Congratulations on taking your health & well being into your own hands by purchasing this organic Kombucha starter kit. This culture can last a lifetime, if cared for properly, providing you with
a daily health tonic and detoxifier.
Instructions: To make a 1 gal batch of Kombucha tea
Needed Items:
- Glass Gallon Jar or large food grade glass jar
- Cloth/rubber band for covering top
- 1 to 1 ½ cups organic sugar
- 6 teaspoons of organic black or green tea, unflavored
- Kombucha mushroom culture and starter tea
A. Bring 1gal of distilled, filtered, or good quality well water to a boil. After the water starts to boil, remove from heat and add the tea bags and allow solution to steep for 10 minutes. Remove teabags or tea balls. Tea/sugar solution may be boiled in metal or glass container.
B. Once the tea is removed, add the sugar and stir until dissolved. It is suggested not to use non-organic sugar, honey, or maple syrup, agave, etc. when brewing kombucha. Alternative sugars may not provide the kombucha yeast cultures with the correct food source and is not recommended
. C. Transfer tea/sugar solution to a glass container for brewing the Kombucha culture, never allow metal or ceramic to have long term contact with the culture. IMPORTANT NOTE: ADD KOMBUCHA S.C.O.B.Y. MUSHROOM and STARTER LIQUID ONLY AFTER TEA HAS COOLED TO ROOM TEMP !
Add the culture and enough starter liquid to bring the pH to 4.5. If packaged culture was from us, add entire contents of package. Always keep tea solution securely covered with a tight weave cloth.
D. Tea will be ready to drink after 5 to 14 days of fermentation, depending on temp, around 75 -85 deg F is ideal) and amount of sugar added (more sugar = more time). If checking pH of a finished batch of tea, it should be around 3; a reading of 4 is to high and 2 to low. If you don't have pH strips, the finished brew should have a vinegar smell and have some carbonation. Some like the finished brew sweeter and others more towards the sour side, so when the brew is finished is up to your taste. Checking pH can greatly reduce the chance of contamination of the culture & highly recommended! It helps by checking the starting and finishing pH. See our kombucha website for more info on pH.
Once the tea is ready to drink, simply pour off what you wish to consume, saving some of the old tea for a 'starter' for your next batch. You may bottle this to prolong the shelf life or store in the refrigerator. If left at room temperature the brew will become stronger in taste.
E. To make new batch of tea, make sure to save 10-15% of the old tea solution (as a starter to lower pH below 4.6) and one or two layers of the kombucha mushroom. When it is time for a new batch, just follow the directions above to start the process again.
- Organic Cultures - 
