Summary
First fermentation makes plain, unflavored kombucha from sweet tea, starter tea, and a SCOBY. For a 1-gallon batch, F1 usually takes 7-12 days at room temperature.
Ingredients
- 4 cups water, boiled
- About 8 cups cool or cold water
- 2-3 tbsp loose-leaf black tea
- 3/4 cup cane sugar
- 2 cups plain starter tea
- 1 SCOBY
Materials
- 1-gallon glass jar
- Pot or steeping vessel
- Strainer
- Food thermometer
- Tight-weave cloth cover
- Rubber band
Process
- Boil 4 cups water, turn off heat, and steep tea for 15 minutes.
- Stir in 3/4 cup cane sugar until dissolved.
- Strain out tea leaves and add the sweet tea to a 1-gallon glass jar.
- Add about 8 cups cool water to dilute and cool the tea.
- Confirm the tea is 70-90°F before adding the SCOBY.
- Add 2 cups starter tea and the SCOBY.
- Cover with a tight-weave cloth and secure with a rubber band.
- Ferment in a shaded room-temperature spot, ideally 70-85°F.
- Leave undisturbed for the first few days.
- Start tasting around day 5. Bottle when it tastes balanced for your preference, usually around day 7-9.
Notes
- Do not use vinegar instead of starter tea.
- Do not use honey, brown sugar, molasses, stevia, artificial sweeteners, or less than 3/4 cup cane sugar for this recipe.
- Do not add the SCOBY until the tea has cooled; too much heat can kill it.
- Too-cold tea can slow fermentation and increase mold risk.
- Do not use an airtight lid during first fermentation; the brew needs airflow.
- Save 2 cups of finished plain kombucha as starter tea for the next batch.