Sterilise your hands and
utensils with vinegar every
time you work with your
Kombucha – Happy Brewing!
Sterilise a 3l Consol jar with white
vinegar.
Brew sweet tea with the
following 3 ingredients: 10 cups
Spring Water, 170ml Sugar, 4-5 bags
of unflavoured Black Tea. Allow
to cool. Add the contents of this
jar to the 3l container and fill up
with the cooled sweet tea. Cover
with a clean cotton cloth and
secure with a rubber band. Your
brew needs to breath – do not
cover with the lid. Allow to stand
undisturbed for 10 – 14 days out of
direct sunlight. After 2 weeks
remove the old and newly formed
scoby from your brew. Pour off
and save 2 cups of Kombucha Tea
for your next brew (this we call the
Starter Tea). Pour the rest of the
Kombucha Tea into bottles (This is
the KT that you will drink) and
flavour to taste.
Add the 2 saved cups of Starter
Tea, one of the Scobies and
another batch of freshly brewed
sweet tea to your 3l container and
repeat the process.
Store your Kombucha in the fridge.
You might be tempted to brew in a
plastic container – please use glass.
Fermented drinks contain acids
which will cause the plastic to
degrade and leach into the brew
and you might end up hurting
rather than healing yourself.
Next you will be tempted to start a
continuous brew in a beverage dispenser
that you bought for
dispensing water or cooldrink.
Again, please do not, even though
the container might be glass you
will need to replace the plastic tap
with a Stainless-Steel spigot made
specifically for fermenting drinks
(or brewing beer). You can order
these from Amazon and use it with
your existing glass dispenser.
For more information, visit
www.fermentfairy.co.za
Contact:
076 897 7436
info@fermentfairy.co.za