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| Most of these can easily be found online from shops dedicated to selling kombucha. | | Most of these can easily be found online from shops dedicated to selling kombucha. |
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| It's also worth buying a heating pad and thermostat. The setup I use is a 25W heating pad and Inkbird ITC-308 set to 26 degrees Celsius with the probe taped to the glass.
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| == First fermentation == | | == First fermentation == |
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| * 200mL starter kombucha liquid | | * 200mL starter kombucha liquid |
| *640mL filtered water for filling the batch | | *800mL water |
| *160mL water for tea
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| *50g raw sugar | | *50g raw sugar |
| *4g black tea (I use 2 Lipton black tea bags) | | *4g black tea (I use 2 Lipton black tea bags) |
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| # Wash the brewing jar using hot water and a cloth, no detergent or vinegar | | # Wash the brewing jar using hot water and a cloth, no detergent or vinegar |
| #Refrigerate and filter the filler water | | #Refrigerate and filter 640mL (80% of the water) filtered water |
| # Boil tea water on the stove | | # Boil 160mL (20% of the water) water on the stove |
| # Put the tea in the water | | # Put the tea in the water |
| # Close the lid on the pot and let it brew for 10 minutes | | # Close the lid on the pot and let it brew for 10 minutes |
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| # Cover the jar with cloth and elastic bands | | # Cover the jar with cloth and elastic bands |
| #Write down the date on the jar with a marker | | #Write down the date on the jar with a marker |
| Exact measurements don't matter that much, just approximate. Do make sure to round down instead of up so you don't make too much liquid. | | Exact measurements don't matter that much, just approximate. |
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| This takes around 30 minutes. | | This takes around 30 minutes. |
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| # Set aside starter liquid for next brew (include the gross pellicle) | | # Set aside starter liquid for next brew (include the gross pellicle) |
| #Pick an empty bottle | | #Pick an empty bottle |
| | #Using the funnel, add two teaspoons of cane sugar to the bottle |
| | #Using the funnel, fill a third of the bottle with kombucha |
| #Cut and blend up some fruit | | #Cut and blend up some fruit |
| #Using the funnel, pour the blended fruit until the bottle is around a third filled | | #Using the funnel, pour the blended fruit up to the bottle's neck |
| #Stir the kombucha
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| #Using the funnel, fill the rest of the bottle with kombucha
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| #Number the bottle with a marker and write down its contents somewhere | | #Number the bottle with a marker and write down its contents somewhere |
| #Repeat from step 2 until you have no kombucha left | | #Repeat from step 2 until you have no kombucha left |
| | Pouring directly in to bottles like this is probably not the best method, it might be better to make a large intermediate jar then pour that in to bottles |
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| This takes around 1.5 hours. | | This takes around 1.5 hours. |
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| After two days or so your kombucha should be ready to drink. Refrigerate it before opening. | | After two days or so your kombucha should be ready to drink. |
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| '''Safety warning:''' Always open the kombucha outside with safety glasses on, pointed away from you. The pressure inside the bottles can be intense and lead to huge spurts of kombucha and the flip-top bottle lid going flying. No, this isn't a joke. | | '''Safety warning:''' Always open the kombucha outside with safety glasses on, pointed away from you. The pressure inside the bottles can be intense and lead to huge spurts of kombucha and the flip-top bottle lid going flying. No, this isn't a joke. |
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| == SCOBY hotels == | | == SCOBY hotels == |
| SCOBY hotels are separate fermentations of kombucha intended as a backup or source for starter tea. This lets you stop brewing for a while or handle situations where one of your brews get mold. | | SCOBY hotels are seperate fermentations of kombucha intended as a backup or source for starter tea. This lets you stop brewing for a while or handle situations where one of your brews get mold. |
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| To make one: | | To make one: |
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| *Dumped the rest on the ground outside during a flood | | *Dumped the rest on the ground outside during a flood |
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| === 2022-03-25 to 2022-04-16 === | | === 2022-03-25 (Current) === |
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| * Aimed to harvest between April 1 to April 8
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| * Got a heating pad and bottle brush for cleaning
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| *The heating pad is a bit too hot so I bought a thermostat for it
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| *The brush was too dense and didn't deal with narrow bottles, I ended up breaking it
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| *Fed some left over sweet tea to SCOBY hotel
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| *I made apple and some orange flavors
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| *Bottles 3, 5, 6 were apple
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| *Bottles 2, R, and unlabeled were orange
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| *Tastes weak, not sure why. Maybe long brew in the cold? Or not enough sugar in second fermentation?
