I shared a kombucha scoby with a friend last week - I feel as though I've "arrived".
To make the tea for the first ferment, I brew a gallon of tea using one cup of sugar and eight tea bags and filtered water only, not tap water. I let it steep for about 20 minutes or so, remove the tea bags and let the tea cool to room temperature.
|Black tea on the left, green tea on the right. I used 8 tea bags total, |
but less than a gallon of water. I add the rest of the water after the tea has cooled.
I rinse my clean gallon-size brewing jar well to remove all traces of soap, and rinse it with white vinegar to sanitize it. I add 13-14 cups of the cooled tea to the jar, and two cups of starter liquid (kombucha from the last batch), then try to float the scoby on top. Sometimes it floats, sometimes it doesn't. One time it stood up and down in the jar.
Eventually there is a thin film covering the top of the tea - a baby scoby.
|From left to right: my scoby hotel, the new batch of kombucha tea, and three bottles of 2f.|
After about four days, I put them in the refrigerator to slow down the fermentation. Kombucha tastes better when it's cold. I strain it before drinking; it always looks to me like there’s a new scoby in the jar all tangled up with the fruit.
Adventures in Kombucha
The Kombucha Adventure Begins
Flavoring Kombucha, the Second Brew
How I Make Kombucha
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a
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