Kombucha Bottling Time

After a month the Kombucha has been fermenting and is now ready to be bottled. In reality it could have been bottled a week sooner and is probably a little more tarty or vinegary. I can now add in organic fruit juice or fruit pieces. I think I will add in lemon or apple juice and ginger in the next batch. It builds up natural carbonation as it ferments. The scoby (mother) or fungus disk that grows on the top of the tea is anaerobic & can be reused in the next batch as a starter and will grow a new baby in the next batch. During the bottling process the bottle needs to be sealed and refrigerated. Caution needs to be used as bottles can explode if they build up too much gas; bottles need to be burped to release the pressure and not stored at room temperature. I didn't want to spend a mint on making this and bottling it into small beer bottles that cost $12 bucks a case, plus buying caps and a capper so I just put it into this hinged jar with a rubber gasket and will keep it in there for now.

Kombucha From Scratch 12 Days Later

Yay only 12 days later and I have a scoby..... gee that's a good looking fungus. The Kombucha is brewing up well. It should be ready in another 10 days or so. It is smelling up the house though so I may not let it ferment that long. As soon as I bottle it, it will be naturally carbonated and ready to drink. I can't wait. I think I will add in a little grape juice or ginger-apple juice for a good cleansing.

Kombucha From Scratch

Starting the Brew!

Here's what you'll need:

• Plain raw starter Kombucha strains @ room temp (I used 2 bottles GT Dave's Raw Original)
• 1 Glass wide mouthed Jar large enough to hold a half gallon
• 8 cups filtered or spring water
• 2 cups organic cane sugar
• 7 Organic green or black tea bags
• Sterilized wooden spoon (not plastic)
• Paper towels
• 1 large rubber band

Directions:

1. Bring the 8 cups spring or filtered water to a boil
2. Remove from heat and stir in sugar until it dissolves
3. Add the 7 tea bags and steep for 15 minutes; let cool to room temp
4. Pour sugar, water, tea mixture into jar & add room temp Kombucha
5. Cover the jar using the paper towels (2) and use rubber band to secure
6. Place in a dark cupboard and let sit for 2-3 weeks until a scoby is formed (pictures to follow)