How To Make Your Own Kombucha At Home

Mystica Fresh Kombucha is a perfect seed culture for your home-brewed Kombucha experiments. Forget about ordering dried cultures in the mail - start your kombucha the correct way with real, live cultures from Mystica Fresh Kombucha.

Like a sour-dough starter, a Kombucha SCOBY (Symbiotic Culture Of Bacteria & Yeast) takes on the flavour of its environment. It's called the "Terroir" and at Mystica Farms, we've been culturing our SCOBY for over a decade now - that's why our SCOBY has a particularly tangy and refreshing flavour!

Our Kombucha is Live, Raw, Unpasteurized, and frankly ... IT'S STILL FERMENTING! It's as Fresh as Kombucha gets - that's why we call it Fresh Kombucha!

1. Brew A Sweet Tea

Use any tea you like
(SCOBYs ❤️ Tannins).

The recipe is (per gallon of water):

1 Cup of Sugar (golden sugar is best)
10 to 20 Grams of Tea (to taste)

2. Add Fresh Kombucha

Move your sweet tea to a jar or jug you can cover with cheesecloth or a screen (to keep bugs out) and cool to room temperature.

Inoculate your sweet tea with a litre of Mystica Fresh Kombucha, which is RAW, unpasteurized, and filled with billions of active yeast and bacteria cultures.

3. Wait A Week

Within days a SCOBY pellicle will form on the top of your kombucha.

You can start drinking your Kombucha at any time, but it often takes a couple of batches for your SCOBY to get seriously tangy and delicious - it needs to acclimatize to it's new environment first.