Brew Dr. Kombucha Clear Mind is actually a remarkably clean product with all organic ingredients and no problematic additives. Unlike many commercial beverages, it contains no seed oils, artificial flavors, or preservatives. DIY kombucha brewing offers significant cost savings and allows you to control fermentation strength and herb ratios.
Based on: CLEAR MIND
· Makes approximately 10 servings (1 gallon batch)
· Serving: 414ml (14 fl oz) - matching commercial size
Why This Recipe is Seed Oil Free
Commercial CLEAR MIND from BREW DR. KOMBUCHA often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Provides bitter compounds that support liver function and adds complex earthy undertones
Instructions
Step 1. Prepare the sweet tea base: Boil 4 cups (950ml) of filtered water. Remove from heat and steep 32g organic green tea for 15 minutes - this longer steep extracts more tannins that the SCOBY needs. Remove tea bags/strain loose tea, then stir in 200g organic cane sugar until completely dissolved. This concentrated sweet tea will be diluted later.
Step 2. Cool and dilute the tea: Add 12 cups (2.8L) of cool filtered water to the sweet tea, bringing total volume to 1 gallon (3.8L). The final temperature should be 68-78°F (20-26°C) - test with a thermometer as temperatures above 85°F will damage the SCOBY culture. The tea should taste like lightly sweetened green tea.
Step 3. Start first fermentation: Transfer cooled tea to a 1-gallon glass jar (never use metal containers). Add the SCOBY disc and 2 cups of starter tea from a previous batch. Cover with a coffee filter or cloth secured with rubber band - the culture needs airflow but protection from dust. Ferment at room temperature (68-78°F) for 7-10 days until it tastes tart-sweet, similar to the commercial product.
Step 4. Prepare herb blend for second fermentation: In a small bowl, combine 4g dried rosemary, 6g dried peppermint, 3g dried sage, and 8g dried dandelion root (total 21g herbs). Crush lightly with a mortar and pestle to release oils - you should smell the aromatic compounds clearly. This herb ratio creates the distinctive 'Clear Mind' flavor profile.
Step 5. Second fermentation with herbs: Reserve 2 cups of finished kombucha as starter for your next batch, then remove the SCOBY to a clean jar with starter tea. Add the herb blend to the remaining kombucha (about 14 cups) and stir gently. Transfer to swing-top bottles or mason jars, leaving 1 inch headspace. Seal and ferment at room temperature for 2-4 days until lightly carbonated - longer fermentation increases carbonation but may over-extract bitter compounds from herbs.
Step 6. Strain and final storage: Strain out all herb particles through a fine mesh strainer or coffee filter - any remaining plant matter will continue extracting and can make the kombucha overly bitter. Transfer to clean bottles and refrigerate immediately. The kombucha is now ready to drink and will continue developing flavor slowly in cold storage. Taste should be bright, herbaceous, and refreshingly tart with subtle carbonation.
Storage
Store finished kombucha refrigerated for up to 3 months. Keep SCOBY in starter tea at room temperature between batches, or refrigerate for longer storage. Herb-infused kombucha may separate slightly - gentle stirring before serving is normal.
Cost Comparison
Cost per serving (homemade)$0.85
Cost per serving (store-bought)$3.99
Savings79%
Initial setup cost is higher due to SCOBY purchase and brewing equipment, but cost drops dramatically after first batch. Ongoing ingredient costs are minimal since SCOBY is reusable indefinitely with proper care.