Hey everyone!
First, thank you so much to everyone who commented on my last post, Raw Chocolate Lava Cake. Your comments were all so sweet...no wonder I love you all:)
Today's post is a quick update for those of you who may be interested in brewing your own kombucha. I have quickly learned how fascinating and fun this process is. I just LOVE it!
Check out my previous post where I actually grew my very own baby SCOBY from a bottle of commercial kombucha:)
My homegrown momma SCOBY was happy to reside in a brand new batch of tea. I used both green and black tea this time. The most fascinating thing to me is watching the ever changing brew, especially the interesting bubbles and yeast formations. This cluster looked like a tiny dancer to me...yeah, I have a vivid imagination:)
It was so exciting to see the bubble line between momma SCOBY and the beautiful new baby that formed on top:
After about 1 week I used a straw to taste the kombucha. Just dip the straw, and cover the top end with a finger, and release the sample in a shot glass.
It tasted wonderful to me and had lots of bubbles. Time to bottle this batch, and get a good look at the new baby!
The new baby SCOBY was well formed and even a bit larger than momma:)
I saved about a cup of this kombucha and separated the 2 SCOBYs for the next batch of brew.
The sparkly new kombucha was well sampled:) and bottled.
For bottling this time, I used re-cycled commercial kombucha bottles. A helpful tip to remove the old labels: use a hair dryer to warm the bottle and the sticker peels right off:) Any glue residue can be scrubbed off using a drop of oil and a homemade scrubbie:) The smaller jar was a spice jar filled with kombucha from my first brew...I called this my 'baby booch' :)
For the next batch of kombucha, I made a gallon of sweet tea to fill 2 half gallon jars, using both green and black tea again. Each new jar contained a SCOBY, and some reserved tea from the first batch. At first, Momma SCOBY went to the top of her jar, and baby went to the bottom of his:
After a few days, each started to form a new baby SCOBY on top:
The mature SCOBYs floated around a bit, and both were almost vertical while the new babies grew on top.
The newly bottled kombucha was also placed on the shelf for about 3 days for a 2nd ferment. Since the weather was still pretty warm, I was afraid to let it go too long at this stage since some people have written about the bottles exploding if left too long...yikes!
In another day or two, this new batch should be ready to bottle*. I am glad the weather cooled down a bit because it's been brewing too fast for me!
*New batch is delish!
And the latest brew is ready to go:)
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I just had the last of my previously bottled kombucha and...
I'm not positive, but I think there was a tiny baby SCOBY in the bottle. EEK!!! Can any home booch brewers advise me about this. It was strained out since I noticed it before pouring:)
Next time about 2 gallons will be brewing, so I would also appreciate any tips on how to keep it from taking over the house:) Some day I'd love to get a system like Averie, check it out:) So awesome!
Well, I probably won't be posting much more than a quick update on kombucha from now on and get back to more raw food:) so...
Cheers everyone!
Have a wonderful day:)
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