when I first started brewing Bucha I scoured the Internet to get the perfect measurements and ingredients to make the perfect kombucha. Here is what I found...
- no two recipes that I found were exactly the same
- kombucha needs love, clean air and connection (it's a living thing, just like us ❤️🌱👫)
- the flavour of your Bucha depends on the tea used
- organic sugar is really important (it's the main source of fuel for your Bucha, so give it the best!)
Past these main points I realized making kombucha is not a perfected science. As long as all your utensils and vessels are clean and sanitized, your SCOBY has enough to eat, and there are no smokers in the house, your kombucha will continue to give you love in a glass. Here is what you will need to get your brew on.
~2 gallon glass jar with a wide opening
~8 heaping tbsp tea, or 8 tea bags (green, black, oolong whatever tea you prefer, play with the flavours, just don't use earl grey and make sure it's caffeinated)
~2 cups organic sugar
~1 litre of kombucha, either from previous batch or when you acquire your SCOBY ask for some starter Bucha to accompany your SCOBY
Start tasting your Bucha after 5 days, you will be able to tell once it is ready, the sweetness will almost be gone and it will start to become slightly tart and acidic. Once you have reached desired flavour she is ready to be bottled and put into the fridge. If you want more carbonation place your sealed bottles on the counter for a day or two before refrigerating. I'll go into more details about this in my next posting.
Looks like Jack is waking up... Until next nap time. Good luck brewing!
Let me know if you have any questions!