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:
- Boil 2 cups (0.5L) of water and removed from heat.
- Place tea in the hot water and allow to steep for 10 minutes.
- Add sugar and stir until fully dissolved.
- Place the above in the glass jar and add the rest of the filtered water. Allow to rest to reach 25-30 degrees C.
- Add the SCOBY and tea, and stir a little. Then cover the glass jar with cloth.
- 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):
- 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).
- Add flavorings of your choice (fruits, juices, herbs, spices etc) to clean bottles.
- Pour the Kombucha in leaving 3-5cm from air bubbles.
- Leave the bottles at room temp for 1-3 days while it becomes carbonated (burping the bottle daily).
- 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.