I’m not very good at always remembering to take care of my kombucha. Needless to say, I create a lot of vinegar?.
However, the correct process to create kombucha tea, goes something like this:
I make about 4 litres of black tea, using 4 tea bags. And sweeten with 1.5 cups of sugar.
Kombucha is very forgiving. Mine are still alive even though I am sure this is not the measurements I was taught when I got my scoby. This ratio works for me.
After the tea has cooled; add your scoby and starter liquid to a clean glass jar. I seal mine very simply with a paper towel and an elastic band.
In summer, 7-10 days is plenty for a nice brew and a happy new scoby to form. In winter, maybe two weeks.
I then decant the fermented tea, which is ready to drink as is. I use a strainer to remove any excess yeast. I find it too sweet so I opt for a second ferment with fruits, spices, etc which also creates an awesome fizziness!
Some awesome combinations include : lemon and ginger ; cinnamon and nutmeg; orange and tumeric
Within 2-3 days when the fizz is visible I strain out the additions and refrigerate. I drink it as I need it rather than as a daily supplement, although it is an amazing probiotic substitute and has many more health benefits when taken daily.