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Boil 1 ยพ gallon water (28 cups). Once water is boiling, turn off heat. Add 2 cups of sugar. Stir to dissolve. Add 12-16 tea bags and let steep for ten minutes, remove bags and let cool until room temperature (I use 12 tea bags as I prefer a mild kombucha).
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In the case of kombucha, that added sugar typically comes from fruit. Bottling 1. Add 1/4 - 1/3 cup of pureed/juiced fruit into each 16 oz. bottle*. Most of my gallon batches yield approx. 7 bottles. Read about w hat types of flavorings work best for kombucha and get some flavor/recipe ideas here. Read what types of bottles work best for F2 2.
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Caffeinated tea: Any caffeinated tea can be used to make kombucha: black tea, green tea,. Pour the sweet tea into a 1-gallon jar and add the remaining 2 1/2 quarts of water. Check the diluted sweet tea mixture with a clean finger to make sure it has cooled sufficiently before adding the prepared kombucha or the scoby; it should be lukewarm.
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Remove from heat and dissolve sugar into it. Add the tea bags and allow them to steep for at least 20 minutes (or until tea has cooled). 2. Cool to Room Temp: Allow hot tea to cool to room temperature. Quicken this process by boiling just 2 cups of water, dissolving the sugar, and steeping the tea for 20 minutes.
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How to Make Kombucha. With clean hands, place SCOBY and starter in the 2 ยฝ gallon crock. In a separate jar (a gallon jar works nicely), dissolve the sugar in about ยฝ gallon of boiling water. Stir until sugar is completely dissolved. Add tea bags. Brew for 10-15 minutes. Add remaining water to make a full gallon, and remove tea bags.
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Prepare the sweet tea. I use 2 Tablespoons of loose tea, 2 family size tea bags, or 8-10 small bags per gallon of water. Add 1 cup of regular sugar per gallon. Do not use raw honey! Let tea cool to room temperature and make sure it really is cool! This step is very important as too hot of tea can kill your SCOBY.
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Pour the finished kombucha into the smaller jars until about 1 inch from the top. Make sure to leave about ยฝ cup brewed kombucha in the jar with the SCOBY. Once the kombucha is poured off, pour the SCOBY and remaining juice into a clean bowl. Repeat the steps above for the first fermentation to start another batch.
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When the tea cools, add it to the starter kombucha in the 1/2 gallon jar and then fill the jar with more water until it is 1 inch or so from the top. Gently place the SCOBY in the jar and secure a breathable tightly woven cloth or coffee filter over the top. Let ferment 3-7 days at room temperature.
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Make 2 Gallons of Kombucha. Paleo Mari. 6069. 13 Steps. INGREDIENTS. Start by boiling 8 cups of distilled water. As soon as it starts to boil put Ito your glass vessel. Take the loose leaf tea and add to the water. Steep the tea for 5-7 minutes.
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Transfer tea liquid to your gallon container, fill almost to the top with water, and let cool until it reaches room temperature. Carefully place the SCOBY on top and then pour in the starter.
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Making a SCOBY Ingredients: 7 cups (1.6 L) clean water; ยฝ cup (100 g) white sugar; 4 bags black tea (or 1 Tbsp loose tea) 1 cup (235 mL) unpasteurized, unflavored store bought kombucha; A large glass or ceramic container (two jars holding at least ยฝ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the.
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1 Gallon container (most common): Make a strong tea using a mixture of 3 Tbsp of loose-leaf tea (or 9 tea bags) in 4 cups of boiling water. Steep for 6 minutes, then discard the tea leaves. 2 Gallon container: Use 6 Tbsp of loose-leaf tea (or 18 tea bags) in 8 cups of boiling water. Steep for 6 minutes, then discard the tea leaves.
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Begin by brewing a gallon of sweet tea. I use 1 cup of sugar for one gallon (16 cups ) of tea, eight tea bags, or two tablespoons of loose-leaf black tea (or green tea). Once your tea is brewed, remove the tea bags and let it cool to room temperature. When thoroughly cooled, add the SCOBY and starter tea.
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Stir in 6 quarts water. Add the kombucha mother and the kombucha tea to the container. Cover it loosely, and allow it to ferment about a week, or until you can see a new mother forming. After a week, draw off up to 25% of the kombucha, bottle it, and replace it with an equivalent amount of sweet tea.
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Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation. Step 7. Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps. Step 8.
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Let the tea cool to room temperature (about 2 to 3 hours). Then remove the tea bags, and fill a 1 gallon glass jar. Gently slide the SCOBY onto the top of the tea, including 1 cup of kombucha from the last batch (or the liquid included with the SCOBY). Cover with the jar with a paper towel and a rubber band.
