KombuVault

Free kombucha brew tracker

Brew kombucha
worth sharing.

Log every batch — pH, SCOBY health, F2 timing — get nudged for what’s next, and save the flavor recipes that actually land. It all runs right here in your browser. Free, no app required.

Start brewing freeBrowse the community

Prefer your phone? Get KombuVault on iOS

3.0–3.2
target pH for a tart F1
68–78°F
ideal ferment range
7–14d
first fermentation
9:41●●●
Active batch
Ginger Lemon #4
Day 12
Fermenting
pH over time3.1 today
Scoby healthExcellent
Next step
Taste test — target pH 3.0–3.2 ✓

How it works

Your whole brew, tracked in the browser.

Sign up free and start logging in under a minute — no download, works on your laptop or your phone.

  1. 1

    Start a batch

    Set your tea, sugar and target days. KombuVault lays out the F1 → F2 → F3 timeline and drops the taste, burp and bottle dates on your calendar.

  2. 2

    Log as you go

    Record pH, temperature and taste in seconds from any browser. See the trend build and catch an under- or over-ferment before it costs you a batch.

  3. 3

    Save what works

    Turn a batch you loved into a saved recipe, brew it again in one tap, and share the flavor combos that landed with the community.

From the feed

Flavor recipes from the community

Real recipes shared by brewers — free to browse, and yours to brew along with once you sign up.

Fruit3w ago

Strawberry Guava

A repeat crowd-pleaser: strawberry and guava over a black tea base, balanced and easy-drinking.

Fresh strawberriesGuavaBlack tea base
by Humanistan
20
Herb3w ago

Fig Leaf Kombucha

Fig leaves cold-brewed for 24 hours, then a 5-day F2 with brown sugar, give a subtle, sophisticated profile with notes of coconut, vanilla, and fig.

Fresh fig leavesBrown sugar
by Clue_Apprehensive
40
Fruit3w ago

Luxardo Cherry

Dark cherry character with the Luxardo syrup mellowing the acidity — not too sweet, not too vinegary.

Luxardo cherriesLuxardo syrupBlack tea
by Humanistan
20
Floral3w ago

Cherry Hibiscus

A deep-red, tart-floral pairing of cherry and hibiscus that stood out as a personal best batch.

CherryDried hibiscus
by TheOriginalMM
20
Fruit3w ago

Golden Cherry Plum

Hand-picked golden cherry plums cooked into a lightly sweet, tangy compote to flavor F2; the skins add a pleasant tang.

Golden cherry plums
by kitachips
30
Tropical3w ago

Pineapple Ginger Mint

A bright, spicy-fresh F2 combining pineapple with ginger and mint.

PineappleGingerFresh mint
by goat_spider
10

Pricing

Start free. Upgrade only if you brew a lot.

Everything you need to dial in your next few batches is free forever. No credit card to get going.

Free

$0

For dialing in a couple of jars at a time.

  • Track up to 2 active brews
  • F1 / F2 / F3 timelines + reminders
  • pH, temperature, gravity & taste logs
  • Save recipes and share to the community
Start free

KombuVault Pro

Best value
$30/ year · or $5/mo

For brewers running more than a couple of jars at once.

  • Everything in Free
  • Unlimited brews fermenting at once
  • Overlapping F1 / F2 / F3 timelines
  • Full history & logs for every batch
  • Back a tiny indie brewing app
Go Pro

About the cost of one store-bought kombucha a month.

Your next batch starts here.

Create a free account and log your first brew in the next minute — track every ferment, catch problems early, and save the recipes that work.

Create your free accountor get the iOS app

The Brew Log

Everything you need to brew better kombucha

Ultimate Guide

First Fermentation to Bottling Day: The Complete Home Kombucha Brewing Guide

From growing your first SCOBY to nailing second fermentation carbonation, this guide walks through every stage of a home kombucha brew — with exact timings, temperatures, and troubleshooting checkpoints. Whether you're on your first batch or your fiftieth, a structured process is the difference between a flat, vinegary disappointment and a fizzy, flavorful win. We break it all down so you never have to guess what comes next.

Read more →10 min read
Glass kombucha fermentation jar with healthy SCOBY and brown yeast strands, natural kitchen light
Troubleshooting

Mold vs. Yeast Strands: How to Tell If Your Kombucha SCOBY Is Actually Ruined

The single most panic-inducing moment in kombucha brewing is opening your vessel and seeing something fuzzy, stringy, or discolored — and not knowing if it's harmless yeast or a batch-killing mold. The difference is real and the stakes are high: mold means tossing everything, while brown yeast strands are completely normal. This post gives you a clear, visual decision framework so you never throw out a perfectly good brew again.

Read more →9 min read
Recipes

10 Creative Second Fermentation Flavor Recipes You Can Brew Right Now

Second fermentation is where home brewing gets fun — it's your chance to dial in fizz and build flavors that no store-bought bottle will ever match. We've pulled 10 community-tested flavor recipes complete with exact ingredient ratios, fruit-to-tea proportions, and carbonation tips for each. From a tart blood orange and ginger to a warming apple-cinnamon-clove, there's a seasonal brew here for every palate.

Read more →9 min read
Troubleshooting

Flat Kombucha Fix: Why Your Second Fermentation Isn't Carbonating (and How to Fix It)

You followed the recipe, waited the days, and cracked open your bottle — only to find it flat as tap water. Under-carbonated kombucha is one of the most common frustrations in home brewing, and it almost always comes down to a handful of fixable variables. This post diagnoses the real culprits — from bottle seal failures to low sugar and cold temps — and gives you a step-by-step fix for your next batch.

Read more →10 min read