Kombucha

Select a Brewing Location

Here are the factors you want to consider:

• The ideal temperature for brewing Kombucha is about 78 degrees (72-84 degrees)
• Kombucha should be brewed out of direct sunlight (not an issue with porcelain continuous brewers)
• Kombucha requires airflow, so no closed cabinets
• Kombucha should not be disturbed during the initial 7-day brewing process
• Possibilities include an out of the way pantry shelf, on top of the refrigerator, or a back corner of your counter
• Bad ideas include under the sink (too damp), any tightly enclosed space (no airflow), or next to a window (sunlight, hot/cold)
• Trust these guidelines and you will find a location that meets your needs

It’s Brewing Time Let’s get to it! When you downloaded the DIY Guide, you received my full instructions with pictures plus the Safety Do’s & Dont’s. I recommend using those more complete instructions when brewing, but if you’re just reading along, here’s my famous 10 Steps To Kombucha Tea recipe that you can use as a quick guide.

(this is a great easy brew guide for Continuous Brew owners who are just looking to make “top-off tea.” Follow steps 1-6 and you’ve got feeder solution for your Kombucha!)

This is the standard “short-cut” recipe for a 1-gallon batch. Scale your ingredients up or down depending on the size of your vessel.

Ingredients

• 1 cup sugar
• 4-6 bags tea – for loose leaf, 1 bag of tea = 1 tsp
• Kombucha SCOBY(s)
• 1 cup starter liquid – from previous batch (can substitute distilled vinegar)
• 1 gallon dechlorinated water

Supplies

• tea kettle or stainless steel pot
• brewing vessel
• cloth cover
• rubber band

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10 Easy Steps To Kombucha

1. Heat 4 cups of water – When water is just starting to boil, turn it off.
2. Add hot water & tea bags to brewing vessel – Steep for 5-10 minutes.
3. Remove tea bags – They can be reused or composted if desired.
4. Add sugar and stir to dissolve – Stir in positive vibes, dreams, hopes and healing wishes.
5. Fill vessel (leave 2-3 inches) with dechlorinated cold water – The cold water will bring down the temperature of the mixture quickly.
6. Test the temperature with a thermometer (or your finger). – DO NOT put the SCOBY in until it is lukewarm (body temp or below).
7. Add SCOBY and starter liquid. – Put the SCOBY in too soon, it dies. Wait for the right temperature.
8. Cover with cloth cover and secure with a rubber band. – Tight weave cover. NO CHEESECLOTH.
9. Put away in a warm, dark place. Do not disturb for 7 days. – Patience, Grasshopper.
10. After 7 days, insert straw beneath the SCOBY to take a sip.

• If too tart, then next time reduce your brewing cycle.
• If too sweet, allow to brew for a few more days, checking once a day.

Enjoy Your Kombucha!

AVOID these cultures:

• Older cultures have often been neglected or have lost potency. Look for dark gelatinous spots that disintegrate on touch.
• Dehydrated cultures may or may not produce a successful batch of Kombucha; they are temperamental and mold easily. Strangely, they are even more likely to get mold during the second brewing cycle, a phenomenon I have yet to understand, though it’s likely because the new SCOBYs are weak and cannot protect themselves when moved to the second brew.
• Many well meaning friends pass along cultures from the fridge, unaware that prolonged hibernation may render the cultures useless. The resulting brew is often “flat” or “sour,” meaning most of the acids that should be produced are not present. In my opinion, this is NOT Kombucha, even though it may produce a “culture,” that culture does not have the necessary bacterial/yeast population to full propagate Kombucha. Over time, it is possible to recover the probiotic profile as Kombucha is a very hearty organism. That process may take months and is easily avoided by using a fresh culture.
• If you have only a very small culture, for example the size of a silver dollar, the first batch should be no more than about 4 cups. Most of that liquid must then be used in the second brew to try to bring to full strength and protect from mold or other contaminants. It is much easier to start with a fresh, full size Kombucha culture.