This is the foundational recipe for brewing raw, unflavored kombucha, often called the First Ferment (F1). Mastering this step is crucial for maintaining a healthy SCOBY. Read more about the benefits of kombucha here.
- Time: 7-14 Days
- Yield: 3.5 Litres
- Difficulty: Medium
🥣 Ingredients
- 4 LitresFiltered Water
- 4 Bags/tspBlack Tea
- 1 Cup (200g)White Sugar
- 1 SCOBY+ 1 Cup Starter Tea
⚙️ Instructions
Brew & Sweeten
Cool Down
Add Culture
Ferment
❓ Frequently Asked Questions
How long does the First Ferment (F1) take?
F1 usually takes between 7 and 14 days. The duration depends entirely on the room temperature; warmer temperatures speed up fermentation.
Why must the tea cool before adding the SCOBY?
If the tea is too hot (above 35°C), it will pasteurize (kill) the live bacteria and yeast in the SCOBY, preventing fermentation.
What kind of tea should I use?
Black tea is standard and provides the best nutrients. Green tea can also be used. Avoid flavored teas containing oils.
Why is white sugar necessary?
The SCOBY relies on simple sugars. Plain white granulated sugar provides the cleanest food source. Honey can damage the SCOBY over time.
What is the starter tea for?
Starter tea lowers the pH of the new batch immediately, creating an acidic environment that prevents mold before the SCOBY establishes itself.
What is the ideal temperature for F1?
The ideal temperature range is 20°C to 24°C (68°F to 75°F).
Do I need to clean my jar?
The jar must be clean. Wash it with hot water and soap, rinse thoroughly, and consider a final rinse with vinegar to eliminate soap residue.
How do I know when the F1 is finished?
It’s finished when it tastes slightly sweet and pleasantly tart. If it tastes strongly of vinegar, it is over-fermented.
What is the film on top of the liquid?
That is the new baby SCOBY forming! It is a sign of a healthy, active fermentation.
Can I use decaf tea?
You can use decaf tea, but fermentation may be slower and the SCOBY may not grow as vigorously over time.