2lcold filtered water (suggestion: replace 500ml of cold water with 500ml of pineapple or kiwi juice to accelerate the alcoholic fermentation)
500mlkombucha scoby(starter with high yeast content + kombucha scoby)
Steps
Brew tea in hot water for 15 to 45 minutes. Remove tea bag of tea leaves.
Add sugar and stir to dissolve.
Pour the sweet tea into the fermentation container and add, in the following order, the cold filtered water, the starter and, if desired, the kombucha scoby (whole or a piece of it). Be sure to use everything in the starter jar, as yeast tends to stick to the bottom.
Cover with a cloth and secure it around the container with the rubber band or string. Allow fermenting for 5 to 14 days at a room temperature of 28°C or higher, or until it is sufficiently acidic to taste. Fermentation at high temperature will produce a drier and less acidic kombucha.
Set aside 500ml of the liquid and the kombucha scoby in a jar and store it in the fridge. This will be used to start the next production.
Flavour the remaining kombucha. Hard kombuchas are often a little low in sugar, so don't hesitate to add 50ml of honey or 200ml of fruit juice.
Filter the kombucha with a strainer or cotton cloth over the pitcher to remove particles. Stir the bottom of the fermentation container to collect all the yeast.
Place the clean bottles in the sink. Using a funnel, fill them up to 1cm from the mouth. Close the bottles.
Store the bottles in the warmest possible space for rapid fermentation (between 25°C and 35°C). Caution: kombuchas that are high in yeast content will quickly ferment in bottles.
Taste. If the quantity of fizz is sufficient for you, slow down the secondary fermentation by putting the bottles in the fridge.
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