MASTER BATCH RECIPE Use this as a starting point. Once you get the hang of it, you can experiment with your own recipes. (MAKES 1 GALLON) EQUIPMENT: 2-quart potFine-mesh strainer (if using loose-leaf tea)1-gallon glass jarFood thermometerBreathable cloth (bandana, fine-weave cheesecloth) +Rubber bandpH test strips/meter (optionalPitcherFunnel 8 (16-ounce) bottles with airtight lids INSTRUCTIONS: 1. Bring 4 cups water to a boil. Remove from the heat and add the black tea and sugar. Let steep for 20 minutes. Strain and discard the tea leaves or bags. 2. Add water to the jar. Add the hot tea and let the mixture cool to 70- 90°F. 3. Add the SCOBY and starter tea. Cover the jar with the cloth and secure it with the rubber band. 4. Let ferment 5-14 days at room temperature. 5. Remove the SCOBY and 2 cups of the kombucha. 6. Add second fermentation flavorings (if using) to the remaining kombucha. Stir well. 7. Pour the kombucha into the pitcher and, using the funnel, pour the kombucha into the bottles. Seal tightly. Refrigerate immediately. (SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It's used during fermentation to add bacteria and yeast). INGREDIENTS: 10 cups cold water 2 to 3 tablespoons loose-leaf black tea (6 to 9 tea bags) 3/4 cup granulated cane sugar 1 SCOBY (3 to 5 ounces) 2 cups starter tea 2 cups second fermentation flavorings (optional)
✔ Author(s): Angelica Kelly
✔ Title: Kombucha Crafter's Logbook: A Journal to Track and Record Your Kombucha Home Brews
✔ Rating : 4.8 out of 5 base on (398 reviews)
✔ ISBN-10: 1641527455
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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