I think I like kombucha brewing. It is far less effort and commitment that my attempts at mead (honey wine) have proved and delivered. Plus the turnaround is so much quicker!!
I have described earlier how I grew the mother from a batch of store bought. Win! This saved me $35. Before I gave her a mother jellyfish, my friend Heidi was buying the same quantity that I am brewing here, for $15 a pop. Ouch.
I don’t actually drink that much of the stuff (like a tablespoon or so a day), so I really needed to brew small scale. Most recipes that you find on the internet are for making batches 2 gallons (4 litres) at a time!! This is my recipe which makes 1 litre per week.
I started off with a 400g “gourmet” instant coffee jar. This holds over a litre worth of brew, which is perfect for me.
1. Brew 1 litre of tea*, add 1/3 cup of sugar, let cool to room temperature. I do this step overnight.
2. Add tea to kombucha brewing jar, reserving 1 cup worth of the existing kombucha brew in the jar
3. Cover jar with double layer cheese cloth – allowing the brew to ‘breathe’. Store in a warm location, away from potential bumps.
4. (Optional) Taste your brew daily using a plastic spoon, your brew is ready when it shifts from tasting like sweet tea to “vinegary”. In summer, with 35 deg C days, this takes me 4-5 days.
5. After washing hands with water, shift your mushroom ‘mother’ to a clean plate/bowl. This makes it easier to decant the kombucha to your storage container.
6. Decant kombucha brew into a your glass drinking bottle, from which you will take your daily drink. Reserve 1 cup of kombucha brew for the next ferment.
7. Return the kombucha mother to your brew jar, and the 1 cup of reserved kombucha. Start again at step 1.
8. (Optional) If you want flavoured kombucha, add tumeric/ginger/apple juice/fresh strawberries to your glass drinking bottle, let it ferment two days in the fridge (or really, just start drinking it). It’ll flavour as it goes. I generally add a splash of the sweet tea from step 1, and what ever random herbs I have lying around. Herbs used so far include mint, vietnamese basil, thyme sticks, rosemary.
Brown floaties OK, mould not. If your mother (jellyfish) gets mouldy, peel off the mouldy top layer, wash the remainder under cold running water, stick it back in the jar and start step 1 again with 1 cup of reserved kombucha tea (or apple cider vinegar)
The kombucha eats up the sugar, so it doesn’t matter what kind you use. Just don’t use honey (it is antibacterial, it might kill the mother). Honey for the secondary “flavouring” ferment is fine.
If you’re making too much kombucha, stick the whole thing in the fridge to slow it down. Add a little bit of room temp sweet tea to keep the mother alive. Do this when you go on holidays.
*So far on the tea front I have used generic black tea bags, green “silver tipped” tea, herbal ‘raspberry’ tea (tastes like pink) and rooibos tea. Don’t try and flavour the first ferment with ginger or tumeric (both antibacterial). The black tea has fermented the fastest, the rooibus the slowest. Perhaps the scoby really does need the caffeine.
This is my current batch:
Brewed with green tea. Then a pinch of matcha tea power, some slices of fresh tumeric and a bit of home grown honey.
My favourite flavouring addition is grated ginger & finger lime ‘pearls’. You get the zing of ginger with the added crunch of citrus flavoured pearls in your daily constitution.