Kombucha

2021-04-17

Ingredients

• 1 small scoby
• 200ml starter
• 1.8 litres of distilled water
• 4 organic black tea bags
• 140g caster sugar
• 30ml apple cider vinegar

Method

• Brew tea in stock pot with water, remove tea bags
• Add sugar and vinegar, then boil for 3 minutes
• Leave to cool to room temperature
• Pour starter and tea into jar, then add the scoby

2022-04-10

Ingredients

• 1 scoby
• 200ml kombucha (ginger Karma)
• 1.77kg tap water
• 4 organic black tea bags
• 250g caster sugar

Method

• Brew tea in 1 litre of water at 90C for 5 minutes stirring every couple of minutes, remove tea bags
• Add sugar and bring to a boil, turn off heat
• Add remaining water (cold)
• Place in freshly sterilised (still hot) 3 litre jar
• When temperature is below 30C, add kombucha
• over with muslin and elastic band

Bottled on 2022-04-28 (2 batches) at 9 brix (kept at 28C for 10 days) and 11 brix. Too strong, bottle much sooner, scale up 30%.

Bottles

500ml Hibiscus

7g hibiscus 100g granulated sugar 100g water

• 45g, 3 bottles
• 30g 1 bottle

750ml Ginger

16.5g microplaned ginger 16.5g granulated sugar

500ml Lingonberry

32g lingonberry cordial

2022-04-21

6 bags 2.5 litres water filtered (boil 500ml) 300ml starter liquid 350g sugar