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• 1 kombucha SCOBY or kombucha starter (includes the 100ml of starter liquid which is only enough to make 1 L) • 1/4 cup of good quality sugar (we recommend organic rapadura sugar) • 1 litre of water • 2 organic black tea teabags (or loose leaf equivalent)
1. Bring water to boil and add teabags or loose leaf tea and then turn off the heat and allow the tea to steep for five minutes and then remove the tea 2. When the brew has cooled slightly, add the sugar and stir to dissolve 3. Cool the sweetened tea to room temperature and then pour the whole brew into a glass jar 4. Add the kombucha SCOBY or kombucha starter piece, along with all the starter liquid to the jar, mix and cover the jar with a cloth and an elastic band 5. Allow the tea to ferment at room temperature for up to 7 to 10 days for a new SCOBY to form (in hot weather, it ferments faster)- taste the kombucha tea when it has reached 3 days of fermenting to get a feel for what it tastes like. The kombucha tea should taste pleasantly sour and faintly sweet. The longer you leave fermentation, the more sugar ferments outs and the more sour/tart the brew becomes 6. When the kombucha tea has reached a taste you like and a new scoby has formed, remove the newly formed SCOBY* and 100ml of the kombucha tea to start a new batch and repeat the process 7. You can drink the remaining kombucha tea straight away or refrigerate. 8. If you want a fizzier kombucha drink, (also known as secondary ferment), pour the kombucha tea into a glass bottle and place a lid tightly on and leave at room temperature. After 1 to 2 days, you can drink or refrigerate. 9. Larger quantities of kombucha may be prepared from the second batch onwards, by increasing the ingredients proportionately.
*The newly formed SCOBY may form stuck on top of an older SCOBY, and in this case simply tear off the new SCOBY to use with the new batch. Dosage We recommend consuming up to one glass per day for health benefits
Storage The kombucha SCOBY can be kept refrigerated (for up to two week in fridge or up to two years in freezer) when you are not fermenting. The kombucha tea can be kept in refrigerator for up to two weeks
A new SCOBY [clear film on the surface of the brew] will form as a byproduct of fermentation, usually after 5 days of fermentation. The growth of the new SCOBY may vary. It is not unusual to see rounded opaque patches and or brown jellyfish-like tentacles forming underneath the SCOBY. These rounded patches are not mould if no green fuzzy growth that mould produce is seen. If any mould is seen, discard the brew and commence with a fresh starter.
Mould can form on the culture if the brew is not acidic enough - usually because insufficient starter was used. It can also form because of poor hygiene. If there is any mould on your culture throw it away and do not risk drinking it. Other factors which can spoil a culture include insufficient air, or water with no minerals in it (distilled or reverse osmosis filtered). Kombucha can become spoiled with a variety of other microorganisms, depending on the environment and conditions under which it is brewed. The acidity of kombucha will normally protect against harmful microorganisms, when spoiled, it will smell or taste unpleasant.
All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.
Please Note that 100ml of Kombucha starter is only enough to make 1 L of Kombucha. You can reserve starter tea from your first 1 L batch to scale up to larger batches. eg. For a 5 L batch reserve 500 ml of Starter tea and use in the next batch increasing all the ingredient by 5X
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All Well The First Week,Best Probiotic I Have Ever Tried,Better Than milk Kefir,Kombucha,And Saurkraut Combined Which I Tried For 18 months For No Improvement Of My Gut Issues,But Coconut Water Kefir Has A Powerful Therapeutic Effect From Day One.Then I Tried To Use Up Some Home brand Coconut Water,And The Grains Started Disintergrating,Now They're Tiny But Still Seem To Work?Going To Order A New Lot This Week.I Mixed In Rapidura Sugar And Some Molasses,Please Advise What The Likely Cause Of Breakdown Is.Thanks Jayjay
I love the clock, I can get busy and forget when I had started a new brew only have to look at the clock. Also was great when starting up as grains took a little longer on the cold days until well fed and multiple, great little device. Thank you.
I got the blue pot in the kit and it looks great, made a brew and it turned out great and actually better than in a standard glass jar. I also got the milk kefir kit and is also great after a few batches the kefir is really good and the grains are growing well.
I've dabbled in making my own starter in the past, but with a new baby I just haven't the time or patience to get it right. This worked amazingly first go. Clear instructions on activating. So worth it. Do note the temperature of your house when activating... mine happened a little too fast! These yeasts and bacteria are well and truly alive!