The ‘booch is coming along! I began test tasting it around day 7, and by day 9 I had the sweet to acid ratio I was looking for. So it’s time for the second ferment! I decided to make two bottles of plain kombucha and then a cinnamon apple flavor. I simply added a few slices of apple and some cinnamon sticks. Easy peasy! This will sit on the counter for another 2 days and then into the refrigerator we go.
Welcome to our adventures in Kombucha brewing! Kombucha is one of my favorite drinks, but at $4 a bottle I try to keep it as an occasional splurge and not a daily thing. And then I read about how simple it is to make your own! So here we go…
I boiled 15 cups of purified water and poured it over 8 black tea bags. Then added in one cup of sugar to essentially make sweet tea.
Here’s my sweet tea ready to cool down and get ready for the SCOBY (Symbiotic Culture of Bacteria and Yeast, in case you were about to google it like I did.)
And there’s my little SCOBY buddy! It looks like a circle of…well, flesh…but this little thing is what’s supposed to turn sweet tea into tasty ‘Booch. Along with the SCOBY I added 2 cups of Kombucha to act as a starter tea to kick start the process and keep the pH levels right.
So now we wait! Apparently the fermentation process can take 5 to 30 days, depending on the temperature, SCOBY, etc. So, I’ll be checking in occasionally here to let you know how it goes!
Have you made Kombucha before? Any tips would be appreciated!