How to Make and Keg Your Own Kombucha at Home
Kombucha has taken the beverage world by storm — a tangy, effervescent tea packed with probiotics and flavor. Making it at home allows you to customize flavors and carbonation levels, while kegging keeps it fresh and fizzing longer. Ready to start brewing? Let’s walk through the steps, tips, and flavor ideas to craft your perfect batch.
Step 1: Brewing Your Kombucha
Ingredients:
8 cups water
2 black tea bags (or green tea for a Jun)
1 cup sugar
2 cups starter tea (from a previous batch or store-bought unflavored kombucha) OR 1 SCOBY
Process:
Brew the tea: Boil water, steep the tea bags, then remove them. Dissolve sugar in the hot tea, stirring thoroughly.
Cool the tea: Let it cool to room temperature — hot liquid can harm your SCOBY.
Ferment: Combine the cooled tea and your starter tea or SCOBY (Symbiotic Culture of Bacteria and Yeast) in a clean fermentation vessel. Cover loosely with cloth and ferment at a steady temperature (around 68–78°F) for 7–14 days.
Step 2: Kegging Your Kombucha
When the tartness reaches your preference, it's time to keg. Kegging simplifies carbonation and storage:
Sanitize your keg and all tubing thoroughly.
Transfer the kombucha using sanitized tubing, leaving the SCOBY behind in your fermenter.
Seal and connect your CO₂ tank to the keg, setting pressure around 10–12 PSI.
Carbonate: Let it sit under pressure for 3–7 days. Taste test once in a while to reach your preferred fizziness.
Serve: When ready, disconnect gas, chill, and enjoy!
Troubleshooting Common Issues
1. SCOBY Clogging or Growing Inside Lines:
Over time, SCOBY fibers or biofilms can clog your tubing or faucet. Regular cleaning with hot water and a food-safe cleaner like PBW helps prevent this. If clogging occurs, disconnect and clean all equipment thoroughly, removing any SCOBY remnants.
2. Over or Under-Carbonation:
If your kombucha is flat, increase the pressure or carbonation time. If it’s overly fizzy or foamy, reduce the pressure or shorten the carbonation period next time.
3. Off-Flavors or Mold:
Ensure all equipment is sanitized. Mold patches or odd flavors indicate contamination. Discard infected batches and inspect your brewing environment.
4. Excessively Sour Taste:
Fermentation duration influences tanginess. Shorten the fermentation time if you prefer a milder flavor, or add more sweetener during secondary fermentation.
Flavoring Ideas for Your Kegged Kombucha
Customize your brew with fun flavors:
Fruits: Raspberries, strawberries, mango, or citrus zest.
Herbs and Spices: Ginger, mint, basil, or cinnamon.
Juices: Pineapple, apple, or cranberry for added sweetness and aroma.
Add flavorings during the last 24 hours of secondary fermentation or directly into the keg before serving. Be cautious—adding too much can cause over-carbonation or foaming.
Making and kegging kombucha at home is both fun and rewarding. With proper cleaning and attention to detail, you’ll enjoy fresh, bubbly beverages infused with your favorite flavors for weeks. Happy brewing!
