Instructions for SCOBY PRODUCTION

easy and productive

How to Make Your Own ,KOMBUCHA TEA extras. tips and tricks. recipies. please check out our friendly fermentation experts at

to grow your own SCOBY.WHAT YOU NEED TO START THE SCOBY FERMENTING STERILIZE YOUR CONTAINER AND UTENSILS MEASURING CUPS WITH SULFUR DIOXIDE.

OR. 2 oz of bleach to a gallon of hot water. or DISINFECTANT soap wash well rince well and dry .

just soak or. wipe down your. equipment. and rince with hot water . this will give you ASSURANCE of no mold CONTACTED from your home to the scoby or starter liquid

, scobys 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 gl glass container jar.or bowls. with lid if POSSIBLE and.( 1 ) smaller container. to mix sugar and water

2.) 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 un processed sugar can caUSE. MOLD TO GROW

5) 8 to 10 bags or 1/2’ cup of loose leaf tea . black orange or green tea is RECOMMENDED. mix is even better , more taste profile .

6). a teastarters.net SCOBY KIT WITH STARTER LIQUID

this recipe makes a gallon of kombucha tea

no ceramic or metal. it CAN leach the metal or metals in ceramics .plastic. works but may impart flavors. IN TO YOUR TEA

3). 1 gallon. 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). 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 and enough room TEMPERATURE boiled or distilled water to fill your container 4 in from the top you Want enough room for the starter liquid and SCOBY.AND A FEW INCHES TO LET YOUR SCOBY GROW

the tea sugar mixture SHOULD be warm about 70 to 80 deg for best RESULTS

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

now THE FUN PART

Simply pour the starter tea and your TEA STARTERS KOMBUCHA SCOBY IN TO THE ROOM TEMP tea in YOUR CONTAINER and cover it tightly with a coffee filter or dish towel ,cheese cloth or lid.

place covered kombucha jar in a dark room or area 70 deg temp area for 5 to 7 days. check the scoby. the original mother. may. sink. or float. but the tea should have a thin veil (the new mother ) starting on the surface. it may also look Bubbly. on the surface or translucent film , mold is fuzzy. so. unless you see fuzzy. stuff growing. its just the scoby , it can look ugly . have discoloration. yellowing or little brown strings from the bottom of the scoby. all is normal. for this Scoby the little brown. stringy substance is called oogilies a natural part of. kombucha. brewing. some strain out the ooglies. but a hard core KOMBUCHA DRINKER. wont worry about them there eatable also. just feel and look really. bad going down ,,,

if not. Don’t worry its still early

while your looking . you want to be VIGILANT about small insects like fruit flys and VINEGAR-EELS hanging around the jar they love the smell of fermenting. items (i use a tight fitting lid on my scoby hotels. never had a problem with the scoby ,) breathing. its a BIOLOGICAL process. and while they say it needs air. our BREWMASTERS have found. its not the case. if you have head room in your jar. you can close it up , so no bugs get in till the scoby is. mature

, see note bottom of page😳

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.

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,

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 SCOBY

. we have large CONTAINERS for our old 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.

but it will eventually turn to VINEGAR 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.

🤬😡🤯 don’t clean the coffee maker. with kombucha Vinagar 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. or put it to use in RECIPES. note 😱😱. see our friends site

see our. friends at

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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