1 x Daily Organics Scoby with about 300ml liquid starter from Scoby
1.7 x litres tea -6 x tea bags (organic green or black, as long as its caffeinated)
3/4 cup organic sugar
Note: best to use pure water, not town supply.
Boil water, dissolve sugar in boiling water and then add 6 x tea bags. Leave to cool down to room temperature. We brew in stainless steel bowl.
Remove the tea bags and pour your cooled tea into a big glass jar - big enough to fit all your tea with about a quarter of the jar empty.
Add your Scoby and Scoby starter to your tea. Cover the top of the jar with a paperor muslin/cotton cloth and keep this tied with an elastic or piece of string. The cover means your kombucha can breathe and ferment - also keeps out the fruit flies. Store at room temperature out of direct sunlight, but still somewhere that has some air flow. ie: not in a cupboard
Keep covered for a minimum of 6 days, maximum of 12. The time of year will affect how long you leave it to brew for. (longer in the Winter, shorter in the Summer)
You can check your raw kombucha at the 5 day point - uncover and have a smell and taste. You’ll be able to sense and taste the fermentation happening, if your organic kombucha smells or tastes like vinegar it’s probably a little over done. It should taste not too sweet (like syrup) but not too tart (like vinegar).
Keep tasting and smelling every day until you’re happy with it, then remove the Scoby. Best to transfer the Scoby to a fresh batch of tea for fermenting, or into a jar with a little liquid from your kombucha you just brewed and cover with the same cloth (store until you are ready to make your next batch of kombucha).
Sieve your brew. Transfer your kombucha into glass jars or bottles to store in the fridge. Chill for at least two weeks before consuming this will increase the fizziness of your raw kombucha.