Friday, January 21, 2011


it's been over a year since i started brewing 
and bottling kombucha on a regular basis. 
i have changed sugars, teas, 
experimented with adding flavors after bottling, yummy!
here's a brief tutorial on my (every 12-14 days) brewing process

*remember, always always always wash your hands
1 gallon water (doesn't have to be filtered)
1 heaping cup (or 1 & 1/4 cup) organic raw cane sugar
3 organic green tea bags
3 organic cranberry hibiscus green tea bags
bring water to a rumbling boil
slowly add the sugar until dissolved
turn burner off
submerge tea bags and swirl around just a bit
~i use a clothespin to keep the tea bags on the outside of the pot

cover your very very sweet tea and let it come to room temperature
usually that means if you brew in the morning, wait until evening
if you brew in the evening, wait until morning
gather the other supplies after your sweet tea is cooled:
your brew that is ready (or a scoby and starter tea)
distilled white vinegar
bottle for brewed kombucha
wash your hands very well before touching scoby!
push down to expose yummy liquid
rinse out bottle with vinegar after washing it
do the same to the funnel
pour kombucha into bottle!
remember to leave a remainder in the jar 
(you will need it for the next batch and to store extra scobys)
separate the mother and baby scoby keeping one in the original jar 
and put one in another jar with some liquid for storage
pour sweet tea mixture in the large jar with baby scoby and remaining liquid (about 6 oz.)
cover kombucha to brew with a clean cloth and rubber band
label with today's date (for me, i do this process every 12-14 days)
store somewhere out of direct sunlight (for me, it lives on top of my fridge)
cap bottle of brewed kombucha (store in fridge for up to 2 months)
cover extra scoby jar (scobys are fine in a covered jar in the fridge for up to 2 years)

viola! madness.+

No comments: