Kombucha & Water
What water should I use for my brews?
Water. Tea. Sugar. Culture. Time.
Kombucha’s ingredient list is famously simple. And yet, each of those ingredients carries a modern backstory that’s anything but.
We live in a world where tea may be chemically decaffeinated, sugar may be refined beyond recognition, and water, our most essential building block, may arrive carrying contaminants, additives, and controversy. That doesn’t mean we panic. It means we learn.
Education has always been the antidote to confusion. When we understand what matters, and what doesn’t, we brew with confidence instead of fear. So take a breath, step under that cold shower of truth, and let’s talk about water. It turns out… it’s mostly just fine. With a few caveats.
Let’s dive in.
Why Water Matters for Kombucha Brewing
Water isn’t just a solvent. It’s the environment your culture lives in.
Just as regional water affects the flavor of pizza dough in New York or sourdough in San Francisco, the mineral content, treatment method, and cleanliness of your water can influence both the health of your SCOBY and the taste of your brew. Kombucha cultures are resilient, but they are also alive. Certain things help them thrive. Others slow them down or stress them out.
The single most important rule is simple:
Remove chlorine and disinfectants before brewing.
Everything else is optimization.
Quick Water Facts (Context Matters)
- Water (H₂O) covers about 71% of Earth’s surface
- 97% of it is salt water
- Less than 1% is readily available fresh drinking water
- The human body is roughly 60–70% water
- About 70% of global freshwater use goes to agriculture
Water is life. Which is exactly why how we treat it matters. And listen, we’re not here to radicalize you against modern industry… We understand how essential to our way of life it is… but we absolutely want to impress upon you the importance of being excellent stewards of our planet and the resources that sustain us.
Tap Water: Safe to Drink, Not Always Ideal to Brew With
Municipal tap water in most developed countries is regulated and generally safe to drink. That said, “safe for humans” and “ideal for fermentation” are not the same thing.
Modern water systems contend with:
- Aging infrastructure
- Agricultural runoff
- Pharmaceutical residues
- Industrial byproducts
- Disinfectants added intentionally
Add in regional differences, and it’s easy to see why water quality varies so widely.
If you’re curious about your local supply, the Environmental Working Group (EWG) publishes a publicly searchable water database that breaks down contaminants by zip code. Take a look at your area to gain a greater understanding of ways that you can curate your own water to account for any specific contaminants before you start brewing.
Chlorine & Chloramine
Effective for Cities, Stressful for SCOBYs
Chlorine (and its more stable cousin, chloramine) is added to drinking water to kill harmful pathogens. This has saved countless lives worldwide. It’s also antimicrobial by design, which makes it less than ideal for Kombucha brewing or any other type of fermentation since, well, these processes rely on the ancient wisdom of living microbial cultures.
Chlorine can:
- Slow fermentation
- Stress beneficial bacteria
- Increase the risk of mold in early stages
Good news: Chlorine is easy to remove.
Fluoride: Controversial, Complicated, and Not Required for Brewing
Water fluoridation remains one of the most debated public health topics of the last century.
What we can say confidently:
- Many countries do not fluoridate water and have seen similar declines in cavities
- Fluoride dosage via drinking water is difficult to control
- Topical fluoride (toothpaste, dental treatments) appears more effective than ingestion
For Kombucha specifically, fluoride is not helpful, but it is also not the primary concern for fermentation success. Chlorine is the bigger issue. If you choose to remove fluoride for personal reasons, that’s a separate decision and one many brewers make for household health, not just Kombucha.
Tea itself naturally contains small amounts of fluoride, but those levels are known, consistent, and very different from systemic exposure via drinking water which, in some areas, can more closely mimic the therapeutic levels that might be found in laboratory settings.
Microplastics & PFAS
What We Know, What We Don’t, and Why Filters Matter
This is where modern water conversations get understandably tense.
