110209GGK and 110209EGG

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Contents

Batch 110209GGK

Ingredients

  • 15L of water
  • 900g cane sugar
  • 90 g gunpowder green tea
  • 250 mL kombucha (110115EGG)
  • SCOBY

(see Kombucha Brewing Manual for more details)

Procedure

Day 1 (2011-02-09)

Boiled 3 L of water in a large steel pot, and cooled to approx. 72 degrees Celsius by adding 1 L of water. Tea was added directly to the water while in the pot, and left to steep for 8 minutes. Strained the infusion through steel strainer into 5 Gal./18.9 L bucket and stirred in sugar, before topping off with 250 mL kombucha and 10 L of water. Forgot to check end temp., but estimate >25oC. SCOBY was transferred from plastic container in fridge to bucket, which was then covered with cloth and left at room temp. Labelled with date and 'batch 1'.

NB: there was ice in the SCOBY container - not good! Needs to not be pushed to the very back of the fridge. Would probably also be a good idea to invest in large glass container for long-term storage.

Day 2 (2011-02-14 - geeky Valentines Days)

Checked the kombucha; fermentation has clearly started, but taste is still very mild. Will check again on Wednesday 2011-02-16.

Day 3 (2011-02-16)

Checked the kombucha again - no visible change since Monday, so no pics, but tasted it again and decided to leave it for another ~24h before flavouring and bottling. So, since I won't be bottling until tomorrow, I've decided to prepare a nice, colourful Hibiscus infusion. 70 g of Hibiscus flowers in 2 L of unfiltered tap water, left overnight in a 1 Gal. jar on shelf.

Batch 110209EGG

Ingredients

  • 15L of water
  • 900g cane sugar
  • 90 g gunpowder green tea
  • 250 mL kombucha (110115EGG)
  • SCOBY

Procedure

Day 1-3

As 110209GGK, but without Hibiscus flavouring.

Day 4

1 L removed for starter; 250 mL sugar added before bottling. Made 30 bottles (black caps).

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