Kombucha Tea. Tips and techniques on how best to avoid contamination. How to secondary ferment your kombucha to carbonate.
Ingredients:
SCOBY (Symbiotic Colony of Bacteria and Yeast) http://amzn.to/1iR6Vri
9 black tea bags
9 green tea bags
2 gallons filtered water
2 cups of organic evaporated cane sugar
2 oz. fruit juice of your choice (mango “Naked Juice”) NO LONGER USING
UPDATE: PepsiCo to no longer call Naked juices ‘natural’
http://www.usatoday.com/story/money/business/2013/07/26/pepsi-co-naked-juice-not-natural/2589717/
Materials used:
Takeya Airtight Pitchers. http://amzn.to/WXd9rY.
Anchor Hocking 2-Gallon Heritage Hill Jar. http://amzn.to/UoPrWn
OXO Good Grips Bottle Brush —————– http://amzn.to/1dtfTJ1
You can also use HONEY AS A SWEETENER but it must be pasteurized.Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup of honey depending upon the sweetness desired. You should not use raw honey because of its anti bacterial properties. You should also not use honey for more than 3 batches in a row.
The scoby loves white sugar and it will stay healthy if given what it wants. It also likes a pH of 3, and that’s the reason we add 10% of the previous batch into the new batch. If you are starting off from scratch you can use distilled apple cider vinegar to bring down your pH.
Warning! Do NOT keep sealed bottles of Kombucha at room temperature! Explosions have happened with glass shards flying everywhere. Not safe and NOT recommended!
For more information please click below
http://en.wikipedia.org/wiki/Kombucha
For a helpful Kombucha link click below
http://users.bestweb.net/~om/kombucha_balance/