Home brew kombucha guide

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INGREDIENTS

 

  • 1 x Casa de la kombucha SCOBY
  • 65g organic white sugar per litre
  • 5 g of black/green tea per litre (2 g of black and 3 g of green )
  • 2 lt filtered water

UTENSILS AND MATERIALS

 

  • One 2-4 lt pot to boil water
  • One 2-4 lt glass or porcelain jar
  • A linen/cotton cloth 
  • Bottles

A rubber band to secure the cloth

PROCEDURE

  1. It is best, to begin with, 2 lt.  Reserve 1 lt of water in the glass jar. Heat 1 lt of water in the pot, and infuse 10g of your tea mix for 15 minutes.
  2. Strain the tea leaves.
  3. Add 65g of sugar per lt and dissolve. (In this case 130g)
  4. Pour the remaining 1 lt of cool water into the mixture. Leave to cool to 35°C.
  5. Once cooled, add the SCOBY and the starter liquid (at least 10%, in this case, 200mL).  
  6. Cover with a cloth and fix it with a rubber band.
  7. Leave to ferment for 2 weeks or the desired balance of acidity and sweetness is achieved.
  8. Reserve 10% of the Kombucha and the SCOBY to use to start a new batch.
  9. Bottle the Kombucha and add fruit, fruit juices, or whatever you like to flavour your Kombucha. A good amount is from 10-20% of the mixture.  Leave to ferment for 3 days at room temperature and then refrigerate.
Colar las hojas de té. Añadir 65g de azúcar por lt y disolver. (En este caso 130g) Verter el resto de 1 lt de agua fría en la mezcla. Dejar enfriar a 32°C. Una vez enfriada, añadir la SCOBY y el líquido iniciador (al menos un 10%, en este caso 200mL). Tapar con un paño y fijarlo con una goma. Dejar fermentar durante un periodo de 2 semanas hasta que se consiga el equilibrio deseado de acidez y dulzor. Reservar un 10% de la Kombucha y de la SCOBY para utilizarla en un nuevo lote. Embotellar la Kombucha y añadir fruta, zumos de fruta…(al gusto) para aromatizar la Kombucha. Una buena cantidad es del 10-20% de la mezcla. Dejar fermentar durante 3 días a temperatura ambiente y luego refrigerar.

Things to consider: Store in a warm quiet spot away from direct sunlight and away from smoke. Use food-grade glass, ceramic, wood or stainless steel (304) containers for the fermentation. How to know when your brew is ready, the colour changes slightly from dark to clear, it should have a sweet-sour smell, it should also have a good growth of new SCOBY, your PH should be between 2.5 and 3.2 and finally, there should be yeast activity, strands of yeast are visible.   Any signs of mould discard your batch and sterilize everything and start over.    

  The most important thing is to have fun and enjoy the brewing process.

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