Kombucha Brewing: SCOBYs, Black Tea, Sugar and Time.

Kombucha - a sweet/sour fermented, bubbly drink made from tea, sugar and some kind of starter. You can order dried starts off the internet (they make a weaker Kombucha until a healthy SCOBY is grown) or you can get a starter SCOBY from someone who is already brewing. SCOBYs are constantly growing, and each batch creates a new layer.

Kombucha is sweeter when it hasn't brewed more than a week, and more vinegar/sour the longer it is brewed, around 20 days. It was first made in China over 2000 years ago and eventually spread into Russia and Eastern European regions. In the 1950's it was found in Northern Africa and France and now it has become popular in the United States. It really is a drink that is made around the globe. It contains a variety of probiotics and healthy gut bacteria, and since each brew is unique it's impossible to accurately say which ones are in a brew.

I have been wanting to get back into brewing my own Kombucha at home, it is so much cheaper than buying it at the store. The problem is, you have to have a good SCOBY to get started. I had a friend come to visit and she was telling me about the Kombucha she was brewing, so I asked he for a SCOBY chunk the next time she had an extra. Two weeks later, I got two thin SCOBYs in a ziplock back, with some starter liquid. Thanks Bev!!

First, what is a SCOBY?

click to open image larger

Symbiotic
Culture
Of
Bacteria (acidic acid) &
Yeast

The SCOBY changes the polyphenols in the tea into helpful bacteria, which creates acidity and also prevents the growth of other harmful micro-organisms. It does this process by eating the sugar which then produces the bacteria.

Getting Started

Here is the recipe I used:

• 14 cups water
• 1 cup sugar
• 8 plain black tea bags (you can use green tea also)
• SCOBY starter
• 1-2 cups starter liquid from previous batch
• one big-ass jar, pretty sure it fits a gallon

---

Steps:

---

---

---

---

---

6. Set somewhere to brew. Avoid cold locations and direct sunlight. The top of a refrigerator is a great place to brew because of the ambient heat near the ceiling.

A few things to keep in mind

• Make sure all your utensils are sterilized.
• Avoid metal, unless it is stainless steal. According to people on the web, metal can change the taste of the brew, so it's best to avoid it.
• Brew time should be anywhere from 7-20 days. Longer time = more vinegar taste.
• If you are in doubt about if your SCOBY is growing wrong, do a google search. A healthy SCOBY ranges in color from light tan to brown and should not have fuzzy patches.
• If in doubt, throw it out!

Thanks for stopping by and reading about my brew. Have you ever made Kombucha? Post a pic of your current brew vessel, I'd love to see what people have going on!

---