I enjoy lightly sweetened, carbonated beverages and I enjoy drinking tea - so naturally I love KOMBUCHA! Buuuuuut it’s expensive, $3-4 for a small bottle. So I finally decided it was time for me to start brewing kombucha at home.
As I am new to this, I followed this handy post to learn about SCOBY and how to make kombucha (great information, how to, and tips and tricks): http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
Here’s what I used for my first batch...
SCOBY: received from a friend
Starter Tea: store-bought KOMBUCHA brand organic & raw - original
Tea: Khongea Assam black loose leaf tea, recommendation from the local tea shop
Sugar: with my massive muffin making habit, I happen to have 10 lbs of sugar hanging around
Ball 1 gal glass jar: $12 at Target
The key magical ingredient to making kombucha is SCOBY (Symbiotic Culture of Bacteria and Yeast). A few of my friends already brew their own kombucha and were more than happy to set me up with some magical SCOBY . My brother-in-law once tried to eat it - I would not recommend that, it looks like a gross chicken breast or alien limb.
One big thing I had to take into consideration is the temperature to brew kombucha. My Sacramento apartment gets quite hot (up to 100 degrees) and I just can’t justify running the A/C all day, not even for my kombucha (should be at room temp, 65-85 degrees). My kombucha is currently residing in my work’s kitchen, where it’s climate controlled.
STEEMIT Community: What kinds of flavoring should I use??
Follow 
