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This video tutorial accompanies our full instruction manual (craftabrew.com/kombuchaguide) and uses the following ingredients:
1 SCOBY + 1 cup of starter tea (previously fermented kombucha)
6 tsp Loose Leaf Black Tea
1 cup Cane Sugar
13 cups Spring Water (divided)
BREW DAY:
Brew your sweet tea. Add tea, water & SCOBY to the jar to begin fermentation.
FERMENTATION:
Ferment at a WARM temperature for 7 – 14 days. Cold temperatures will slow fermentation and leave the batch more vulnerable to mold. After 7 days, taste the kombucha daily until it’s to your liking. Kombucha will become more tart the longer you ferment. If it’s your first batch, we suggest a 14 day fermentation to create a strong foundation for future fermentations.
BOTTLING:
Reserve your SCOBY & 2 cups of kombucha. These jumpstart your next batch.
Transfer the rest of the kombucha into bottles to carbonate.
OPTIONAL: add sliced fruit, chopped herbs, spices or fruit juice to each bottle before filling with kombucha.
CARBONATION:
Let carbonate at room temperature for 2-4 days. To test carboantion levels, poop or twist your cap open and listen for a hiss. After carbonated to your liking, move bottles to the fridge to lock in the carboatnion and slow the yeast down. Otherwise they’ll carbonate indefinitely, making bottles dangerous to handle.