What to Expect
Your kombucha will develop character as it ferments. Brown yeasty strands are normal (they're actually beneficial). The liquid will transition from sweet tea to tangy, slightly effervescent kombucha. The SCOBY will grow with each batch – they can become quite substantial over time.
The fermentation time varies hugely with temperature. In summer, mine is often ready in 5-7 days. In winter, it can take 2 weeks or more.
Kombucha FAQs
Do I have to use white sugar? Can I use honey/coconut sugar/stevia? White sugar works best because the SCOBY consumes it during fermentation – very little remains in the finished kombucha. You can experiment with other sugars, but white cane sugar gives the most consistent, healthiest SCOBY growth. Avoid artificial sweeteners.
Can I use flavoured tea? Start with plain black, green, or oolong tea for the healthiest SCOBY. Once established, you can experiment with adding flavoured teas to a portion of your batch, but always keep your SCOBY fed with plain tea for at least some brews.
What if I don't have a SCOBY or starter liquid? You can grow your own! Buy a bottle of unflavoured, unpasteurised kombucha from the shop. Use 1 cup as starter liquid with your sweet tea, cover, and wait. A SCOBY will form over 1-3 weeks. Once it's 5mm thick, you can use it to brew.
My SCOBY has dark patches or looks weird. Is it still good? Dark brown patches are just yeast and are completely normal and beneficial. As long as there's no fuzzy mould (which is rare), your SCOBY is fine. Kombucha SCOBYs are incredibly resilient.
How do I know if my kombucha has mould? Mould is fuzzy and sits on top of the SCOBY or liquid surface – usually white, green, or black. It's distinctly different from the smooth, rubbery SCOBY. If you have mould, you need to discard everything and start fresh with a new SCOBY.
Can I speed up the fermentation? A warmer environment speeds things up. You can also use more starter liquid (up to 2 cups per litre). Some people use heating mats in winter, but I just accept that winter batches take longer.
My kombucha isn't fizzy. What's wrong? First fermentation produces minimal carbonation. For serious fizz, you need to do a second fermentation in sealed bottles. Also, warmer temperatures and adding fruit/sugar during 2F creates more bubbles.
What do I do with extra SCOBYs? Kombucha SCOBYs multiply with each batch. You can compost them, share them, make a SCOBY hotel (a jar with multiple SCOBYs stored in kombucha), use them as face masks (seriously!), or even make SCOBY leather if you're feeling adventurous.
Is it normal for the SCOBY to sink/float/sit sideways? Completely normal. Position doesn't affect fermentation at all. A new layer will form on the surface regardless.
How much kombucha should I drink? Start with 100-200ml per day and see how you feel. It's a probiotic-rich drink, so introduce it gradually. Some people drink much more, but listen to your body.
Can I make kombucha in a continuous brew system? Absolutely! This is a wonderful method. Use a large jar or vessel with a spigot at the bottom. Harvest from the bottom regularly and top up with fresh sweet tea. The SCOBY stays in place and just keeps working.
Second Fermentation Ideas for Kombucha
Second fermentation transforms kombucha from pleasantly tangy to gloriously fizzy and complex. This is where you can really play.
How to Second Ferment:
- Pour your strained kombucha into clean glass bottles (flip-top bottles work brilliantly)
- Add your flavouring
- Seal tightly and leave at room temperature for 2-5 days
- Burp bottles daily to release pressure (especially in warm weather – they can become explosive!)
- When carbonation reaches your liking, refrigerate to slow fermentation
Classic Combinations:
Fruity & Bright:
- Strawberry & basil
- Pineapple & mint
- Watermelon & lime
- Mixed berries
- Apple & cinnamon
Ginger Forward:
- Fresh ginger
- Ginger & lemon
- Ginger & turmeric (golden booch)
- Ginger, apple & cinnamon
Tropical Vibes:
- Mango & passionfruit
- Pineapple & coconut
- Guava & lime
- Papaya & mint
Floral & Herbal:
- Hibiscus & rose hip
- Lavender & blueberry
- Elderflower & lemon
- Jasmine & peach
Bold & Spiced:
- Beetroot & ginger
- Turmeric & black pepper
- Chai spices (cinnamon, cardamom, cloves, ginger)
- Coffee (yes, really – try cold brew kombucha!)
Green & Fresh:
- Cucumber & mint
- Green apple & celery
- Kiwi & lime
- Spinach & pineapple (don't knock it!)
Australian Native Botanicals:
- Strawberry gum & muntries
- Davidson plum & rosella
- Lemon myrtle & finger lime
- Aniseed myrtle & native ginger
- Riberry & bush tomato
- Wattleseed and honey (roasted, nutty, coffee-like depth)
- Kakadu plum & passionfruit (vitamin C powerhouse!)
- Mountain pepper (just a tiny amount) & apple
- Native mint & lemon myrtle
- Quandong & vanilla
Wattleseed note: Use 1/2-1 teaspoon ground wattleseed per 500ml bottle for a roasted, earthy complexity that's quite unlike anything else.
Australian Natives Notes: Kombucha's bold tang stands up wonderfully to the intense flavours of Australian botanicals. Davidson plum brings a deep, tart plum flavour that's absolutely stunning. Strawberry gum offers bubble-gum sweetness with eucalyptus undertones. Lemon myrtle is powerfully citrus – use sparingly (1/2 teaspoon per 500ml is plenty).
When working with dried native botanicals, treat them like herbs – 1/2-1 teaspoon per 500ml. Fresh or frozen native fruits like muntries, riberry, or Davidson plum can be more generous – 1-2 tablespoons per bottle. These ingredients are special, so let them shine. Sometimes a single botanical is all you need.
Where to Source: Look for Australian native botanicals at specialty grocers, bush tucker suppliers, or online retailers like Outback Pride or Australian Native Food Co
Quantities:
- Fresh fruit: 2-3 tablespoons per 500ml bottle
- Ginger: 1-2 teaspoons grated per 500ml
- Fruit juice: 50-100ml per 500ml bottle
- Dried herbs/flowers: 1-2 teaspoons per 500ml
Tips:
- More sugar = more carbonation. Fruits with higher sugar content (grapes, pineapple, mango) create more fizz
- Fresh ginger is incredibly active – watch these bottles closely!
- Strain fruit pieces out before bottling if you want cleaner kombucha (or leave them in for more flavour)
- Cold 2F (in the fridge) is slower but gives you more control
- Label your bottles with the date and flavour – you'll thank yourself later
Safety Note: Second fermentation creates pressure. Always burp bottles daily, especially in warm weather. I've had bottles explode – it's messy and potentially dangerous. When opening bottles after 2F, do so over the sink and open slowly.
