Bucha Bucha ;0)

Kombucha

Lets make this easy! 

Such an awesome drink,

and easy drink to make.

It really could not get any easier.

Ingredient list:

Black Tea 

Gallon Jar

Organic Sugar

Gallon of spring/distilled water

Cheese Cloth 

Rubber Band

Wooden or plastic spoon

(Remember never use anything metal while working with a Scoby, it can damage the it.)

(and never wash your hands with antibacterial soap, it will mess with the mojo in your jar.)

Now

 A gallon jar. 

My husband and I went out and got 4 huge jars of pickles,

just for this, it was a lot of pickles to eat, but I can not say he didn't enjoy it. LOL

So once you get you jar, clean it well, just run it though the dish washer.

Then you will need a gallon of water spring/distilled will do.

 You do not want just filtered water from your fridge, 

unless you have a really good filter that removes chlorine,

 because Scobys are not fond or chemicals :0)

Poor some of your water in a pan and bring to a boil. 

Then steep about 7 to 10 tea bags in boiling water. I use 8! 

Once you reach your desired strength,

 you r going to poor your tea in the fermenting jar. 

Then stir in a cup of sugar until completely dissolved. 

Add the rest of your water,  it should be a little warmer then room temp about 75*

Then add your Scoby friend, and cover with a cheese cloth and a rubber band.

Now depending on how big your Scoby is, will depend on how long you need to ferment it.

Now I have some monsters, that will brew a gallon in 3 to 4 days.

Then best way to know if your Kombucha is done, is to taste it.

Its not going to kill u;0)

Usually it takes a week. You also want to keep it in a dark warm place, but not in a closed cupboard where it will not get air. I keep min on our deep freezer in our laundry room. It does not have any windows so it is perfect.  When it starts to smell slightly like vinegar, you can taste. 

Yes, there is a fine line, but u r looking for something sour/tangy and a tinge or sweet. You really do not want a whole lot of sweet taste, but of course you do not want vinegar either. 

The best way to figure this out is a quick spoonful to the taste buds.  

When you active this perfect state in your Kambucha, strain it, then you will be ready to refrigerate and drink. 

If u drink it like a tea you can add a bit of honey or a little flavored Stevia, You can even add some of your favorite fruit puree. Mango, Strawberry, kiwi, blueberry, Lemon, Ginger or whatever you want.

If you decide to take it a step further, this is called secondary fermentation.

Secondary Fermentation

If  u decide to do this, u can just bottle or u can add a bit of fruit puree,

usually the ratio is 1 part puree to 2 parts Kombucha, or less. 

Just experiment, and see what u like, u can not go wrong. 

Bottle and cap, and let sit out for 24 to 72 Hour. During this processed,  your Kombucha will create carbon dioxide, and become quite bubbly, like pop. During this time period u may want to try a bottle here or there. Kombucha can become quite explosive if u are not careful. After u get your desired fizz, refrigerate, and enjoy.

Then u start the process all over again.

Happy Fermenting!!!

PS My 3 year old can not pronounce Kombucha so she calls it Bucha!