Microplastics and PFAS (“forever chemicals”) have been detected in water supplies worldwide, including bottled water. Current research suggests:
- They are widespread
- Long-term health impacts are still being studied
- Some filtration methods reduce exposure more effectively than others
What’s important to say clearly:
- We are not at a point where science can offer definitive conclusions
- Avoiding panic while reducing exposure where reasonable is a balanced approach
For Kombucha brewing, these contaminants do not directly affect fermentation, but many brewers choose higher-quality water for overall wellness and peace of mind. After all, plastic is a product of the petrochemical industry and there are countless studies demonstrating the negative impacts that continued exposure to petrochemicals can have on both the environment and our own bodies.
Water Filtration Options (From Simple to Advanced)
Activated Carbon Filters (Pitchers & Under-Sink)
- Remove chlorine and improve taste
- Easy, affordable, low waste
- Pitchers typically remove 30–60% of contaminants
- Under-sink systems can remove up to ~99% of chlorine
For most brewers, this is more than sufficient. Think: your friendly, accessible Brita filter… inexpensive to get and maintain, great bang for your buck, and peace of mind for yourself, your family, and your brew.
Reverse Osmosis (RO)
- Forces water through a membrane
- Removes a wide range of contaminants
- Wastes water in the process
- Produces mineral-free water (which some cultures dislike)
If using RO, remineralization is recommended. We believe that water does more than just hydrate… we believe that it carries information. And the minerals present in water are necessary components to maintaining a healthy body. If you opt for an RO system (like the ones found at AquaTru which Kombucha Mamma uses in her own kitchen) there are remineralization tanks that you can use as well as other more accessible ways of adding back in the vital mineral content that water should carry.
Distillation
- Removes nearly everything, including minerals
- Produces very “flat” water
- Often requires remineralization
Useful, but rarely necessary for Kombucha. (If you’re like us, you might have been led to believe that distilled water can “leach” minerals from your body if drank regularly. As it turns out, this is a myth and entirely untrue. Learn more about that here.)
How to Dechlorinate Water (No Filter Required)
If you’re brewing on a budget or traveling:
- Evaporation: Let water sit uncovered for 24 hours
- Boiling: Boil for 10 minutes, then cool
- Spring/Well Water: Often fine, but check local reports
Use the water you already drink whenever possible. Kombucha shouldn’t require a laboratory to make and certainly doesn’t require purchasing any special equipment for creating “perfect” water. You can keep your process as accessible or make it as scientifically complicated as you’d like… whatever makes fermentation a joy and not a hassle!
Water, Words & Intention
A Gentle Nod to the Mystical
Some brewers enjoy playing music for their cultures. Others label jars with affirmations. Masaru Emoto’s work on water crystals captured imaginations worldwide, though his methods remain scientifically disputed.
Does intention change fermentation outcomes in measurable ways? Who knows?
Does care, attention, and joy improve the brewing experience? Absolutely.
And sometimes, that’s enough.
Drinking Water With Your Kombucha
Kombucha isn’t just made with water. It pairs best with it.
Because Kombucha supports natural detox pathways, adequate hydration matters. Drinking small amounts of Kombucha diluted in water:
- Improves tolerance
- Reduces Herxheimer reactions
- Makes Kombucha more accessible to sensitive drinkers
A favorite KKamp ritual:
2–4 oz Kombucha in a tall glass of water, first thing in the morning.
Hydrate first. Ferment second.
👉 Learn more about the Health Benefits of Kombucha
👉 Kombucha Side Effects & The Healing Crisis (Herxheimer Reaction Explained)
Kombucha & Water: Frequently Asked Questions
What is the best water to use for brewing Kombucha?
The best water for brewing Kombucha is dechlorinated water. This can be filtered tap water, spring water, or well water, as long as chlorine or chloramine has been removed. Chlorine is antimicrobial and can stress or slow the fermentation culture.
Can I use tap water to make Kombucha?
Yes, tap water can be used if it is properly dechlorinated. Letting water sit uncovered for 24 hours, boiling it briefly, or using a carbon filter are all effective ways to remove chlorine before brewing.
Does Kombucha brewing require filtered water?
Filtered water is recommended but not strictly required. Filtration improves consistency, flavor, and culture health by removing chlorine and improving taste, but many successful brews have been made with treated tap water.
Is distilled water safe for Kombucha?
