Kombucha Recipe Half Gallon Food

KOMBUCHA RECIPE 1 GALLON SHORT-CUT METHOD

Steps:

• Boil 4 cups (1 liter) of purified water.
• Add hot water & tea bags to pot or brewing vessel.
• Steep 7-15 minutes, then remove tea bags.
• Add sugar and stir to dissolve.
• If the vessel is empty, add 2-3 quarts (2-3 liters) of purified water, then add the hot tea solution. (adding cold water first helps keep the vessel from heating up) - or - if the sweet tea was made in the vessel, then simply add 2-3 quarts (2-3 liters) of purified water.
• Check to make sure the sweet tea is body temperature or below. A clean finger is the perfect tool!
• Once it is, add SCOBY and starter liquid.
• Cover with cloth cover and rubber band or a custom brewer cap.
• Say a prayer, send good vibes, commune with your culture (optional but recommended).
• Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn't matter, the new culture will always form at the top.
• After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.
• Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel or a SCOBY Hotel.
• Decant & flavor your kombucha (optional).

KOMBUCHA

Steps:

• For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
• Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
• Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
• Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
• After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
• The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.