What Do I Do After The First Fermentation Is Over?

  1. Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the Kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick (optional). In every batch, you will have a new baby Kombucha SCOBY. After it becomes stronger and thicker, you can start making another batch of Kombucha with that SCOBY.
  2. Bottle the finished Kombucha: Measure out your starter tea from this batch of Kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring, in the second fermentation. Leave about a half inch of headroom in each bottle. (Alternatively, infuse the kombucha with flavorings for up to four days in another covered jar, strain, and then bottle.)
  3. Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 4 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it’s helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
  4. Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. It is enough to rinse it with water and just wash it with detergent every 3-4 batches, even less. After washing with the detergent it is very important to clean all the residual detergent, so the harsh chemicals from the detergent don’t harm the SCOBY. After thoroughly rinsing with water, rinse also with a white vinegar, so it collects all the residual detergent. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 5 to 30 days.
Recipe Notes
  • Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 12 tablespoons of sugar, 8 bags of tea, and 250ml-500ml starter tea per 4-liter batch. One scoby will ferment any size batch, though larger batches may take longer.
  • Putting Kombucha on Pause: If you’ll be away for 6 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea and every 4-6 weeks add fresh sweet tea. This is called a “SCOBY hotel”. A liquid evaporates in time, so take care that SCOBY doesn’t stay without enough sweet tea.

 

 

  • Other Tea Options: Black tea tends to be the easiest and most reliable for the scoby to ferment into kombucha, but once your scoby is going strong, you can try branching out into other kinds. Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are okay, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas.

After you have few baby SCOBYs, you can always keep one in a sweet black tea batch and experiment with other SCOBYs. If something goes wrong, you will always have a healthy one waiting for you. 🙂

  • Avoid Prolonged Contact with Metal: Avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time. The best material for kombucha brewing is a glass and stainless-steel jars, as they are very passive and don’t react with the acidy kombucha tea.

Do you have more questions about Kombucha homebrewing? Click here for more answer.

For any questions, doubts, advice you can contact me on ana@simplybyana.com or simply WhatsApp me at +90 532 134 37 95.

Good Luck And Have Fun With Kombucha Homebrewing! 🙂

Yours,

Kombucay Kombucayi kombumantar

 

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For any questions, doubts, advice you can contact me on ana@simplybyana.com or simply WhatsApp me at +90 532 134 37 95.

Good Luck And Have Fun With Kombucha Homebrewing! 🙂

Yours,

 

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