Kombucha

Instructions

1. Pour off about 6-8 bottles of finished kombucha (fill bottles up to about their shoulder), leaving about 1/3 in the carafe.
2. Bring water to a boil in a large stock pot.
3. Measure out tea and put into a large tea strainer.
4. When water has boiled for about one minute, turn the heat off and add sugar and corn syrup. Stir to dissolve.
5. Drop tea strainer into pot and allow tea to steep until cool.
6. Top bottles off with flavourings, additional sweeteners, juice or fruit. Seal and set aside to carbonate for 2-5 days.
7. When fresh brewed tea has cooled to room temperature, add it to carafe, trying not to disturb the SCOBY in the carafe. Let ferment about 7 days.

Notes

This is the recipe that we found to work best at Elly’s old studio. The original ratio of water to sweetener was 13 cups of water and 1 cup granulated sugar.

Possible Additions: 1 stick of cinnamon with a touch of sugar or maple syrup, hibiscus petals and agave nectar, 1/4-1/3 cup fresh pressed juice (apple, raspberry, strawberry, blueberry).