I’m feeling more and more confident with my brewing techniques and I am loving my kombucha! here goes:}


The other night I brewed my tea for a new batch of kombucha. I use about 16 cups of water, let the water boli then add, 2 cups sugar {any nice sugar I find on sale} and 5 black organic tea bags {from whole foods}. Then I let the tea sit all night, covered, so it becomes room temp.



Next I prep my bottles. I set them all up on a nice towel to catch spillage.



Then I get my kombucha that is ready 2 be put in bottles. {My kombucha brews two weeks and maybe a few days}.



Take out SCOBY and place him in a clean glass bowl and stir your kombucha.



Cover scobs with enough kombucha so he looks comfortable:}



I like to stir kombucha one more time before I poor it out into the bottles. Yes FIZZ!!!!



Get out measuring tools {or wing it}.



I put in 1/4 cup of juice. Today I did blueberry and acai!!! YUMM



1/4 cup in each bottle



I use my bigger measuring cup to poor kombucha into bottles.



I rinse out my jar that is now empty and poor in the new tea that is room temp.



Take scoby from glass bowl and put him in his new batch of tea. Poor the kombucha that you used to cover him in the new batch right on top of scobs.



Get a new clean cloth {I use old tee-shirts} and cover your new batch.



I make sure I keep a little sign with the date of when I started new batch in front of my kombucha.



I leave my bottles out for a day or so and then put them in fridge:}



Have fun with your kombucha brewing! Also don’t ever touch scoby with metal -it somehow kills your scobs.


Cheers to a happy kombucha day!