MyCalcBuddy

Kombucha Calculator

Calculate tea, sugar, and starter ratios for brewing kombucha

Kombucha Recipe

1 gallon batch

Black Tea

8

tea bags

or 2 tbsp loose

White Sugar

1 cups

200g

Starter Tea

2 cups

480ml

Water for Tea

14

cups (before starter)

F1 Fermentation: 7-10 days
Optimal Temp: 75-80°F (24-27°C)

Second Fermentation (F2)

Bottles Needed

5

16oz bottles

Fruit per Bottle

1-2 tbsp

Juice per Bottle

1-2 oz

F2 Time

2-4 days

Brewing Instructions

  1. Boil water and steep tea for 5-10 min
  2. Remove tea and dissolve sugar while hot
  3. Cool to room temperature (important!)
  4. Add to brewing vessel with SCOBY and starter
  5. Cover with breathable cloth, secure with rubber band
  6. Ferment at 68-85°F (20-29°C) for 7-10 days
  7. Taste test - should be slightly sweet and tart

Kombucha Tips

  • Never use herbal tea alone - caffeine feeds the SCOBY
  • Avoid metal contact with SCOBY (use glass or food-safe plastic)
  • Keep 10-15% starter liquid for next batch
  • Warmer temps = faster fermentation, more vinegary
  • For more fizz in F2, add a bit of sugar with flavoring