Brew Big! 2-Gallon Kombucha Recipe For Refreshing Results

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Feeling adventurous and thirsty? Look no further than kombucha! This bubbly fermented tea drink is not only delicious but also boasts potential health benefits. Brewing your own kombucha at home allows you to control the ingredients and flavors, making it a fun and rewarding experience. This guide dives into a simple 2-gallon kombucha recipe, perfect for beginners and seasoned brewers alike.


DIY Kombucha - Kombucha DIY Infographic - Kombucha Kamp
DIY Kombucha – Kombucha DIY Infographic – Kombucha Kamp

1 gallon filtered water

  • 1 cup granulated sugar (organic cane sugar preferred)
  • 8 black tea bags (or loose leaf equivalent)
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 1 cup starter tea (from a previous kombucha batch, if available)

  • Equipment:

    Large glass container (2-gallon capacity, non-reactive like glass or ceramic)

  • Funnel
  • Cheesecloth or breathable fabric
  • Rubber band
  • Strainer
  • Bottles for bottling (glass swing-top bottles are ideal)

  • Directions:

    1. Boil the Water and Steep the Tea: Bring the gallon of water to a rolling boil. Remove from heat and add the tea bags. Steep for 15 minutes, allowing the tea to release its flavor and color.

    2. Sweeten and Cool: Once steeped, remove the tea bags and stir in the sugar until completely dissolved. Let the tea cool completely to room temperature. This is crucial, as hot liquids can harm the SCOBY.

    3. Transfer and Combine: Carefully transfer the cooled tea to your clean 2-gallon container. Add the SCOBY and starter tea (if using).

    4. Cover and Ferment: Secure the container’s top with cheesecloth or a breathable fabric, fastened with a rubber band. This allows air circulation while preventing unwanted contaminants. Place the container in a warm, dark location for 7-10 days.

    5. Taste and Bottle: After the fermentation period, your kombucha will develop a slightly tart and tangy flavor. It’s ready to bottle when it reaches your desired level of fizz. Use a strainer to separate the SCOBY and some liquid (reserve for future batches) from the brewed kombucha. Bottle the kombucha in clean, swing-top bottles, leaving about an inch of headspace at the top.

    6. Second Fermentation (Optional): For additional flavor and fizz, you can add a tablespoon or two of juice (fruit or ginger are popular choices) to each bottle before sealing. Allow the bottles to ferment at room temperature for another 2-3 days, then refrigerate to stop fermentation and chill your kombucha.

    Nutrition Facts (per 8-ounce serving, approximate)

    Calories: 30-50

  • Sugar: < 5 grams
  • Carbohydrates: 7-8 grams
  • Sodium: negligible
  • (Note: Values may vary depending on fermentation time and added ingredients)

  • Conclusion

    Congratulations! You’ve successfully brewed your own 2-gallon batch of kombucha. Enjoy your refreshing creation and share it with friends and family. Remember, like any fermented product, kombucha flavors can vary slightly between batches. Experiment with different teas, fruits, and herbs to discover your favorite combinations!

    Frequently Asked Questions (FAQs):

    1. What is a SCOBY? The SCOBY, the heart of kombucha brewing, is a SCOBY (Symbiotic Culture of Bacteria and Yeast). It’s a gelatinous disc-like organism that consumes sugar and converts it into beneficial acids and probiotics during fermentation.

    2. Can I reuse my SCOBY? Absolutely! After each batch, carefully remove the SCOBY and reserve some starter tea (liquid from the container). You can use the SCOBY and starter tea to initiate a new batch of kombucha.

    3. How long does kombucha last? Properly stored refrigerated kombucha can last for several weeks, even months. However, the flavor profile may change over time.

    4. Is kombucha safe for everyone? While generally safe for healthy adults, kombucha may not be suitable for pregnant or breastfeeding women, individuals with compromised immune systems, or those sensitive to fermented products. It’s always best to consult with your doctor before consuming kombucha.

    5. What happens if my kombucha has mold? Unfortunately, mold is a sign of a failed batch. Discard the entire batch and thoroughly clean your equipment before starting a new brew.