Add the remaining water to make a total of 3 litres (your tea should be lukewarm).
Add the kombucha scoby with its liquid culture.
Cover the mouth of the container with a cloth and rubber band.
Put in an airy place, away from light and at room temperature (ideally between 20°C and 30°C).
Ferment for at least 70 days; the vinegar will become tastier and more acidic with time.
After 70 days, remove the scoby and gently strain the kombucha vinegar through a nylon filter over a jar to remove particles. Do not stir the bottom of the fermentation container: you do not want yeast in the vinegar, as it will eventually die and give a bad taste.
Place the clean bottles in the sink. Using a funnel, fill them up to 1 cm from the neck.
Store at room temperature. Kombucha vinegar will not become fizzy if fermented long enough.
Note that the vinegar kombucha scoby cannot be reused to make kombucha, as it will be too poor in active yeast.
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How to Make Better Kombucha Vinegar?
Here are some tips to optimize the fermentation of your kombucha vinegar.
The bacteria that produce the vinegar need oxygen to turn the alcohol into acid. To do so, place your fermentation jar in a well-ventilated area. Avoid closed cupboards!
Want to experiment? You can speed up fermentation by installing an aquarium air pump in your kombucha. Fermentation time can be shortened to only 1 or 2 weeks.
The ideal temperature for vinegar production is between 25 and 30°C. Lower or higher temperatures will give good results, but the fermentation time will be longer.
It is important to let your kombucha vinegar ferment sufficiently so that all the sugars are converted into alcohol and then into acid.
A too-short fermentation will result in a kombucha vinegar with residual sugars and fizz in the bottle.
It is possible to flavour your kombucha vinegar the same way you would flavour kombucha.
However, if you wish to add sweet ingredients during flavouring (such as fruit), then it is best to add them at the very beginning of the fermentation so that the sugars are transformed during fermentation.
Kombucha vinegar can also be used as a berry shrub base. To prevent the fermentation from restarting with the addition of sugar, you may choose to heat the vinegar before use to pasteurize it.