Kombucha Part 4
Before we get to the last video – I wanted to share the recipe with you so you can have it in writing. I am also sharing a tips and tricks video that we have learned over the years to help you with your kombucha making!
1 gallon of water (filtered or distilled)
2 cups organic cane sugar or other natural sugar (sugar quality is important and the glucose content is “eaten” by the good bacteria during fermenting)
10 black tea or green tea bags (we use decaffeinated green tea)
Boil water on the stove. Remove from heat and add sugar, stir until dissolved.
Add teabags and let steep for about 15 minutes.
Remove the teabags and let the mixture cool to room temperature.
Put the tea into the tea jar and add the SCOBY and “liquor”. The SCOBY will float on the top. Cover loosely with the lid (do not tighten as the Kombucha creates air while fermenting that needs to escape) and let it stand for about a week in an area that stays about 75 degrees.
Pour the liquor from the jar through the spigot at the bottom into bottles, cap and put in the refrigerator.
We also second ferment our Kombucha by putting the liquor into 2 liter soda bottles with 8oz of juice (grape, pineapple, apple, or your favorite flavor) and let sit for another 2-3 days before putting into the refrigerator. We use soda bottles because we can cap them and they are strong enough to hold the carbonation. Be careful when you open the bottle it might spew out!
Here is Part 4!
Here is a Bonus Video for some Tips and Tricks that will help you along the way!
Let us know how your Kombucha turns out and share with us what your favorite flavors are!