How to make first batch of Kombucha

Instructions

1. Clean and sterilise:

• Wash your pan, measuring cup, and spoons with soap and rinse well.

• Fill the pan with water, add utensils, and boil for 10 minutes.

• Let everything air dry on a clean towel.

2. Boil the water:

• Measure 3.25 litres of water into your clean pan.

• Bring to a rolling boil for at least 6 minutes.

3. Add tea bags:

• Turn off the heat.

• Add 8 tea bags and steep for 15 minutes.

• Remove with a sterilised spoon.

4. Add sugar:

• Stir in 1 cup (190g) sugar until fully dissolved.

5. Cool the tea:

• Cover loosely with a clean towel.

• Let cool to room temperature (a few hours or overnight).

• You can speed this up with an ice bath or setting up a fan.

6. Measure starter liquid:

• Wash your hands, and gently lift and set aside the pellicle into a clean bowl

• Measure 350ml of starter liquid.

• If your brew spot is below 20°C, use up to 500ml of starter as insurance against mould – it acidifies the tea for safety, but risks making the finished kombucha taste more acidic.

• If you have starter leftover, store in fridge in a sterile, lidded small jar. This will remain viable for 4-6 weeks and can be used in case this batch does not work. (Cold pauses the culture; it wakes up once brought back to room temperature).

• Put 350ml back in jar along with the pellicle

7. Add to the jar:

• Pour the cooled tea into your jar, with the SCOBY starter liquid and pellicle.

• Pour gently to avoid disturbing the SCOBY.

8. Cover and ferment:

• Cover the jar with the cloth and secure with the rubber band.

• Place in a warm (21-27°C), dark, undisturbed spot.

9. Taste test:

• Starting around day 8, taste the kombucha using a sterilised spoon or a clean straw.

• It should be tangy with a little sweetness.

• Keep fermenting and tasting every 1-2 days until the flavour is just right.

• If doing a second ferment, it’s okay if it’s slightly sweet.