Kombucha Recipe 1 Gallon

recipe for one gallon of kombucha tea

How to make a one-gallon jar of Kombucha Tea

Anybody can learn how to make kombucha at home. Follow this easy step-by-step kombucha tea recipe designed for anyone who wants to brew up to a gallon in their first batch.

The gist of it is: make sweet tea, add the kombucha culture, wait.

Homemade kombucha is the best kombucha!


How to make a one-gallon jar of Kombucha Tea

To start the kombucha recipe you will need a starter kombucha, a SCOBY, plain black tea or green tea, sugar and a pot to boil water in; as well as a one-gallon or larger container to ferment in with a cloth and rubber band to cover it.


If you don’t already have the starter kombucha or a SCOBY, you can buy one from Amazon (see my recommended products below) or even find one in a Facebook group or Craigslist. The culture will play a significant role in the flavor of your finished kombucha so you may want to experiment with cultures from various sources and see what you like the best.

Begin by brewing a gallon of sweet tea. I use about 1 cup of sugar for a gallon of tea, but the ratio is not critical – use your personal preference, as most of the sugar will be eaten and converted by the mother during the fermentation process. As for the tea itself, eight tea bags or 2 tablespoons of black tea (or green tea) is a good amount, but this also is up to you.

You will still end up with kombucha no matter how much sugar and tea you use, but the taste of your finished beverage will vary.

Once your tea is brewed, remove the tea bags and let it cool to room temperature. When it is thoroughly cooled, you can add the SCOBY. It’s essential to ensure the liquid is not too hot when you add the SCOBY so that the heat does not damage it.

Anywhere from 70-85 degrees, Fahrenheit is fine. The SCOBY may sink or float but it doesn’t matter, it will begin fermenting the tea regardless.

Next is the hard part: waiting.

It should take roughly a week to finish fermenting, but this, like pretty much every other aspect of brewing kombucha, is up to your personal preference. The longer you allow the tea to ferment, the more acidic and less sweet the final product will be.

If you are following a keto diet, then check out my post on how to make kombucha keto-friendly. I share some great tips on how you can still enjoy kombucha while on a keto diet.

Conversely, shorter fermentations leave more sugar unconverted and are less acidic. You want to find a happy medium. You can test your kombucha every few days to see how it tastes and decide when you’re satisfied with it.

Avoid metal utensils when testing the kombucha, since metal can react with fermenting kombucha and create off-flavors among other problems. Use a clean glass utensil to check the taste.

Once your kombucha is finished fermenting, bottle it. You can use a siphon or pour through a funnel, but make sure to leave around a cup of kombucha in the jar to use to get your next batch started.

Use glass bottles only; I recommend swing-top glass bottles specifically made for carbonated drinks, available on Amazon.

Avoid using plastic bottles because they can easily be damaged, and scratches in the plastic can harbor foreign bacteria. Plastic, even food-grade may contain undesirable chemicals that can be harmful to the kombucha SCOBY.

One thing to consider when bottling is that while the kombucha remains at room temperature, fermentation will still be occurring even if no culture is visible in the bottle.

Because of the pressure, if glass bottles are kept at room temperature long enough, they could explode!

You can avoid that danger by putting them in the fridge after a few days to dramatically slow fermentation, it won’t stop completely, and will resume once it warms up to room temperature again.

Kombucha Recipe Notes & Tips

Metal will react badly with kombucha so do not use it. Use plastic or glass utensils and a plastic funnel.

Use ONLY clear glass bottles to store the final product.

Sanitize your bottle with hot water or white vinegar. I ran mine through the dishwasher with no soap, just hot water.

Before you remove your SCOBY, it is best to sanitize your hands with white vinegar.  Do NOT use soap because it can kill your SCOBY.

Lastly, kombucha offers a range of potential health benefits. If you’d like to learn more about those benefits please read my post on What are the health benefits of Kombucha Tea?

Kombucha Recipe ~ Learn how to make this real probiotic-rich fermented drink with this step-by-step recipe! It’s full of health benefits including liver support, detoxification, aiding digestion, and it can help maintain a healthy weight. #kombucharecipe #kombuchatea #probiotics #brewingkombucha #guthealth #healthygut #probioticdrinks #healthydrinks

Kombucha Recipe 1 Gallon

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Fermented Drinks

Cuisine: Fermented

Servings: 16 cups

recipe for one gallon of kombucha tea

Kombucha is a delicious and healthy drink produced by fermenting sweet tea with a culture of yeast and bacteria.


  • 1 gallon water Make sure to use non-chlorinated water as chlorine will kill the scoby.
  • 1 cup sugar (regular granulated sugar works best)
  • 8 bags or 2 tablespoons loose leaf plain black tea or green tea
  • 1 SCOBY per fermentation jar
  • 2 cups starter Kombucha, either from previous brew or store-bought bottled (unpasteurized, neutral-flavored)


  1. Boil water.
  2. Add sugar and stir until dissolved.
  3. Once the sugar water has boiled for a few minutes, remove it from the heat and add the tea.
  4. Wait for the tea to cool to room temperature, then remove the tea bags and put your tea in the fermentation jar or container.
  5. Add the Kombucha and SCOBY.
  6. Cover the top of the container with cheesecloth or a paper towel and secure with a rubber band.
  7. Store the container in a warm and dry place out of direct sunlight for 7 -30 days, or to taste.
  8. Most batches will take between 7 to 10 days to ferment.
  9. The longer you allow your kombucha to ferment, the more acidic and “vinegary” and less sweet it will taste, since the sugar is being eaten by the culture as part of fermentation process.
  10. After seven days, you can start sampling your brew every few days to see how it’s doing.
  11. When you’re satisfied with the taste you can drink it immediately, bottle and refrigerate it, or complete a second (1-2 day) ferment. This will result in a bubblier, carbonated drink.
  12. Remember to save the SCOBY and enough liquid to use as starter tea for the next batch.
  13. It’s up to you if you want to flavor it or leave it plain. If you choose to leave your kombucha unflavored, you can pour the liquid into a pitcher, this will make it easier to pour the kombucha into bottles for storing the kombucha.
  14. Use sealable jars (I use flip-cap bottles), seal them up, and refrigerate.
  15. Kombucha can be stored sealed in a refrigerator for up to 1 month.


Total Prep time is about 25 minutes. However, it takes anywhere between 7- 10 days to ferment, depending on your taste preference, it could take even longer.


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