I feel neutral about the beer reviews, but I would love to see more posts about Kombucha!
Ask and you shall receive. I will admit I have been slacking when it comes to the kombucha updates. Just last week I considered my SCOBY finished growing. I’m going to warn you, SCOBYs look disgusting. When you hear them described to look like after-birth, well it’s a very accurate description. I will share my pictures at the end of this post, but first we make kombucha.
Just like when I was growing my mother, I couldn’t start without tea. I brought 3 quarts of water to a boil with 1 cup of sugar. As soon as the sugar was dissolved I added 4 bags of black tea. Allow the tea to steep until room temperature and it’s as simple as that. Next, I poured the tea into my glass jar, added 2 cups of my previous solution to keep the acidity up, and placed my SCOBY on top. I finished by covering the jar with a paper towel and elastic band, just as I did before, and placed the whole thing in a warm, dark location for 7-10 days.
My goal is to make this an effervescent kombucha. So I will need to secondary ferment my batch after the 10-day waiting period. This will take place in a sealed container to prevent the CO2 from escaping. Just like in beer brewing, the CO2 produced will have nowhere to escape to so it will be absorbed back into the liquid. Another thing I’m debating on is whether or not to flavor my kombucha with a bit of fruit juice (probably pomegranate.)
All in all, this was a fantastic learning process. I’m always excited to ferment anything and this was completely different from the beer and wine making process. I’ll continue making kombucha as fast as I can drink it, so if you are interested in trying it, and don’t want to wait over a month to grow a SCOBY, you know who to ask.
If you have any suggestions on what I should ferment next, leave a message in my ask box.