Homemade Kombucha

These new scoby’s are happy and thriving. After loosing a scoby that I had for a few years, somehow the breathable cover I had came off and bugs got to it (yuck). Anyway, I needed to restart and make a new scoby. Well, looks like I was successful cause now I have two very healthy scoby’s. One is made using a bottle of kombucha I had from the last batch I made of plain kombucha. The other I made from a plain store bought kombucha. For me, practice makes perfect with this process. Trial and error with consistency has paid off. My 70 year old mom has the process down pat, including doing the F2 faze which means you want some flavor and fizz. Let’s face it most moms just do everything better. We no longer drink cokes cause they’re not healthy and we miss having a fizzy drink. Today I needed to make more kombucha. I did an experiment to see which Scoby preformed better. I follow a standard process. Using a French Press, a Gallon Jug, 3-4 Large Black tea bags (organic is best), organic raw cane sugar, a Gallon of filtered water, 2 cups of prior kombucha (unflavored), 2 half gallon sterilized mason jars, organic coffee filters, and rubber bands. Then time for the first step which for me is 7 days exactly. With every batch of kombucha I make during the first step, I always add two cups of the liquid from the kombucha hotel to new kombucha I’m making to help jump start the process and then when it’s done for the week, I put back two cups of the liquid to the same kombucha hotel along with putting back the scoby, the new liquid from the fresh kombucha helps feed the hotel and scoby’s in there. Kombucha hotels are just the name used for housing and storing your scoby when your not using them to make the kombucha. It’s a lot of language for learning kombucha over the passed few year. I just kept at it. I know it’s good for us. It helps our gut, and when made to our liking, it’s delicious. One less thing to buy at the store. Yay!!!
Thinking of sugar, use the best raw, organic cane sugar. These scoby’s feed on it which is another reason it’s so good for us. Just think of any sugar in your body… it’s feeding on that at least that’s how I think of it.
When I make more Kombucha I’ll bring you along to see it being made. For now, GOD Bless you. May HE keep you in perfect peace, HIS peace.
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