How to brew a single batch of Kombucha

Hello, I've decided to start my recipe blog with one of my absolute passions - Kombucha!! It is the elixir of life (well at least mine and Chet's). We have been drinking Kombucha for years mostly GT's and we just love it. As part of a new year health reboot, I decided to start making my own. It is so easy and forgiving anyone that can brew a cup of tea, can brew Kombucha. 

How to brew your own Kombucha - This recipe is for the single brew method ( I started with 2 gallons) I now use the continuous brew method. But this is great for beginners who want to try it out.

2 - 1 Gallon batches

Equipment
1 Gallon glass jar
rubber band
tight weave cloth NOT cheese cloth
glass 4 cup measuring cup or glass bowl to steep the tea
wooden or plastic spoon
Tea pot
Thermometer strip (optional)


Ingredients
4-6 tea bags or for loose tea, 1 tsp = 1 tea bag ( I use 4 bags of green tea, 2 black tea (Pu-erh or Oolong), 1 bag Roobios) DO NOT use herbal or flavored teas especially NOT a spiced Chai
1 C cane sugar
Purified water (tap water contains chlorine which will kill the SCOBY) - See below on how to De-chlorinate tap water
1 SCOBY
1 C starter liquid or distilled vinegar

Ingredients for 2 - 1 Gallon batches

Steps
Start out with clean and well rinsed materials, wash your hands with non antibacterial soap. IMPORTANT keep the SCOBY and starter liquid covered until right before you add to the vessel.
Bring ~8 cups of filtered water to almost a boil. If decaffeinating, pour ~ 4 cups of hot water into the measuring cup, steep the tea for ~30-45 seconds, discard liquid. Pour the remaining hot water over the tea and steep for 10 -15 minutes.
Pour the sugar into the 1 Gal glass container, after the tea has steeped, pour the tea into the container and stir until the sugar starts to dissolve. Begin adding the remaining water, stirring to disolve the sugar completely, leaving at least 3 inches of space at the top of the vessel for the starter liquid and SCOBY.
Cool the tea to room temp or ~80 F, add the SCOBY and starter liquid. Cover with cloth and rubber band. Place in a warm location. If the spot you have picked is a sunny location, cover with another towel to block out the sun. Ideal fermenting temperatures 68 - 78 F. This shouldn't be a problem in the summer, but during the winter I had to place a heating pad to the sides of the vessel in order to keep the temperature up to 68 F

IMPORTANT - Do NOT add the SCOBY or liquid to the container until the tea has reduced down to room temperature or at least under 80 F. Any hotter will kill the SCOBY.

Leave the vessel undisturbed for 5-7 days. After 5 days you should start tasting the kombucha. I use a straw, push the SCOBY aside to get a taste of the tea below. Your 'Booch' will be ready when it has a slight sweet/sour flavor. The longer it ferments the more sour or vinegar like flavor will be apparent.  I pull mine when there is still a bit of a sweetness to it as I like to flavor and bottle it which will allow the 'booch' to continue to ferment.  How to flavor your Kombucha

Once your Kombucha is ready, you can start the process all over, reserving 1 cup of kombucha for a starter. Pull out the SCOBY and 1 cup of liquid and place in a glass bowl. KEEP it covered to prevent fruit fly infestation. Then start the process all over, adding the SCOBY and liquid once the tea has cooled down to ~ 80 F.
 

How to tips.. 
How to de-chlorinate tap water
1) pour water into a large pot and let it sit out over night
2) boil the water for 5 minutes and let cool to room temperature

How to naturally decaffeinate tea
1) boil a large glass vessel of clean water
2) steep the tea bags/leaves in the hot water for ~30-45 seconds
3) discard liquid and use the leaves to brew the kombucha tea

Hot water to naturally decaf your tea

Enjoy your Booch cold, natural or flavored and bottled for a bit of carbonation. 
Happy Brewing!!!