Kombucha Notes, Directions & a Beginner’s “Things to Remember”

Video References 

https://www.youtube.com/watch?v=D3Axb37lMWI&feature=youtu.be

https://www.youtube.com/watch?v=8SOPeZWkc1k&feature=youtu.be

https://www.youtube.com/watch?v=SnOyOo5fNj0&t=1935s

MY NOTES:

·   A scoby conforms to the shape of the jar; a gallon jar in ideal.

·    Scobies do not like to be cold. Keep at room temp; Ideal temp is 68 to 80° F.

·    Extra scobies can be put in a hotel or cut up and put in compost. See details below about how to create a scabby hotel.

·   A new scoby will grow each time you make a new batch of kombucha; the new scoby is lighter in color than the “mother” scoby. 

·   Handle scoby with CLEAN HANDS; do not use disinfectant! Use clean jars and utensils, rinsing with a vinegar water is also an option.

·   SCOBY is the commonly used acronym for "symbiotic culture of bacteria and yeast," and is formed after the completion of a unique fermentation process of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast to form several sour foods and beverages such as kombucha and kimchi.

STEPS AND NOTES TO MAKE SWEETENED BLACK TEA FOR 1^ST FERMENTATION

1.   PREPARING BLACK TEA FOR NEW BATCH:In a gallon jar, brew tea bags (enough to make 3 quarts of tea) in 3 quarts + 2 cups of hot water for 10 minutes. Remove tea bags (I used silicon coated tongs to remove the bags) but no not squeeze in order to not release too much tannic acid.

2.   Then add 1 cup sugar (cane or organic recommended). Cool to room temp. – somewhere between 68-80° F.  Stir with a wooden spoon. Add fresh scoby and 1 cup of fermented tea. 

3.   DEALING WITH FERMENTED (PRIMARY) STARTER TEA: Remove scoby and place in another jar to create a scoby hotel adding at least 2 cups of the starter tea. (Note: 1 cup stays in the scoby hotel; another goes into the next batch of starter tea for the next 1^st fermentation.

4.  Rest of the fermented tea is now ready to remove from container to bottles; it can be bottled with or without flavoring (see directions below). I do strain the fermented tea/kombucha before bottling as it often contains some scoby sediment.

5.   RESTARTING A BATCH OF STARTER TEA: Add the new scoby + 1 cup of fermented tea (from last batch) to the room temp sweetened tea. Cover tightly with a breathable cloth or coffee filter.

6.   Allow it to ferment for 7, 10 or 14 days at room temp . . . begin tasting (siphon off liquid with a paper straw) and check – should be tart and not too sweet, according to your preference. Temp should be between 68-80° F.

2^ND FERMENTATION – CREATING CARBONATION AND ADDING FLAVORS 

7.   Add desired flavorings (or just bottle without flavorings) to clean bottles (I use 16 oz. swing top bottles that aid in the process of carbonation; bottles with plastic lids can also be used). (See flavoring ideas below).

8.   Add fermented tea—leave 2” to 3” headspace in bottle.

9.   Set the bottle in a space that maintains the 68-80° F. temp. for 3 to  4 days. Burp the bottles twice a day,  in the morning and evening. HELPS: To counter the excess fizz, I've been burping in a large measuring bowl set inside the sink; I then pour the run-off back into the bottle.  

To counter the fruit flies that seem to be drawn to the bottles of kombucha going through their second ferment, I place them in a large plastic bag with a sealable top during the spring and summer months. 

10.  Refrigerate bottles after 4 to 5 days. It is now ready to drink. 

FLAVORINGS I’VE TRIED AND COMMENTS

•  Apple Cinnamon – added about 3 tablespoons of finely chopped apples (with peels) to jar + 1 cinnamon stick. Tasted like a fermented cider. However it was hard to get the chopped apples both in and out of narrow topped jars—perhaps make an apple puree next time or experiment with apple juice. Cinnamon sticks expand as they set in liquid so they were hard to remove; next time I'll break them into smaller pieces. No added sugar due to the sugars in apples.

• Cranberry Ginger – added about 1 tablespoon of 100% cranberry juice to 1 teaspoon of sugar and mixed well; added that amount to each bottle. Added 3 to 4 matchstick of fresh ginger to each bottle and 3 to 4 frozen cranberries. (Barry's favorite to date.)

• Orange Ginger - added 2 to 3 ounces of  prepared orange juice to each bottle along with 3 to 4 matchstick of fresh ginger. Added 1/2 to 1 tsp. of cane sugar to increase carbonation. 

• Pomengrate Ginger & Craisins - added 2 to 3 ounces of 100% poremgrate juice to each bottle along with a couple of matchstick pieces  fresh ginger and a few craisins.  Added 1/2 to 1 tsp. of cane sugar to increase carbonation. Variation: omit ginger and use cinnamon sticks.
• Cream Soda -- mix 3 tablespoons of brown sugar and 1 tablespoon of vanilla with a little bit of the kombucha; divide among bottles of recently fermented k0mbucha tea. 
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Thanks to Jay Johnson for providing the original scoby, starter, instructions and tips.