Seriously guys, homemade Kombucha is the freaking best. Every time I make a batch, I bring an 8 oz Mason jar to my closest co-workers and they agree that it’s the bomb. (Maybe they’re just being nice, but I don’t think so…)
First, you start with an organic scoby. This is the living culture that you hear about in yogurt. This stuff is really, freaking, living. Seriously, its like a pet. You have to feed it every four weeks if you aren’t making new batches and it multiplies! Our kitchen is basically a scoby breeding ground. Anyone need a scoby to start their own batch?!
But seriously, it’s so easy. You just have to wait a week before your brew is ready and waaah-la!
For my first batch, I ordered this awesome kit. It has all the supplies and ingredients you need to get started, but you can piece these together yourself if you already have some of the items.
After brew is complete, store in the gallon container in the fridge, or store in individual glass bottles (or these 16 oz. Ball jars) for easy grab and go booch.
As mentioned above, when your brew is complete, you’ll notice that your scoby has multiplied! You can store them in the same gallon jar (or give one to a friend) with some of the booch juice. Make sure to feed it every four weeks until you’re ready to use it/them for another batch.
1 cup organic sugar
Organic caffeinated tea
1 gallon glass jar
Small piece of cloth (enough to completely cover the opening of the jar)
PH test strips
Sticker thermometer (stick to the outside of your glass jar)
Reusable loose leaf tea bag
1. Boil 4 cups of water, then turn off heat.
2. Place teabag with 3 tbsp of caffeinated loose leaf tea into the water.
a. Allow to steep for 5 – 7 mins.
3. Mix in 1 cup sugar and stir
4. Pour tea in to the gallon jar
5. Add 8 cups of cold filtered water
6. Allow mixture to cool to 68 – 86 degrees
7. Add scoby (and the juice in the bag) to the gallon jar
8. Dip PH strip into the mixture – it should read 4.5 or below
a. If it reads above 4.5 ph, add 1 tbsp white vinegar, stir slightly and test again
9. Cover the jar with the cloth and seal it with a rubber band
10. Keep jar out of direct sunlight, in a warm place, leave for 7 days.
11. Check your brew after 7 days, if it’s to your liking, test the PH. It should read 2.5 – 3.5.
a. If it’s too sweet, allow it to sit for a couple more days.
b. If it’s too tart, you can add more sugar during bottling.
Storing and Feeding your Cultures:
1. Make 2 cups of caffeinated tea
2. Mix in 1/3 cup of organic sugar in the tea
3. Let the tea cool to room temp and add it to the container with your scobies
4. Feed your scobies every four weeks unless using them for a new batch
a. After each batch, wait four weeks to feed