Kombucha

 Kombucha

Ingredients

3 liters filtered/distilled water

2-3 tbsp loose-leaf black tea or 6-8 teabags of single serve tea.

3/4 cup white cane sugar

2 cups kombucha starter tea (about 500ml)

Equipment

Large glass jar that can handle more than 3 liters

Metal pitcher enough to hold 1 liter

4 liter plastic pitcher that 

Strainer

Funnel

Pressure safe bottles with caps

**Make the tea concentrate**

Boil 1 liter of the water. (Turn off the heat when it gets to a rolling boil)

Put the tea bags into the hot water.

Steep for 15 minutes.

Remove the tea bags and add 3/4 cup sugar. Mix well.

Let it cool.

**Fermentation**

Pour the tea concentrate into the large glass jar.

Add the remaining 2 liters of water the fermentation jar.

Let it cool to room temp.

Add in the 2 cups of starter tea. (About 500ml)

Cover with a kitchen towel or any close knit cloth and secure with a rubber band.

Put in a relatively warm and dark place away from sunlight and let it ferment between 5-7 days.

**Bottling**

*Prep*

Prepare your bottles and make sure they have been washed and sanitized.

Remove the scoby and put in 2nd jar and take 2 cups from the liquid and put in with the scoby. Cover with a kitchen towel and secure with a rubber band. Keep in a dark place away from direct sunlight.

Take a large pitcher and strain your kombucha through a fine mesh strainer to remove some of the solids.

*Non-carbonated*

Bottle the kombucha using a funnel.

Leave about 1-2 inches of headroom.

Refrigerate.

*Carbonated*

Put 1/4 tsp of white sugar in the bottle before pouring in the Kombucha.

Leave about 1-2 inches of headroom.

Store at room temperature away from direct sunlight for 1-3 days.

Refrigerate.

Note: Bottles used should be 300 to 330ml.

If using recycled beer bottles, store in room temp for 1 day only before putting in fridge.