Making Kombucha

Making Kombucha

Making homemade fruit-flavored kombucha involves several steps, from brewing the tea to fermenting it with a SCOBY (symbiotic culture of bacteria and yeast) and adding fruit for flavor. Here’s a detailed guide:

Ingredients and Supplies

1. Basic Kombucha Ingredients:

   • 1 cup sugar

   • 8 bags of black or green tea (or 2 tablespoons of loose-leaf tea)

   • 1 SCOBY

   • 2 cups of starter tea (from a previous batch or store-bought kombucha)

   • 14 cups of water

2. Flavoring Ingredients:

   • Fresh or dried fruit (e.g., berries, peaches, citrus)

   • Optional: herbs or spices (e.g., ginger, mint)

3. Supplies:

   • Large pot

   • Measuring cup

   • Glass jar (1-gallon size or larger)

   • Cloth cover (coffee filter or cheesecloth) and rubber band

   • Bottles for second fermentation (flip-top or airtight)

Steps to Make Kombucha

Step 1: Brew the Sweet Tea

1. Boil Water: In a large pot, bring 14 cups of water to a boil.

2. Dissolve Sugar: Once boiling, remove from heat and stir in 1 cup of sugar until fully dissolved.

3. Add Tea: Add the tea bags or loose tea to the hot water. Let it steep for 10-15 minutes.

4. Cool the Tea: Remove the tea bags and let the sweet tea cool to room temperature.

Step 2: Prepare the Fermentation Jar

1. Combine Ingredients: Pour the cooled sweet tea into a clean glass jar. Add 2 cups of starter tea.

2. Add SCOBY: Gently place the SCOBY into the jar.

Step 3: First Fermentation

1. Cover the Jar: Use a cloth cover secured with a rubber band to keep dust out while allowing airflow.

2. Ferment: Place the jar in a warm, dark place (around 70-85°F) for 7-14 days. The longer it ferments, the less sweet and more tangy it will become.

3. Taste Test: After about a week, start tasting your kombucha daily. When it reaches your desired flavor, it’s ready for bottling.

Step 4: Prepare for Second Fermentation (Flavoring)

1. Strain Kombucha: Remove the SCOBY and set it aside in a clean bowl with some kombucha to keep it moist.

2. Add Fruit: Add your choice of chopped fresh or dried fruit to clean bottles. About 1/4 to 1/2 cup of fruit per bottle is typical.

3. Fill Bottles: Pour the kombucha into the bottles, leaving about an inch of headspace at the top.

4. Seal Bottles: Cap the bottles tightly to start the second fermentation.

Step 5: Second Fermentation

1. Ferment Again: Leave the sealed bottles at room temperature for 3-7 days. This will carbonate the kombucha and infuse it with fruit flavors.

2. Burp Bottles: Check daily and carefully open the bottles to release gas (this is called “burping”) to prevent them from exploding.

Step 6: Refrigerate and Enjoy

1. Chill Kombucha: Once it’s carbonated and flavored to your liking, refrigerate the bottles to slow fermentation.

2. Strain (Optional): If desired, strain out the fruit before serving.

3. Serve: Enjoy your homemade fruit-flavored kombucha!

Tips

• Cleanliness: Always ensure your tools and containers are clean to prevent contamination.

• Experiment: Try different fruits and combinations to find your favorite flavors.

• SCOBY Care: Save some kombucha and the SCOBY to start your next batch.

Enjoy brewing your kombucha!