Kombucha mushroom culture forming after 5 to 8 days
Brewing and bottled raw kombucha tea
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
- 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, do not over boil the water. Add the tea bags and allow solution to steep for 8 to 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 the 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 to keep out bugs..
D. Allow tea to set undisturbed in a warm location. 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.
1. Number problem for most people is getting the temperature at the correct range of 75-85 deg F. You may need a heating device.
Use a reptile heating pad or seedling mat as a Kombucha heating pad
2. Using organic ingredients will keep the Kombucha cultures healthy & strong as most non-organic food is highly processed, contains anti-caking agents, chemicals, pesticides, and preservatives that may weaken the culture over time.
3. Always keep liquid tea covered with a tight weave cloth to prevent contamination via molds or insects.
4. Always use distilled, filtered water, or high quality well water (city water contains chemicals added & well water may contain many bacteria that the Kombucha cultures will have to fight against). Boiled well water may be fine if it is good quality &
free from pathogens.
5. Always use food grade lead-free glass container -
a Pyrex bowl or gallon size pickle jar works well. Following these basic safety & hygiene guidelines will keep your Kombucha culture healthy, strong, & safe to drink for a lifetime.
Make sure not to fill the brewing jar too full (it should be level with the straight side of the jar not up into the rounded edge. Make sure that the smoother white side of mushroom faces upwards, it may float or sink, and this is O.K. either way. However, by gently placing the culture on top of the tea it should stay towards the top. If it does sink, the culture should start to rise to the surface as gases are forming in the fermenting tea. Securely cover container with cloth (the culture needs to breath) and allow the inoculated tea solution to set undisturbed in a warm place
out of direct sunlight.
Our main kombucha website,
Has ever expanding information on kombucha, detailed brewing instructions, and FAQ section to answer many of your questions. Our site offers photos of kombucha culture growing cycles, picture brewing guide, fruit flies & mold contamination questions and pictures, plus much more!. We are adding
new and updated information every month, so visit us often for all your kombucha needs.
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