How to Make Kombucha
Organic Cane Sugar + Specialty Tea + Mineral Water
During Fermentation
Sugar Levels Decrease + Probiotic Levels Increase
The sugar that goes into the initial kombucha liquid is for the SCOBY to eat - not for you!
After about 5-8 days, depending on the temperature, we start to taste the kombucha to see if it is done. When the kombucha is sweeter, this means that not enough of the sugar has been consumed and so it needs to ferment a bit longer, if the kombucha starts to taste like vinegar this means that we've left it to ferment for too long.
Once the kombucha is just right, not too sweet, not too tart, we remove it from the SCOBY and put it into bottles to flavour. We will do a whole other post on flavouring kombucha but there's really no right or wrong here. You can flavour kombucha with juice, fruit, herbs, even different teas or coffees. You can add things, infuse things - the sky is the limit here.
Once we've flavoured our kombucha successfully, and again we do everything based on taste here so we decide when something is ready or flavoured right based on how it tastes, we pour it into little bottles and the kombucha is ready!
