6 Gallons Kombucha Recipe: Scaling Up My Batch
My fermentation journey began when I read Dr. Gundry’s book The Plant Paradox and Unlocking the Keto Code (affiliate links). I discovered a new world in our gut where different bacteria live. Some are good, and some are bad, and to help the good ones populate and thrive, we need to eat the right foods.
Consuming fermented foods adds good bacteria to our gut and serves as food for the existing bacteria living inside us. Upon learning this, I started fermenting. First, it was sauerkraut, then garlic, then kimchi, and finally, I discovered kombucha.
I’ve been fermenting for over a year when I learned about kombucha. At first, I was hesitant because of the sugar content. However, based on the articles and research I read online, kombucha actually possesses anti-inflammatory activity and aids in managing diabetes 2, to name a few of its benefits.
There are two stages or fermentation processes to make kombucha. The first fermentation creates the basic kombucha. It smells like vinegar and has a slightly sour taste and a slight sweetness. I like the taste of my kombucha this way.
It is also called unflavored kombucha or starter tea; you will add some when you brew your next batch of kombucha.
The second fermentation is all about taste and carbonation. If you want to flavor your kombucha or add more carbonation, you must do this next step.
This recipe is only about first fermentation.
Brewing kombucha is very easy, and I believe anyone can do it. The basic recipe for a 1-gallon kombucha is as follows:
- 12 cups water
- 9 tea bags
- 1 cup sugar (don’t use artificial sweeteners)
- 1 Scoby
- 2 ups starter tea (or simply 2 cups unflavored kombucha – finished product)
Since I’ve scaled this recipe to 6 gallons, all I do is multiply the ingredients by 6, so here we go.
6 Gallon Kombucha
Equipment
- 1 6.5 Gallon HDPE Fermenter Bucket
- 1 Boiling Pot
- 1 Ladle
- 1 measuring Cup
- 1 Cotton Cloth to cover the fermenting bucket
- 1 Garter / Small Rope / Nylon to tie the cotton cloth to the mouth of bucket
Ingredients
- 54 pcs Black Tea Bags Scaled (9 tea bags x 6 gallons) I use Lipton Tea
- 72 cups Unchlorinated water Expose your diringking water to air for 24 hours to release chlorine
- 6 cups Sugar I use sugar cane
- 1 pc SCOBY
- 12 cups Starter Tea Simply finished brewed unflavored kombucha
Instructions
- Bring to boil 8 unchlorinated water.
- Turn off heat and add the 54 tea bags.
- Steep tea for 10 minutes, then remove. You can squeeze the tea bags to make the flavor stronger (optional).
- Add 6 cups sugar and stir until dissolved
- Pour black tea into the bucket with the remaining 64 cups and let it cool.
- Pour 12 cups starter tea then stir.
- Place the SCOBY slowly on top. It's fine if it sinks.
- Cover it with cotton cloth. A big scarf, t-shirt, or blanket will do.
- Place it an area that will not be disturbed for 5-7 days. Control yourself and don't peak very now and then.
- Taste test beginning day 5. It should be a little bit sour with a slight sweetness. If it's too sweet, let it ferment longer for a day or two or until the tatse is right for you.
- You're done unless you want to flavor it or put more carbonation, then you should go to fermentation no. 2
