Complete 1 Gallon Kombucha Brewing kit


Our Complete 1 Gallon Kombucha Mushroom Starter Kit (limited supply) 

We believe this is the very best price available anywhere on the internet.  

Guaranteed Success.


Blend of our Organic Black and Organic Green Tea for a balanced Kombucha Tea

   We have a huge selection of Tea'sMedicinal Herbs and Spices  available. We have personally tested these for kombucha compatibility. Based upon my clinical experience and studies of Traditional Chinese Herbal Medicine,   (licensed California Acupuncturist and Herbalist,) I have noted the unique healing properties of each in the hopes of better serving your personal health goals - or just to enjoy a rich personal and rewarding taste. 

 * Organic Sugar

 *  One Gallon Glass Brewing Jar with Spigot and white plastic screw on cap

     What a rush we've had on these. We are now out of the Gallon Jars with spigot with metal caps.  We are substituting our one gallon Glass Jars with White Plastic Lids and adding a spigot.

 *  Cloth and rubber ban

* Our 3 rd edition of Kombucha Brewing Booklet. 77 pages of tips, recipes, problem solving and bottling tips. 

 Unconditionally Guaranteed to produce a healthy Kombucha Mushroom Tea the very first time.

* Your choice of any of our Organic Kombucha Mushroom Starter Cultures 

  Know what's in your Kombucha Culture. 

      Chateau Kombucha. is wild bacteria and yeasts fermented in organic sugar and our blended organic black and organic green tea. This strain travels well and enjoys the widest appeal. Produces a respectable apple-cider, slightly carbonated, refreshing Kombucha.

      Brettanomyces  (yeast); unlike typical yeast which stress out when its too warm, Brett is cool at 85F. This makes for a Great Summer brew. Another advantage is that both do well living in a wood home, such as in our Oak Barrels. Produces a Lambric style brew and when fermented in Oak has a mellower buttery taste. 

     Saccharomyces Boulardii This particular sub-species  is new to Kombucha Brewing Not being mentioned in the early Kombucha Books as one of the main yeasts found in kombucha. This species is well known for aiding digestion and thus increasing energy. It starts fermenting fast and produces higher amounts of alcohol quickly. It slows at the end and does not completely ferment all the fermentable sugars 

     Torulaspora delbrueckii is a very unique yeast. One of a kind as it is strictly aerobic. Where other yeasts are anaerobic (producing more alcohol) when bottles and the oxygen supply is cut off, T. delbrueckii goes dormant. This yeast starts off slow but finishes more completely.  T. delbrueckii creates  a drier less sugary brew with lower alcohol levels. Some beer brewers will combine T. delbrueckii  with  Saccharomyces Boulardii to produce higher alcohol levels with less sugar. 

       Our own Kombucha-Kefir Hybrid  according to research this combination produces significantly higher levels of  D-saccharic acid 1,4 lawton (DSL) and glucuronic acid, acetic, lactic acid gluconic acid.  Contains the specific lactobacillus strain found in Milk Kefir. 

     All our cultures contain the acetobacter bacteria species Gluconobacter. This bacteria produces the gluconic acid that makes Kombucha Tea unique.  Acetobacter's like it warm. Above 74F and well into the 80's. They also like sugar, caffeine and alcohol. 

    Lactobacillus  Additionally you can choose to add more sourness to your ferment. While typically kombucha is a Acetobacter ferment producing a sharper bite, (acetic acid)  Lactobacillus (bacteria) produce's  beneficial lactic acid and smooths the harsher acetic acid of the Acetobacter   Lactobacillus ferments at cooler temperatures (60-90F) and also ferments without oxygen. More aggressive than Gluconobacter and may take over especially in low temperatures. Like yeast when bottled Lactobacillus will produce some alcohol.  The taste, mouthfeel and health benefits are more noticeable. 


Making Kombucha Tea is really simple.

Our Simple Recipe

Boil Water,

Add Sugar,

Add Tea,

Add the Kombucha Culture ,

set aside for 9-14 days, drink when you’re ready.


To enhance the flavor and health check out our  Kombucha Brewing Guide articles online

Recommended Links:

Is my Kombucha Tea safe to drink ? Kombucha Cautions and Safe Brewing article.  

Look over our online gallery and with large images and descriptions of what to look for and what to avoid.

How to Make Kombucha 


Thank You

Ed and Sue Kasper 

cell / text  919-518-3336

Availability Same day Shipping. Guaranteed Fresh, Guaranteed Success
Height 11.00
Width 11.00
Depth 12.00
GTIN Kombucha Mushroom Culture
MPN Kombucha Mushroom Culture
Sku 1 Gal-KS Plus
Warranty We Guarantee Your Success.

Toll-free support 888-425-8827,

text 919-518-3336

Complete Kombucha Brewing set ups. Everything for the home brewer.
One Gallon Glass Jar with Spigot and Plastic Lid
How to Make Kombucha.  Simple Kombucha Recipe
HappyHerbalist Continuous Brewing creates the widest range of beneficial nutrients available of any ferment.
The Kombucha mushroom or gelatinous gel that forms on the top of the brew produced during this process is fondly referred to as a SCOBY, or MOTHER. Mother being used to differentiate between the original SCOBY and the new SCOBY that is produced typically each brewing cycle.
Our Free Kombucha Brewing Guide
Our Free Kombucha Brewing Guide Index Page
Sample of Our Free Kombucha Brewing Guide page 51