Distilled water is safe, but not ideal on its own. Because it contains no minerals, fermentation may be sluggish. If using distilled water, adding minerals back (via tea, mineral drops, or blending with filtered water) can improve results.
Can I use reverse osmosis (RO) water for Kombucha?
Yes, but RO water should ideally be remineralized. Reverse osmosis removes nearly all dissolved minerals, which can affect fermentation strength and flavor if not replaced.
Does bottled water work for brewing Kombucha?
Sometimes. Bottled water varies widely. Some brands are simply filtered tap water, while others contain added minerals. Bottled water can work, but it is less sustainable and not always more consistent than filtered tap water.
Does fluoride affect Kombucha fermentation?
Fluoride does not appear to significantly impact fermentation, but many brewers choose to remove it for personal health reasons. Chlorine is a much greater concern for Kombucha cultures than fluoride.
Do microplastics or PFAS affect Kombucha brewing?
Current research does not show a direct effect on fermentation. However, some brewers choose higher-quality filtration to reduce overall exposure for personal wellness reasons. Scientific understanding in this area is still evolving.
How can I remove chlorine from water without a filter?
You can:
- Let water sit uncovered for 24 hours
- Boil water for 10 minutes, then cool
- Use spring or well water if locally safe
All are effective at removing chlorine for brewing.
Should I drink extra water when consuming Kombucha?
Yes. Kombucha is best enjoyed alongside adequate hydration. Drinking water helps support digestion and reduces discomfort, especially for new drinkers or those sensitive to fermented foods.
Does the mineral content of water change the flavor of Kombucha?
Yes. Just like coffee or tea, water mineral content can subtly influence flavor, mouthfeel, and fermentation speed. This is normal and part of what makes homebrewed Kombucha unique.
The Bottom Line
- Remove chlorine before brewing
- Don’t panic about water, just be informed
- Use what’s accessible and sustainable
- Trust your culture, your taste buds, and your gut
Kombucha has survived centuries with far less pristine conditions than most of us brew in today. With a little awareness, your water is more than good enough.
📚 Additional Reading
JUN Glass Continuous Brewer Deluxe Package
Wanda Millmine
August 2, 2022 at 9:41 amI have been brewing Kombucha and water kefir for the past five years. I have moved into a house that has a water softener and a carbon filter on the refrigerator. My SCOBY doesn’t seem as healthy, thick, as it was in my former home. The Kombucha tastes fine. However, the water kefir grains have decreased. Should I not use the water from the water softener?
Anthea Tayag
August 11, 2022 at 4:20 pmHi Wanda, thank you for reaching out! We always suggest that you use the water you have on hand if at all possible. The whole point of making kefir at home is to save money, so using the water that you already drink won’t be an additional expense. Water Kefir grains thrive in waters that contain minerals like spring water, unfortunately softened water no longer contains any minerals which is why the grains are not performing as desired. We recommend rotating through different mineral supplements to find the one that will work best for your palate & kefir i.e. lemon slice, ginger slice, molasses, dried fig, or raisins. Here’s a a link for more tips on Water Kefir – https://www.kombuchakamp.com/water-kefir-recipe
Carol Brown
July 9, 2022 at 2:17 pmI live in a rural area, where water is processed and piped to the small towns and farms and businesses. Because chlorine alone will not last very long in a pipeline, another ingredient is added to keep bad bacteria at bay, it is ammonia, which, when added to chlorine stays active in the water. Bad news is, this is called chloramine. Chloramine stays active through the wastewater treatment and out into our rivers. Comforting isn’t it? Chloramine, fluoride and who knows what else! What can we do?
Kimberley
March 30, 2022 at 7:48 amI know I’m being a total nerd, but I have a beer brewing background. Brewers tend to “build” a water profile for beer – adding various salts and minerals. Is there a know specific water profile for kombucha? I know plain tea like a pH of 6, but I’m not sure of the minerals or salt levels that would be appropriate for the best batch ever.
Carly Smith
April 4, 2022 at 8:17 amThe only firm recommendation we have is to NOT use alkaline water to brew Kombucha – simply, its a waste of alkaline water! Kombucha needs to have an acidic pH (2.5-3.5) so using higher pH water is not necessary or recommended. You can use lots of types of water – filtered tap, reverse osmosis, well water, spring water – just any water that isn’t chlorinated.
