Last week I bottled my second batch of kombucha. The second batch turned out fizzier than the last (YAY!) and I went with black cherry juice this time to try something different. So yummy!
I’ve gotten a few requests recently for the recipe for how I brewed my kombucha so figured I’d share what has worked for me so far.
The first thing you will need to do is track down a SCOBY (Symbiotic Colony Of Bacteria and Yeast). This can usually be easily obtained from anyone who brews their own kombucha (each batch of kombucha yields a new SCOBY). Also you will need a bit of kombucha tea to start off your first batch.
* To start off brewing your kombucha *
* 1 gallon glass jar
* 14 cups of filtered water
* 1 cup of organic sugar
* 8 black tea bags
* 2 cups of starter kombucha
* 1 SCOBY
Boil water in a large pot. Remove from heat, and stir in the sugar until dissolved. Add tea bags and allow to steep until tea mixture is cooled to room temperature.
Once cooled, remove the tea bags and pour your tea into the glass jar. Stir in starter kombucha, and place SCOBY into the jar. Cover the jar with cheesecloth, a dishcloth, or paper towel and secure it around the top with a rubber band.
Place in a cupboard or somewhere that is safe and away from light (preferably somewhere with a stable temperature). Let the SCOBY do its thing, checking on the kombucha every few days.
During the fermenting time your kombucha will grow a new SCOBY, how this looks will vary depending on a number of different things. This site has good pictures for reference.
Fermenting time varies, but mine is usually ready for bottling around the 14 day mark. Seasons and temperature has alot to do with how quickly your kombucha will ferment.
There isn’t any danger in leaving your kombucha to ferment longer, but it will taste more acidic as time goes on. I would suggest tasting the kombucha every couple days after the 7 day mark to see when it reaches the balance of tartness and sweetness that you prefer. Once you are happy with the taste of your kombucha it is ready for bottling.
* Bottling kombucha * This adds more fizz to your kombucha :D
* 3 32 oz bottles or something equivalent
* 1 1/2 cups of juice of your choice (if you want to flavor your kombucha)
* measuring cup
Remove the SCOBYs from the jar and place them in another jar, with 2 cups or more of the kombucha liquid (at this point you can either cover it like you kept the tea covered during the fermenting time and store in the same way to keep the SCOBYs alive, OR you can begin a new batch of kombucha right away, using the same steps as above).
Fill the bottoms of the bottles with a 1/2 cup each of the juice. Pour kombucha from the jar into the measuring cup, and then fill the bottles using the funnel, stop about an inch and a half from the top.
Close bottles and place in cupboard to ferment for another 2-3 days. Open the bottles each day to release some of the pressure (apparently some people have had bottles explode because they didn’t do this!) Once the few days are up, the bottles can go into the fridge and your kombucha is ready.