Kombucha Tips and Tricks


Kombucha Tips and Tricks

Whether you’re a seasoned “squishy drink” sipper (as my lacrosse girls like to call it) or you just started brewing your first batch of kombucha, I’ve got some tips and tricks that will rock your socks off.


  1. The brew should ideally be 76 degrees F. Make sure to keep it between 68-88 degrees F. It can mold if it is outside these temperatures.
  2. Is your house too cold? Not to worry! You can keep it warm by placing your brew next to a vent, up high on a shelf, or by using a heating pad. A towel underneath helps if it is on a cold counter top or on top of a refrigerator!


  1. Hot water and vinegar can be used to clean the brew jar. Soap is fine too but not antibacterial soap. It can ruin the culture.
  2. Handle the scoby with clean hands and keep it in a glass jar with a cup of your previous batch. This will be your starter tea for the following batch.
  3. Store your jar in a place where it will not be disrupted by movement, trash, plants, or food preparation. You do not want to contaminate the brew.

The Squishy Scooby Looks Weird!

  1. If it has brown debris, it is fine. It is yeast and represents a healthy by-product of fermentation.
  2. Healthy cultures might have brown, stringy or blob like debris.
  3. If the scooby is bumpy, smooth, or bubbly, it’s healthy.
  4. The scooby should float on top, sideways, or sink to the bottom of the jar.
  5. Watch out for fuzzy blue, green, or white mold. If you see this, toss it!

pH Level

  1. pH should read 4.5 or below once you first put the scooby in the mixture.
  2. It should be between 2.5 and 3.5 after 7 days.


  1. Sugar is used to feed the culture. Most gets processed out after the average two week brewing time.

Leave a Reply

Your message*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>