How to Brew Your First Batch of Kombucha

Over a hundred other people had also gotten SCOBYs from the same location without accident, so its not in fact a sure thing that the kombucha was the cause, but the incident was scary enough that it put a bit of a pall over kombucha safety for a long time.The current conventional advice is that pregnant or nursing individuals, as well as individuals with weakened immune systems, need to avoid kombucha, but the proof supporting this is not extremely conclusive, and it may be a matter of erring on the side of caution. To make one gallon of kombucha, heres what youll require: One gallon of dechlorinated water (filtered or bottled is also fine)Five basic size black tea bags (natural if youve got em)One cup white sugar A SCOBYAt least one cup of unflavored mature kombucha (store-bought is great)And for your tools: A brewing vessel that holds at least 1.25 gallons with a broad top openingA clean tea towelA non-reactive stirring implementSwing top bottles for storing your completed kombucha (I like these)A funnel for filling those bottlespH strips (or a pH meter if you have one handy)A food thermometer and/or a stick-on thermometer (optional, but useful)First things initially: Make the tea. “Mature” or “strong” kombucha is kombucha that has actually been completely brewed; if you dont have access to fresh unflavored kombucha, you can utilize store-bought kombucha instead– simply make sure its unflavored.

Home-brewed kombucha is a really various animal than the store-bottled kind, so even if youre not a fan of business kombucha, you may truly dig what you can make yourself.Get to understand the SCOBY gangLets talk about the SCOBY, the coolest part of kombucha-making. Over a hundred other individuals had likewise gotten SCOBYs from the very same location without accident, so its not in fact a sure thing that the kombucha was the cause, but the incident was scary enough that it put a bit of a pall over kombucha safety for a long time.The existing standard advice is that pregnant or nursing individuals, as well as people with weakened immune systems, should prevent kombucha, but the proof supporting this is not extremely conclusive, and it might be a matter of erring on the side of caution. To make one gallon of kombucha, heres what youll require: One gallon of dechlorinated water (filtered or bottled is also fine)Five standard size black tea bags (natural if youve got em)One cup white sugar A SCOBYAt least one cup of unflavored mature kombucha (store-bought is great)And for your tools: A brewing vessel that holds at least 1.25 gallons with a broad top openingA tidy tea towelA non-reactive stirring implementSwing top bottles for saving your ended up kombucha (I like these)A funnel for filling those bottlespH strips (or a pH meter if you have one useful)A food thermometer and/or a stick-on thermometer (optional, however helpful)First things initially: Make the tea. “Mature” or “strong” kombucha is kombucha that has been totally brewed; if you dont have access to fresh unflavored kombucha, you can use store-bought kombucha rather– just make sure its unflavored. Paper test strips are inexpensive and easy and can verify your brew has actually reached a safe acidity; for basic kombucha you must expect a pH in between 2.5 and 3.5, which is acidic enough to avoid the development of a lot of forms of undesirable (and harmful) bacteria.The initially taste of your own kombucha is pretty wonderful.