Kombucha

Brewing Kombucha

Primary Fermentation

Supplies

Gallon Jar; Cloth cover/rubber band; 3½ quarts water; 3-5 T  Green or Black Tea Preferred  (no caffeine- rooibos); 1 cup Cane Sugar, Sucanat, Maple Sugar, Honey; ½-1 cup Starter Kombucha; SCOBY (1 for each jar) (SCOBY = Symbiotic Culture of Bacteria & Yeast)

1.     Clean and sterilize jars and equipment with vinegar.
2.     Boil water and dissolve sugar.  (If using honey, let it cool first)
3.     Remove from heat and add tea.  Steep for 5 minutes or to taste.
4.     Strain tea and allow mixture to cool to room temperature.  (add honey)
5.     Pour the cooled tea into the jar.
6.     Add the starter kombucha (it’s what the SCOBY is soaking in) and carefully add the SCOBY, right side up please! SCOBY may sink, float or do tricks.
7.     Cover jar with a cloth and rubber band.  Set it away from other ferments in a quiet place.   and wait...this is the “first ferment” (1F)  Allow it to remain undisturbed for about 7 days.
8.     When the kombucha begins to smell a bit sour, like mild vinegar, taste it!
9.     Use a (non-metal straw) or pour a bit.  When it is slightly sweeter than you like it, it’s time to bottle!
10.   Remove SCOBY from Kombucha, (I use my clean hands) and put it in a bowl or jar with ½ cup kombucha.  Set aside for next batch.

Secondary Fermentation

Supplies

Kombucha, bottles w/ rubber seal lids, pitcher or bowl, filter and funnel (optional)

1.     Filter Kombucha into large jar.
2.     Add 1oz dried herb or add 8oz fruit or juice per gallon kombucha.
3.     Let ferment 1-2 days.
4.     Strain out fruit and compost.  
5.     Pour Kombucha into bottles.
6.     Close bottles tightly (not too tight) and store for 3-7 days in a warm place.
7.     Taste.
8.     Transfer to cold storage & enjoy!

The second fermentation adds more bubbles, and changing the biochemical makeup.  
Kombucha can be enjoyed prior to the second fermentation.