How I Make Kombucha
Here's what you need-
Scoby
Green or black or white tea bags ( I use organic)
Filtered water
Coffee filters
Elastic (rubber) bands
White sugar
Big glass jars, gallon or so in size
Flip top stopper bottles
Fruit or fruit juice
Funnel
In a big pot boil 1 gallon of water with one cup of sugar and 8 tea bags, green or black or white or mixed.
Remove tea bags and let tea cool COMPLETELY to room temperature.
Cool is essential or the scoby might die.
Pour tea into the big glass jar.
Take the scoby in the palm of your hand and slip it into the jar, so as it floats on the top of the tea.
It also doesn't matter if it sinks.
Then place a coffee filter over the top of the jar and secure it with an elastic band.
Place the jar out of light, but not in the dark.
I put mine on a shelf in the kitchen out of direct sunlight.
After a few days a white film will develop and thicken on the surface of the tea.
It might be smooth or can be ugly and bubbly and brown.
This is the new scoby and you will keep this to make more tea.
Depending on conditions eg warmth, cool of room, after maybe 6-7, days take off the filter and with a straw suck up a bit of the tea.
If it tasty slightly 'tangy', but still a bit sweet, like Sprite sort of, but not bubbly, then it's ready for its 2nd ferment.
If it tastes 'vinegary' ditch it, it's too far gone.
So, now for the 2nd fermentation, which will carbonate the kombucha.
Using the funnel add some fruit juice, 1/4 cup, or blended fruit to the flip top bottles, along with a 1/4 teaspoon of sugar.
Then pour in sweet tea leaving about an inch from the top.
Then close up the bottles and put them in a dark cupboard for 2 days.
After 2 days put them in the refrigerator.
This stops the fermentation process.
Then drink it!
Tips-if you notice White mould with a green spot on the surface of your tea then ditch it and start again.
Wipe the inside of your jars with vinegar after cleaning
Strawberries tend to make an explosive brew, goes like champagne when I open it sometimes.
So does pineapple.
Apple sauce with no added sugar makes a lovely brew, as does ginger and lemon.
I cut the ginger in slivers so it's easy to get in and out of the bottles.
I stored my second fermenting bottles in a big plastic container in case they exploded but none ever have, so I don't bother anymore.
As you make more batches, keep your scobies in some of the sweetened tea.
You can cut them in pieces and use them to make more kombucha, or give them away.
And I've had a couple of mouldy batches, but I just start again.
That's about it, really.
I make a batch every few days now, so I have it continually.
I'll post you some scobies if you give me your address.
There's also a LOT more information online, some really detailed.
The above works for me, though.
Scoby
Green or black or white tea bags ( I use organic)
Filtered water
Coffee filters
Elastic (rubber) bands
White sugar
Big glass jars, gallon or so in size
Flip top stopper bottles
Fruit or fruit juice
Funnel
In a big pot boil 1 gallon of water with one cup of sugar and 8 tea bags, green or black or white or mixed.
Remove tea bags and let tea cool COMPLETELY to room temperature.
Cool is essential or the scoby might die.
Pour tea into the big glass jar.
Take the scoby in the palm of your hand and slip it into the jar, so as it floats on the top of the tea.
It also doesn't matter if it sinks.
Then place a coffee filter over the top of the jar and secure it with an elastic band.
Place the jar out of light, but not in the dark.
I put mine on a shelf in the kitchen out of direct sunlight.
After a few days a white film will develop and thicken on the surface of the tea.
It might be smooth or can be ugly and bubbly and brown.
This is the new scoby and you will keep this to make more tea.
Depending on conditions eg warmth, cool of room, after maybe 6-7, days take off the filter and with a straw suck up a bit of the tea.
If it tasty slightly 'tangy', but still a bit sweet, like Sprite sort of, but not bubbly, then it's ready for its 2nd ferment.
If it tastes 'vinegary' ditch it, it's too far gone.
So, now for the 2nd fermentation, which will carbonate the kombucha.
Using the funnel add some fruit juice, 1/4 cup, or blended fruit to the flip top bottles, along with a 1/4 teaspoon of sugar.
Then pour in sweet tea leaving about an inch from the top.
Then close up the bottles and put them in a dark cupboard for 2 days.
After 2 days put them in the refrigerator.
This stops the fermentation process.
Then drink it!
Tips-if you notice White mould with a green spot on the surface of your tea then ditch it and start again.
Wipe the inside of your jars with vinegar after cleaning
Strawberries tend to make an explosive brew, goes like champagne when I open it sometimes.
So does pineapple.
Apple sauce with no added sugar makes a lovely brew, as does ginger and lemon.
I cut the ginger in slivers so it's easy to get in and out of the bottles.
I stored my second fermenting bottles in a big plastic container in case they exploded but none ever have, so I don't bother anymore.
As you make more batches, keep your scobies in some of the sweetened tea.
You can cut them in pieces and use them to make more kombucha, or give them away.
And I've had a couple of mouldy batches, but I just start again.
That's about it, really.
I make a batch every few days now, so I have it continually.
I'll post you some scobies if you give me your address.
There's also a LOT more information online, some really detailed.
The above works for me, though.