If it’s to your liking, you’re ready for a second ferment! If it’s too sweet, give it a couple more days to become more tangy/acidic. This is where you’ll decide how tangy or sweet you like it.ĭip a clean plastic spoon into the ‘buch and give it a taste. Avoid looking at it while it’s fermenting (the kombucha is brewing!), and start checking the taste of the mixture in about a week. Just let it swim around and a new SCOBY will grow on top.Ĥ) Cover it with cheesecloth or a paper towel (covered to protect, but with something that will enable it to breathe) and secure it with an elastic band before placing it in a dark cabinet to ferment. If the SCOBY and tea are at the same temperature, they will float beautifully to the top. Let the tea cool completely to room temperature before straining it and pouring it into your kombucha jar (this is a perfect one).ģ) Next, you’ll add about 2 cups of starter liquid (or whatever came with your SCOBY), and gently place the SCOBY on top. After the water comes up to a boil, I add the tea bags, remove from the heat and stir in one cup of organic sugar. 8-10 cups of water to 8-10 bags of tea (equal water: tea ratio). The Kombucha Fermentation ProcessĢ) After you have your SCOBY, make your starter tea (black and green tea with NO added essential oils work well). Do not touch the SCOBY (or stir your kombucha) with anything metal it can destroy it. Scoby handling guidelines : always make sure your hands, tools, container, and anything that comes in contact with the SCOBY, are fully sanitized. I’ve made multiple batches with said amazing SCOBY and also gave one to Whitney she now has a full-up SCOBY hotel. To say I was skeptical would be an understatement. (I got a bottle from the farmer’s market, filled with SCOBY strands and starter tea. Don’t drink it throw it away to start over.) The SCOBY I picked up from the farmer’s market in Ocean Beach is a BEAST. The SCOBY will have blue or greenish patches on it, and well, it will look like mold. You will know it’s bad just by looking at it. If the batch is bad, it’s an obvious thing. (A little tidbit about mold: a lot of people are rightfully fearful about making moldy or bad kombucha. I got an awesome SCOBY from Amazon, but I’ve also ordered a dud that ended up molding. I followed the steps in this post but will outline them again, updated with the current techniques.ġ) The quality of the SCOBY (the starter bacteria that looks like a flat, opaque gummy disk) makes all the difference in the world.
#Kombucha synergy drink amazon how to
How To Make And Flavor Kombucha At Home Tips on How to Make Kombucha at Home
#Kombucha synergy drink amazon full
If you’re curious about brewing kombucha at home, here’s the full how-to!Īfter about a year (maybe a little longer?) of inconsistently making kombucha at home, I finally made some that tastes even better than store-bought stuff. Hi friends! Hope you’re having a lovely morning! I’ll be back on Friday with some faves, but in the meantime, here’s a post from the archives. Sharing tips on how to make and flavor your kombucha at home!
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