Jesse Bumbacco
July 17, 2022 at 10:12 amI use tap/chlorinated water every time. Been doing that for 6 years. Every week.
Debby Weisman
March 13, 2022 at 8:26 amI have been using bottled spring water from the purist source for nearly twenty years now without any problems. Using wooden spoons and boiling water in pyrex glass vessels I think is the solution without any mold. I like to keep the outside of the vessels very clean and a quick wipe of peppermint extract on the outside of the vessels keeps out the bugs.
Carly Smith
March 14, 2022 at 6:19 amWe’re glad you’ve found a system that works well for you, Debby!
A Winter
August 24, 2021 at 2:45 pmI’ve seen several sites that recommend the Brita filter pitcher for cultures. My experience is a 100% NO! My water kefir was slowly dying away when I changed to the Brita. My dad says they use silver in the filter which may be the reason it won’t work. I know the Shaklee filter works, but I’m trying to find one that is easier to get ahold of for most people. Anybody have one that they have personal positive experience with?
Hannah Crum
February 26, 2022 at 6:48 pmThanks for the heads up about the silver in the Brita filter – great for killing microbes – just don’t want to kill our good guys! We use a whole house filter to remove chlorine and contaminants from the water and a fluoride filter under the sink for our drinking water.
Deb Jacques
October 31, 2020 at 4:22 pmI would love to know which water filtration system you use in your home.
Hannah Crum
April 2, 2021 at 6:04 pmIts a whole house system that use coconut husk and charcoal. We had a private company install it so there’s no “brand name” – they also installed our commercial system which is why we went with them specifically.
Erin
May 14, 2021 at 9:53 amMy refrigerator water filter is a carbon filter-is that good enough for kombucha? What if I boiled the carbon-filtered water?
Hannah Crum
May 16, 2021 at 2:48 pmAs long as there’s no chlorine, then it will be safe to use for brewing. You may also boil or simply leave the water out overnight if there’s any concern about chlorine content
Rebecca Cook
October 8, 2020 at 9:30 amI started my Jun tea CB with tap water—it is difficult for me to make and store 2.5 gallons of filtered water with only the tiny pitcher filter we have.
Any negative things I should be looking out for in my Jun CB? Can probably use filtered moving forward as there is a huge difference between 1 gallon and 2.5!
Hannah Crum
February 20, 2021 at 9:39 amAs long as there is no mold, it ought to be fine. Sometimes the water can cause the yeast to smell like sulphur depending on what else might be in it. If you find that happening, you may want to switch to bottled spring water for better flavor and results.
Grace Sapia
November 15, 2019 at 9:10 pmI would like to start making kombucha. My husband and I have a reverse osmosis water filtration system, and a water distiller. I heard that kombucha needs minerals to brew properly. Since both these methods of water purification remove minerals, I was told that they might not be good sources of water to make kombucha with. Your thoughts on this would be greatly appreciated. Thank you!!
Hannah Crum
November 18, 2019 at 9:20 amYou can add some minerals back in – specifically a pinch of magnesium powder to one gallon of RO water helps to improve the taste greatly.
Grace Sapia
November 21, 2019 at 9:07 pmThank you so much!
Kaitlin
February 22, 2019 at 12:41 pmHello!
Is it safe to use water from a Berkey filter system to brew Kombucha?
Hannah Crum
March 10, 2019 at 5:57 pmYes!
Lydia Wallace
January 27, 2018 at 10:15 amI always make my tea in a pot and I wondered if pouring the leftovers into a bottle, collecting them through the week would work. I wondered about mold (would adding sugar early on and keeping it in the fridge work?) and chlorine. As it’s sitting around for days (maybe with the lid off?) would the chlorine evaporate?
Very grateful for any words of wisdom.
Hannah Crum
August 27, 2019 at 11:18 amIf you want to give it a try, we’d advise saving it in the fridge as mold can creep in if left at room temperature. Is this leftover tea or spent tea leaves? We imagine the ancestors did the same, simply adding some sugar to their spent tea, then pouring it into their Continuous Brew vessel to keep the culture happy and well fed!
