Homemade Kombucha!

Standard

I love Kombucha.  I love the way it makes me feel and the health benefits aren’t so bad either.  I personally could use some detoxifying, a boost in energy and some immune support from time to time.  Michael got me a home-brew kit for Christmas and I finally ordered the Scoby.  A Scoby is a Symbiotic Colony Of Bacteria and Yeast and quite honestly, it looks absolutely disgusting.  But there is no kombucha without a Scoby and for that reason alone I was pretty excited when it showed up on my door step.

Kombucha

Now, I should mention that I am NOT a jack of all trades in the kitchen.  I actually really hate following recipes and measuring things which is funny since I my degree is in Chemistry.  I much prefer to be a “cowboy” in the kitchen as Michael says.  And 9 out of 10 times my “cowboy” ways result in me deviating from a recipe and wondering why something didn’t come out right.  Making kombucha seems complicated, although I’m told it’s not.  But since this was my first time making it I decided I’d play it safe and follow the directions to a “T”.

Step 1: Boil 4 cups of water. Add the tea bag and let steep for 20 minutes.

Step 2: Pour in the sugar and mix well.

Step 3: Add 8 cups of cold water.

Kombucha 1

Step 5:  Pour the tea mixture (at room temperature) into the jar.

Step 6:  Add the Scoby and all of its liquid to the jar.

Step 7:  Cover tightly with cloth and a rubber band.

Kombucha 2Step 8: Place jar in a warm, dark spot with ample air flow.  The temperature should be about 72-80 degrees.

Kombucha

Kombucha Fermenting!

Now we keep our fingers crossed that a second Scoby will start to grow, the tea will ferment and we won’t have any problems with mold!

The actual brewing process was pretty easy and straight forward.  Everything was measured out and aside from the water I just got to dump everything in the pot…my favorite way to cook.  Now I just have to wait 14-28 days or you know an eternity for the next step in process and kombucha I can drink! We have the kombucha stored in the pantry since it seems to be the warmest place to put it with enough air flow.  Our house is usually around 68 degrees so I wrapped the jar in some towels to help insulate it.  The ideal temperature for fermentation is 72-80 degrees since this will grow a new scoby in about 7 to 14 days.  Our temperature is a little bit lower than that so it will take longer for the fermentation.

I’ll be back in 14-28 days with the next steps in this process and how I went about flavoring the kombucha!

Have you ever made homemade kombucha? Any tips for flavoring it? Does Scoby gross you out?

About these ads

5 responses »

  1. Pingback: Homemade Kombucha Part 2! |

Any Thoughts, Suggestions or Similar Experiences?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s