The 'scoby', who is already a mom herself, has since been giving birth to a couple of new scobies. As soon as the "starter kombucha" started tasting like kombucha, I started another bottle of kombucha for First Fermentation.* The "starter kombucha" was transferred to a couple of regular bottles for Second Fermentation** with raspberries.
Monday, December 26, 2016 - A Homemade Raspberry Kombucha was born! My first creation!!
Kombucha brewing is not simple, but you just need to do a fair amount of research and do it right. It just takes practice, and it will become simple then. :)
I will explain what I discovered "HOW TO" in my own simple words...
WHAT YOU NEED (TOOLS, etc.):
- A scoby (You can get one from your friend, buy online or find a baby scoby in a Kombucha drink you buy at stores)
- 1 gallon glass jar (If you can't get one, get a 1/2 gallon or smaller and make sure to change the 'ratio' of the kombucha recipe below↓)
- Wooden spoon (to stir or stick in the kombucha bottle; avoid metal or plastic utensils - scoby will eat them!)
- Rubber gloves (you can also wash your hands really well - to stick your hands in kombucha bottle or touch scobies.)
- Paper towel & Rubber band (to cover the kombucha bottle; scobies need to 'breathe' during First Fermentation* )
BASIC KOMBUCHA RECIPE (INCREDIENTS):
- 1 gallon distilled water
- 1oz. caffeinated tea (black, white, green or oolong...; 8 'tea bags' for 1 gallon jar) Don't use 'flavored tea!'
- 1 cup raw cane sugar
- A scoby :)
Fore more information, I find this following page really useful! → LION HEART KOMBUCHA BREWING RECIPE
DIRECTION:
(*FIRST MERMENTATION):
1) Brew tea for 15 min. Turn off heat, add sugar and stir it to dissolve. Wait for the tea to cool off.
2) Pour the cooled tea in the glass jar, add a scoby. Add a starter kombucha (I used GT's Original Kombucha)
3) Cover the jar with papertowel & rubber band. Store it in a dark place . Best temperature is 70°F to 90°F . Wait for 1-3 weeks. (Takes longer in cold winter.) Try tasting it from time to time (use wooden spoon and pour kombucha into another cup for tasting, no double-dipping!)
(**SECOND FERMENTATION):
4) When the kombucha tastes like kombucha (not too sugary sweet, but kombucha sweet and not too vinegary), it's time to transfer the content into bottles. You can add fruits or fruit juice at this point. In 2-3 days, it's perfect time to drink!
For more detailed direction on HOW TO, the following YouTube Video is really helpful! → HOW TO MAKE KOMBUCHA FIRST AND SECOND FERMENTATION BY BLAKE KIRBY
Happy Brewing!
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