The return of the “Booch”

It had gotten out of control. I was brewing six quite large jars of Kombucha a week, while making my own organic juices to add after the first fermentation part. One day I get the bright idea to try and use Mate instead of regular tea as a starter and my SCOBY (Symbiotic Culture Of Bacteria and Yeasts) crew was never the same. As any smart brewer will tell you, always save a starter SCOBY. Problem is, that one got a gnat family reunion after the lid (use cloth not paper towels!) was compromised. Now after about two years of Kombucha brewing hiatus, I have decided to bring the “Booch” back.

Here is the way the process goes for me:

 

Kombucha brewing ingredients
Kombucha brewing ingredients

From top left to bottom right. Kombucha SCOBY with starter from my friend Paul (thank you bro). The jar. Measuring container. Organic green (or back) tea. A drink to get the spirits going (optional). Organic cane sugar.

Sugar for the kombucha
Sugar for the kombucha

Add one cup of sugar per every gallon of tea made.

 

Organic green tea bags
Organic green tea bags

Add six tea bags per gallon of boiling water.

 

Kombucha SCOBY fermenting for the next week
Kombucha SCOBY fermenting for the next week

After the tea has steeped for a good ten minutes or so, remove the bags and let cool to room temperature, then drop the SCOBY in with the starter. Put a clean piece of cloth over the opening of the jar so the mixture can breathe and no gnats can get in. Keep in a dark room temperature place for about a week and check the second part of this post for the rest….

Some notes:

Keep everything as clean as possible so as to not introduce some foreign “flavors”

Organic is best so you know you are not getting some weird stuff

Enjoy the drink (again, optional)

If the tea is to hot it could damage or kill the culture, so be patient here

Kombucha does not like light (I know I used flash for the last picture, It’ll live I hope)

For part two just follow this link