Kombu-What?? Part 2 of a 2 part series

When I was researching kombucha recipes, I found there are about as many ways to make it as there are individual preferences. Some people special order their tea bags, some use distilled water instead of tap water, and some people use something other than white sugar to sweeten it. I decided to use the most basic recipe, and adjust as needed. So far, I haven't needed! I also believe its pretty fail proof. With my last batch, I lost track of the days brewed. I usually leave myself a note on the fridge, but I didn't that time. I know it brewed over two weeks, maybe 20 days?? (I've read somewhere if it brews too long, it turns to vinegar and you can use it as such.) So I was scared it's flavor would not be good. To my surprise, it was! I kept some from the first brew, and then I also bottled some with cranberries and some with grape juice for a second brew. I ended up leaving them on the counter for another week! I had forgotten to put them in the fridge! When we drank them, they were fizzy and fruity, and delicious. And, because of all that fermenting time, each bottle had its own new scoby growing. I filtered out the scobys (because baby scobys resemble slime) and added them to the daily kitchen scraps for the chickens. No need to let that probiotic goodness go to waste.
I'll share my basic recipe and procedure with you! I use the recipe my friend, Kathy T., gave me, and its also all over the internet. Don't be a scaredy cat, like me, to try it! And if you're within driving distance of me, I'll gladly share my scobys!

Needed for the brew

1. Gallon jar (or mason jar, and adjust recipe to its size) *I used an old pickle jar without a lid. I also recently got a 2 gallon jar with a plastic spigot for less than $15 USD at Wal-Mart. Also note it is important to brew in glass or a container made for kombucha and not metal or plastic. Metal, I have read, can kill the scoby.
2. Coffee filter or t-shirt material big enough to lay over the top of your jar
3. Rubber band
4. Sauce pan
5. Wooden spoon
6. Candy thermometer (optional)

Needed when brew is complete
Jars and lids to bottle kombucha
Funnel
Vinegar
Temporary glass container to hold scoby and 1 cup kombucha
Towel or plastic wrap

Ingredients for one gallon of kombucha

one gallon water, divided
1 cup sugar
8 regular sized black tea bags
1 scoby
1 cup starter kombucha (from scoby source, or bottle from store)

Method

In sauce pan, bring 4 cups water to a boil.

Remove from heat.
Add sugar and stir until completely dissolved.
Add tea bags.

Let brew 10 minutes.
Pour into glass container.
Add remaining cold water.
Check temperature of tea. It needs to be 110 degrees F or less (lukewarm), or the heat will kill the scoby.
Let cool to 110 degrees F if needed.
Add scoby and starter kombucha.

Cover with coffee filter and use rubber band to secure it in place.
Place in a warm, dry, draft free place and leave for 7-14 days.

After fermentation process, you're ready to pour up the kombucha.
Wash hands with soap and water. Rinse hands in vinegar. (Soap residue could damage the scoby.)
Remove scoby to a temporary glass container, and add 1 cup brewed kombucha (this will be your starter for your next batch)

Cover temporary glass container with a towel or plastic wrap to keep flies or debris from contamination.

Pour kombucha into glass jars, using a funnel if necessary.

Put lids on jars.

I had been using mason jars and re-using kombucha jars I had bought from the store to bottle our brews. But my husband, @goatgarden, surprised me one day by bringing home 12 EZ-Cap bottles and lids. These pictures show my first time using them. There is a learning curve in opening and closing them without breaking your thumbs. I searched how to do it on YouTube.
Yes, there's one bottle that doesn't match, but don't tell him that. It will make him feel bad.

Store in refrigerator and drink at your leisure!

OR
Bottle and place on counter for second brew (2-3 more days).
Burp the bottles/jars 1-2 time daily during second brew. (To burp, unscrew or pop lid to relieve pressure, then put lid back on.)
Note: You do not have to add any fruits or juices to the second brew, but you can if you wish!
At the end of second brew, store in refrigerator and drink as you wish!
Enjoy!!

Go back and look at the first picture at the top of this page. See how the newly bottled kombucha has a nice golden honey color? Then look at my pickle jar and other glass container and see how the tea is a much darker brown? The tea color starts to change from dark to light after about 3 days of fermenting, then by the time its finished, the tea is a nice light color. Its a good indicator when one's lost track of brewing time!

Currently I am brewing 2 gallons at a time. I have room for 3 gallons, (one in my pickle jar and two in the other), but I keep forgetting to save an extra cup of starter. Oopsie. My husband and I are trying to figure out more brewing containers and space so we'll have more kombucha on hand. Its really sad when we run out and the brewing batch is not ready for harvest. Hopefully the next time I make it, I'll remember to save an extra cup!!

*I am currently doing the ketogenic diet. Some say kombucha is safe and some say it is not because of its glycemic index. Do any of you have input on this? I still drink it, but maybe only 1/4 cup a day on the days I do. The sugar is fermented, so it does not process in the body like soda would.

Do you like kombucha?
Have you heard of it before now?
What is your favorite flavor?
How do you brew yours?

Thank you for taking time to read this!!