Kombucha Brewing

Kombucha Green Tea

Quantity: 1 liter of finished Kombucha.

• 7 grams of good quality tea leaves
• 70 grams of organic raw sugar
• A SCOBY (symbiotic colony of bacteria and yeast)
• 100 ml of Kombucha brew or 100 ml of apple cider or 25 ml of apple vinegar and 75 ml of water

Equipment:

• A wide-mouth glass jar with a capacity of 1.5 liters. If you plan to make larger quantities, it is recommended to buy a glass container with a tap.
• A ceramic or glass teapot/kettle for brewing the tea
• Important! The tea must not be brewed in a pot, as this will give the tea an undesirable aftertaste.
• A sterile cloth
• A fine-mesh strainer
• An elastic band
• A plastic funnel
• Patent bottles with lids
• A ceramic or glass bowl

Instructions:

1. Brew 7 grams of tea with 500 ml of water in a 1-liter teapot and let it steep for 10-15 minutes.
2. Dissolve the sugar in the tea.
3. Add 500 ml of cold water to the tea to cool it down.
4. When the tea is at a maximum of 30 degrees Celsius, strain the tea through a fine-mesh strainer into the sterile glass container.
5. Add 100 ml of Kombucha brew or 100 ml of apple cider or 25 ml of apple vinegar and 75 ml of water.
6. Carefully, with clean hands, place the SCOBY on the surface of the liquid.

SCOBY
(symbiotic colony of bacteria and yeast)

7. Cover the jar with a thin cloth and secure it with an elastic band.
8. Let the Kombucha ferment for 10-15 days at 20-25°C on the kitchen counter. If the temperature is lower, it may take longer.
9. Taste the Kombucha after a week. Disturb the SCOBY as little as possible. If the jar does not have a tap, you can use a straw.
10. When the tea is slightly effervescent and has a tartness similar to apple cider or white wine, it is ready to be poured into sterile bottles.
11. Remove the SCOBY with clean hands and place it in a glass or ceramic container. If fermentation is successful, a new SCOBY will form. Repeat the entire process with the newly formed SCOBY and store the “MOTHER SCOBY” in a container with 100 ml of Kombucha liquid until you need it again.
12. Pour into bottles using a plastic funnel. Cap the bottles and let them sit on the kitchen counter for up to 3 days to develop carbon dioxide, then refrigerate until ready to drink.