Kombucha

Drinks, Fermented Foods

FAQs:

  1. Why Glass? The Kombucha vinegar could eat through plastic and could cause the chemicals in plastic to leach into the Kombucha. Glass will not do this. Make sure to get lead-free glass as well.
  2. Why Organic Ingredients? Organic fruits, vegetables, herbs, etc. will guarantee that you are not ingesting unwanted chemicals from herbicides and pesticides.
  3. How does the SCOBY work? Why do I need to use tea with caffiene? Why do I have to use sugar? The SCOBY metabilizes (feeds off of) sugars and caffiene. These sugars will come best from Organic Sugar which is why it is recommend for Step 2. It also will metabolize the sugars in the fruits that you add in Step 3.
  4. Why do some Tools & Equipment have links? Some of the Tools & Equipment have links to the gear that we use. With relation to the Carboys, if you check with your local health-foods store, they may sell gallon-size organic apple juice in these carboys, and you may be able to get some for free if you ask at the juice/smoothie bar. Feel free to use the recommendations herein, or find something that works for you.

Step 1 – Brew the Base Tea

Ingredient Quantities
Organic Black Tea 4 family size bags
Organic Green Tea 1 bag
Organic Sugar 3 cups
Water 9½ quarts

Tools & Equipment

 

Directions:

  1. Put water in pot and bring to a boil.
  2. Turn off heat and add sugar slowly. Stir with bamboo mixing spoon until completely dissolved.
  3. Add all tea bags and help them to all get wet (dunk them in the water with the bamboo mixing spoon).
  4. Let sit on counter or stove until all heat is out of the tea. The tea must be completely room temperature (or cooler), typically approximately 12 hours on the counter. If you use hot tea you may kill the SCOBY.

NOTE: These instructions are cyclical.

  • If you are starting with a SCOBY from a friend, start at Step 1.
  • If you are starting with Kombucha that is finished brewing, skip ahead to Step 3.

Step 2 – Phase 1 Kombucha Brewing: Making Kombucha

Ingredient Quantities
SCOBY 1 SCOBY
Kombucha Vinegar 2+ cups

Tools & Equipment

 

Directions:

  1. Put the Funnel in the top of the 2½ Gallon Glass Jar and dump the entirety of the room-temperature (or cooler) sweet tea from Step 1 into the Jar. NOTE: if the tea is not room temperature (or cooler), wait for it to cool down.
  2. Put SCOBY into the 2½ Gallon Glass Jar on top of the tea. The SCOBY may sink.
  3. Add the remaining Kombucha vinegar that was with the SCOBY to the tea. This vinegar keeps the tea from growing mold during the brewing process.
  4. Put Square Cloth over top of the Glass Jar and secure in place with Rubberband
  5. Set the 2½ Gallon Glass Jar somewhere room temperature or warmer to brew. Brew the kombucha for 2-3 weeks at 80°F. NOTE: The longer the time, the more tart (vinegar) it will become until it becomes unbearable to drink if it is brewed too long (4+ weeks at 80°F). Lower temperatures require more time to brew.

Step 3 – Phase 2 Kombucha Brewing: Flavoring Kombucha

Ingredient Quantities
Organic Blackberries or Raspberries (2) ½ pint containers
Organic Mint 4-6 sprigs
Other fruits or herbs
(mango, ginger, basil, etc)		 As desired (1 Cup fruit puree per carboy/brew)

Tools & Equipment

 

Directions:

  1. NOTE: I usually attempt to have the base tea from Step 1 brewed and room temperature prior to starting this step.
  2. ALSO NOTE: This second phase of brewing is optional.
  3. With the blackberries, raspberries, or other fruits being used for flavor the Kombucha, place half (if following this recipe) in the Small Food Processor and process until as close to a liquid as you can. Add into one Glass Carboy. Repeat for the other Glass Carboy.
  4. Add half (if following this recipe) of the sprigs of mint (or other herbs) to each Glass Carboy.
  5. Set both Carboys aside for a moment.
  6. Bring the Kombucha that has been finished with Phase 1 Brewing to your work area. A new SCOBY has grown on the top of the Kombucha. It may be layered with the SCOBY you entered, or the prior SCOBY may have sunk. Either way, you can continue as though you have two SCOBYs, or just one. Take out one of the SCOBYs and put it in the 2 Quart Corelle Bowl. Place the other SCOBY in the Ziplok bag.
  7. Stir vigorously the Kombucha vinegar in the 2½ Gallon Glass Jar and pour 2+ cups of Kombucha vinegar into the Corelle Bowl on top of the SCOBY. Add 2+ cups of Kombucha vinegar to the Ziplok bag. Seal Ziplok bag. Set aside Corelle Bowl and Ziplok bag. NOTE: You may want to rinse the outside of the Ziplok bag with cold water to remove any Kombucha vinegar that may have spilled on it.
  8. At the sink, put both 1 Gallon Glass Carboys in the sink, placing the Funnel in one. Stir vigorously the Kombucha Vinegar in the Glass Jar and pour into both Carboys, distributing evenly.
  9. Rinse exterior of each Glass Carboy with cold water taking care not to get any water inside the Glass Carboy.
  10. Affix one 12″ Balloon to the top of each Glass Carboy and set the Glass Carboy out of the way to brew for another week at room temperature. DO NOT AFFIX THE LID TO THE GLASS CARBOY AS IT MAY RESULT IN THE GLASS CARBOY EXPLODING, sending glass and Kombucha all over your house. After brewing one week, continue to Step 4.
  11. If you are starting your next set of Kombucha, brew the base tea in Step 1 and then skip to Step 2.
  12. If you are doing a 2nd Kombucha brew, do the same. Otherwise, you now have a SCOBY to give away to a friend that wants to brew Kombucha or to give at your next gag-gift party. It is recommended to keep this SCOBY in the Ziplok in the refrigerator to slow its metabolism until you have found someone to give it to. Otherwise, it can be trashed (but that is so sad).

Step 4 – Chill & Enjoy

Tools & Equipment

 

Directions:

    1. Grab the two Glass Carboys from wherever you stashed them with the balloons on top of them, and remove the balloons.
    2. Affix the Carboy Lid to each Carboy.
    3. Put the Carboys into the refrigerator and chill until cold all the way through. You can drink Kombucha at whatever temperature that you like, but I like it cold!
    4. Pour yourself some of your fresh, raw Kombucha. It is recommended that one drink 2-8 ounces a day, and you may want to start with two 2-ounce portions to start with.

Pin It on Pinterest

Share This