I LOVE THE INTERNET! I LOVE GOOGLE!! I LOVE YOUTUBE!!! So, I did what I usually do when I want to make something that I can not afford to buy or can not see spending the money that is being asked for the product, I did a search on the internet, read a lot about it and also watched a number of YouTube uploads and then took eveything I learned, blended all the Info. in my brain and did it my own way. I made my own SCOBY and then my first batch of Kombucha.
Here is what you need:
- 1 SCOBY (see previous post to grow your own or get one from a friend)
- 1 GLASS jar that will hold a little more then a gallon (I am using re-purposed bulk pickle jars)
- 1 Gallon of filtered, distilled, reverse osmosis water or fill a pitcher full of water the night before making your Kombucha and let it sit out so that any chlorine can escape into the air.
- 1 1/2 cups of plain old white cane sugar (most of it will be used up by the SCOBY so you do not need to worry about consuming much, it is the food for your SCOBY)
- 8 Black or Green tea bags. Do not use Herbal or fancy teas here. Black or Green actually work the very best.
- A coffee filter, filter paper or piece of paper towel big enough to cover top of your gallon jar.
- A rubber band or ponytail holder big enough to hold the filter/paper over the top of your jar.
- 7 empty re-purposed Kombucha bottles and original lids or pint canning jars and lids.
- Optional: chopped fruits such as berries, peaches, pinnapple or my favorite...ginger root cut into thin slices. You might choose to use juice concentrate (Old Orchard usually does not contain preservatives so that is what I use).
Here is how you do it:
- Fill a pot with your gallon of water and put all eight of your tea bags into the pot. Bring to a boil and then remove from heat.
- Add the sugar and mix well until all sugar is dissolved. Allow the tea bags to remain in your pot until the mixture has come to room temperature.
- Remove the tea bags and pour the mixture into your glass jar. Add one cup of the liquid that you have your SCOBY growing in and your SCOBY to the jar.
- Cover the jar with the filter/paper and secure with the rubber band.
- Place the jar in a dark cabinet or closet where the room temperature is 70 degrees F or higher and let it sit for 7 -14 days. The warmer the space the faster the Kombucha will ready.
- Start tasting the Kombucha around day 7 buy inserting a straw along side of the SCOBY and down the side of the jar with your finger on the top of the straw. Draw out the straw and drip the liquid from the straw into your mouth. You decide when the Kombucha is tangy enough for you. You control the sugar levels. The longer you let it sit , the tangier and less sweet the Kombucha will be.
- Once you decide your Kombucha is ready (mine is usually 10-12 days) you can bottle it. Put your fruit, ginger slices or a tablespoon of the concentrate into your jars and then fill your bottles with the Kombucha you have brewed. I have been filtering mine though a small coffee filter that fits into my funnel. However, my first couple of batches I just funneled it right into my jars. The floaters are all good for you if you do not mind them.
- If you want your Kombucha to be slightly carbonated, just leave the sealed jars at room temperature for 2-3 days and then put the bottles into your refrigerator until you are ready to drink it. DO NOT forget to put the bottles into the refrigerator or they may explode or become too carbonated and just fizz all over when you try to open them.
You can keep using your SCOBY over and over again. Always remember to reserve about 1 cup of Kombucha from the batch you just made so to add to the new batch with the SCOBY to get it started. If your SCOBY gets really thick, you can carefully pull the layers apart so that you have 2 SCOBY's.
I Currently have 4 gallons of Kombucha brewing. Just Bottled a batch last night and another this afternoon. I will have another one ready to bottle in about 2 days (actually it is ready today but I want to try to space my batches out a little better). And I have a new SCOBY in the growing process for a friend of mine. I could have given her one of my larger SCOBY's but, I want her to have her own fresh, newly grown SCOBY.
With all of these batches of Kombucha brewing in my house and the big batch of Oatmeal Rosemary Skin Magic homemade soap I made this morning, I can now sit back and know that I have the Wisdom to Breath in all lovely scents in my little home!