Neglected this for while.
Al
Here is a description on kombucha.
Kombucha is easy to make. Again, kombucha is made from a base of
sweet tea, which is then fermented and transformed into an effervescent, probiotic drink. The recipe starts with making sweet tea with
black tea and or
green tea plus sugar. Sugar is added for the fermentation; it’s important to note that it is mostly for the yeast to eat during the fermentation process. Once the yeast is done eating, there will be very little sugar left in the final drink. Once you have sweet tea made, you will then add a kombucha starter culture, which is commonly referred to as the
SCOBY.
The term SCOBY is an acronym that stands for symbiotic culture of bacteria and yeast. A SCOBY consists of both kombucha starter tea and a pellicle. The starter tea is aged kombucha and is where the vast majority of the living culture is found. The pellicle is the gelatinous glob. Despite common belief, the pellicle isn’t alive; it’s a structure that contains addition living kombucha bacteria and yeast. Once you add the SCOBY to the sweet tea, it will start the fermentation process. Now we wait for it to ferment. This can take anywhere from 7 to 21 days, which largely depends on temperature. The fermentation process is where the SCOBY will eat the sugar and tannins present in the tea and create all kinds of good stuff as byproducts! By good stuff, I mean B vitamins, enzymes, and antioxidants, all ready to help keep your digestion on the reg and boost your overall immunity!
I have some RA and Gouty AR. The bucha calms both way down. It has many benefits.
(not saying its a cure but IMHO it helped my wife beat the breast cancer.)
I use pH strips at the beginning to test. If its good i go, if not i add a touch of vinegar.
Today i tasted from the gallon, its ready.
First i cleaned my bottles, rinsed and then rinsed again with vinegar.
(like sausage it gets the mold and other stuff off)
With sanitized hands or tongs, remove the SCOBY and place in a container.
You will need to add a ladle of the kombucha to the scoby and cover it. The scoby can be used over and over. Place the scoby in a dark place. Like its in hibernation.
Now for secondary ferment for 7-21 days.
You can use any kind of sugar, even fruit flavor, fresh squeezed juice and even fruit slices. You can also use extracts.
Im going with 1/2 tsp sugar in each bottle. This will create a slight alchohol (like barely) and some bubbly fizz. I will need to burp the bottles in about 4 days.
BBL
