Easy Kombucha Recipes

KOMBUCHA RECIPE 1 GALLON SHORT-CUT METHOD

Steps:

• Boil 4 cups (1 liter) of purified water.
• Add hot water & tea bags to pot or brewing vessel.
• Steep 7-15 minutes, then remove tea bags.
• Add sugar and stir to dissolve.
• If the vessel is empty, add 2-3 quarts (2-3 liters) of purified water, then add the hot tea solution. (adding cold water first helps keep the vessel from heating up) - or - if the sweet tea was made in the vessel, then simply add 2-3 quarts (2-3 liters) of purified water.
• Check to make sure the sweet tea is body temperature or below. A clean finger is the perfect tool!
• Once it is, add SCOBY and starter liquid.
• Cover with cloth cover and rubber band or a custom brewer cap.
• Say a prayer, send good vibes, commune with your culture (optional but recommended).
• Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn't matter, the new culture will always form at the top.
• After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.
• Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel or a SCOBY Hotel.
• Decant & flavor your kombucha (optional).

HOMEMADE KOMBUCHA

Steps:

• Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags.
• Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour scoby and starter kombucha into the jar.
• Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75 degrees F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the scoby may float on top or sink to the bottom and, after a few days, a new scoby layer will form.
• After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached.
• When the kombucha is done, remove the scoby and place it in sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the scoby grows several layers thick, remove a layer and discard it, or share it with a friend.)
• Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles.
• Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks.