CLARE WAQUÉ
CRAFT








Kombucha Workshop Notes








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.
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MAKE SWEET TEA
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LET IT COOL
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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:
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TAKE OUT SCOBY AND 2 CUPS OF FERMENTED TEA
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ADD JUICE OR SYRUP TO FERMENTED BATCH WITHOUT SCOBY
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MIX AND POUR FERMENTED TEA INTO SMALLER CAPABLE BOTTLES
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SEAL AND LABEL BOTTLES LEAVE IN WARM PLACE
WAIT 5-14 DAYS BEFORE REFRIGERATING BOTTLES.
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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