Saturday, November 22, 2014


What you need:
 Gallon glass jars (each gallon jar can hold enough to make 5 ½ 16 oz. bottles every 14 days): Crate and Barrel, Target, Walmart
 Large stock pot (to brew tea)
 Thin dish towels to cover each gallon jar
 Quart sized Mason jars with lids (I use plastic lids): Target, Walmart
 Organic black tea: iHerb
 Organic sugar: Trader Joe’s
 SCOBY: a dear friend  ;-)
 Organic frozen fruit: Trader Joe’s
 Bottles for the final Kombucha (I have saved the 16 oz. store bought Kombucha bottles)

What you do:
 Bring 3 quarts of filtered water to a boil
 Dissolve ¾ cup sugar in water
 Add 6 tea bags
 Let sweet tea come to room temperature
 Remove tea bags and pour tea into gallon glass jar
 Add SCOBY and about 1/2 to 1 cup previously made Kombucha
 Cover with dish towel and secure with rubber band
 Place jar in dark place (Mine goes in my pantry)
 Test for desired sweetness/vinegary-ness after 5 days (Mine is usually ready in 5 to 9 days in warm months and 11 days during cooler weather)
 With very clean hands, remove baby SCOBY and mother SCOBY, and place in small glass jar with 1/2 to 1 cup just-brewed Kombucha, then put lid on (One SCOBY and half the liquid will be used in next batch, one SCOBY and other half of liquid can be given away)
 Pour Kombucha in 3 quart sized Mason jars (for secondary fermentation)
 Add a layer of frozen raspberries, strawberries, blackberries, pineapple, fresh passion fruit, watermelon, a chunk of banana (experiment to see what you like), and screw on lid
 Let sit for another 3 days
 Use strainer and funnel to pour the finished Kombucha into jars
 Store in refrigerator (or Kombucha will continue to ferment)

Informative Blog Post on Kombucha:

 As there is controversy as to the safety and health benefits of consuming Kombucha, please do your own research before brewing and drinking.

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