Kombucha

Kombucha

IMG_20190220_211859_8CSHow to Make Kombucha Tea • Kombucha Ingredient Ratios

One-Quart Batch:
1½ teaspoon loose tea OR 2 tea bags
¼ cup sugar
2-3 cups water
½ cup starter tea or vinegar

Half-Gallon Batch:
1 tablespoon loose tea OR 4 tea bags
½ cup sugar
6-7 cups water
1 cup starter tea or vinegar

Gallon Batch:
2 tablespoons loose tea OR 8 tea bags
1 cup sugar
13-14 cups water
2 cups starter tea or vinegar

Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.
Place the tea or tea bags in the sugar water to steep.

NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the SCOBY and starter tea, so the tea ball will not come into contact with the SCOBY.

Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
Remove the tea bags or completely strain the loose tea leaves from the liquid.

Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.

Add an active kombucha SCOBY.

Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste. You can use kombucha the same way you would apple cider vinegar – in salad dressings, herbal tonics ,etc.

Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.

The finished kombucha can be flavored and bottled, if desired, or enjoyed plain.
https://www.culturesforhealth.com/learn/kombucha/how-to-make-kombucha/


kombucha2Additional Information/Instructions: How To Make Kombucha Tea at Home

Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.

  • Make the tea base:
    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. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.
  • Add the starter tea:
    Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
  • Transfer to jars and add the scoby:
    Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you’ll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)
  • Ferment for 7 to 10 days:
    Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
  • 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.
  • After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
  • Remove the scoby:
    Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
  • Bottle the finished kombucha:
    Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using a small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha without “stuff” in it.)
  • Carbonate and refrigerate the finished kombucha:
    Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it’s helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
  • Make a fresh batch of kombucha:
    Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

Recipe Notes

Covering for the jar:
Cheesecloth is not ideal because it’s easy for small insects, like fruit flies, to wiggle through the layers. Use a few layers of tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar, and secure it tightly with rubber bands or twine.

Batch Size:
To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.

Putting Kombucha on Pause:
If you’ll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.