How to Brew Kombucha Tea

Don't let people talk you into thinking you can't brew your own! It seems like a lot at first but it is really super simple! I'm going to try to keep this as simple as possible. I found that looking videos up on Youtube helped me understand the process when I was learning. (although, I'm still trying to 'master it!). 

What you will need: 

Equipment:

• 4 quart stainless steel pot
• Glass measuring cup
• Wooden spoons
• 4 quart glass container
• 1 clean cotton dishtowel or other fabric (I cut up old curtains; you just need something that isn't too thin becuase gnats LOVE kombucha and they will find a way through the little holes in the fabric).
• Rubber band
• 4 24-ounce ball jars with lids
• Cheesecloth or Paint strainer bags (I use paint strainer bags from Lowes)

Ingredients:

• 6 organic black tea bags
• 1-2 organic green tea bags
• 3 quarts of filtered water
• 1-2 cups organic white sugar (depending on how sweet you want it)
• 1 kombucha culture (SCOBY)
• ½ cup starter liquid (starter liquid will be 1/2 cup of tea from previous batch; if this is your first batch it will be apple cider vinegar).

**Not all ingredients need to be exact measurements. It all really depends on your taste. The only measurement I would recommend keeping at the required amount would be the starter liquid.

Preparation:

1. Create a clean work area and thoroughly wash your hands and brewing equipment.
2. Bring 3 quarts of water to a low boil and then stir in the organic white sugar.
3. When the water has come to a boil, turn of the heat source and remove the pot from the burner. Add organic black tea bags and steep for 10 minutes.
4. Remove the tea bags and allow the tea to cool to room temperature. If you add it when the tea is too hot it will kill your SCOBY and if the tea is too cold it will cause the SCOBY to go dormant. 
5. Pour the tea into the glass container and add the starter liquid (kombucha from previous batch or the liquid that arrived with the culture).
6. Place the kombucha culture on top of the tea with the smooth shiny layer facing up.
7. Cover the fermentation container with a cloth and secure it with a rubber band or string.
8. Place the fermentation container in a warm, quiet, dim place (your brewing cabinet) and brew for 7-10 days. (The longer it brews the healthier it will be, but it will also lose the sweetness over time).
9. Remove the white cloth from your glass container. Your “mother” culture will probably produced a “baby”; remove both cultures from the bowl and separate the baby from the mother by pulling apart gently. Put both cultures in a separate glass bowl and add newly harvested tea to cover.
10. Strain out the "floaties" by pouring your Kombucha into a new container that has your cheesecloth or paint strainer bag in it.
11. Pour the remaining kombucha tea from your glass container into ball jars and store in refrigerator.
12. Allow kombucha tea to chill and it is ready to drink. The kombucha tea will continue to ferment while in the ball jars (at a slightly slower speed if refrigerated) so the taste will change over time.
13. Start the process again right away in order to preserve the cultures (you can make two separate batches with the “mother” and “baby” cultures).

Notes:

I like to use dedicated kombucha brewing equipment separate from my normal kitchen supplies, this reduces the possibilities of contamination.

Both the caffeine (from the black tea) and the sugars will be consumed by the culture during the fermentation process, leaving you with trace amounts. Taste before you harvest your kombucha; if it is still sweet, it is best to allow a few more days of fermentation. If it is too tart, try diluting with a bit of water (and next time reduce the fermentation time by one or two days).

The kombucha “mushroom” or “scoby” should be shiny, smooth and light in color. If you see signs of mold or anything that seems weird, it is best to discard the mushroom and start with a fresh one.

SEE BLOG POST ON STORING EXTRA SCOBYs.