Kombucha

1. Bring your filtered water to a boil on medium high heat and add your tea bags. Remove from heat.
2. Allow to steep for 20 minutes.
3. Now remove the tea bags and add 1 cup organic cane sugar and 8 cups of cold filtered water.
4. Stir to dissolve all sugar crystals.
5. Transfer the sweetened tea to a jar or glass container. Using a wide mouth container will be better for air flow.
6. Now add 1-2 cups of cold water.
7. Make sure your tea is close to room temperature by the time you add the Scoby - warm tea will harm it. Temperature should be below 90 degrees F.
8. Add your Scoby to the jar of sweet tea along with 1 1/2 cups of the starter liquid that is with your Scoby. If your Scoby doesn't have enough starter liquid you can substitute with a store bought Kombucha.
9. Cover your container now with a clean material such a lint free tea towel, old clean pillow case or I find the reusable bamboo paper towels work best. Secure with a string or rubber band to prevent fruit flies etc. to enter your Scoby. Do not use cheesecloth as flies can enter the cloth.
10. Now that your Scoby is in the tea, you have to cover the jar so that the Scoby is neither vulnerable to contamination nor suffocation.
11. Place your sweetened tea with the Scoby in a dark location with a temperature that's under 90 degrees F with good air circulation and little direct sunlight- it will be 1 - 4 weeks until its ready to drink.
12. During this time your Scoby will grow into a thicker leathery, white mass across the surface of the tea.
13. You might notice some discolored spots, these are natural which are from dying yeast cultures. Mold will look like fuzzy green stuff. If you suspect mold you will have to throw out your Scoby and tea and start again growing a new Scoby to make Kombucha.
14. After one week try your Kombucha, if your happy with the flavor transfer your Scoby to a jar with 1 1/2 - 2 cups of the brewing liquid (this will be your Scoby's home and you'll use that liquid to start your next batch). Cover with tea towel and rubber band just as before and set it aside.
15. Transfer your Kombucha to flip top brew bottles. Fill one plastic bottle with Kombucha as this will be your tester to tell when it is carbonated enough during second fermentation. As it enters a second fermentation and it will become drier (less sweet) and carbonated.
16. This is also when you can add flavor to your Kombucha.
17. Some flavors you could try are: ginger and lemon, grapefruit, mango, mango and orange juice blend, rhubard lime, blueberry etc. There are so many possibilities. Use organic fruit or fruit juice when adding to your Kombucha.

*open bottles of Kombucha over a sink in case it is over carbonated

*always use very clean items when making Kombucha.

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