Time To Make Another Batch of Kombucha!

This will be my second batch, the first one turned out great so I'm pretty pumped to be back at it.

For my first brew I went with a concentrated green tea method and added mango and strawberry puree in the second fermentation [bottle fermentation]. The flavour was out of this world!

Truthfully I over did with the puree, I really had no idea how much to add. I can stretch it bit further this time and keep up the awesome flavours.

History of Kombucha

Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii[1]) is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[2] Juice, spices, fruit or other flavorings are often added to enhance the taste of the beverage.

QuoteKombucha is thought to have originated in Manchuria, China where the drink is traditionally consumed, or in Russia and Eastern Europe.[3] Kombucha is now homebrewed globally, and also bottled and sold commercially by various companies. source

How To Brew Kombucha

This is probably my favourite video on the subject. Very simple instructions, follow this guide and you'll do fine!

Recipe + Ratio

• 16 Cups Purified Water
• 12 Tea Bags
• 1 SCOBY or.. 1 Bottle of store bought Regular non-flavoured organic raw
• Kombucha
• 1.5 Cups White Sugar
• 8 Oz. Fruit Puree as desired

How To

1. Boil 8 cups water then steep the tea bags in the hot water.
2. After 15 minutes add the 8 cups steeped tea to an additional 8 cups of water.
3. Stir in the 1.5 cups of sugar until dissolved.
4. Let cool an hour then add your SCOBY and 1 cup starter liquid.
5. Cover with cloth and let sit in room temp and dark space for 7-10 days.
6. Start taste testing after 7 days, if its to your liking then its on to 2nd fermentation.
7. Find suitable bottles with hing top lids, clean diligently.
8. Add 1-2 ounces of fruit juice from puree to each bottle.
9. Fill remainder of each bottle with kombucha then place again in room temp dark area for 3 days (or until desired level of carbonation)
10. Refrigerate for a day before opening to chill and reduce some carbonation.

Fruit Juice/Puree
My first batch I bought a ripe Mango and used a cup of frozen strawberries. For the mango I pushed the puree/juice through a mesh filter. For the berries I thawed and added to a cup of water, then slowly simmered this for 15 minutes until thickened. Once thickened I pushed through a strainer. Only juice was remaining, this was what I added to each bottle.

My Batch Brewing

Look at the size of my SCOBY! This is a 4 Gallon jar, but im only using a fraction of at the moment. I dont want to over produce and end up wasting some brew.

Next to the main brew is a small jar with a store bought SCOBY and starter liquid that you can use to start a brew. This was a gift from friends, hope to use soon or pass it along to someone in need of a starter.

Thanks for stopping by, until next time.

-Agr8buzz