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@ sethforbtc
2024-05-03 19:44:57
## Details
- ⏲️ Prep time: 20
- 🍳 Cook time: 10-14 days
- 🍽️ Servings: 8
## Ingredients
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of sugar
- 8 bags of black or green tea
- 1 gallon of filtered water
## Directions
1. Prepare the sweet tea: Bring 4 cups of water to a boil in a large pot. Remove the pot from heat and add the tea bags and sugar, stirring until the sugar is completely dissolved. Let the tea steep for about 10-15 minutes, then remove the tea bags.
2. Cool Down the Tea: Add the remaining 4 cups of filtered water to the pot to cool down the tea mixture. You want the tea to be at room temperature before proceeding.
3. Transfer to Fermentation Jar: Pour the sweet tea into your clean fermentation jar. Add Starter Tea and SCOBY: Gently pour the starter tea into the jar, ensuring it's mixed well with the sweet tea. Carefully place the SCOBY on top of the tea. It may sink or float, both are okay.
4. 5. Cover and Ferment: Cover the jar with a cloth or paper towel, securing it with a rubber band. This allows airflow while keeping out contaminants. Place the jar in a warm, dark area, ideally between 75-85°F (24-29°C), and let it ferment undisturbed for 7-14 days. The longer you ferment, the more tart and less sweet your kombucha will become.
5. Tasting for Readiness: After 7 days, begin tasting your kombucha using a straw or non-metal spoon. It should be slightly tangy but still slightly sweet. If it's too sweet, let it ferment longer; if it's too sour, ferment for less time next batch.
6. Bottling: Once the kombucha reaches your desired taste, carefully remove the SCOBY and set it aside in a clean container with some of the kombucha (this will be your starter for the next batch). Use a funnel to pour the kombucha into clean bottles, leaving about an inch of headspace at the top. If desired, now is the time to add flavorings (see below). Tightly seal the bottles.
7. Second Fermentation (Optional): If you prefer fizzy kombucha, let the sealed bottles sit at room temperature for 1-3 days for a second fermentation. This will build up carbonation. Keep an eye on the pressure, as over-fermentation can cause bottles to explode.
8. Refrigerate and Enjoy: Once the second fermentation is complete (if you did it), move the bottles to the refrigerator to chill. Your kombucha is now ready to drink!
9. Flavoring (Optional): Add your preferred flavorings while bottling, before the second fermentation. Check my account for specific flavor recipes (the possibilities are endless).