How to Make Your Own ,KOMBUCHA TEA 

to grow your own SCOBY.       WHAT YOU  NEED TO START     THE SCOBY  

make strong. black or  green tea  or any (black red. ect ). stay away from.  oily herbal tea it’s. so much harder to reproduce. in botanical oils  until you know how your doing .  

 you will need.  

1  gl glass container.   jar. bowls. ect 

this recipe makes a gallon of kombucha no ceramic or metal. it will leach the metal or metals in ceramics plastic. works but may impart flavors. 

2)  8 to 10. teabags bags or  1/2 cup loose tea    you can make the tea in a smaller cup it does not have to be in the  gallon container to. brew  the tea.  

3).  hot or boiled water to make  1 gallon tea   or distilled water   

4). 2 to 3 cups white processed sugar. (other sugar contains. natural bacteria. and can cause. mold 

5). KOMBUCHA. SCOBY. AND STARTER LIQUID. ,  

making tea 

combine the  strong  brewed tea  and. warm water in your glass container    and stir in the sugar till it’s  combined.

 Important see note 😱 wait till the tea is room temperature about 70 to 80 degrees f

  then add. SCOBY AND STARTER LIQUID 

note 🤗?do not add the bags or loose tea.) it will cause mold .

Simply combine the kombucha and cooled tea in a jar and cover it tightly with a coffee filter or dishrag 

or lid  in a dark room temp area  for 5 days. check the scoby. the original mother. may. sink. or float. but the tea should have a thin veil (the new mother ) on the surface.   if not. check in 2 days. again.  you should start seeing and smelling. a sweet.  apple  cider or. vinegar smell.    this is great  it’s fermenting. normally. after 7 days. check for scoby. mother. growing. and. go ahead and toast the  kombucha tea.  it’s most likely still very sweet  now. you can. start tasting it. till it’s to the point of  YOUR LIKING. LONGER IS STRONGER Vinegar.  FLAVOR WILL COME WITH AGE.  put the kombucha in the refrigerator  to. stop the fermentation.   if you  keep the new or old scoby just use that and a cup of the last batch. to start a new batch   you will have continuous kombucha tea as long as you feel like making the tea sugar mix. you can store kombucha in bottles with lids  if you leave it at room temp it will produce sparkling kombucha tea  after a week or so in a tight capped bottle.   but it will eventually turn to vinagar if left out  this also can be used for any vinagar type recipie.   that called for apple cider vinagar.   just don’t clean the coffee maker.  it made it taste pretty bad. after i did it ( the coffee not the kombucha )     

Place the jar in a warm spot — around 68–80°F (20–30°C) — and let it ferment for up to 15 days. As the SCOBY begins to form, it will gradually become thicker and less translucent.

Once the SCOBY is about 1/4-inch (2/3-cm) thick, you can use it to brew a new batch of kombucha using green or black tea and sugar.

 

What Is a Kombucha SCOBY?

 

 

A SCOBY, which stands for “symbiotic culture of bacteria and yeast,” is an ingredient used in the fermentation and production of kombucha.

Fermentation is a chemical process in which carbohydrates like sugar or starch turn into alcohol or acid (1Trusted Source).

The appearance of the SCOBY can vary, but it’s typically dense, round, rubbery and opaque with a mild, vinegar-like smell.

Look out for mold or a strong cheese-like odor, which may indicate that the SCOBY is decaying and needs to be discarded.

The dish-like structure of the SCOBY is comprised mostly of a type of insoluble fiber known as cellulose.

It also hosts a variety of yeast and bacteria species that aid the fermentation process (2Trusted Source).

Other fermented foods and beverages — such as kefir, sourdough bread and ginger beer — require similar symbiotic cultures

Kombucha is produced by adding a SCOBY into sweetened black or green tea, then letting it ferment for 1–4 weeks.

The bacteria and yeast in the SCOBY break down the tea’s sugars and convert them into alcohol, carbon dioxide and acids (3).

The result is a fizzy product with a tangy, sweet and vinegar-like taste. Its specific flavors depend on how long it’s left to ferment, the type of tea used and the addition of other ingredients like fruit, juice or herbs.

Fermentation also increases the concentration of probiotics — a type of beneficial bacteria in your gut with many positive health effects.studies have linked probiotic consumption to reduced cholesterol levels, improved immunity and enhanced weight loss, among other benefits

 

 

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