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    Kombucha Instructions

    Uploaded by

    Nikki Lancaster
    This document provides instructions for making kombucha including a list of ingredients, ingredient ratios for different vessel sizes, brewing and bottling instructions, and options for a second fermentation to add flavor. Kombucha is made by steeping tea and sugar, adding a SCOBY and starter liquid, and allowing the mixture to ferment for 5-14 days.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Kombucha Instructions

    Uploaded by

    Nikki Lancaster
    8 views2 pages
    This document provides instructions for making kombucha including a list of ingredients, ingredient ratios for different vessel sizes, brewing and bottling instructions, and options for a second fermentation to add flavor. Kombucha is made by steeping tea and sugar, adding a SCOBY and starter liquid, and allowing the mixture to ferment for 5-14 days.

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    Kombucha+Instructions

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    This document provides instructions for making kombucha including a list of ingredients, ingredient ratios for different vessel sizes, brewing and bottling instructions, and options for a second fermentation to add flavor. Kombucha is made by steeping tea and sugar, adding a SCOBY and starter liquid, and allowing the mixture to ferment for 5-14 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    8 views2 pages

    Kombucha Instructions

    Uploaded by

    Nikki Lancaster
    This document provides instructions for making kombucha including a list of ingredients, ingredient ratios for different vessel sizes, brewing and bottling instructions, and options for a second fermentation to add flavor. Kombucha is made by steeping tea and sugar, adding a SCOBY and starter liquid, and allowing the mixture to ferment for 5-14 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Kombucha

      instructions  
    Kombucha

    Ingredients

    • Raw sugar

    • Tea (green, or black or a combination of both – avoid black tea containing oils or
    flavourings)

    • Kombucha starter culture - SCOBY (Symbiotic Colony of Bacteria and Yeast)

    • Starter liquid (Kombucha Tea from a previous batch)

    • Spring/purified/filtered water

    • Brewing vessel (glass, ceramic, oak)

    • Cloth cover (muslin/cheesecloth/tea towel/beeswax wrap) which allows the SCOBY to


    breathe and string to fasten

    • Glass flip top or screw top bottles for bottling and storing your finished kombucha

    Ingredient ratio to vessel size

    Vessel Size Tea Sugar Boiling Water Starter Liquid


    One litre 1½ teaspoons loose leaf tea or ¼ cup 2 cups ½ cup
    2 tea bags
    Three litre 1½ tablespoons loose leaf tea ¾ cup 6 cups 1½ cup
    or 6 tea bags
    Five litre 2½ tablespoons loose leaf tea 1¼ cup 10 cups 2½ cup
    or 10 tea bags

    Instructions

    • Add boiling water to your brewing vessel then stir in sugar to dissolve. Once sugar has
    dissolved add tea bags and let steep for 10-20 minutes.

    • Remove the tea bags and set the sweet tea aside to cool to room temperature.

    • Once the sweet tea is cooled, add starter liquid and enough water to fill the rest of the
    vessel leaving a few inches from the top for breathing room.

    • Add SCOBY, cover with a cloth, tea towel or beeswax wrap and secure with a piece of
    string or rubber band.

    www.cultured baby.com.au | facebook.com/culturedbaby | IG @culturedbaby


     
    Kombucha
      instructions  
    • Leave to ferment in a warm spot out of direct sunlight for 5-14 days, or until taste is to
    your liking. Brew times will vary with the temperature -longer in winter, shorter in
    summer.

    • The longer you leave your kombucha to brew the tangier it will get. The best way to get
    your ideal flavour preference is to taste regularly from about 5 days brewing. To taste -
    gently insert a straw beneath the SCOBY, place your finger over one end and pull out.
    Place the other end in your mouth and then release your finger. If it's too sweet, allow to
    brew for a few more days. If too tart, then reduce your brewing cycle next time.

    • Once taste is to your liking you are ready to bottle it. With clean hands carefully remove
    the SCOBY from your vessel and place into a bowl. Pour the finished kombucha into
    bottles, refrigerate and drink plain or flavour with a second ferment (see below).

    • Make sure you save your SCOBY and enough kombucha (around 10% - 15% of your
    brewing vessel) to use as starter tea for your next brew.

    • For the next batch simply repeat the process again. If you are not starting another brew
    right away return the SCOBY and enough kombucha to use as starter for the next batch to
    your brewing vessel. Cover with a cloth and leave at room temperature for up to 2 weeks.

    • Each time you do a batch a new SCOBY will form. You can leave the SCOBY in the jar,
    split it and give to a friend or start another brew.

    The second ferment (flavouring)


    • To add flavour and fizz to your kombucha you will need to do a second ferment.

    • At the time of bottling, add in fresh chopped up fruit or fresh cold press juice (about 1/2-
    1 cup per litre) e.g. lemon, lime, apple, ginger, turmeric pineapple etc. Get creative and
    play around with flavours you like. The possibilities are endless!

    • Seal the bottles tightly and let sit at room temperature for another 24-48 hours to
    continue fermentation and produce natural carbonation.

    • Once you have the right amount of fizz and tang transfer to the fridge and serve cold.

    • Be careful with yeasty fruits like strawberries and raspberries especially in hot weather.
    These will make your kombucha very fizzy! Check the bottles regularly and burp them to
    help release the gases.

    www.cultured baby.com.au | facebook.com/culturedbaby | IG @culturedbaby


     

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