Tuesday, November 5, 2013

Kombucha

So my hubby likes Kombucha...I got really tired of him spending over $3 a bottle on it and I had friends making their own, so I figured, hey, I'll make my own! My wonderful friend gave me a scoby (the colony of yeast and bacteria that live on the caffeine that is in the tea that you are fermenting), I got some bottles from my Mother in law and I also found them at Goodwill and I got to brewing! Thankfully my friend also gave me step by step instructions!

1/2 gallon brewing at a time use 6 tea bags of your choosing (Green, Black, White...doesn't matter as long as it is caffeinated.)

Once the tea has cooled to room temperature you add 3/4 cup of sugar, the scoby along with its liquid and the tea to a half gallon jar. Cover with cheesecloth and put a rubber band on to hold it in place. Store in a dark cupboard for 10 days and then you are ready for your second ferment! (This is where the nifty bottles come into play.)


Wash your hands, pull out the scoby and put it in a jar for storage, make sure you reserve some of the liquid for the scoby. It can be stored in the fridge indefinitely, or you can start another brew immediately!

My Scoby has gotten big enough to split so now I brew 1 gallon at a time.

You take your bottles and put a teaspoon or two of sugar in the bottom, add an inch or so of 100% natural juice of whatever flavoring you want your kombucha to be, and then fill with the remaining liquid from the first ferment! Leave it on the counter sealed for a day or two to get it bubbly or you can consume it right away, or store it in the fridge if you don't want it carbonated at all.

Happy Brewing!