Real quick post here folks. As some of you may know I've been a fan of this drink for a few years now and had at one point a nice little mother cell going ( link at bottom of post ). Well I've decided to get another one going and hopefully keep it going this time around-last time I just kinda pooped out on it..
Process is really straightforward, brew up some strong black tea, add sugar (about 1 tbsp per cub of tea), cool to room temperature and pitch a room temperature bottle of whatever Kom
bucha you can pick up at the super market (Whole Foods often has a few selections). Now just cover with some paper towels as I did, or you can use cheesecloth I suppose as well. The trick here is to make sure the mix can get some O2 but also ensure that nothing else can get in there (fruit flies etc ).
bucha you can pick up at the super market (Whole Foods often has a few selections). Now just cover with some paper towels as I did, or you can use cheesecloth I suppose as well. The trick here is to make sure the mix can get some O2 but also ensure that nothing else can get in there (fruit flies etc ). You can see off to the right that thin layer of the mother cell is starting to develop and eventually will become 1+inches thick.
Check out my other experiences with home brewing Kombucha: http://www.dailyikura.com/search/label/Kombucha
And if your not that familiar with this brew pop on over to Wikipedia to get your learn on!
Next up: "Hey Brother Hefeweizen"-Brewing Sunday
Cheers!
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