced with store-bought kombucha. Any advice is much appreciated! Thanks for taking the time to make this video guide and answer questions!

    May 21st, 2013 3:13 pm Reply
  • Diana

    Could I use bulk organic english breakfast tea in my kombucha? Thanks! Love these videos!!

    July 15th, 2013 6:31 pm Reply
    • Sarah, The Healthy Home Economist

      If the english breakfast tea is just black tea then yes. Some have other herbs in them .. don’t use those.

      July 15th, 2013 7:37 pm Reply
  • Lauren

    Hi! I was wondering, how wide should the hole be relative to the fermenting container? I have a 20 liter container that only has a three inch hole and I’m worries it isn’t wide enough to let air get in. Any idea? Thank you!

    September 8th, 2013 3:30 pm Reply
  • Nadine

    Hi Sara,

    I have a question for you about the measurements that you use. I am trying this out at home and I wanted to make sure I do it right. From what you said, you are making enough for 21 quarts. If so that is a little over 5 gallons. If I was to brew it based on the original recipe I would say it is a little over 5 cups of sugar and not 7 because it is 1 cup per gallon. Is your result sweet? I wouldn’t imagine it is but I am just wondering how it tastes or if you have to let it ferment longer or if my reasoning is faulty here.

    I have really appreciated all the help you give me by posting videos. They really help to point my family in the right direction. My almost 2 yo has a lot of carries and we have started on a WP diet with lots of FCLO. Our fingers are crossed! You are a great source of inspiration and help!

    January 14th, 2014 9:36 pm Reply
  • jackie

    I have been making booch for years, thanks to you, however I need to go to a larger batch mode now, so came back to your videos. Can you please explain what you do with these jugs after first fermentation? As in what do you place 21qts of kombucha in in order to start over again? thanks

    December 10th, 2014 10:52 pm Reply

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