I know have a black tea batch brewing along side my green tea. I swear the green tea already looks like it has carbonation, but I could be mistaken. I think the Austin heat is definitely kicking things in gear.
Saved a SCOBY for a friend who wants to try brewing. Gotta say I love doing it, but when the kombucha was readily available in the stores, it sure seemed easier. I looked at store bought kombucha as a special treat once I stopped brewing. There was nothing I could do to justify $3-$4 a bottle regularly, especially knowing how easy it is to do yourself. I think knowing that you grow a new culture every time you brew also made the dough tough to shell out per bottle.
Buddha's Brew is the closest brew to my own. GT's is much lighter tasting and more fizzy generally. Until I had Buddha's Brew, I thought maybe I was missing something in my own. Nothing like commercial validation to bolster my feeling of success. :)
Showing posts with label Homebrewed Kombucha. Show all posts
Showing posts with label Homebrewed Kombucha. Show all posts
Tuesday, July 20, 2010
Monday, July 19, 2010
Kombucha Tea Recipe
Here's the recipe I follow for Kombucha Tea:
1. Bring 3 Quarts of distilled water to a boil.
2. Add 1 cup of sugar (I use organic raw sugar) and boil 5 minutes.
3. Turn off heat and add 4 tsp black or green tea in bags, loose or tea ball to steep for 10-15 minutes
4. Remove (strain) tea and let it cool to room temperature. Tea must be cool or it will kill the live culture.
5. Float your SCOBY; shiny side up. Don't sweat it if it sinks, it will work fine.
6. Add about 10-15 percent old batch tea on top of the SCOBY if you have it or buy a bottle of KT. I usually use 10-12 oz.
7. Let it sit for 6-10 days covered with a cloth or paper towel cover between 70-80 F degrees.
8. Don't mess with it! A thin film will form on top and grow into a new baby SCOBY. Hopefully, some carbonation will form and bubbles will rise underneath the SCOBY. I have pictures of this in older posts.
Once brewed to taste...
1. Wash hands and then rinse with vinegar. Carefully remove the SCOBYs and put them in a glass container. Don't use metal utensils. Pour off about 10 -20 oz for starter tea for the next batch or two of tea (you have two SCOBYs now).
2. I bottle my kombucha in mason jars now days. I often add ginger, but I will add only shredded ginger juice and not the actual pieces like I used too. You can also add a little bit of fresh squeezed blueberry or other fruit juice to the individual bottles for extra flavor and fizz.
3. I usually let them sit a week or so for a second fermentation and then stash them in the fridge. Enjoy!
There are links to lot's of other recipes on the side bar as well, but this is as basic as you get.
1. Bring 3 Quarts of distilled water to a boil.
2. Add 1 cup of sugar (I use organic raw sugar) and boil 5 minutes.
3. Turn off heat and add 4 tsp black or green tea in bags, loose or tea ball to steep for 10-15 minutes
4. Remove (strain) tea and let it cool to room temperature. Tea must be cool or it will kill the live culture.
5. Float your SCOBY; shiny side up. Don't sweat it if it sinks, it will work fine.
6. Add about 10-15 percent old batch tea on top of the SCOBY if you have it or buy a bottle of KT. I usually use 10-12 oz.
7. Let it sit for 6-10 days covered with a cloth or paper towel cover between 70-80 F degrees.
8. Don't mess with it! A thin film will form on top and grow into a new baby SCOBY. Hopefully, some carbonation will form and bubbles will rise underneath the SCOBY. I have pictures of this in older posts.
Once brewed to taste...
1. Wash hands and then rinse with vinegar. Carefully remove the SCOBYs and put them in a glass container. Don't use metal utensils. Pour off about 10 -20 oz for starter tea for the next batch or two of tea (you have two SCOBYs now).
2. I bottle my kombucha in mason jars now days. I often add ginger, but I will add only shredded ginger juice and not the actual pieces like I used too. You can also add a little bit of fresh squeezed blueberry or other fruit juice to the individual bottles for extra flavor and fizz.
3. I usually let them sit a week or so for a second fermentation and then stash them in the fridge. Enjoy!
There are links to lot's of other recipes on the side bar as well, but this is as basic as you get.
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