How to Make Kombucha









I began making kombucha again after my 4 to 5 bottle a week habit starting getting a little too expensive. I figured with a little effort I could make it at home for a fraction of the price. A gallon sized jar gives me about 6-7 bottles, which is enough to supply me with a week’s worth of kombucha. I've also reused the bottles from GT's Kombucha as they are the perfect size and have a nice plastic screw top lid. I keep about 10 on hand and run them through the dishwasher to disinfect them before using them again.





I can't stress how important cleanliness is when making kombucha. Make sure to have a clean working surface and sterilized utensils before beginning. The last thing you want to do is throw out an entire batch because of mold. It's also probably best to avoid metal and plastic; I only use glass containers when making and brewing the tea. Below are the steps I use to make a batch of kombucha:





Ingredients:





SCOBY and starter

10 tea bags. I use both green and black.

1 cup sugar

purified water





Supplies:





gallon jar

rubber band

cloth or towel

measuring cup

wooden spoon





Step 1: Acquire a SCOBY ( Symbiotic Colony of Bacteria and Yeast) with starter liquid. Either buy one or get an extra from a friend already brewing. I've read that people have used unflavored store bought kombucha to produce a SCOBY but I've never tried this method.The starter is just reserved tea that brings the PH down to prevent mold growth. If no starter is available then vinegar could be used in its place.







