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Kombucha Brewing Manual
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==== Harvesting ==== 1. If preparing plain black kombucha go to point 2 otherwise decide which flavours you are going to prepare and check online to know what flavours are going with which teas 2. Transfer the fermentation vessel to the sink/working area 3. Remove the cloth from the fermentation vessel on one side of the sink and either put in the laundry to wash or put to the side to use again 4. Using clean hands, remove the SCOBYs from the fermentation vessel and put in the storage container (glass preferred since metals will ruin kombucha) and cover the container immediately 5. Transfer the container in to the cold storage area 6. Stir the liquid in fermentation vessel 7. Prepare the mixing vessel of volume at least 12 l, 15 l preferred: - Clean the mixing vessel with hot water and towels (avoid chemicals) - Put two towels on the table and put the mixing vessel on top of the towels 8. Line the stainless steel strainer with muslin Revised version- since any kind of metal and or plastic will make the Kombucha not healthy to drink it is not wise to use metal or plastic anything. 9. Put a stainless steel spoon in the tip of the strainer to help stabilise it over the vessel if worried that it's unstable (see photo) any metals will leach contaminates into your kombucha it is best to use only glass to hold your kombucha and wooden spoons to stir it. 10. Strain the batch by 1-4 l pitcher through the muslin-lined strainer 11. Clean the empty fermentation vessel and put it upside-down to drip dry 12. Clean the muslin with hot water and put aside to use again 13. Stir the kombucha with the small ladle and then taste and mark out finding in to the logbook 14. Remove 500 ml of the kombucha to reserve as starter for next batch. Put in a cambro. 15. Add flavour for that batch if desired 16. Taste and adjust flavour by adding more sugar if necessary. The sweetness should be a bit higher than preferred before bottled. Generally we add: - 0 ml of sugar for black kombucha - 250-500 ml of sugar for Hibiscus Kombucha - 250 ml of sugar for Grape Kombucha - 250-500 ml of sugar for Ginger-Lime Kombucha - 250 ml of sugar for Nettle 17. Taste again and if happy start to bottle
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