Kombucha

Kombucha

Ingredients per gallon of kombucha
 Water about 3 quarts
 Tea about 8 regular size tea bags – 4 black, 4 green
 Sugar -  about 1 cup
 Mushroom (SCOBY)
 Starter from previous batch – about 1 cup

Place tea bags in boiling water and allow to cool to room temperature
Add sugar and mix thoroughly
Add mushroom and starter
Cover with towel and put in a dark place
Let stand undisturbed for approximately 1 week preferably at about 73º F
A new mushroom will gradually form over the next few days.  Don't move the jar.  Each time it is disturbed, it has to form a new mushroom.
When the kombucha is done, it will:
 taste like kombucha
 have a ph of 3.0-3.5

When the kombucha is done, remove both the old and new mushrooms, save some of the kombucha for your next batch and enjoy the rest.

The finished kumbucha can be:
 Consumed as is (refrigerate until it time to drink it)
 Double fermented
  Bottle with 1 ounce of juice and 3 raisins
  Seal tightly and let sit in a dark area for 1-4 days
  refrigerate and enjoy
 Continuous ferment
  Use a fermenting container that has a spigot – sun tea jar
  After the kombucha is ready, remove 10-20% daily to consume and add an equal amount of sweetened tea to replace what was taken out