How to brew your own Kombucha

So I just finished making another batch of kombucha. I've included pics so you can see how it's done. I've found it's easier for me to learn something new by seeing instead of written instructions. Probably some of you are like that too. :-) 

Still wondering why you should drink this stuff? This fermented drink has actually been around alot longer than you would guess. It first originated in Europe during the 20th century. German and Russian researchers began studying this "tea kvass" and discovered it's ability to fight off cancer. Not until the 1990's did this drink make it's way to the US.  It is now known as the "Immortal Health Elixir". Here are some of the many benefits of kombucha: 

• Detoxification. Promotes a healthy liver and prevents cancer.
• Preventative treatment from arthritis.
• Promotes healthy gut and digestion. Helps fight off candida (yeast overgrowth).
• Boosts immune system
• Boosts energy levels
• Full of antioxidants, B vitamins and glucaric acids
• Reduces symptoms of depression and anxiety

Let's move on and learn how to make it! 
This is what you'll need: 

• Sugar
• Previous tea batch
• black tea bags 
• a SCOBY (symbiotic culture of bacteria and yeast)
• a glass jar to store the kombucha in
• coffee filter or cheesecloth & rubber band

Here, I am making a gallon of kombucha. I purchased amber colored grolsch bottles from a local beer making supply store. You will know how much to make depending on how much kombucha you want to drink. 

I started out with 1/2 a gallon and that wasn't enough to fill even 2 bottles! To make a gallon, you'll need to bring 12-13 cups of filtered water to an almost boil. Just needs to be hot enough to dissolve sugar and make tea. 

*Please note only use wooden or glass when in contact with brew and scoby. 

Here is 2 cups from the previous batch (left) that I set aside to use in this next batch I am making. This is the glass container I use to ferment the tea.  (Right) In it, is the mother scoby which I do not take out. I try not to mess with it too much. 

1 cup of sugar goes into the hot/boiling water. Stir with a wooden spoon until dissolved. 

You will need 8 black tea bags. It is imperative to use plain black tea or english tea bags. Nothing herbal or with spices.

I let the batch steep until it was room temperature. This takes at least 4 hours. Once the tea has cooled enough, I pour it into the glass container with the scoby along with the 2 cups of previous batch brew. 

Be sure to cover with a coffee filter/cheesecloth and rubber band to keep out the fruit flies!
I set my kombucha on top of the refridgerator. Here, it is out of direct sunlight and sits undisturbed. It is also warmer up there. Kombucha ferments best around 70-80 degrees. 
This process takes between 7-30 days, depending on how you like your kombucha to taste and how quickly it ferments. I sip my with a straw to test. The shorter the fermentation process, the sweeter it will be. 

(To the right) Here is is after a few days. The scoby will float to the top by iteself. As time goes, the scoby will get larger.