Difference between revisions of "User:Saul/kombucha"
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(Add notes on how I make the kombucha.) |
m (Add hydrometer measurement.) |
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# Add your scoby and the 700ml of liquid you placed aside earlier. | # Add your scoby and the 700ml of liquid you placed aside earlier. | ||
# Cover and ferment for around 1 week. | # Cover and ferment for around 1 week. | ||
| + | |||
| + | == Alcohol Content == | ||
| + | |||
| + | My initial measure for alcohol content using a hydrometer gave the following result: | ||
| + | <source> | ||
| + | 5% / 104 / 38 | ||
| + | </source> | ||
Latest revision as of 06:02, 9 January 2023
Ingredients
Ingredients for 5L:
- 600g Sugar
- 50g tea (20 tea bags of Bell)
First Fermentation
Once you have a mix going (copied from an existing scoby), you will need to bottle the mix and get the first fermentation running again around every week:
- Remove scoby and 700ml of liquid and place in separate container.
- Stir the remaining liquid to ensure consistency.
- Bottle the stirred liquid adding fruit and/or any other flavors.
- Clean out the container (that the liquid was in) with white vinegar.
- Add sugar to container and dissolve in 1L of boiling water.
- Add tea bags and wait 10 mins to brew (no need to stir).
- Remove tea bags and add 3.3L cold water and ensure entire mix is cold (not still hot from the boiling water added from an earlier step).
- Add your scoby and the 700ml of liquid you placed aside earlier.
- Cover and ferment for around 1 week.
Alcohol Content
My initial measure for alcohol content using a hydrometer gave the following result:
5% / 104 / 38
