Cinnamon's blog I read about this strange drink called Kombucha. I was intrigued by the idea and as left it at that.
A little while later as we were looking at making some dietary changes I again looked at the idea and even though I am NOT a tea drinker I liked what I read about the health benefits (there are many places to read more about this) to give this a try. Thankfully Cinnamon was most very generous and sent me a 'scoby' for starting our first batch.
We use the Double Fermentation Method and have been making this since about March this year. Just recently Autumn has taken over the making of this from me as it is her most favourite drink, and so she wants to keep the supply up.
So on to the recipe. I have used mostly the recipe from Food Renegade since the very beginning and here is how we do it.
About day 5, remove the scoby and set it aside on a plate, pouring about a half cup of the fermented tea mixture over the scoby to keep it moist. Put it in the refrigerator. Every other batch or so, you’ll be able to separate the old scoby from it's new growth which will have grown on top of the old scoby. (It may separate on its own, or you may just pull them apart.) When that happens, the new growth will become the scoby for your next batch of kombucha tea. The old scoby can be passed on as a gift or discarded.
Keep the scoby and about 1/2 cup of the old mixture to restart your new mix
We add about 1/2 a cup of grape juice ( our choice flavour) to each bottle and then evenly pour out the 'tea mixture into the bottles.
Frankly we are not exact in this part but even it around.
However I do do a straining process during this phase to reduce any small 'bits n pieces' that might have come off the scoby form entering the finished product.
Place bottles back in your dark place for about 48 hours and then refrigerate.
Note well: if you are in a hot climate they will continue to ferment and get fizzy which could lead to explosions, so place in fridge to avoid this.
Before drinking you may want to strain again as a slight scoby may have accumulated during this last phase.
Start the tea process again so you have a continual supply of this drink.
We use this as a 'tonic' once a day and every one gets a small glass maybe around 100ml as a requirement.
This post was done at the request of Father John and Father Augustine whom we gave a glass full of before we left Tasmania.
I wish you happy brewing Fathers!
There are many sites that have ideas and recipes for this drink simply google them and you will get a lot of information.
Blessings to you and your homes,
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