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| === 2022-04-16 to 2022-05-18 ===
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| * Aimed to harvest after two weeks, took a month instead
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| *Stopped heating after two weeks
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| *Decided to use this batch for testing
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| *Bottle 5 is half apple rest kombucha
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| *Bottle Q is a third apple rest kombucha
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| *Bottle 6 is half apple rest kombucha plus two teaspoons of sugar
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| *Bottle R is a third apple rest kombucha plus two teaspoons of sugar
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| *Bottle 3 is the same as Q
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| *Bottle 7 is the same as R
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| *Will ferment for a few days then note taste
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| *2022-05-21: Chilled bottles 5, Q, 6 and R
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| *No bottles had any pressure building
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| *Blind taste test: 6 and Q were sweet and tasty, 5 and R were not tasty, 5 was pasty
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| *2022-05-23: Chilled bottles 3 and 7
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| *2022-05-26: Tasted bottle 7, very sour
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| === 2022-05-18 to 2022-07-05 ===
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| * Harvest June 1st after two weeks
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| * Clean bottles, brew tea and do fruit prep the day before
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| *Brewing at a constant 24 degrees
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| *Managed to do fruit prep but had executive dysfunction and failed the rest
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| === 2022-07-05 to 2022-07-19 ===
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| * Aimed to harvest after a week, took two weeks
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| *Brewed at a constant 24 degrees
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| *Made a bit too much by accident
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| *Copied recipes and chilling according to 2022-04-16
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| *Bottle 5 is half apple rest kombucha
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| *Bottle 7 is a third apple rest kombucha
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| *Bottle 3 is half apple rest kombucha plus two teaspoons of sugar
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| *Bottle 6 is a third apple rest kombucha plus two teaspoons of sugar
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| *Bottle blank is half apple rest kombucha
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| *Bottle 2 is a third apple rest kombucha
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| *Bottle R is a third apple rest kombucha
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| *Bottle 4 is half apple rest kombucha
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| *2022-07-22: Chilled bottles 5, 7, 3, 6
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| *2022-07-23: Taste tested
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| *3 was good but watery taste with a thick composition
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| *5 had a watery taste and composition
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| *6 had more of an apple taste with nice fizz, good composition
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| *7 was fizzy and tasteless, thick composition
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| *I didn't stir, so I might have to see if there's a relation between bottle order and taste
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| *I wonder if I caught the brew as it transitioned from sweet to sour making it bland
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| *2022-07-25: Chilled bottles blank, 2, R, 4
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| *4 was watery but fizzier and stronger
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| *2 was kind of flat, not much taste
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| *blank was kind of sour though I opened it late
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| *I gave R to a family member
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| *I bought more flip top bottles
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| === 2022-07-19 to 2022-08-11 ===
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| * Aim to harvest August 2nd, 10 days later
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| *Brewing at a constant 24 degrees
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| *I just blended up 6 apples (1.5 litres) and mixed it with the 4 litres of Kombucha
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| *I added 6 desert spoons of sugar to the mix for the last 3 bottles
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| *I'll start my next brew from the SCOBY hotel when I feel like it
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| *Brew is a lot more even and less explosive
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| *The brew was way too long, it all tastes sour
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| === 2023-01-06 ===
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| * Leaving my SCOBY hotel alone with no maintenance for 4 months got it to mold | | * Aiming to harvest between April 1 to April 8 |
| * I had checked my SCOBY hotel a week or so earlier to find no mold | | * Have ordered a heating pad and bottle brush for cleaning |
| * Honestly I wasn't having good Kombucha results anyway
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| * Might move on to another brewing hobby
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