easy and productive
How to Make Your Own ,KOMBUCHA TEA extras. tips and tricks. recipies. please check out our friendly web pages
to grow your own SCOBY.
WHAT YOU NEED TO START THE SCOBY FERMENTING STERILIZE YOUR CONTAINER AND UTENSILS MEASURING CUPS WITH (SULFUR DIOXIDE.) if you have it
OR. 2 oz of bleach to a gallon of hot water or DISINFECTANT soap wash well rince well and dry thoroughly
soak or wipe down your equipment and rinse with clean hot water this will give you ASSURANCE of no mold transfer your to the SCOBY or starter liquid
scoby s have some NATURAL-RESISTANCE from MOLD but be safe.
CLEANLINESS is important as mold is small and PREVALENT IN EVERYTHING
EQUIPMENT you will need.
1 gallon glass container jar or bowls. with cover if possible and ( 1 ) smaller container to mix sugar and water
2.) a few plastic or wooden spoon. to stir your sugar in to the miX
3) measuring cups
4) YOU WILL NEED 2 or 3. cups of PROCESSED WHITE SUGAR (caNE or beet ) this PROCESS of sugar has been disinfected in the PROCESS , raw sugars HONEY or unprocessed sugar can promote mold growth
5) 8 to 10 bags or 1/2’ cup of loose leaf tea black orange or green tea is RECOMMENDED. a mix is even better ( more taste profile )
6). a teastarters.net SCOBY KIT WITH STARTER LIQUID
this recipe makes a gallon of kombucha tea
glass container is recommended.no ceramic or metal it can leach the metal or metals in ceramics. plastic is better but may impart flavors from previous use.
3). 1 gallon. hot or boiled water to make 1 gallon tea or (distilled water)
4). 2 to 3 cups white processed sugar.recommended (other sugar contains. natural bacteria. and can carry mold
5). teastarters KOMBUCHA SCOBY AND STARTER LIQUIDS
making tea
combine the 8 to 10 tea bags with 2 to 3 cups boiling water wait 15 min to make strong brewed tea .
in a SEPARATE CONTAINER. mix. 2 or 3 cups of the sugar and warm water until the sugar is DISSOLVED ,
this container not have to be Glass. only once the scoby is INTRODUCED it must be glass or non metal .
Important wait till the tea is room temperature about 70 to 80 degrees f
in the 1 gallon glass container mix the strong tea , sugar ,and boiled or distilled water to fill your container 1/2 way you Want enough room for the starter liquid and SCOBY.+ to grow
note š¤?do not add the bags or loose tea.) it will cause mold .
Simply pour the starter tea and your TEA STARTERS KOMBUCHA SCOBY IN TO THE ROOM TEMP tea in YOUR CONTAINER fill the container with distilled water 2 in from top .. cover it tightly with a coffee filter or dish towel ,cheese cloth or loose lid.
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, see note bottom of pageš³
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 taste a shot of the kombucha tea. it’s most likely still very sweet. if its too sweet wait a few days. it can take up to 15 days in some cases
now you can start tasting it. till it’s to the point of YOUR LIKING.
simply put in fridge or another container then use the new mother and start the process over keep the old mother or use it for many other things see our friends at http://www.culturedfoodlife.com/
LONGER IS STRONGER Vinegar and tangy FLAVOR WILL COME WITH AGE. put the kombucha in the refrigerator to. stop the fermentation. it will keep a very lONG time refrigerated,
making sparkling second fermentation for sparkling. kombucha
IF YOU LIKE ADD A SMALL AMOUNT OF SUGAR OR FRUIT JUICE TO THE BOTTLED KOMBUCHA AND SEAL TIGHTLY. IN A FEW DAYS. IT WILL NATURALLY CARBONATE. IN TO SPARKLING TEA .
DONT GIVE UP IF ITS FLAT. IT TAKES A FEW TIMES TO GET IT RIGHT. JUST KEEP TRYING NOTICE HOW MUCH SUGAR YOUR USING AS A PRIMER. A SMALL BOTTLE ONLY TAKES 1/2 of a teaspoon you will be able to reproduce the results. easyer next time
keep the new or old scoby just use that and a cup of the last BATCH of KOMBUCHA tea to start a new batch you will have continuous kombucha tea as long as you feel like making the tea sugar mix.and SWITCHING out the SCOBYwe have large CONTAINERS for our old SCOBY mothers , JUST SOME TEA AND SUGAR ONCE IN A WHILE WILL KEEP THE MOTHERS STRONG FOR YEARS TO COME
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. REFRIGERATE TO STOP FERMENTATION
kombucha will eventually turn to Vinegary if left out in room temps for too long this over fermented tea also can be used for any VINEGARS type RECIPE. that called for apple cider Vinegar.
š¤¬š”š¤Æ don’t clean the coffee maker. with kombucha Vinagar it made it taste pretty bad. after i did it. ( the coffee not the kombucha ) š„µš„µš„µ
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. or put it to use in RECIPES. note š±š±. see our friends site
www.CulturedFoodLife.com
note. š³š³ while some brewers been taught the idea kombucha tea SCOBY need air to reproduce thus. cheesecloth or filters as lids.
our own BREWMASTERS HAVE NOTICED AFTER MANY MANY TESTS. THAT THE AIR IN THE CONTAINER IS ENOUGH TO LET THE Scoby GROW WITH OUT CONTAMINATION OF BUGS OR MOLD , if there is sufficient head room in the container you can burp this container occasionally for best results
WE HAVE PROVED THIS WITH OUR SCOBY HOTELS. CLosed in large containers OF OLD SCOBY. THAY WE KEEP AS GENETIC COPYS. OF OUR STRAINS SOME HAVE BEEN IN AIRTIGHT JARS FOR over 5 years. with no. problems. or SCoBY DEATH due to oxygen depletion. but pressure build up can occur and we believe it slowed down reproduction by pressure
dont just throw away your old mothers , there are lots of uses for them even the plants like scobys .
see our. friends at
www.CulturedFoodLife.com
for fantastic. recipes of SCOBY and everything fermented
including. kefir and cheese. YOGURT. and many many more
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
