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Kombucha

 

Kombucha is a fermented tea that's naturally effervescent with Living Probiotics, Amino Acids, Polyphenol, and Active Enzymes. In short its great for your body and specifically gut health. It is also very easy to make all you need is a Scoby, tea, sugar and a little starter. Here is my basic recipe that works great. 

 

1 Gallon Batch: 

2 T or 8 tea bags (any tea that  you would like) 

1 C. Sugar

13-14 C. Water

2 C. Starter (Kombucha from your last batch or Vinegar) 

1 Scoby

 

1. Combine hot water and sugar in a glass jar and stir until dissolved. Add in your tea and steep in water for 10-15 minutes. 

 

2. Remove the tea and completely strain it. Cool the liquid down to 68-85 degrees (room temperature). 

 

3. Add your Scoby and starter liquid and cover with a towel or coffee filter secured with a rubber band or loose lid. 

 

4. Allow the Scoby to do its work and ferment undisturbed at 65-85 degrees (room temperature) out of direct sunlight for 7-30 days. Taste every week to see when it reaches your desired flavor. The longer it sits the more of a vinegar taste it will have. 

 

5. Pour off the Kombucha from the top of the jar and leave enough liquid and the Scoby in the jar for your next batch.

 

6. Enjoy! You can store it on the counter or refrigerate it.


You can also continue with you Kombucha and do a second fermentation process. For more fizzy carbonation you can add them to Grolseh style bottles and let them sit for another two weeks or so burping the bottles every day to release a little of the pressure. The second fermentation period allows the flavors to mellow and achieve a deeper and more complex profile.

 

You can also continue to change the flavor of your Kombucha. You can brew with different teas, adjust the time that you let it initially fermentation and you can also add flavors after the first fermentation and the Scoby has been removed. 

 

You can add fresh, frozen or dried fruit starting with 10-30% fruit  and 70-90% Kombucha and let it sit for up to a second two week fermentation. You can add any type of juice 10-20% juice to 80-90% Kombucha. 

 

You can also add herbs of any variety you would like and the strength will very based on the herbs. You can also use flavor extracts such as almond or vanilla starting with 1/4 t. per cup of kombucha. 

 

With all of these you will want to strain your kombucha at the end to remove any solids and then refrigerate or leave at room temperature and Enjoy.

 

Happy Buching! Experiment and find what you like. 

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