Thanks for checking out my first attempt at making Kombucha (fermented tea). This will be a two step process, first i need to make the scoby, second i will be using the scoby to make the actual tea. Again i will post this disclaimer that this recipe is not mine, it is a universal recipe for making a scoby (mother) I will however be experimenting with diff flavors and such later on.. Below is a snippet from wikipedia on what Kombucha is and what the scoby is.
"Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.
Step 1: Making the Mother (scoby)
Thinks you will need
- 3 1/2 - cups of Distilled water
- 2 Black Tea - bags or 2 tsp of loose leaf
- 1/4 cup - Granulated Cane Sugar
- 1/2 cup - Unpasteurized Unflavored Raw Kombucha
- 1 Quart glass jar (mason jar) or larger for bigger batches, just double ingredients (note: do NOT use metal or plastic)
- Sauce pan
- Coffee Filters, paper towels or tight woven cloth and a rubber band or equivalent
Just like our mycology endeavors, making Kombucha you need to start it by being some what sterile, you can not use tap water as it contains chlorine and or chloramine, the latter being much more difficult to gas out (remove) so I suggest using distilled water as not to kill off the good bacteria that develops in the brew. You can experiment with different waters but for this purpose i will be using distilled. Make sure all equipment is clean and soap residue free (use distilled water to rinse the pan and jars)
In a clean saucepan free of soap reside, pour in 3 1/2 cups of distilled water and bring just to boil, remove from heat. Add 1/4 cup of granulated sugar, stir until dissolved, put in 2 black tea bags and allow to steep until the water cools down.
Once cooled to the touch, pour the tea water mixture into a glass container in this case a 1 quart mason jar, leaving enough head room for another 1/2 cup of liquid so total amount will be 3/4" of head space. Again making sure the glass is clean and free of any soap residue, i boil a cup of distilled water in mine to clean and preheat the glass, using a microwave.
Once cooled to room temperature you can now add 1/2 cup of Kombucha, making sure to leave enough room for 3/4 head space, if not pour a small amount of tea out before adding the kombucha. Now we want to cover the jar with a breathable material like a tight woven cloth, paper towel or coffee filters. (DO NOT USE CHEESE CLOTH) Cheese cloth is too porous and will let fruit flies in. Now use a rubber band to hold the filter tight to the bottle. You can see I am using about 5 coffee filters.
Now we need to put the jar in a warm, shady place out of sunlight and where it wont be disturbed, i high shelf is good, just make sure it is open, as the tea ferments it need the air exchange from air movement.
This process will take 2-4 weeks to produce a scoby big enough to transfer to another jar to make Kombucha, Stay Tuned!
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Edited by wharfrat, 21 January 2017 - 10:49 PM.