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How to Brew Kombucha in 3 Easy Steps

YEABUCHA Sisters Brittany & Brooke demonstrate the easy step by step process of home brewing Kombucha. Order your DIY kit at

Brewing kombucha at home is not only fun, but easier than you might think. Kombucha is a fermented beverage that requires just about 20 minutes of hands on time every 7-10 days.  Not only is it delicious but it is full of health benefits.  Check out our video for directions to see how easy it is to home brew kombucha in our 3 easy steps!

Ready to give it a try? Our home brew kits include everything you need to make delicious, all organic kombucha. Click here to order you kit today!

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  • The YEABUCHA Sisters on

    We use 1 cup of sugar per gallon of Kombucha! If you want to learn more about our Brew Method, you can purchase our Digital Brew Card & Community Membership that has all the ins and outs of the YEABUCHA Brew Method. Let us know if you have any further questions!

  • Marianna on

    Hi I was wondering how much sugar and water you add to the gallon jar?

  • The YEABUCHA Sisters on

    Hi Fiona! To get a super strong and vinegary taste, you’ll want to allow your batches to ferment a bit longer than usual. With the YEABUCHA method, we recommend our brewers go for a 7 – 10 day fermentation. You can absolutely let your batch ferment longer than that, try 14 – 20 days! The longer it ferments, the more vinegary it will taste. Fermentation also will slow down in the colder winter months, try keeping your brew a bit warmer by wrapping it in a towel or placing it in a warmer room (just not in direct sunlight!). 

  • Fiona kison on

    Hi ladies. I started my brew about 3 weeks ago. It’s a large jar about 7 litres. The weather has been cold here in Australia so temp has been sitting on 18 degrees. My starter scoby sank to the bottom but I have a lovely new scoby growing on top. Here’s the thing. My friend introduced me to kombucha. Her brew was super strong and really vinegary. I loved it and something in my body just said yes and set me on my journey. My brew tastes weak. I want it to blow the top off my head. Yum!! I have been on antibiotics for 5 months to try cure a skin condition. No joy. After one day the itch subsided. A miracle. It’s Candida overgrowth but my doctor just ignores me. I’ve stopped taking meds as my skin is healing from the tea.
    How do I make my tea super strong and vinegary?? I can’t find anyone who can advise me. Please help
    Many blessings

  • The YEABUCHA Sisters on

    Hi Kathleen, check out our blog post on fermentation, I think it will answer your question perfectly! Cheers!

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