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Kombucha

Documenting some Kombucha experiments, Kombucha is sweet and very slightly alcoholic which I think overrides any real health benefits. Fun to play with though.

Basic Method:

Dissolve 50g sugar in 1L non-chlorinated boiling water.
5g of tea leaves are steeped in the hot sugar water for 5 minutes.
Sweetened tea is cooled to around 20 °C and 24g of SCOBY culture is added. This is poured into a sterilized beaker or other glass container along with 0.2L of previously fermented kombucha tea.
Cover and leave for <Primary ferment> period.
Pour into bottles, add additional sugars, seal bottles, leave for <Secondary ferment> period.

(this creates the fizz)

Round 1

Primary ferment: 6 days

Secondary ferment: 24 hours

Added 200ml of lemon cordial to 1L kombucha for second ferment, left for 24 hours, result was slightly too sweet but had not done any second ferment, try the same left for 3 days next time.

Round 2

Primary ferment: 10 days

Secondary ferment: 3 days

Added 100ml of cordial to every 750ml bottle

Slightly too vinegary and not much fizz, next round 7 day primary, 5 day secondary.

Round 3

Primary Ferment: 7 days

Secondary ferment: 3 days

no fizz

Round 4

Primary ferment: 12 days

Secondary ferment: 3 days

150ml cordial to every bottle

Some fizz! lets go more!

Round 5

Primary ferment: 12 days

Secondary ferment: 3 days

200 ml cordial to each bottle

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