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Kombucha Brewing Manual - short workshop form
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= Kombucha Manual = * culture volume Vc = 1 l == active culture == * piece of kombucha SCOBY (mother) * kombucha beverage (5% (v/v)) = 50 ml == ingredients == * black tea (0.6 %(w/v)) = 6 g * brown sugar (6% (w/v)) = 60 g == equipment == * 1.5 l culture container (glass, wide mouth) * water cattle or pot for water boiling * scale * strainer * spoon * 250 β 1000 ml measuring vessel * cheese cloth or muslin * 2 l pot == working manual == - bring 250 ml of water to boil - transfer the boiled water to pot and add 6 g of tea and leave to steep for 10-15 minutes - strain the tea leaves and dispose them - add 60 g of sugar to the liquid and stir to dissolve - add 500 ml of cold water and mix checking the temperature (lukewarm) - transfer the tea sugar syrup to the culture container - add 50 ml of kombucha starter - fill up to the final Vc = 1 l with cold water - add the SCOBY (young, white side up) - cover the top of the container by breathable screen to protect against flies - leave the culture to ferment at room temperature (15-25Β°C) for 3-5 days out of direct sun - taste after 3 days - once the beverage tastes like fermented, prepare a new brew of tea and sugar and repeat the process transferring the mother and starter from the old batch to the new batch - prepare the pot and fix the strainer on the top - lay out the cheese cloth or muslin - strain the liquid from the old batch through the strainer and muslin - add flavouring agent if you like / - if you prefer still drink adjust the sweetness to your liking and transfer preferably to swing-top bottles or any bottle which can be closed properly / - if you like your drink fizzy sweeten the brew a bit more than you like and transfer it to the bottles - seal them and leave them to secondary ferment at room temperature for 1-2 days - move to the fridge and drink preferably after a week or so allowing the flavours to combine (sweetness is decreasing with prolonged time of storage) - kombucha fermented for 4-7 days is quite light, I assume that drinking 0.5 to 1 l per day should be fine - well stored kombucha can taste great even after a half year
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