I’m going to be trying something new around here… video tutorials! Yes, I have tried a couple of video tutorials before, but the first few tries were a struggle. Something felt different this time, so I’m planning to make it a more regular thing! For this first DIY with Megan video, I’m taking you through part one of the Kombucha Brewing Process!
Kombucha is a delightfully bubbly fermented tea full of probiotics and enzymes. If you’ve ever bought a bottle from the store, you know that it can add up QUICK. Making kombucha at home costs next to nothing once you have the equipment and a healthy SCOBY.
Let’s break down what you need for kombucha brewing:
- a healthy SCOBY (symbiotic culture of bacteria and yeast)
- black or green tea (unflavored, unsweetened, caffeinated)
- white or raw cane sugar (organic)
- filtered water
- medium sized pot
- reusable tea bag
- gallon sized jar
- measuring utensils
- piece of cotton cloth for covering jar
- wooden spoon
- thermometer (adhesive or candy)
Got it? Great! Let’s move on to brewing! You can watch the video for directions, but I’ve also written them below for easier future access!
Kombucha Brewing Part One:
- Bring 4 cups of water to a boil in a medium sized sauce pan then remove from heat.
- Place 3 tbsp of black tea into your reusable tea bag, then place in the hot water, cover and let steep for 10 minutes.
- Remove the tea bag, carefully squeezing out the remaining liquid.
- Add 1 cup of sugar and stir until dissolved. This takes about 30 seconds.
- Carefully pour the hot tea into your large jar.
- Add 8 cups of cold water to the hot tea and stir together.
- Using a thermometer, ensure that the temperature reads between 68 and 86 degrees before moving on.
- Add your SCOBY with its storing starter liquid to the jar. Gently give it a couple of stirs with your spoon.
- Cover with a piece of clean cotton cloth and seal with a rubber band or by tying a piece of twine.
- Leave it for 7-9 days in a climate controlled spot out of direct sunlight, with good airflow.
- After 7-9 days you should see a think cream colored layer on the top. This is your new culture. Using an eyed dropper, pull some liquid out and give it a taste. If it is too sweet for your liking, let it brew for up to 21 days (another 12-14 days), checking the flavor every few days for optimal taste.
- Once it’s ready, you’ll bottle and flavor it for its second fermentation! (I’ll go over this in Part Two)
If you enjoyed this tutorial, I’d so appreciate it if you showed it some love on youtube by sharing and subscribing! What other kinds of tutorials are you interested in? Leave a comment and let me know!