How to Make Hard Kombucha

Ever wonder how to make hard kombucha (i.e. kombucha with more alcohol in it)? We’re breaking down the basics to alcoholic kombucha. It’s easier than you would think!

How air locks for in kombucha fermentation on white background

The basics of hard kombucha

Kombucha naturally contains some alcohol (about 0.5%). This is due to the reaction between the naturally occurring yeast in the kombucha, which produce trace amounts of ethanol (alcohol).

Typical kombucha yeast strains do not produce much alcohol on their own, so what do you do if you want to increase the amount of alcohol in your kombucha? Add a different kind of yeast!

By adding a different strain of yeast, such as champagne yeast, to your kombucha, you can make hard kombucha with a higher ABV (alcohol by volume), around 5%!

And after much experimentation, I’ve finally landed on the method of brewing hard kombucha that’s both easy and reliable. Let’s brew!

Bottles of green tea kombucha on a white counter with a plant in the background

Main Ingredients & Supplies needed for alcoholic kombucha

Kombucha from a first fermentation

First up, you’ll need some kombucha! Take your kombucha straight from the first fermentation to make hard buch. (Here’s how to make kombucha in the first fermentation.)


Adding an additional strain of yeast (different from the kombucha yeast) will help drive up the alcohol content of your kombucha. The type of yeast you choose to use will impact the finished flavor. Some options include:

EC118 yeast for making hard kombucha on white background


The final extra piece of gear you’ll need to brew hard kombucha are airlocks. These effectively let carbonation escape without letting oxygen in.

“But doesn’t kombucha need oxygen?” Good question! When making kombucha in the first fermentation, the bacteria need oxygen to ferment properly. But once the kombucha is finished and you’re ready to booze it up, you’ll want to prevent oxygen from getting to the bacteria so that the bacteria don’t eat the alcohol you’re making! (More on the relationship between bacteria and alcohol in kombucha here.)

Air locks in kombucha fermentation on white background

How to make hard kombucha

The process of making hard kombucha is a little different from making traditional kombucha in that we’re adding an extra step in the middle. It goes something like this!

  1. 1st Fermentation: Make the kombucha (6 to 10 days)
  2. 2nd Fermentation: Make it boozy by adding yeast and sugar, then let alcohol develop (7 to 14 days)
  3. 3rd Fermentation (optional): Add flavors and seal shut to carbonate (3 to 10 days)

Easy enough, right? Let’s dig into the details!

1st Fermentation: Make the kombucha

In the first step, you’re making kombucha just like you usually would. You’ll basically just put sweetened tea, starter kombucha, and a SCOBY into a large jar and let it ferment for 6 to 10 days until you reach your desired flavor (a mix of sweet and tart). Get instructions for the first fermentation here.

2nd Fermentation: Make it Boozy

In the second step, we’ll add a slurry of yeast, sugar, and water, which will increase the alcohol content of your brew. You’ll need:

  • 1 cup hot water
  • 1 cup white sugar
  • 1 tsp yeast (champagne or ale yeast, see notes above)
  • 1 gallon of kombucha (from first fermentation)
  • Airlocks

1. Yeast Slurry: Stir together the hot water and sugar until sugar is dissolved. Let it cool to lukewarm, then stir in yeast. Allow the yeast to activate for 5 minutes.

2. Bottle: Meanwhile, transfer kombucha to bottles or a growler (or any vessel with an opening that will fit your air locks. Portion yeast slurry equally into each bottle of kombucha.

3. Airlock: Fill airlocks with water (to the designated line – you may need to read the instructions for your particular air locks). Place airlocks onto each bottle.

4. Ferment: Set bottles somewhere dark and room temperature, and let ferment for 7 to 14 days. It’s ready when the flavor is somewhat dry and boozy! If you’re not moving onto the next step (adding flavor), seal bottles shut and transfer to the fridge to stop the fermentation process.

3rd FERMENTATION: Add flavor

In this final (and optional) step, you can add flavors. This is the equivalent to the “second fermentation” in traditional kombucha brewing. You’ll just add whatever flavors you want to your bottle, then seal it shut. Let sit for 3 to 10 days, until bubbly and carbonated. Transfer bottles to the fridge to stop the fermentation process. Check out all of our flavor recipes here!

How much alcohol is in my hard kombucha?

The amount of alcohol in your finished hard kombucha will depend on the amount of sugar you added in the 2nd fermentation. Typically each 1 cup of sugar will give you about 4% ABV.

35 thoughts on “How to Make Hard Kombucha”

  1. Thank you for this! I just let my kombucha ferment for 11 days and it has a nice, dry flavor! I did have a small SCOBY start to grow in my hard brew. Is this normal? Thanks!

  2. Thank you so much for sharing all this information! I usually use pureed fruit for my regular kombucha and add it to the gallon jug for the second fermentation. For hard kombucha, if I use the gallon jug (with an airlock) for the second fermentation but transfer the liquid into airtight bottles for the 3rd fermentation, how much pureed fruit would you use in each individual bottle (11oz bottles)? Thank you!

  3. Great instructions. I’m trying to take short cuts , and make a hard Kvass recipe using many components of your recipe . I plan to use bread as my “scoby” .
    What are your thoughts ?

    • I’ve never tried making Kvass so I really can’t say for sure. Looks like there are w few good guides online about it though! You may want to follow a guide specific to Kvass though, because I think kombucha is pretty different.

