Kombucha Recipe

How to make Kombucha

The process of making Kombucha is actually pretty easy, but without guidance, it can be intimidating.

I’m going to write out the instructions for you, then give you a video, followed by links that you can use to pick up all of the gear right now to start your own batch.

Cool, huh!

Okay, let’s get started…

First, everything must be sterilized. Your jar, wooden spoon, the stainless steel pot that you will make your tea in and especially your hands.

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I use distilled vinegar for this and suggest you do the same.

Once everything has been cleaned, you need to make your tea.

I like a green tea personally, but others use black tea as well. In future articles, I will discuss the various types of tea and even get into flavoring.

I’m using a 5 gallon stainless steel pot and an filling it up with 1.5 gallons of DISTILLED water.

I bring the water to just short of a boil (the point to where the small ‘snail eye’ bubbles begin to appear).

I gently add 1 package of natural cane sugar while stirring with my wooden spoon.

I keep the fire on high for another 5 minutes.

This is generally the point at which the water begins to boil (but it doesn’t have to).

After 5 minutes, I add 3 tablespoons of loose tea or 6 tea bags.

I remove the pot from the water, cover it, and then allow it to steep for 6-10 minutes.

Once done, I remove the tea leaves or bags and allow the pot to cool at room temperature overnight.

Once the tea is cooled to room temperature, it’s time to prepare the SCOBY.

Add 16 ounces of your Kombucha starter tea to your 2 gallon glass jar.

Now, gently add the SCOBY with sterilized hands.

Gently pour the 1.5 gallons of tea over the SCOBY.

Give the tea 4 solid shots with the 15x Kombucha concentrate.

Cover the jar with the Muslin cloth and rubber band it on so that the cloth allows the SCOBY to breath, but it’s secure enough to keep out flys.

Place the jar in a dark place that remains at room temp for 7-9 days.

After the 7-9 days, remove the SCOBY using sterilized hands and place it on a sterilized plate with a small amount of tea.

Using a PH strip (or tester), check the PH by dipping the stick in the middle of the jar and in the tea for 30 seconds.

Ensure that the PH is at least a 3.0 (preferably lower).

If it is, then bottle it!

Enjoy my friends… to better health!!!

CHEERS!

Btw, leave 16 oz of tea in the jar and place the SCOBY back in the jar after bottling.

You will have 2 SCOBYS now (maybe 3), so you can effectively separate them and create 2 new batches following the recipe above.

Kombucha: How To Make Kombucha Manual
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Kombucha Phenomenon : The Miracle Health Tea: How to Safely Make and Use Kombucha
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Comments { 2 }

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Can I Sell Kombucha?

By Keith on September 10, 2011 in Kombucha

With its popularity on the rise, many home brewers are wanting to bottle and sell their own Kombucha creations. While there is a huge market for this fermented tea beverage, there are rules and regulations that must be followed in order to sell it to the general public. Once your recipe is perfected, check out the laws in your area to see if selling your drink is a feasible option.

Since Kombucha contains a small amount of alcohol, these levels must be kept under a certain amount in order to sell it as a non-alcoholic drink.

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In fact, many stores recently pulled their stock of Kombucha until labels properly warned consumers of the alcohol content. For home brewers that are ready to sell, a license must be obtained. The seller must then be able to consistently ferment a tea with the same levels of alcohol in order to meet the guidelines. The drinks sold in the store have been professionally bottled and pasteurized. Home brewers may find that it is difficult to obtain the clearance to sell the drink. It may be easier to share this concoction with their friends, versus finding a way to get their tea on the shelf.

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Can I Make Kombucha with Honey?

By Keith on September 9, 2011 in How to make Kombucha

Kombucha has become a popular medicinal drink for those who want to live a healthier, more natural life.

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It is a fermented tea that is brewed with a combination of yeast and bacteria that makes a Kombucha culture. While it is available in many health food stores, it is also simple to ferment at home. The drink is customarily made with pure cane sugar, but some people choose to substitute honey in place of the sugar.

For the best results, raw honey should be used. It has fewer added properties, making it a better choice to mix with the culture. While honey is a microbial ingredient, it will not kill off the bacteria in the Kombucha. It may also add more medicinal benefits than using pure cane sugar. Honey is healthier and lower on the glycemic index. Be aware, however, that many small children cannot tolerate certain spores that are produced by the honey. Therefore, it is highly recommended not to give Kombucha with honey to anyone under the age of two. Those who have a bee allergy should also avoid fermenting the tea with honey. Drinking Kombucha on a regular basis is a great way to promote a healthier lifestyle.

Comments { 1 }

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Can I Drink Too Much Kombucha?

By Keith on September 8, 2011 in Kombucha

Kombucha is a fermented tea drink that has grown in popularity over the last few years. The beverage is made by fermenting tea along with yeast and bacteria.

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It is believed to have healing properties, and many people swear by its use. The drinking of Kombucha can be dated back to the Qin Dynasty in China. Today, it is praised for its effects on the human body. Those who have not tried the tea should be careful in how much they consume in their first sitting.

For first time users, it is recommended that one starts off with a 4oz drink. This is because some people react differently to the beverage than others. It has been known to cause gastro-instestinal upset in some individuals. It is a highly acidic drink. Kombucha also contains a small amount of alcohol, so it is wise to start off with a small serving. Once you know how your body will handle the drink, it is safe to slowly up the amount. Many people suggest that a daily serving of 32oz is never exceeded. It is also not recommended that pregnant or nursing women consume the tea. In the end, the amount of Kombucha that one should drink depends on how the individual tolerates the beverage.

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Pregnancy and Kombucha Do Not Mix

By Keith on August 11, 2011 in Kombucha Information

Expectant mothers are constantly told to seek good prenatal care, as well as to eat healthy diets to prevent low birth, premature or unhealthy babies. Expectant moms are feeding their babies the same thing that they are feeding themselves. Mothers-to-be not only are told to refrain from alcohol and drugs during pregnancy because of the adverse effects they can have on the unborn, but are often told that certain medications, including over the counter products should avoid them, or not to use them without consulting with their physician first. Alcohol is a product which pregnant women should avoid during pregnancy.

Babies born to moms who drink alcohol have been found to be born smaller, prematurely, and at a lower birth weight, than those born to moms who did not drink alcohol during pregnancy. Development delay has also been associated with drinking alcohol during pregnancy. Most medical professionals recommend the avoidance of alcohol consumption during pregnancy.

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A product on the market which is brewed at home and commercially is called Kombucha tea. There are not any scientific studies available to determine the safety or benefits, if any, regarding this product. There is one fact about this so called tea, is that it contains alcohol. The alcohol levels range from 0.5 to 4 percent. Moms to be should realize that an alcohol content of 4 percent is found in most beers.