I bottled my second batch of kombucha yesterday — which I think turned out way better than the first, by the way — and brewed the third!
The one class session Ali & I attended at Fermentation Fest last month was Kombucha 101 presented by Vanessa & Alla of NessAlla Kombucha! We both came home with a kit that included everything we needed for our first batch of kombucha:
- A one-gallon glass jar w/cotton cover & rubber band
- Organic sugar
- Organic black tea (loose leaf)
- SCOBY and starter tea
- Laminated instruction card
Sugar dissolved; tea stirred in. Let it steep and cool; strain into jar.
Add starter tea and SCOBY.
Bottles procured; bottled and ready for 2nd ferment (bubbles!).
I am terrible at record keeping, and my timeline is a little fuzzy! I really need to start a Kombucha Log…
I know that the Batch #1 sat a little longer because birthday and lack of bottles.
Batch #2 was brewed with organic black tea (in bags) and its first ferment was a bit shorter, so the booch is sweeter (so much better than Batch #1, which is borderline vinegar!). I'm looking forward to tasting Batch #2 after the second fermentation (maybe by Thanksgiving).
Yesterday's Batch #3 was made with some PG Tips (tea bags) that I found in the cupboard.
I'm getting a bit more comfortable with the process. The "log" will help keep me on track. I'm not even thinking about flavors yet… it was suggested in class that we make five or six plain batches to get comfortable, and that's advice I've taken to heart.
SCOBY is weird, but also very cool.