kombucha.adoc

Kombucha

1 gallon of tea

1. Boil 1 gallon of water

2. Let cool to roughly 130-170F before adding tea to avoid harsh bitterness

3. Steep tea (i steep for like 30-40 minutes) (5 bags, 2 green 3 black)

4. Stir in sugar and make sure it’s completely disolved (2 cups of sugar)

5. Let sweetened tea cool down to a bit warmer than room temp

6. Place tea into fermenter

7. Add Kombucha Mother to fermenter

8. Stir the tea with the mother to "impregnate" the tea with the SCOBY

9. Cover opening of fermenter with breathable material (paper towel) and secure with rubber band so bugs don’t crawl in

10. Let the tea ferment for 10-14 days (or to your own level of desired sourness)

Bottling

1. Prepare clean bottles for bottling

2. Remove mother from fermenter, place in clean container with a bit of the tea to keep it wet

3. Add additional flavoring (e.g. ginger lemon juice) and stir to distribute flavors

4. Add the juice/tea mixture to your bottles

5. Place bottles in dry location away from sun

6. Let bottles sit for 2-3 days to carbonate

7. Refrigerate and enjoy

Ginger Lemon Juice:

1. 1 Big ginger root

2. 2 big lemons