Author Topic: Kombucha (Read 7964 times)

Rupert the bear · « **on:** September 10, 2018, 08:40:39 pm »

Kombucha Has any one made this ?
I think I would like to have a go at making some in the near future.
Any ideas on difficulty scale any tips (not PG tips ! )

SallyintNorth · « **Reply #1 on:** September 11, 2018, 06:58:36 am »

There’s a chap here makes it, having inherited it from someone who left.

They use green tea and it’s a lovely drink.

I’ll ask him if he has any tips and come back to you if so.

Part time dabbler · « **Reply #2 on:** September 11, 2018, 08:21:03 am »

My wife makes it, seems relatively easy. Message me a contact email and I will ask her to send you the details

SallyintNorth · « **Reply #3 on:** September 11, 2018, 11:04:42 am »

All this from our lovely Dave :

Quote from: Trelay Dave

Super easy to make once you get going and remember where you put your funnel!
The hardest part is remembering to do the next batch!
We use green tea but you can use others too.... This is from a quick Google search:
" Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are okay, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas"

Get yourself a scoby (symbiotic colony of bacteria and yeast) which is a strange slimy brain like thing which will float on your brew and keeps growing bigger and bigger. (Excess can be peeled off and either given to friends or composted)
Get a scoby from either a friend, a health food shop or grow one yourself from a store bought bottle of kambucha.

Brew up 4 tea bags in 2l boiled water. Brew for a good 30 mins. Dissolve half a cup sugar whilst still hot.
Wait a few hours to cool then pour onto your scoby in a glass jar.
Elastic band and tea towel on top let's gas escape and keeps out flies and things.
Wait about 10 days.

Pour into swing top glass bottles using funnel and close to allow pressure to build up slightly giving it a lovely bit of fizz. Leave scoby in jar along with half a cup or so of liquid and start your next batch....

After a few goes the process is super easy and worth it because its really delicious. Mmmm I'm going for a glass right now. Use a little sieve when pouring so any jelly snotty bits don't ruin your experience

Anke · « **Reply #4 on:** September 12, 2018, 11:27:11 am »

There is a Facebook group called "UK Fermenting friends" - for ALL things fermenting. I am on it for Sauerkraut and sourdough and kefir, not thought about Kombucha, as I am not into fizzy drinks.