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3 points
Very nice! Did you make it yourself?
4 points
Yes I did! I’m going for simple syrups for the F2 these days, less fruit pieces and mini pellicles floating around at the end
3 points
I’m thinking about starting Kombucha soon, if you could share the recipe and any tips or tricks I would greatly appreciate it!!
4 points
I would normally refer to Reddit, where I found my base recipe as well… but we are now on lemmy!
Basically:
- Make strong black tea, dissolve 70g cane sugar per liter. I think some people use less sugar maybe.
- when cool, add to scoby from previous batch in large container with access to air through a cloth (prevents insects etc from getting in)
- ferment for 1-2 weeks depending on temperature and desired tartness. This is F1
- make syrup with fruits, sugar, water and strain or take some fruit juice
- add to bottle that can withstand pressure (flip top bottles from Grolsch work well). Fill up with F1 kombucha. I think I use more or less 1:6 ratio of syrup:kombucha. Make sure to fill the bottle almost completely.
- Ferment for another few days (I did 4 days now) in closed container to build carbonation. This is F2
- refrigerate and enjoy