Kombucha Brewing Manual - short workshop form
Kombucha Manual[edit]
- culture volume Vc = 1 l
active culture[edit]
- piece of kombucha SCOBY (mother)
- kombucha beverage (5% (v/v)) = 50 ml
ingredients[edit]
- black tea (0.6 %(w/v)) = 6 g
- brown sugar (6% (w/v)) = 60 g
equipment[edit]
- 1.5 l culture container (glass, wide mouth)
- water cattle or pot for water boiling
- scale
- strainer
- spoon
- 250 – 1000 ml measuring vessel
- cheese cloth or muslin
- 2 l pot
working manual[edit]
- 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 (15-25°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