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)
- 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.
- Once cooled, add the starter tea. Pour into a gallon glass jar.
- With clean hands, gently place scoby in jar. It may sink, it may float. It's all good.
- Cover the jar with cheesecloth or a paper towel and store in a dark room for a week.
- 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.
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.