Kombucha SCOBY

How to Brew Kombucha:

You will need:

• 1x SCOBY Live Culture and Starter Tea.
• 1 gallon (3.5-4 Liter) glass jar.
• 14 cups (3.5 liter) filtered water (free of chlorine).
• 1 cup regular white sugar.
• 6x tea bags (or 6x tsp of loose tea);  (black or green tea, or a combination of both).

Instructions:

1. Boil 2 cups (0.5L) of water and removed from heat.
2. Place tea in the hot water and allow to steep for 10 minutes.
3. Add sugar and stir until fully dissolved.
4. Place the above in the glass jar and add the rest of the filtered water. Allow to rest to reach 25-30 degrees C.
5. Add the SCOBY and tea, and stir a little. Then cover the glass jar with cloth.
6. Allow to ferment for 7-21 days. After 7 to 10 days, start tasting the tea daily until it reaches the desirable taste. If too sweet, cover and allow to brew longer!! If too sour, sweeten during the bottling.

Secondary Fermentation (Bottling):

1. Remove the SCOBY from the brew jar and place it in a clean container with 1-2 cups of the tea (this is the starter for the next brew).
2. Add flavorings of your choice (fruits, juices, herbs, spices etc) to clean bottles.
3. Pour the Kombucha in leaving 3-5cm from air bubbles.
4. Leave the bottles at room temp for 1-3 days while it becomes carbonated (burping the bottle daily).
5. Refrigerate when the desired flavor/fizziness is reached.

NOTE: The SCOBY may or may not float. During the fermentation process your SCOBY may sink to the bottom – This is normal. A new SCOBY will also form on the surface.