Hemp Kombucha Starter Kit – Hemp Oz

Hemp Oz

Available in 🇦🇺 Australia, 🇨🇦 Canada, 🇪🇺 Europe, 🇬🇧 UK, 🇺🇸 US


  • Improve gut health
  • DIY
  • Cost effective
  • 100% Australian made

HOW TO MAKE KOMBUCHA – MADE EASY! Trying to get into a new DIY project? Brewing your own tasty kombucha has never been easier. This cost effective technique will allow you to make 20 litres of hemp kombucha – enough to feed 60 mouths!

Looking for your next DIY project? Why not brew your own tasty kombucha at home!

A fun, easy and a cost-effective way to make Hemp Kombucha in your very own home.

This is an easy, fun and cost-effective method to consuming Kombucha. Why? because you can make up to 20 litres of Hemp Kombucha which equates to 60 servings!

What’s in the box?

  • Organic Loose Leaf Tea: Best blend for the finest tasting kombucha
  • Organic Cane Sugar: Scoby eats this and turns it into the healing tonic
  • Scoby: this guy does all the work to create the magic
  • pH strips: to test the pH level – you want it tasting just right
  • Instructions: so you know how to do it of course!
  • Hemp Oil: the magic ingredient to shake it up for optimum health and taste
  1. Before you start, wash out the kombucha jar with a small amount of apple Cider Vinegar. This sterilizes the jar.
  2. In a large saucepan, bring water to the boil and add sugar. Simmer until the sugar is dissolved. Remove from the heat, add the tea and allow it to rest for 1-3 hours.
  3. Strain the tea to remove the tea leaves and allow the solution to cool to room temperature. Pour into a large, sterilised Kombucha Jar (glass, preferably with a tap).
  4. Fill the rest of the large glass container with cool water – 5cm from top. Carefully add the scoby on top. Try not to disturb during brewing.
  5. Cover with muslin and secure with string or a rubber band. Keep in a warm, dry place (the preferred temperature for kombucha brewing is 24C-32C) away from direct sunlight. Leave undisturbed for a minimum seven to 10 days. During this time, it will grow a baby SCOBY on the top of the liquid. It will also develop a sour, tart flavour as the SCOBY consumes the sugar.
  6. After 4-5 days, test the PH of the brew with the PH kit. It should go down to between 2.5-3.5ph. Next, taste the kombucha daily for 1-5 days to decide when it is ready.
  7. When the sour flavour is well developed, decant 80 per cent of the brew into bottles. Keep the scoby, along with the remaining 20 per cent for the next brew. Let the bottles sit at room temperature for 3-10 days before refrigerating. When ready to drink add ½ teaspoon of hemp oil.

Organic Loose Leaf Tea, Organic Cane Sugar, Scoby, Hemp Oil

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