Recipe:Kombucha brewing manual - short workshop form: Difference between revisions
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== active culture == | == active culture == | ||
* piece of kombucha SCOBY (mother) (1-5% (w/v) = 10-50 g | * piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g | ||
* kombucha beverage ( | * kombucha beverage (5% (v/v)) = 50 ml | ||
== ingredients == | == ingredients == | ||
* black tea (0. | * black tea (0.6% (w/v)) = 6 g | ||
* brown cane sugar (6% (w/v)) = 60 g | * brown cane sugar (6% (w/v)) = 60 g | ||
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* spoon | * spoon | ||
* 250 | * 250-1000 ml measuring vessel | ||
* cheesecloth or muslin | * cheesecloth or muslin | ||
Line 57: | Line 57: | ||
- add 50 ml of kombucha starter | - add 50 ml of kombucha starter | ||
- fill up to the final volume of | - fill up to the final volume of 1 l with cold or lukewarm water | ||
- add the SCOBY (young white side up) | - add the SCOBY (young white side up) |
Revision as of 21:12, 26 January 2014
Kombucha Manual - short workshop form
This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.
- culture/brew volume Vc = 1 litre
active culture
- piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g
- kombucha beverage (5% (v/v)) = 50 ml
ingredients
- black tea (0.6% (w/v)) = 6 g
- brown cane sugar (6% (w/v)) = 60 g
equipment
- 1.5 l culture container (glass, wide mouth)
- water kettle or pot for water boiling
- scale
- strainer
- spoon
- 250-1000 ml measuring vessel
- cheesecloth or muslin
- 3 l pot
working manual
Starting new batch of kombucha
- bring 250 ml of water to boil
- transfer the boiled water to the pot and add 6 g of tea and leave to steep for 5-10 minutes
- strain the tea leaves and dispose them
- add 60 g of sugar to the liquid and stir to dissolve
- add 500 ml of cold water and mix checking the temperature aiming for lukewarm
- transfer the tea sugar syrup to the culture container
- add 50 ml of kombucha starter
- fill up to the final volume of 1 l with cold or lukewarm water
- add the SCOBY (young white side up)
- cover the top of the container by breathable screen to protect against flies (especially fruitflies)
- leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun
- start to taste after 3 days
- once the beverage tastes like fermented and to your liking harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother epeating the process above, therefore making new black tea sugar sirup and adding the culture to it
Harvesting kombucha
- one the kombucha tastes to your liking it is time to harvest it
- prepare the pot and fix strainer on the top
- lay out the cheesecloth or muslin on the top of the strainer
- strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris
- add sugar and flavouring agent if you like to the strained brew (for example ginger infusion)
/ - if you prefer still drinks adjust the sweetness to your liking and transfer preferably to swing-top bottles or any bottle which can be closed properly and move them to the cold (4°C - fridge) and drink when you like
/ - if you like your drinks fizzy sweeten the brew a bit more than you like and transfer it to the bottles, again preferably swing top bottles
- seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C) creating the fizzyness by capturing by fermentation produced carbon dioxide
- move the bottles to the fridge and drink preferably after a week or so allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)
- kombucha fermented for 4-7 days is quite light, drinking 0.5 to 1 l per day is fine for majority of the people
- well stored kombucha can taste great even after a half year