Started my first big batch of kombucha today, which I will be maintaining with continuous brewing. Inspiration to start brewing came from a thread on the GotMead forums and the Mad Fermentationist blog; I hadn't realized how damn easy it was or I would of been brewing it years ago! (actually pretty similar to my starting homebrewing, haha!)
Ingredients for 1gal:
12 cups boiled water
3 tsps dragonwell tea
3 tsps assam tea
1 cup unbleached cane sugar
8 oz of a 16 oz bottle of High Country Goji Berry Kombucha
8 oz of a 16 oz bottle of GT Dave's Multi-Green Kombucha
Steeped the tea for at least 15 minutes. The amount of tea comes out to be ~1 teabag per 16 oz (ie half-strength) for those not familiar with loose tea. Used two bottles of kombucha to ensure a well-rounded culture, and I added half of each bottle to keep the acid levels high enough to keep the brew sanitary (I would have added 12 oz from each, but I realized after I put all the ingredients together that there wouldn't be enough room in the container I'm using).
I plan to keep this culture going continuously, trying different types of sugar and tea; especially looking forward to trying honey and matcha. At some point, I'd also like to use part of the culture for an alcoholic kombucha brew.
Ingredients for 1gal:
12 cups boiled water
3 tsps dragonwell tea
3 tsps assam tea
1 cup unbleached cane sugar
8 oz of a 16 oz bottle of High Country Goji Berry Kombucha
8 oz of a 16 oz bottle of GT Dave's Multi-Green Kombucha
Steeped the tea for at least 15 minutes. The amount of tea comes out to be ~1 teabag per 16 oz (ie half-strength) for those not familiar with loose tea. Used two bottles of kombucha to ensure a well-rounded culture, and I added half of each bottle to keep the acid levels high enough to keep the brew sanitary (I would have added 12 oz from each, but I realized after I put all the ingredients together that there wouldn't be enough room in the container I'm using).
I plan to keep this culture going continuously, trying different types of sugar and tea; especially looking forward to trying honey and matcha. At some point, I'd also like to use part of the culture for an alcoholic kombucha brew.