Trésor Kombucha Homebrew Masterclass

Choose tea from Camellia sinensis, black tea for a robust, apple-cider flavor, and use evaporated cane juice or raw cane sugar only with chlorine-free water and a final pH 2.5–3.5.

Maintain a stable 26 to 27 degrees c for 7–9 days. In the second fermentation, remove the scoby, flavor, transfer to sealable glass bottles, and burp daily to manage carbonation.

brew your first kombucha ferment by combining tea, sugar, and scoby with starter liquid, monitor pH below 4, cover, and ferment seven days (up to two weeks) with taste tests.

Sample the kombucha with a pipette to test flavor, separate the new scoby and store the old as a scoby hotel, then bottle for a second fermentation with lavender.

Learn to care for your scoby, store the mat, feed it regularly, and explore safe flavor experiments with teas while preserving a reliable starter liquid.

There is no true sugar-free kombucha because fermentation relies on sugar. Ferment 50–60 days to exhaust sugar, measure bricks with a refractometer, and dilute or flavor with non-fermentable sweeteners.

Boost kombucha carbonation by using more yeast from the starter and maintaining the second fermentation around 28 degrees, burping bottles, or proceeding with a third fermentation for flavor.

Sanitize surfaces, maintain airflow, and use a coffee filter fruit-fly trap to prevent contamination of your homebrewed kombucha.

Master the refractometer to measure sugar and estimate brix in your kombucha, calibrate with distilled water, and adjust sweetness through fermentation time, dilution, or additional sugar.