AuthorMargaret BridgefordServing Size 200 mls
Servings 5
Bring water to the boil. Dissolve the sugar into the water, and remove from the heat.
Add tea bags of choice and allow sweet tea to brew until liquid is completely cooled. (If unsure, add a couple of ice cubes once the tea has reached room temperature.)
Pour blend into clean 1 L wide mouthed storage jar.
Add the SCOBY and kombucha from a previous batch (probably from a storage jar together)
Cover brew with a cotton cloth and rubber band.
Store at room temperature out of direct sunlight for 1 - 3 weeks depending on the season.
The SCOBY will grow another layer in that time. Taste after the layer has grown. When the brew tastes sour but not yet like vinegar, it is ready!
Remove SCOBY into clean glass jar and add 1/2 cup of the kombucha brew. Seal and keep for your next batch of kombucha.
Place all remaining kombucha into a narrow necked 1l bottle, leaving space to allow for expansion. Seal the bottle.
Option 1 - place kombucha into the fridge and drink on its own or with mineral water once chilled.
Option 2 - add flavours of choice, seal the bottle, and allow to brew for 2-3 more days before placing in fridge. This will create more fizz to the ferment as the bottle is sealed.
With the saved SCOBY and kombucha, use again to make the next batch.
You can store the SCOBY in a warm dry place for 2 to 6 weeks, depending on the season. To do so, place the SCOBY in a 300 ml glass jar with a quantity of freshly brewed kombucha. You need to 'feed' the SCOBY with sweet tea every 2 to 6 weeks. Do this by tipping out 3/4 of the liquid that will now be like vinegar, and replace with the fresh sweet tea. Continue this process until you are ready to use the SCOBY again to make your next batch of kombucha. Then just follow the recipe as before.
Ingredients
Directions
Bring water to the boil. Dissolve the sugar into the water, and remove from the heat.
Add tea bags of choice and allow sweet tea to brew until liquid is completely cooled. (If unsure, add a couple of ice cubes once the tea has reached room temperature.)
Pour blend into clean 1 L wide mouthed storage jar.
Add the SCOBY and kombucha from a previous batch (probably from a storage jar together)
Cover brew with a cotton cloth and rubber band.
Store at room temperature out of direct sunlight for 1 - 3 weeks depending on the season.
The SCOBY will grow another layer in that time. Taste after the layer has grown. When the brew tastes sour but not yet like vinegar, it is ready!
Remove SCOBY into clean glass jar and add 1/2 cup of the kombucha brew. Seal and keep for your next batch of kombucha.
Place all remaining kombucha into a narrow necked 1l bottle, leaving space to allow for expansion. Seal the bottle.
Option 1 - place kombucha into the fridge and drink on its own or with mineral water once chilled.
Option 2 - add flavours of choice, seal the bottle, and allow to brew for 2-3 more days before placing in fridge. This will create more fizz to the ferment as the bottle is sealed.
With the saved SCOBY and kombucha, use again to make the next batch.
You can store the SCOBY in a warm dry place for 2 to 6 weeks, depending on the season. To do so, place the SCOBY in a 300 ml glass jar with a quantity of freshly brewed kombucha. You need to 'feed' the SCOBY with sweet tea every 2 to 6 weeks. Do this by tipping out 3/4 of the liquid that will now be like vinegar, and replace with the fresh sweet tea. Continue this process until you are ready to use the SCOBY again to make your next batch of kombucha. Then just follow the recipe as before.
hi thanks for the information and posts