    • Just leave the kvass to ferment alone..dont need the scoby…after2 weeks itll knock your socks off. Burp daily and only full the bottle 3/4. If youre using glass bottles for f2 only use beer bottles and have a plastic one about the same size as a pressure tester (if u dont burp daily) if plastic bottle hard you know your kvass will be super/dangerously fizzy. I do f2 in plastic soda bottles 3/4 full and burp daily. Unless you and your room want to wear it whenever you open it..burp daily.brcame alcoholic in 2 weeks in fridge. Ive ordered a hydrometer from aliexpress so i can check alcohol content to be sure but its pretty strong. Hth

  4. Hi Sarah, thanks so much for this great information! For the second fermentation stage, can I use smaller ratios of water, sugar, and yeast if I am making a smaller batch of kombucha (e.g. 1 litre as opposed to 1 gallon)? Thanks!

    • Approximately 1/4” and thicker, from what I understand. Colors seem to vary quite a bit, tho mine have been tan-yellowish with other color variations. Research “kombucha/ SCOBY mold” galleries online. I’m new at it, so still trying to differentiate between mold and a healthy SCOBY! Not easy at first. Lots of variations of healthy SCOBY’s out there.

  5. I just finished brewing plum wine that is from 4-5 years ago. Now I have some plums from the plum wine left. I’m thinking if this is a good source of “yeast and sugar” for the second fermentation. What you think?

    • Hello
      I noticed growth in my second ferm . I’m used a growler , and added my wine yeast . But on day 2 I noticed growth – almost Scoby like. Is this normal ?

  6. Shouldn’t we strain the second ferment through strainers or filters to remove the spent yeast/particulate? Is there a reason you wouldnt?

  7. I also brew beer and have 5 gallon carboys that are fitted with air locks for beer wort fermentation. Do you think pouring all my first fermentation tea into one big vat ( I continuously brew about 5 gallons of kombucha in 4 containers) will still work?

  8. Do you have any tips on making a higher alcohol content than that? Im using Safale US-05 ale yeast. Im new to brewing hard kombucha, but have made it for the first time recently and want to up the alcohol to the limits of the yeast. I assume it needs more sugar, but I don’t know how much. Do you have any suggestions?

  9. Hi Sarah, Thank you for all the wonderful information you share with us.
    Can you use the Scobys from the second ferment (boozy) as a starter Scoby and would it be ok to add it to the Scoby hotel ??? Just hate to waste.

    • I wouldn’t recommend adding any non-traditional (i.e. flavored or boozy) SCOBYs in with the others. Use them in other ways (like in smoothies or to make candy!)

  10. Sara,
    What is the process to make the water-sugar & yeast-nutrient mixture?
    The following is the process I have just used. I would appreciate feedback to figure out where things need an update. Thank you.

    I’m seeking comments, guidance or feedback on my current process.
    A 10 day F1 was finished last Tuesday and starting a F2 on Tuesday evening. This is my 4th attempt at making a successful F2. Attempts 1-3 were solid failures!
    I have read numerous articles from this group and other sources (BoochCraft etc), watched YouTube video clips and I seem to be missing some nuance of success. Bottom line is I’m frustrated with the nominal processes posted so I would appreciate some guidance. I’m suspect of how much sugar to add and how much EC-1118 to add. In the past I may have not added enough sugar and EC-1118 yeast. The following is my current process.
    Two 1 gallon growlers fermenting F2. ‘A’ & ‘B’.
    Growler ‘A’ has 450g of cane sugar (target is 5%). 1 package of EC 1118 champagne yeast. 5g DAP, 1.5g FermaidO, and the balance of F1 Kombucha. Boiled water, cooled to 37C, added 1 cup water (previously boiled), 50g sugar, 5g DAP, 1.5g FermaidO. Stirred and placed in 1 gallon growler that has 2.5 liters of F1 at room temperature and 400g sugar (450-50).
    Growler ‘B’ has the same except for 535g sugar for a target alcohol of 6%. Same process with 1 package of EC 1118 yeast and nutrient additions.
    Process as follows.
    a) Boiled 1+ cups of water for sugar-yeast slurry for two 1-gallon growlers.
    b) Dissolved 100 grams of cane sugar into 1+ cups of previously boiled water. Temperature 40-42C.
    c) Moved 1/2-cup water-sugar mixture to sanitized glass bowl, cooled to 37-38C and added DAP and FermaidO, stirred. Added 1 package if EC 1118 champagne yeast to each 1-gallon growler. Let sit for 10-15 minutes while maintaining temperature using a water bath.
    d) To each 1-gallon growler, I dissolved balance of cane sugar in approx. 2.5 liters of F1 Kombucha. ‘A” has 400g and ‘B’ has 485g cane sugar.
    e) To each 1-gallon growler I added approx 1/2+ cup of water, dissolved cane sugar, DAP and FermaidO and EC-1118.
    f) Each gallon growler is filled to the base of the neck. (Note: nominal residual pedicle flowed into each growler and subsequently floated to clog the growler neck or seep into the airlock.)
    g) Inserted airlocks using vodka as the liquid.
    h) Day 3, good bubbles. I may have over filled both so I poured off a bit to clear the growler necks, cleaned the airlocks, refilled with vodka and all looks good. Bubbles are frequent.
    i) F2 ferment should have a duration of (how many days – range)? a) until there are no more bubbles, b) until the bubbles flow at a much slower rate, c) taste test?
    j) Temperature is 75C.
    k) Original SG nor Final SG were not measured.
    Thank you for your assistance.

  11. Thank you for the info . Will this beer still have the good healthy characteristics of the kombucha ? Or the yeast and sugar overpower this?

  12. Good afternoon,
    My hard Kombucha brew has turn cloudy, should I be concerned? It’s on it’s fourth day fermentation.

    Thank you


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