I made the first batch using ACV with the mother, but this batch tasted vinegary even though a nice scoby developed on top. I used this scoby to make another batch, and it turns out it produced the best kombucha that I have tasted so far!😋
The scoby doesn’t look appealing in the video because it had an old scoby stuck to it from underneath, which looked like a rotten carrot, plus it has tea stains and loads of air pockets from fermentation gases.
I will keep you updated on how the scoby will change in future batches as I am on batch number 3 at the moment.
There is a lot of reading in this video, so I wrote all instructions below.
Thanks for watching and remember to like, save, and share the video if you enjoyed it, as it will help my channel a lot!😍
Instructions:
*Put 1 black tea bag in a teapot.
*Pour 1L of boiling water (4 cups).
*Brew for 10 minutes.
*Remove the tea bag.
*Add 75g of brown sugar (1/3 cup) and stir.
*Cool it down.
*Pour 500ml (2 cups) of cooled tea into a jar.
*Make sure that the temperature of the tea is below 35°C / 95°F.
*Add 50ml of ACV with the mother into the jar with the cooled tea.
*Cover with fine cloth and leave for 14 days.
*After 14 days, a new scoby will develop on top.
*Make tea for another kombucha.
*In a jar, put 250g of brown sugar (1 ¼ cups).
*Add 3 tea bags.
*Pour 750ml of boiling water (3 cups).
*Stir until sugar dissolves and brew for 10 minutes.
*Remove the tea bags.
*Add 2L of cold water (8 cups) – this should bring the temperature down to 35°C/95°F.
*Transfer the new scoby and 300ml (1 ¼ cups) of kombucha from the 1st batch into the new tea.
*Cover for 6-9 days.
You can start drinking kombucha from day 6 onward. The older it is, the more acidic it’ll become. My favorite spot is 7-10 days.
Thanks for watching!