Mmmm Kombucha spiders - scoop your fave ice-cream into a tall glass (coconut / almond / cashew / organic dairy / kefir ice-cream) Pour Kombucha directly over ice-cream and ENJOY. Kombucha with 1/2 coconut milk, Blood Orange Kombujito Mocktail. Mmmm Booch Pina Mocktail ... Mix 1 part Kombucha, 1 part coconut water / coconut milk and 1 part fresh pineapple juice, mix and serve over ice. Brewing kombucha is just like making any other dish. Everyone will tell you something different. There are hundreds of variations and recipes out there, each one somebody’s favourite. With proper care, and because of their ability to continually reproduce, scobies can last indefinitely. Relax, Enjoy, Experiment, start slowly by drinking only small amounts daily … see what works for you. 2 litres of clean water 1/2 cup of organic sugar 3 tea bags ... 2 organic black + 1 green / rooibos 1 scoby 1 cup of old kombucha tea Boil a small amount of the water – 500 ml or less. Dissolve the sugar in that + brew the tea. Leave until it is cool and wring out the tea bags and remove. Pour into jar and top up with extra water + old kombucha tea. Lay scoby on top and cover with piece of material stretched over the top and fastened with an elastic band or string. The scoby will probably sink, in a few days you will notice a bit of skin developing on top of the brew – white stuff – don’t panic that is the beginning of your new scoby! Depending on the temperature .. Let mixture sit for 7-10 days. When the mixture is ready the scoby will have grown a spongy pancake and the tea should be slightly sour and fizzy. Remove the scoby and store in a glass container covered with kombucha sweet tea. To make sure the tea is ready to harvest; pour off a little or use a straw to draw up for a taste test. A taste test on a batch of Kombucha Tea may taste like 5-7 Days – Too sweet, not all sugar converted. 8-10 Days – Tastes like sparkling apple cider. 10+ Days – Nice vinegar taste becoming prominent. When the tea is brewed to your taste, pour the tea into glass bottles and cap. Then place in the refrigerator. Can do a second ferment with juices and additions, but is still delicious as is. Always leave enough starter tea from your last batch to make another batch of tea. You can remove the two cultures or leave them in the jar to make another batch. Make another pot of tea with sugar and add this to your starter and culture to start the process again. Sometimes the culture floats on the surface, sometimes it sinks to the bottom of the liquid. Either way is okay.When the culture sinks to the bottom a new culture / scoby (baby) will begin to grow on the surface of the tea. Once you get into the rhythm, bottling a finished batch of Kombucha and preparing the next only takes about 20 minutes every 2 weeks. As you get more babies - start a scoby hotel to share with other peeps and to experiment with herbal brews - compost the scoby from herbal brews. The continuous brew method involves removing only some of the liquid each time and replacing with the same amount of fresh brewed sweetened tea. This yields a fresher brew, helps it brew faster and takes up less room on the counter. A continuous brew container should have a tap located near the bottom of the container so kombucha can be drawn off without disturbing the contents at the top of the container. If any peeps require a scoby ... we have free adoptions
Posted on: Sat, 30 Aug 2014 05:33:40 +0000
Trending Topics
Recently Viewed Topics
© 2015