How to brew your Booch

How to brew your Booch

Hey there!

Here is your very own 'Kombucha Bible.'

This booklet contains a step-by-step guide for you to make an infinite amount of Kombucha at home.

Kombucha requires a simple fermentation process that involves converting natural cane sugar into Co2 and healthy acids. The Symbiotic Culture of Bacteria & Yeast ("S.C.O.B.Y") is what allows this to happen. Thus begins the creation of the billions of happy (and healthy!) bacteria in every glass of booch.

Our online customers are a huge part of what has kept this booch business ALIVE for the last few years. For that, we are forever grateful. Do not hesitate to drop us a line at if you have any further questions, curiosities or concerns!


Step 1: Prep 

- 10g tea

- 120g sugar

- 200ml starter liquid

- S.C.O.B.Y.

NOTE: All measurements in recipe are fit specifically to your new tools (will make a 2 litre brew).

 1) Wash all brewing equipment with warm water. Avoid pouring any boiling water directly on glass materials.

 2) Boil water. You're going to need 600ml.

 3) Place tea into tea bag.


Step 2: Let's brew!

1) Steep tea bag in boiling water in a kitchen pot or heat-resistant jug.

2) If glass, place a stainless steel spoon in jug to prevent hot water from breaking the glass.

3) Steep tea in 600mL of the hot water for 10 mins. This becomes your tea concentrate for next stage of the brew.

4) Remove tea bag. Be careful as this will be HOT.

5) Add 120g of cane sugar + stir until entirely dissolved.


Step 3: SCOBY time! 

1) Add 1200mL of cold water to Glass Kilner Jar, followed by your tea concentrate.*

2) Weigh out 200ml of the Starter Liquid.

3) Add Starter Liquid + S.C.O.B.Y. (jellyfish-like substance) into the same jar.

4) Cover the top of the jar with the cheesecloth, using your rubber band to secure the cover into place. Do not close the jar lid as the SCOBY needs to breathe.

* If you've ordered a Simple S.C.O.B.Y. Kit, you will need to source your own 2 litre Kilner jar.


Step 4: The big ferment

1) Document the date, quantity, tea + sugar variety on Brew Notes sticker.*

2) Stick the thermometer onto the outside of the jar, beneath the liquid.

3) Place your brew in a warm area of your house.**

NOTE: the Simple S.C.O.B.Y. kits do not include Brew Notes / Thermometer

 ** Ideally, brew in a space 23-25°C (like the kitchen)


Step 5: Taste test 

1) The fermentation process usually lasts between 4 - 7 days. Variables include: the temperature of your brew, the size of the ferment + how sweet/sour you like your kombucha!

2) Every day, take a small sample of your brew to taste.

3) When you're happy with the flavour, look to the next steps to add a bit of fizz to your booch before making a 'S.C.O.B.Y. Hotel' for future brews.


Step 6: The second Ferment

1) Add 1 tsp sugar to your Swing Top Bottle.

2)Dice or juice your favourite fruits/herbs + add them to the bottle. We recommend filling to 15 - 20% of the bottle's height.

3) Fill the remaining 80% with your brew. You should have enough to fill 2 – 3 Swing Top bottles. Ensure about 20% of the initial brew is reserved in the jar for a SCOBY hotel.

4) Leave at room temperature for 24 - 48 hours, occasionally 'burping' the bottle (releasing air from your brew).

5) When happy with the taste, throw your bottle into the fridge to stop any further fermentation.


Step 7: SCOBY hotel

NOTE: A S.C.O.B.Y. Hotel is a safe shelter for your S.C.O.B.Y. to stay while it's not being used for a brew.

1) Cover the remaining 20% or 'hotel' with the cheesecloth + rubber band. Store it in a safe, warm place until you’re ready to make more booch!

2) The contents of this jar can be used as the S.C.O.B.Y. and starter liquid for your next brew.


Step 8: Enjoy!

You brew booch now, welcome to the club of fermenting geeks!

Give yourself a pat on the back - your home brewing is not only a step toward improving your personal health, but it can also have a positive knock-on effect on the rest of the world.

By engaging with these kinds of at-home, DIY and sustainable practices, you’re slowly reducing your overall carbon footprint. It's going to be a collective effort, but it is by taking small steps like this that can, and will, make a difference in the long run! Fair play.


1 comment

Hello, i just received my kombucha kit. THank you! I’m not ready yet to make it. Do I leave the live culture in the fridge for a few days until I’m ready or is it alright to leave it unopened at room temperature? Thank so much, kathy

kathy Higgins

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