Kombucha Scoby kit
Kombucha Scoby Kit
Make a sweet tea by steeping ¼ cup of tea leaves in 4L of boiling water in a saucepan (so that the heat doesn’t crack your brewing vessel) and stir in 1 cup of sugar.
Allow tea to cool to room temperature, strain tea leaves and transfer liquid into your jar and add SCOBY (Symbiotic Colony Of Bacteria & Yeast) and liquid.
Cover your jar with a cloth/tea-towel & secure with rubber band around rim (so bugs don’t climb in).
Ferment for 1-2 weeks. If the SCOBY floats, it’ll grow thicker as it forms a new layer on the surface of the liquid. If it sinks, a new layer will form on the surface anyway. When you are starting out taste the brew everyday and notice how it becomes more sour and less sweet over time. If you want to make a strong vinegar tonic, allow it to brew longer than two weeks.
When you are happy with the sweet sour balance you can start drinking it right away, or you can add flavourings such as juice, ginger, herbal teas etc.) If you want fizzy kombucha, transfer it into airtight bottles designed to hold pressure (no wine bottles) and leave un-refrigerated for a couple of days.
Check carbonation levels every day by cracking open the lid. Once it is nice and fizzy, refrigerate and enjoy. Be aware that if you neglect and over-carbonte in glass bottles, they can explode.
Wash your jar and start again (reuse SCOBY and add cooled sweet tea). It’s a good idea to save a little bit of kombucha to add in to the next batch – it helps to adjust the PH balance for the next culture to get started.