KOMBUCHA MAKING PREPARATION
Five ingredients are required to make kombucha: water, tea, sugar, scoby and starter or white vinegar
Water: use filtered water
Tea: organic tea, always avoid tea with oil and flavoring
Sugar: use organic white sugar
Scoby: fresh scoby, thicker scoby will be better, you can buy it online, get it from a friend, take it from the previous batch or you can ask us for how to make the scoby by yourself
Starter or white vinegar: starter is the finished Kombucha. You can get finished Kombucha from a friend who brews, use grocery store (always plain) Kombucha, or substitute the starter tea with an equal amount of distilled white vinegar.
CONDITIONS TO MAKE KOMBUCHA
Clean the container: clean by white vinegar
Spot & Temperature: Someplace warm, out of direct sunlight, with plenty of air flow, away from your garbage and away from plants. Find a space where you can leave it undisturbed during its brew cycle.
Kombucha thrives between74°F – 85°F (23° – 29° C)
The fermentation should proceed for 7 – 14 days, depending on the room temperature. The higher the room temperature, the faster the fermentation. The period of 7 – 14 days is given merely as a guide. If you prefer sweeter kombucha taste, ferment less time, more time, more tart.
HOW TO MAKE KOMBUCHA-HOMEMADE KOMBUCHA-PRIMARY FERMENTATION
Container Size: 8L/2G
Tea: 16 tea bags or 4tsp loose tea
Water: 8-10 cups
Starter or Vinegar: 2cups
KOMBUCHA MAKING PROCEDURES:
Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Remove the tea bags or strain out the loose tea.
Pour the mixture into the jar and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with the white professional cloth.
Fill vessel with the starter or white vinegar to make your kombucha, leaving just 1 inch (2.5cm) from the top for breathing room. Test the pH level. This first pH test reading should be below 4.6 pH, if it is high then keep adding starter or vinegar until the desired pH is reached. Set in a warm location out of direct sunlight.
Checking the Kombucha and the scoby periodically. This is an important point to make kombucha. It’s not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it’s ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.
Do not disturb for 7 days.
After 7 days, begin to test pH level for the second time using pH strips and taste the Kombucha by a straw. Ph should be below 2.5-3.5. Very important to make kombucha. Use the straw to remove some liquid from the jar. Taste it. If too sweet, allow to brew for a few more days. Continue to taste from time to time. When it reaches a balance of sweetness and tartness that is pleasant to you, the Kombucha is ready.
Drink as desired! Start off with 4-8oz (120-240ml) on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifier and you want to flush the newly released toxins out.
HOW TO MAKE KOMBUCHA-HOMEMADE KOMBUCHA-SECOND FERMENTATION
1. Remove the scoby and place it in a jar with a small amount of the fermented tea for the next brewing use.
2. Add fruit slices, fruit juice. Leave about an inch (2.5cm) of headroom.
3. Use the big plastic lid with holders to tightly cover the top of the container. Check
if the manual airlock (the round one) is locked. Put the container in a box.
4. Let sit for 1-3days