Complete Kombucha 2 Gallon Glass Brewing Kit - Just Add Water

pH Testing *
Stainless Steel Spigot add $10.00
Spigot Filter Option

Complete 2 Gallon Kombucha Mushroom Starter Kit - just add water

Make 2 gallons of home-brewed Kombucha Tea Most folks say are better than any store bought stuff.  Home brewing affords you the ability to choose the sugar level, the carbonation level, the alcohol level, add your favorite tea, herbs, spices, or fruits.  Choose the traditional brewing method or go for our Continuous Brewing Method. we are here to help you every step of the way. Plus we've included our 77 page Kombucha brewing Guide based upon our 20+ years of Kombucha Probiotic Brewing experience. 

We Guarantee Your Success.

Complete Kit Includes;

*  2.2 Gallon Lead free Glass Dispenser with Food Grade Plastic Spigot and silicon washers.

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

*  Organic Sugar

*  Cloth and rubber band 

*  Stick on temperature gauge. Learn why Time and Temperature is important in making the best kombucha ever. 

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

* Food Grade Plastic Spigot with Silicon Washer

   optional Stainless Steel Spigot. Food Grade and Lead Free

   optional Stainless Steel Mesh Filters either Barrel Filter  or Racking Cane Filter really help to prevent spigots from clogging and makes for a cleaner smoother pour. 

    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. 

Your choice of any of our Organic Kombucha Mushroom Starter Cultures 

 Check out the DETAILS Tab above to learn more of what's in your Kombucha Culture and your choices.


It's not necessary to know the pH of Kombucha Tea. Why? Because when you start you're basically starting out as Southern Sweet Tea. Delicious and very sweet. Each day the ferment becomes a bit less sweet and a little more sour. When do you harvest? Exactly when that sweet / sour taste is to your liking. Now it is well known that the more sour the greater the health benefits - but few folks want to drink vinegar. As long as there are no signs of mold, it smells good, and nothing is swimming in there, its good.


But things can go wrong. We have gathered various tools that are cheap and easy to use right at home. These not only keep things safe but help target when a ferment goes bad, and often before the ferment is lost completely. We offer many tools for those that prefer to keep on eye on their brews. Helps brew with consistency and predictability. A good place to start click here


 pH range from 1-14.   pH  range from 2 to 9   Digital pH meter

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

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 12.00
Width 12.00
Depth 14.00
GTIN Kombucha Mushroom Culture
MPN Kombucha Mushroom Culture
Sku 2 Gal-KS Plus
Warranty We Guarantee Your Success.

learn more of 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.

Optional Extras

Our Complete Kombucha Kit is really complete. You don't need anything else. But as with every cook, brewer, fermenter, artist, hobbyists, DIY ers, more is better.

* optional Certified Organic and Premium Teas recommended for brewing great Kombucha tea with specific health benefits in mind. These are 4 ounce packages and normally will make up to 10 additional gallons of Kombucha Tea. These are premium quality. Of course you can brew kombucha with most any tea. Lipton, Red Rose, anything on sale they should all work well and have a reasonably good taste. But it really does not cost much more 1. to be healthy and 2. really have a great taste. Even spending $260 a pound for a exquisite fantastic tea it will still be about 1/2 of what you've been paying for in the store.!

* select Herbs and Spices for extra taste and medicinal values.

Purchasing optional items like pH test stuff are discounted when purchased along with the Complete Kit.

* Stick on Thermometer. Keeps on eye on your brewing temperature. Our recommended temperature range is 74F to 84F. Below 74F your ferment is sluggish or non-existent. AT ~ 74F typical ferment is light and mellow. Like a Rose wine or Light Beer and ready in 14 days. At 84F your ferment is thicker and heavier like a Burgundy Wine or Stout Beer. Ready in ~ 9 days. Check out our online library. The Role of Time and Temperature in Kombucha Brewing.

* pH Testing. Kombucha starts off as Sweet Tea with a pH around 4-5. As the Kombucha ferments it becomes more acidic daily. Typically becoming a semi-sweet, semi-sour, slightly carbonated pleasant tasting sensation with a natural occurring pH typically in the of range of 2.5 to 3.5. You can drink the sweet kombucha tea at any point. It is up to you and your own personal taste preference. Don't think it has to be vinegar to be healthy. Our Kombucha 3.0 Brewing Guide is there to help you master this art. If you're planning on drinking your kombucha as soon as its ready or soon after the pH does not matter. However if you're planning on Bottling and saving for the future then we highly recommend to test the pH and be sure its below 4.0 at time of bottling.

pH range from 1-14. There are one hundred numbers between each number. Thats accurate to the hundredths. Only mad scientist need that accuracy. Paper strips are fast and easy and the least accurate. But good for the ball park. The more numbers between the numbers the more accurate. For example paper strips reading One number between 1-14 are twice as accurate (example 2.5) as those that only read the whole numbers. (for example 2). Our Digital pH meter reads to the tenths - ten numbers between the whole numbers (for example 2.01) and is ten times as accurate. And may last forever.

For fermenting and brewing the numbers from 2 to 6 are important. For personal (your own body pH) the numbers between 5 and 8 are important. We personally find the range from 2 to 9 to be most optimal for everything people will use pH for; Brewing, fermenting, water, plants, swimming pools, personal health.
2 Gallon Glass Dispenser with Kombucha Starter Kit includes SCOBY, Starter Tea, Organic Sugar, Organic Tea, temperature guage 77 page  Kombucha Brewing Guide . Guaranteed Success.
How to make Kombucha Tea. The Complete Kit. Includes  Starter Culture, Tea, sugar, starter tea, temperature gauge,, Choice of SCOBY,  Glass Fermenter with spigot, optional spigot filters and medicinal herbs, spices and teas. Guaranteed Success.
Food Grade Spigots for Kombucha and all probiotics Choice of food grade stainless steel filters for clog free smooth pours.
Free 70 page Kombucha Brewing Guide learn is your kombucha healthy or not, Over 20 years experience  making, selling and advising kombucha brewers since 1997.
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.