How can I make a kombuch?

Kombucha is a traditional fermented drink made of sweetened tea. The ingredients needed for the production of kombuch include starting culture, tea, sugar, water and either kombucha liquid or cider. You will also need a heat -resistant glass bowl or a large glass container, muslin, a large rubber band and a bottle or a glass for storing a completed kombucha. You can first make a kombucha by cooking strong tea and then add a kombucha starting culture and let the mixture sit for several days. Chinese black teas from Yunnan province and dark Oolong teas work well in Kombucha. However, even standard black tea in tea bags works well. The heavier item to be obtained is Kombucha culture, sometimes referred to as a sponge or mother. Among the manufacturers of Kombucha, this culture is better known as scobes, an abbreviation for a symbiotic colony of bacteria and yeast. There are several sources of Mail Orders for Scobys, even if you can get one of the local kombuch enthusiast or from a health food storeu.

Before the production of kombuch, it is very important to ensure that your hands, dishes and containers are very clean. Bacterial contamination can destroy the kombuch. You want to start the process, create a dose of sweet tea. Add three or four tea bags or teaspoons of a free leaf to two liters of very hot water. The water temperature should be boiling or close to boiling if you produce black or dark oolong tea, a little cooler for green tea. Add a cup of granulated sugar to hot tea and mix. Allow to cool.

add about 6 ounces of kombucha liquid or 2 tablespoons of vinegar to a glass bowl or container during cooking tea. Add chilled sweet tea to vinegar or kombucha liquid and then add the scobes. Cover the container by a muslin tea room and secure the rubber band. This step is very important when you make kombucha because the fabric protects the fermenting kombuch from ovoClear flies. Place the container in a warm place and allow it to not disturb for at least five days.

After the tea has been cooked for five recommended days, you can taste the liquid to see if it is ready to drink. Raise the muslin cloth, notice that the new scoby is now covering the surface of the liquid and immerse yourself in a spoon. As the days go, the bacteria will be troubled more and more sugar, so if you like your kombucha sweet, you want to stop fermentation earlier than later. When you are ready to pour out the kombuch, wash your hands carefully and gently lift the scobes from the container. Load the liquid firmly into storage bottles and cap. Book about 6 ounces of liquid and place this liquid together with the scobes in a clean container that you should regularly open and release any gas accumulation. Keep this starter and scoby when you or a friend, you want to make a kombucha.