Kombucha Recipe Chart - Australian Metric & US Imperial (2024)

FAQs

What are the measurements for making kombucha? ›

Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.

For 1 litre Kombucha Scoby: Add 900ml of non-chlorinated water to your saucepan and add 60g of sugar. For 2 litre Kombucha Scoby: Add 1800ml of non-chlorinated water to your saucepan and add 120g of sugar. For 5 litre Kombucha Scoby: Add 4500ml of non-chlorinated water to your saucepan and add 300g of sugar.

You make a batch, use it all except for enough liquid to provide for the starter liquid and then make a fresh batch. There is no standard so we have included a broad range for sugar, we tend to go for between 55-80g per litre, so midway is a good place to start.

-How much sugar should I use? Lila's golden ratio is 1 cup of sugar per one gallon of kombucha. You can adjust it depending how much kombucha you are brewing.

Although kombucha has a low alcohol content, Muslims consider it halal because its production is a by-product of a natural fermentation process. Because this process occurs naturally and produces such low alcohol levels that it would not make you intoxicated, many Muslims consider it for consumption.

The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day. Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis.

To reap the benefits of kombucha without consuming too many calories, limit your intake to one to two 8-ounce (240-ml) servings per day. It's important to note that most kombucha bottles contain two servings — 16 ounces or about 480 ml.

Drinking too much kombucha could potentially lead to reactions like headache, nausea, GI distress or going into ketoacidosis (a medical emergency where there's too much acid in your blood).

Do not use teas containing oils (E.g. bergamot oils in Earl Grey) because they can harm your bacterial host: the kombucha fungi. The kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY). Some of the best teas to use are echinacea, green, black, oolong, red, white and herbal tea.

What is the ratio of kombucha ingredients? ›

For a 1 gallon (16 cups) brew of kombucha, the typical ingredient ratio is 1 cup of sugar, 8 tea bags or 2 tablespoons of loose leaf tea, and 2 cups of starter tea.

Keep in mind that the length of the brew will affect the alcohol content. The longer kombucha ferments, the longer it has to produce alcohol. The type of yeasts in kombucha also impacts the level of alcohol. Yeast that can ferment at lower temperatures will produce a lower-alcohol brew.

Too much and the yeasts will either a) “flush” and overrun the bacteria, or b) fall completely asleep and do nothing. It may be possible to use as little as ¾ cup or as much as 1.5 cups per gallon and have successful brews.

Biological. A kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar, containing one or more species each of bacteria and yeasts, which form a zoogleal mat known as a "mother".

Yeast eat the sugar and convert it into CO2 and ethanol.

This means that by the time you drink your kombucha, there is MUCH less than you originally brewed your sweet tea with. 2. Bacteria eat the ethanol and release amino acids, trace minerals and vitamins into the kombucha.

For a 1 gallon (16 cups) brew of kombucha, the typical ingredient ratio is 1 cup of sugar, 8 tea bags or 2 tablespoons of loose leaf tea, and 2 cups of starter tea.

If flavoring with fresh, frozen, or dried fruit, start with 10-30% fruit and 70-90% Kombucha. If flavoring with juice, start with 10-20% juice and 80-90% Kombucha. Suppose flavoring with herbs, the variety and strength of herbs vary greatly.