- 1-2 litres boiled water (filtered if possible)
- 4 black and 4 green tea bags or the equivalent in loose-leaf tea (you can change this to all black or all green etc or 2 black and 4 green etc)
- 1 cup white or raw sugar
- 1 kombucha SCOBY
- 1-2 cups kombucha liquid from a previous batch
- Add the water and sugar to a large saucepan and simmer until the sugar is dissolved. Remove from the heat, add the tea and allow it to rest for 30-60 minutes. (I boil the kettle and put the boiling water in a jug with the tea and sugar, stir it and let it cool in the kitchen – come back later to continue – let it steep for a bit and if you are in a rush you can add some ice to get it to room temperature)
- Remove the tea bags and allow the solution to cool to room temperature. Pour into a large, sterilised glass vessel and add the SCOBY and kombucha liquid. Top up with more water till your vessel is almost full, mix it a bit. Cover with a tea towel and secure with string or a rubber band. (you can use a piece of t-shirt or a coffee filter)
- Keep in a warm, dry place (the preferred temperature for kombucha brewing is 24C-32C) away from direct sunlight. Leave undisturbed for a minimum of 7 to 10 days. You can taste it to see if you want to leave it longer or not. During this time, it will grow a baby SCOBY on the top of the liquid. It will also develop a sour, tart flavour as the SCOBY consumes the sugar.
- When the sour flavour is well developed, strain the kombucha liquid from the SCOBY using a coffee filter or plastic sieve (do not use metal). Keep the SCOBY, along with one cup of the liquid for a subsequent batch, and either drink the remaining liquid or ferment into a “flavoured booch”.
- Pour the tea you want into glass bottles and flavour them.
Write the date somewhere that you started the brew!
Always wash your hands before handling your SCOBY.
You can use any fruit, fruit juice or fruit puree to flavor your kombucha.
Use glass bottles.
That brown, nebula-like matter floating at the bottom of the kombucha is actually a byproduct of the fermentation process, mostly yeast. My description doesn’t make it sound that appetizing, but the flavor is totally neutral and completely safe to ingest. The texture, however, can be off-putting to some
You can but don’t rinse Your SCOBY. … You’ll rinse away some of the microbes that are responsible for helping your sweet tea to transform into kombucha, so, as a best practice, move your SCOBY directly from one batch of kombucha to the next, with minimal handling and it’ll do just fine.
Do not expose your SCOBY to heat or cold. Keep it out of direct sunlight.