How To Make Kombucha – First & Second Fermentation
The Complete Guide to Flavoring and Carbonating Kombucha
Beginners Guide To Fermentation: Kombucha Making
Click the link below to get a free PDF copy and exclusive video tutorial of my “Trick Out Kombucha Brewing Set Up”
Welcome to the first ferment of this series! we are starting off strong with not only one of the simplest fermentations for beginners but one of the most rewarding. In this video you will learn how to source the Scobey and brew the liquid that it goes in. Part two will teach you the second fermentation stage which consist of bottling and flavoring. For all the Beginners out there… Fermenting project will change your life forever!
Hey friends, if you are interested in any of the products used in this video you can go through the Amazon Affiliate links below to support our channel in a small way!
INSTRUCTIONS for Gallon of Kombucha (My Updated Favorite Recipe)
16 cups filtered water
12 grams black tea (12 tea bags)
1 cups white sugar
1 cup natural kombucha
-In your tea maker boil 8 cups of water.
-When it begins to boil add your tea and let it sit off the boil for about 20 minutes.
-Once your tea is brewed , transfer strained tea into a large glass container.
-Add your sugar to the tea and stir until dissolved
-Add in the rest of your water and let the temp settle to below 90 degrees
-Add Scoby to your tea along with 1 cup of Kombucha or Starter Liquid
Cover your container with clear kitchen towel and secure with a rubber-band.
Place your container somewhere dark with a temperature of 75-85 degrees Fahrenheit if possible. I would suggest using a heat pad under the the container to get this temperature because the end results will be optimal!
-Let it ferment for 7-10 days. Liquid should be a light golden brown color after it ferments
-You can now enjoy a glass of your kombucha but a second fermentation is recommended for a better flavor. Check out part 2 for bottling and flavoring ☺