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)