Add some delicious fizz to your homemade root beer by combining it with kombucha! Discover all the complex flavours of this drink also known as rootbucha.
Infuse the tea for 10 minutes directly into the jar and remove.
Add the sugar and stir until dissolved.
Add the water to reach a total of 3 litres (your tea is now lukewarm).
Add the kombucha scoby and its liquid culture.
Cover the opening of the container with the cloth, and secure with the elastic.
Leave to ferment for 10 to 15 days, at room temperature.
Add the root beer flavour
Bring 250ml (1 cup) of water to a boil in a small saucepan.
Add the root beer plants mix.
Lower heat to the lowest setting and cover for 1 hour.
Remove from heat, add molasses and mix to dissolve.
Let cool, filter, then pour into the jar of freshly-made kombucha with vanilla extract.
Mix well, then bottle in pressure-resistant bottles.
Keep the bottles at room temperature for a few days.
Test the effervescence once per day.
Once the fizz is to your liking, store the bottles in the fridge (watch out for pressure).
How do you like your kombucha?
As the days go by, it will become less and less sweet and more and more sour. It is impossible to predict the number of days required, as it varies greatly depending on your tastes, ingredients and temperature. So, the best is to observe and trust your senses.As we will add some molasses later, it is better to let your kombucha become a little more sour than expected. So, wait a day or two longer than you would have done initially.
Starting on the 5th day, start tasting your kombucha every 1 to 2 days.
As soon as the kombucha is to your taste, remove the scoby and place it in an airtight container filled with about 2 cups of kombucha that you have just produced. This starter will be used to ferment for your next recipe.
Enjoy!
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