Notes
Kombucha Tea
One-Quarter Batch:
1 1/2 teaspoons loose-leaf tea OR 2 tea bags
1/4 cup sugar
2-3 cups of water
1/2 cup starter tea or vinegar
Half-Gallon Batch:
1 Tablespoon loose-leaf tea OR 4 tea bags
1/2 cup of sugar
6-7 cups of water
1 Cup starter tea or vinegar Gallon Batch:
2 Tablespoons loose-leaf tea OR 8 tea bags
1 cup sugar
13-14 cups of water
2 cups starter tea or vinegar Instructions: Combine hot water and sugar in a glass brewing jar. Stir until the sugar dissolves. Place the tea bags in the sugar water to steep. Cool the mixture to 68-85 degrees Fahrenheit. You do not want to put your SCOBY into your sweetened tea until after it is room temperature, or you could kill the living culture of the SCOBY. The tea may be left in the liquid as it cools or removed after the first 15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
Remove the tea bags or completely strain the loose tea leaves from the liquid.
Add starter tea from the previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
Add an active kombucha SCOBY.
Cover the jar with a tight-weave towel or a coffee filter and secure with a rubber band.
Allow the mixture to sit undisturbed at 68-85 degrees Fahrenheit, in a dark place out of direct sunlight, for 7-30 days or to taste.
The longer the kombucha ferments, the less sweet and more vinegary it will taste.
Pour kombucha off the top of the liquid from the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
The finished kombucha can be flavored and bottled in a second fermentation, if desired, or enjoyed plain!
1 1/2 teaspoons loose-leaf tea OR 2 tea bags
1/4 cup sugar
2-3 cups of water
1/2 cup starter tea or vinegar
Half-Gallon Batch:
1 Tablespoon loose-leaf tea OR 4 tea bags
1/2 cup of sugar
6-7 cups of water
1 Cup starter tea or vinegar Gallon Batch:
2 Tablespoons loose-leaf tea OR 8 tea bags
1 cup sugar
13-14 cups of water
2 cups starter tea or vinegar Instructions: Combine hot water and sugar in a glass brewing jar. Stir until the sugar dissolves. Place the tea bags in the sugar water to steep. Cool the mixture to 68-85 degrees Fahrenheit. You do not want to put your SCOBY into your sweetened tea until after it is room temperature, or you could kill the living culture of the SCOBY. The tea may be left in the liquid as it cools or removed after the first 15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
Remove the tea bags or completely strain the loose tea leaves from the liquid.
Add starter tea from the previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
Add an active kombucha SCOBY.
Cover the jar with a tight-weave towel or a coffee filter and secure with a rubber band.
Allow the mixture to sit undisturbed at 68-85 degrees Fahrenheit, in a dark place out of direct sunlight, for 7-30 days or to taste.
The longer the kombucha ferments, the less sweet and more vinegary it will taste.
Pour kombucha off the top of the liquid from the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
The finished kombucha can be flavored and bottled in a second fermentation, if desired, or enjoyed plain!