Collingwood Kombucha Co.
January 10, 2018 at 10:32 amWe looking into a new Purification system that remineralizes filtered tap water to 7.2-7.6 ph or as high as 9.5 What are your thoughts and experiences with using alkaline water in the brewing process?
Hannah Crum
June 14, 2019 at 7:59 pmDo NOT use alkaline water to brew Kombucha – simply, its a waste of alkaline water! Kombucha needs to have an acidic pH (2.5-3.5) so using higher pH water is not necessary or recommended. You can use lots of types of water – filtered tap, reverse osmosis, well water, spring water – just any water that isn’t chorlinated.
Kombucha lovers
June 23, 2022 at 10:44 amMaybe this is my problem, i have bought RO Water filter and i didn’t realise that it has alkalkaline stage until i really look at every label on each tube( this tube add negative ion,bio, mineral, infrared, alkaline ). I wonder why my scoby on day 4 look weird and grow very thin. Before that i used bottled water and it grows delicious and healty. I will throw that alkaline stage and re-brew my kombucha. Do i need to use new scoby and new starter liquid?
Hannah Crum
May 30, 2023 at 10:59 amSwitch the water and see if the culture recovers. If it doesn’t grow as expected, then start over with a fresh culture here –> SCOBY
mitsuo
August 23, 2017 at 7:10 amBoiling water with chlorine creates reactive oxygen species (ROS) which causes aging and cancer among other things. If you must boil water you should do it for at least 15 minutes. If I have to use municipal tap water, I put a little vitamin C in it (1 tsp per 200 litre will eliminate the chlorine) and then use charcoal.
Beth
July 26, 2017 at 5:41 pmHi. So would you suggest I boil my tap water for 10 minutes or go buy a gallon of spring water?
Hannah Crum
June 15, 2018 at 10:10 amIt will take more time for the boiled water to cool down and it costs money and a trip to the store to buy the spring water – whichever is easier for you!
Michele
May 29, 2017 at 10:35 amI’m on well water with a carbon filter, and other than a bit of iron it tests clean.
After 5 years of brewing kombucha, I just had my first mold event. 🙁 Luckily I had a SCOBY hotel, starting over.
I just discovered a new way to drink my KT, mixed with flavored seltzer water. It reduces the acidic levels (I was worried about my teeth) adds extra carbonation, and a dash of whatever flavor! Of course, I like the flavored seltzer water all by itself, so YMMV…
Brittney
August 5, 2015 at 8:30 amCan I use bottled water if I do not have a filtration system at the moment?
Hannah Crum
August 11, 2015 at 7:30 amyes! make sure it isn’t simply bottled tap water – use spring water for the best flavor and results.
Debbie
April 3, 2014 at 7:36 pmI’ve been drinking RO water for years, is it ok to use for my kombucha. Some sites don’trecommend it because it lacks minerals, but it’s what I have on hand in my water cooler.
Hannah Crum
April 8, 2014 at 6:02 pmIf you find your KT isn’t as lively as you like, you can always add a dash of Himalayan pink salt or Celtic sea salt to the water before brewing. Overall, the culture derives a lot of nutrients from the tea & sugar.
Melanie
November 4, 2013 at 8:57 amWhat about bottled Drinking Water purified by reverse osmosis and ozonated? Our city water has been substituted with chloramines instead of chlorine, now, and does have a “reduced amount” fluoride.
Jeanne
June 24, 2022 at 9:23 amDang, my question exactly…ozonation? This is the only one that didn’t get answered
Amelia Thompson
August 28, 2013 at 12:40 pmDo you suppose it is fine to use well water? We are in a sort of rural area and we are on a well. No crops nearby. I figure the water is naturally filtered through the soil even if their was some issue. Thoughts?
Hannah Crum
August 29, 2013 at 12:01 amMany people use well water with no problem. The main concern is chlorine. Well water may contain higher mineral content which may affect the flavor of your brew. Let us know how it turns out!
Julie
July 22, 2013 at 7:16 pmOur municipal water is treated with Chloramine. What do you suggest?
