BREWING GUIDE

 

INGREDIENTS/SUPPLIES

  • 6 US cups or 1.5 liter of filtered water
  • 6g of organic Assam or other loose caffeinated tea 
  • 78g organic cane sugar
  • 1 US cup or 250ml starter liquid + SCOBY
  • 2 liter jar
  • reusable cotton tea bag
  • cotton cover and rubber band
  • wet erase marker
  • funnel
  • pipette
  • PH strips

PREPARE

  • cleanse your hands, jar and workspace
  • sanitize jar with 3% hydrogen peroxide or white vinegar and let dry.

STEP 1

  • Start by boiling 2 cups (500ml) of your filtered water. Remove from heat, add sugar (make sure to stir well to dissolve it properly), add tea, and steep for 10 min. 

  • Pour your remaining 4 cups ( 1 liter) of water into the jar, filter tea into jar and let the tea cool to room temperature (68F-84F) or (25C-30C).

STEP 2

  • Make sure the sweet tea is completely cooled before adding in the starter liquid and SCOBY into jar.

STEP 3

  • Place cotton cloth over jar and secure with rubber band.
  • Place jar in a space that is undisturbed, away from direct sunlight and with good airflow.

STEP 4

  • Do not disturb for a couple of days.
  • Around day 3 you should see another thin SCOBY forming on top.

  • Wait minimum 7 days before tasting your kombucha. If still too sweet to your liking, leave for up to 20 days.

  • When satisfied with the taste you can harvest.

  • Make sure to reserve 1 cup (250ml) of kombucha for your next batch, and start your 2nd ferment using the remaining finished kombucha with fruits/herbs.

 

STEP 5 - SECOND FERMENT

  • Add your harvested kombucha to a long neck bottle or a glass vessel with a tight fitting lid.
  • Using the 80/20 rule, add 20% fruits/herbs (Fruits: apple, mango, pineapple, strawberries, blueberries, raspberries, watermelon, kiwi, etc. - Herbs: ginger, lemongrass, lavender, hibiscus, basil, mint, rose, turmeric, etc.)

  • Wait 1-3 days, gradually releasing pressure from the bottle.

  • Filter, chill and enjoy!

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