Kombucha sites and instructions

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from the message archives:

 

www.kombu.de/val-gwf.htm

http://persweb.direct.ca/chaugen/kombucha_research_mroussin2toc.html

 

http://www.nutritionfocus.com/nutrition_supplementation/herbs/Kombucha.html

http://www.kombu.de/german.htm

 

PREPARING THE KOMBUCHA BREWitems neededCleanliness and common sense are essential.Corning, Visions all glass or stainless four quart pan (pleaseavoid aluminum).a wooden or plastic spoon. a measuring teaspoon and measuringcup.a one-gallon glass jar (or other jar such as a crock pot, bowl,cookie jar or aquarium) to ferment the tea in. And one to store the brew in.cloth, linen, nylons or any other breathable covering - likeold (but clean) cotton t-shirts to cover the Kombucha while brewing.Basically to keep fruit flies and mold - spores out and a rubber band, tape or string to secure cover.5 teaspoons tea (or 5 tea bags) avoid teas heavy in oils likespearmint and certain flavored teas. Lipton, Red Rose are common and readily available.1 cup sugar (white recommended). Brown Sugar, Honey, Sucrose orFructose are common substitutesa Kombucha Mushroom. Subsequent Kombucha may be

stacked orthe new baby separated for additional separate brews - or given away!1 cup fermented Kombucha Tea Starter (or 1/4 cup whitedistilled vinegar). Use the new Kombucha baby and one cup (or more) of that tea as new starter tea for subsequent batchesBrewing Temperature Range: 64-86 deg F is the accepted range -18 to 30 deg C.A safe place for the Kombucha to brew UNDISTURBED. Dark orlight doesn't matter but Humidity seems to encourages mold.If this is your first brew - if you suspect Mold - throw it allout and start over.Brewing KOMBUCHA1. Boil 3 quarts water. (2.84 Liters)2. Add 1 cup White Sugar. (250-300 grams)3. Boil 5 minutes or less (a watched pot never boils)4. Turn off heat & add 5 tea bags or 5 tsp. loose Black Tea (Green tea – or favorite combination may be substituted)1 t-bag = 1 tsp = 5 grams = 1/6 ounce5. Steep 15 minutes. (Green Tea only for 2

minutes)6. Remove tea bags or leaves and ALLOW to COOLNo higher than 20 - 25 degrees Centigrade / 68 - 77 degreesFahrenheit. Room Temperature.Be careful of contamination at this stage as the brew is a highly sought after food source for millions of critters. (Sugar Tea and Water, yummy) Keep Covered !!Be Sure everything is at the same temperature7. Pour cooled liquid into fermenting container.8. Add Kombucha Mushroom (which is also at room temperature)9. Add 1 cup Fermented Kombucha Brew as a Starter. 8 ounces 240 ml or at least 10% - up to 25% of the previous brew as a starter tea.10. Cover & let ferment 6 - 15 days. (pH between 2.5 to 3).The first time you brew it usually takes 8-14 days. Apparently the shock of traveling slows the Kombucha in producing a new baby right away. Be Patient.Cover the ferment with a cloth (like a clean t-shirt) or a papertowel, to protect the start from mold, air

born pathogens, critters, etc.around Day 5-6 you may notice a clear or semi clear slime or patch developing on the surface and fear it is MOLD. It is more than likely not mold but the first noticeable process of a baby Kombucha forming. Have Patience in another 3-4 days the Kombucha will be formed.The longer it ferments the greater the acidity - the more vinegary taste and aroma. Mold will look like mold - green, white or black but fuzzy - If in Doubt throw it out. A good brew is usually when a new baby forms about 1/4 inch thick and isabeautiful creamy color with a good aroma.11. Strain through paper filter or cloth, may drink right away or let stand for a day. Need not be refrigerated.Bottling and Storing Your Kombucha.Mason canning jars (and lids) are safe to use to can acidic foods and juices and are perfectly safe to use for bottling Kombucha. The lids used in canning jars have a protective coating over the metal lids;

none of the metal is exposed tothe contents of the jar. If there are scratches on the lids, which expose the metal underneath the coating, then don't use them, buy new ones. Another method is to use your empty soda / water bottles. The plastic bottles expand under pressure.When bottling fill close to the top to seal off oxygen and keeping refrigerated help to slow the fermentation.12. Options; Add medicinal herbs, fruit juices. To increase the fizz try adding just a few (2-3) raisins or a single slice of fresh ginger. Not recommended for your first brew !!!Adding Medicinal Herbs Is Simple and Healthy. After Brewing 14 or more days, Remove the Kombucha Mushrooms and strain into a mason jar. Add one Herbal T-Bag to your strained brew. Stand “the Elixir” in a quiet warm place for 1-2 days. Strain again, re-bottle and keep refrigerated. Drink daily for one week.Be careful of mold forming … Discard unused Medicinal Kombucha after one week.Kombucha Vinegar

will by itself last a long time - however by adding herbs to the brew the herbs themselves begin to biodegrade. The "shelf-life" depends upon the pH of the Kombucha Vinegar needless to say these additional herbs will alter the taste of your Kombucha, so I'd advise a 2-Kombucha Brew family.