Kombucha 'Mother' Scoby Tea
Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids).[7] Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [biofilm]". The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink.
Growing Scoby Mother (1 to 4 weeks) – to make the “mother”
Mother Tea (6 to 10 days) – to make the actual kombucha
Kombucha Mix (3 to 10 days) – to carbonate the kombucha
INGREDIENTS
Ingredients:
7 cups water
½ cup white sugar
4 bags black tea (or 1 Tbsp loose tea)
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Basically:
7 ltrs a water = 2 ½ cups white sugar (just the cheap stuff, honestly it thrives on the white, cheap sugar to feed on as it doesn’t use the fiber in other sugars)
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Before you start:
Wash and rinse your Kombucha jar thoroughly in the hottest water possible to sterilise all components. This jar needs to be large enough to hold several liters of kombucha and mother, preferably with a tap at the bottom if planning on using continuous fermentation.
The glass dispenser can have a plastic tap on it, not metal.
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The Water:
Use filtered or spring water. Never from a tap unless you have a full filtration system that removes all chemicals and all bacteria. Filter rainwater is also good to use.
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The Tea:
Tea bags of any brand of black tea or loose green tea preferably not from a supermarket
When choosing herbs never use herbs containing oils (ask your naturopath or health food store if you have any questions)
Fresh herbs are not as dance so more is going to be needed, approx 7 times the amount of dried herbs.
METHOD
Method:
Place the sugar, tea and or herbs into a separate large glass container (not the one you are going to keep your mother/kombucha in), then add 1 ltr of boiling water and stir until dissolved, allow to steep for 10-15 minutes. Then add the other ltrs of room-temp water, this helps to cool it down before adding to your actual glass container.
Then strain the mixture as you pure into the kombucha glass container. Once room temp cooled it is time to add your ‘Mother’ and the liquid/kombucha she is sitting in. This will help the mixture to ferment rapidly.
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Secure the top of the jar with muslin or cheesecloth to keep insects out. The cloth needs to be larger than the circumference of the jar so there is enough overhang to secure the cloth with a rubber band. A glass dispenser with a glass lid also works well, as long as it has a plastic seal or no seal is okay also.
Place in an area that has no direct sunlight, stays warm without getting direct breeze from an air conditioner or heater, as neutral as possible.
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The SCOBY will grow and thrive over the next five to seven days, you can taste test the kombucha to ensure the sweetness of the tea you added is reduced and add another litre of cooled sweet tea.
Over time you can add more tea so that you have more kombucha available to drink.
If you use sprays around your home, remember to completely cover your container/s as the sprays will leave residue and effect your kombucha and mother.
FERMENTATION
Fermenting Time:
A bit tangy indicating that the sugar has been consumed by the kombucha.
If it is too sweet then you may need to leave it a little longer.
If you are diabetic or want to lose weight you may want to wait about 14 days to allow more sugar to be consumed by the scoby/mother.
Continuous Fermentation:
The Mother tea can be left to sit if you are going away or are taking a break or say life just get away. By emptying out half the mix and adding new mix, the Mother Tea can be left dormant for up to a year as long as you at least once a month empty hald and replenish it back up.
KOMBUCHA MIXES
Kombucha mixes:
This method keeps the kombucha continually brewing in a jar.
There are two ways of going on to the next phase.
Dispense a daily amount and top up the mixture as you go. Removing about a litre and replacing a litre daily.
Or
Removing up to half, say 3-4 litre if your Mother tea is in about 7-8 litre glass container.
Once you feel that it is ready to go on to the next phase of making home mixes of flavoured kombucha, this is what you’ll need to do and have.
Citrus is the most flavoursome and explosive, so leave room in the bottle for the fizz.
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You can literally try all sorts of mixes with all types of ingredients.
Herbs, Spices, and fruits all work well especially when they are fresh and not dried.
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For each glass sealable bottle add:
¾ Mother tea
half a cup of ingredients
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Let sit in the same area as the Mother container, and watch it for 2-4 days. you should see bubbles. Open it over the sink just in case. Then strain the ingredients out into another glass sealable bottle and place in the fridge for about 3-4 days.
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*Also kombucha can be slightly warmed up for those chilly winter days/evenings, buy simmering it just don’t boil it though as you'll kill all the good bacteria out of it.
