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Kombucha Workshop Notes

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IMG_20190309_000934
IMG_20190309_000934
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STEP 1:           

1 GALLON CHLORINE FREE WATER

6 - 9 TEABAGS OR TEASPOONS OF LOOSE TEA

1 CUP OF SUGAR

STEP 2:        

2 CUPS OF FRUIT JUICE OR SYRUP

 

MATERIALS:             

1 GALLON CONTAINER                   SPOON          

TWO LARGE BOWLS                        KETTLE

                       CAPPABLE BOTTLES                         FUNNEL

                                                           

EVERYTHING SHOULD BE CLEAN GLASS CERAMIC OR WOOD, MINIMIZE PLASTIC AND METAL MATERIAL.

                                

  1. MAKE SWEET TEA

  2. LET IT COOL

  3. ADD SCOBY AND 2 CUPS OF FERMENTED TEA FROM LAST BATCH

                 

WAIT 7-21 DAYS, SMELL AND TASTE WILL CHANGE FROM SWEET TO SOUR, YOUR SWEET TEA IS NOW KOMBUCHA, TO MAKE IT SPARKLING:

       

  1. TAKE OUT SCOBY AND 2 CUPS OF FERMENTED TEA

  2. ADD JUICE OR SYRUP TO FERMENTED BATCH WITHOUT SCOBY

  3. MIX AND POUR FERMENTED TEA INTO SMALLER CAPABLE BOTTLES

  4. SEAL AND LABEL BOTTLES LEAVE IN WARM PLACE

 

WAIT 5-14 DAYS BEFORE REFRIGERATING BOTTLES.

 

  1. POUR INTO A GLASS AND ENJOY

 

TO MAKE A SCOBY

       

CATCH THE LITTLE JELLY BLOB, BABY SCOBY STARTING IN YOUR KOMBUCHA OR CREATE A 

ONE HALF: COOL SWEET TEA  AND ONE HALF KOMBUCHA MIX

.... AND THEN WATCH YOUR SCOBY GROW TO THE COVER THE SURFACE AREA LIQUID