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Kombucha Mushroom Tea Recipe - Quick Guide

for a more indepth guide, with pictures of kombucha fermenting and expert tipsclick here

 

1. Bring to a Boil  3+  quarts good water.      (2.84 Liters)
I no longer recommend boiling as continued boiling reduces oxygen and   carbon necessary for proper kombucha fermenting. Use water of known  quality. Heating the water to dissolve the sugar and extract the tea.
2. Add Tea.  5-7 tea bags or 2-3 tsp. loose tea  usually 15 grams
3. Steep 15 minutes.   NOTE:  refer to the specific tea brewing recommendations inside
4. Add Sugar  1 cup  Sugar  (6-8 ounces / 200-300 grams)
5. Allow to cool to room temperature Keep
Covered and careful of contamination at this stage as the brew is a highly Sweet and Appetizing
Be Sure everything is at the same temperature
7. Pour cooled, room temperature liquid into fermenting container. 
8. Add Kombucha Mushroom  (which is also at room temperature)
9. Add  2 cups Previously  Fermented Kombucha Brew as a Starter.  (25%)
[use the liquid that came with the mushroom starter ] or use 1/4 cup white distilled vinegar. (to reduce the pH and protect the ferment from pathogens).  Do not use un-pasteurized non-distilled apple cider
10. Cover with a clean cloth, paper towel or coffee filter  Set aside in a quiet undisturbed spot. Every time the liquid is disturbed the mushroom will begin to start forming over again and not form properly. (K-Tea may still be good)
11. Ferment. 6 - 8 days normal brew cycle at 80F constant temperature, 8-14 days in the 70’s). 60F or below is not recommended. First time may take longer.  Temperature Range:  68-83 degrees Fahrenheit.  (20 - 26 degrees Centigrade)  K-Tea should be sparkling semi-sweet cidery taste. The pH  2.7 to 3.2.
Save 1-2 cups (8-16 oz/240-500 ml) to begin another batch. Each batch should produce another mushroom (SCOBY). Save one mushroom and tea safely away in the event of some disaster. Use either mushroom to start another batch. You may also combine mushrooms or give away to friends.

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