Hannah Crum
July 29, 2013 at 4:22 pmChloramine is difficult to remove unless you have a special filter. Use spring water or if that is too expensive, know that the benefit of the Kombucha will outweigh the exposure to the chloramine.
Joan
June 15, 2013 at 1:41 pmIs it ok to use distilled water?
Hannah Crum
June 19, 2013 at 8:30 amYes – some folks remineralize by adding a pinch of celtic or himalayan salt.
Andrea
May 26, 2013 at 4:14 pmI just bought one of your kits and can’t wait to get started! My water supply concerns me, though. Our local water supply is both chlorinated and fluoridated. My water filter removes chlorine but unfortunately not fluoride. I’m not wild about it and plan to look into a different system to address the matter… but, in the meantime, will the fluoride affect my kombucha brew?
Thanks! 🙂
kkadmin
May 27, 2013 at 2:37 pmWe brew our Kombucha with a filtered public water supply that presumably has fluoride without ill effect. The most important consideration is that the water be chlorine free so that we do not harm the healthy bacteria in our Kombucha.
Andrea
May 28, 2013 at 12:17 pmWonderful, thanks for the 411! 🙂
Carrie
October 21, 2012 at 6:11 amI have a whole-house filtration system. Our well water passes thru 3 different tanks and a salt water softener tank. Obviously, we have some rough well water – it’s very high in iron. So, I tried making kombucha a while back with a dehydrated scoby and it never “came back to life”. I’m wondering if it’s the water. Any thoughts?
Hannah Crum
October 24, 2012 at 8:44 pmI suspect it was the dehydrated culture that didn’t work – not the water filtration system – here is an article that discusses the Pitfalls of Dehydrated and otherwise altered cultures —> https://www.kombuchakamp.com/2011/10/kombucha-brewing-problems-dehydrated-and-refrigerated-scobys.html
Rick Menzel
August 20, 2012 at 6:27 pmHi Hannah!
I’m waiting for my kit to arrive. In my wine making I use a Pure Earth Technologies 50 gal./day reverse osmosis filter for clean water. The waste water does not go down the drain but to the rain barrels for the garden.
Christopher Heil via Facebook
July 18, 2012 at 11:02 amyes spring water only please!
Bonnie
June 11, 2012 at 5:00 pmI use a Chanson Miracle Max water ionizer. The water tastes insanely good, and I can down more than a gallon per day! Since I live in the driest climate in North America, that’s REALLY important. I set my water between 4 & 5 pH when I brew my kombucha; this acidity level seems to agree with it most (and helps to mitigate mold – I’ve never had a problem using this setting).
hannah
June 12, 2012 at 12:25 pmThanks for the tip!
Annie
May 8, 2012 at 12:28 pmIf a Brita filter will work, will a PUR filter work, too?
hannah
May 10, 2012 at 4:06 pmYes! The most important thing about the water is that it must be chlorine free
Lynette Van Der Schoot
June 11, 2017 at 6:44 amI have recently researched that you can dechlorinate your water by adding a small pinch of ascorbic acid. I have begun to do this also with my Kombucha batches ALSO meaning I boil my water as well just to be sure it has all gone ..
ASCORBIC ACID
As the Kobucha seems to prefer to be acidic I have assumed this tiny amt. of ascorbic acid is fine sitting in the water.. It eventually dissolves..
Please advise if there is proof that Ascorbic Acid in your Kombucha water is not good for the Scoby. I have begun doing this as well as boiling because I have been one of those lucky people to have always lived with well water and now i do not as I have had to move to a community closer to health facilities. I am fortunate that it is a much smaller community than living in a city and thus the chlorination amt. is greatly reduced per population or so I have been told..
I am shocked at how the young people today feel that chlorine is OK . It is NOT !!!!
Hannah Crum
May 17, 2018 at 10:27 amThanks for the tip – we hadn’t heard that about ascorbic acid – if its not negatively impacting the culture (ie poor SCOBY growth, lack of fermentation, mold, etc) then a pinch should be perfectly fine to use. Of course, if your cultures start to become funky or behave differently then you may want to discontinue using it.