#brew kombucha

First Ferment

12 cups (3 quartz) water 1 cup white sugar 1 cup kombucha 5-6 black tea bags (you can always cut the recipe in half)

1. Boil water twice 2. Steep tea bags for ten minutes then let cool to room temperature. 3. You need: a jar, coffee filter, elastic, and a non metal spoon, like wood or plastic. 4. Sterilize everything - regular white vinegar works fine and is even beneficial to the ph of your kombucha. on a free counterspace wipe down everything including jars, coffee filters and the spoon. 5. Add first sugar and the cup of kombucha (or vinegar) and mix, then add the scoby. 6. Cover the top with coffee filter and keep strapped on with the elastic. 7. Leave in a darker, room temperature spot in the house for 7-14 days. Its ready when you like the taste!

~ Avoid metal as it is anti-bacterial and can harm your scoby ~ The extra boil is to boil off any extra chlorine ~ Keep and eye on your scoby, watch for anything that looks like mold or something else going bad. Generally a good scoby can have dark browns to whites, look slimy or has strands. Also you may find while brewing that you get little slimy lumps of scoby at the bottom of the jar, thats normal, just scoop them out before you drink. ~ After getting comfortable with the process feel free to experiment with the amount of sugar, tea, or brewing times                                                                                                                       

Second Ferment

1.Remove scoby 2.Add flavour 3.Leave airtight 2-14 days

fruit - fresh, frozen or dried - 10%-30% fruit  or juice - 10%-20%  or herbs, dried tea - vary  or extracts 1/4 teaspoon per cup

1. Prepare a second smaller jar to home your scoby if your not planning on making a new batch right away. Sterilize, just add scoby and some of that new kombucha (or white vinegar), cover with the coffee filter and store till you need it next. 2. This is wear you get creative. Raw is generally better for your scobies. chop of chunks of fruits or veggies, add in fresh or dried herbs and spices, or honey. 3.If you want just the flavour and zero carbonation, put on the coffee filter again and store until desired taste. To make it sparkle, leave airtight for the desired amount of time. The more pressure the more fizzy, keep in mind more pressure can cause things to crack. burp every few days or try finding jars with corks, so if too much pressure builds the cork will just fly out.

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Kombucha Dave of "Get Kombucha" @ http://www.getkombucha.com/

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