9/25/16

Kombucha: Batch 01

I'm so excited to be back to brewing kombucha again. Last week my friend Scott gave me a SCOBY and the first batch turned out delicious.

Boil 5 cups of water and pour into 64 oz. glass jar. Stir in 1/2 cup sugar until dissolved. Add four green tea bags and let steep until water cools to room temperature. Remove tea bags and pour in the 1-2 cups of leftover kombucha and SCOBY. Cover jar with paper towels and store in a dry place for about ten days.

After 10 days, I poured out all but two cups of the kombucha into a big measuring cup (I was left with about five cups) and added ginger and cranberry juice. I was going to second ferment for a few days, but I decided it had enough fizz already, so I just stuck it in the fridge. I'm thinking the key to the success of this batch was the green tea - I used to use black before and it made the kombucha more bitter and less bubbly. I'm excited to experiment with more flavors!

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