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Wednesday, May 07, 2014

DIY Kombucha

I mentioned the other day on Twitter that I would post the directions on how to make kombucha. And I'm at the 50% mark on people receiving their scobies, so here goes.

This is my third go round on making kombucha, so now I'm at the point where I've got the recipe memorized. But I need to give credit where it is due, so just know that this recipe comes from Emma Christensen's book, True Brews. If you are considering making your own bubbly concotions, pick this book up! I admit, I am slowing reading through this book but so far so good. I jumped straight to the kombucha section only because I got a scoby when I was at the DIY Kefir class at Honest Weight (which I still need to cover... oh, so behind!)

Here is the master recipe:

14 cups water
8 black tea bags (you can do a combination of teas), or 2 tablespoons loose tea
1 cup sugar
2 cups starter tea from last batch (or plain kombucha if you're just starting)
1 scoby

  1. Bring water to a boil in a large pot. Mix in the sugar and stir to dissolve. Take off heat and add tea. Cool to room temperature.
  2. Once cooled, add the starter tea. Pour into a gallon glass jar.
  3. With clean hands, gently place scoby in jar. It may sink, it may float. It's all good.
  4. Cover the jar with cheesecloth or a paper towel and store in a dark room for a week.
  5. After a week, sample! If it's tart enough, bottle it up and store in the fridge. Or you could do a second fermentation (I haven't done that yet). If you're bottling at this point, remember to reserve two cups of your 'booch and get the next batch of tea ready. If it still needs more time, throw it back in that dark room and check back in a day or two. Then proceed as above.
The scobies I gave away are a bit brownish-pink. Not to worry! My last two batches have been a black tea/passionfruit mix... which of course imparted the reddish hue. They still should be okay to make your own kombucha.

And if you would like a scoby, I should have one ready in a week or so. I think. Let me read up on that to make sure.

2 comments:

Chopsticks Optional said...

Perfect timing! Was just looking for directions. Is the 2 cups of starter tea an important step?

Lilimonster said...

The starter is important as it acidifies your tea and will hopefully keep the good bugs out (while leaving the good bugs to do their thing).

I could totally be making that up, but I swear I read that in the book.

Any plain bottle of kombucha will do.

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