How to Make a big Batch of Kombucha
Used in China as a healing elixir for more than 2,000 years, Kombucha tea is thought of as a detoxifier that promotes healthy digestion. Healthy digestion leads to better skin, improved eyesight and increased circulation and energy. Kombucha tea is made of probiotic yeast and bacteria, enzymes, black tea and sugar.
Things You'll Need:
Kombucha culture
Filtered water
Black tea
Organic white sugar
Apple cider vinegar
Glass bowl
Cotton towel
Rubber band
Teapot
Scale
Strainer
Bottles
Plastic spoon
1
Brew a pot of black tea. Use 4 tsp. black tea and let it steep for 20 minutes. As Kombucha requires the tea for fermentation, only real tea will synergize this process. Herbal teas or commercial teas with added oils will deter the fermentation process.
2
Strain the black tea into a container that holds at least 8 1/2 cups and stir in 5.5 ounces of white organic sugar with a large spoon until it dissolves completely. Add additional cold water to make 8 1/2 cups. Hot water will kill the culture, so make sure this is cool before adding.
3
Add 2 Tbsp. of apple cider vinegar to the glass bowl. Pour the tea into the bowl after it cools.
4
Slide the Kombucha scoby, or culture, into the bowl with the tea and cover it with the cotton towel.
5
Secure the towel with a rubber band. This will keep contaminants out of the scoby, but let air get to the culture so it can ferment.
6
Set the brew in a dark area at 70 to 86 degrees for seven to 14 days. After seven days, the tea will have fermented. You can move the scoby to the side and taste the tea and see if it's as sweet or bitter as you like. Bottle it when you feel it's the right flavor.
7
Bottle the tea and save about a cup for your next batch. Use the cup of the Kombacha tea instead of apple cider vinegar for the starter in future brews.
Tips & Warnings
Storing the bottled brew for a four to six weeks will improve the tea's flavor, as the sugar allows fermenting to continue.
Kombucha is a living culture of bacteria and yeasts. Brew your tea with clean hands, bowls, towels and accessories.
If you use a metal bowl instead of glass, the acid created by the fermentation process can pull the metal into the mixture.
If a mold grows on the top of the Kombucha scoby, discard the batch and start over.
Watch out for allergic reactions to Kombucha; nausea and vomiting are common symptoms.
http://www.ehow.com/how_4454286_make-big-batch-kombucha.html
Used in China as a healing elixir for more than 2,000 years, Kombucha tea is thought of as a detoxifier that promotes healthy digestion. Healthy digestion leads to better skin, improved eyesight and increased circulation and energy. Kombucha tea is made of probiotic yeast and bacteria, enzymes, black tea and sugar.
Things You'll Need:
Kombucha culture
Filtered water
Black tea
Organic white sugar
Apple cider vinegar
Glass bowl
Cotton towel
Rubber band
Teapot
Scale
Strainer
Bottles
Plastic spoon
1
Brew a pot of black tea. Use 4 tsp. black tea and let it steep for 20 minutes. As Kombucha requires the tea for fermentation, only real tea will synergize this process. Herbal teas or commercial teas with added oils will deter the fermentation process.
2
Strain the black tea into a container that holds at least 8 1/2 cups and stir in 5.5 ounces of white organic sugar with a large spoon until it dissolves completely. Add additional cold water to make 8 1/2 cups. Hot water will kill the culture, so make sure this is cool before adding.
3
Add 2 Tbsp. of apple cider vinegar to the glass bowl. Pour the tea into the bowl after it cools.
4
Slide the Kombucha scoby, or culture, into the bowl with the tea and cover it with the cotton towel.
5
Secure the towel with a rubber band. This will keep contaminants out of the scoby, but let air get to the culture so it can ferment.
6
Set the brew in a dark area at 70 to 86 degrees for seven to 14 days. After seven days, the tea will have fermented. You can move the scoby to the side and taste the tea and see if it's as sweet or bitter as you like. Bottle it when you feel it's the right flavor.
7
Bottle the tea and save about a cup for your next batch. Use the cup of the Kombacha tea instead of apple cider vinegar for the starter in future brews.
Tips & Warnings
Storing the bottled brew for a four to six weeks will improve the tea's flavor, as the sugar allows fermenting to continue.
Kombucha is a living culture of bacteria and yeasts. Brew your tea with clean hands, bowls, towels and accessories.
If you use a metal bowl instead of glass, the acid created by the fermentation process can pull the metal into the mixture.
If a mold grows on the top of the Kombucha scoby, discard the batch and start over.
Watch out for allergic reactions to Kombucha; nausea and vomiting are common symptoms.
http://www.ehow.com/how_4454286_make-big-batch-kombucha.html
