Use Kombucha mushrooms to make your own fermented Kombucha tea.
— Brew some organic black tea, add sugar (or honey); let cool to room temperature.
— Add the kombucha tea that came with your SCOBY to the fermenting vessel, fill with the cooled sweet tea leaving an inch empty at the top and add the kombucha SCOBY with all the liquid it comes in from Miller’s (otherwise 20% of liquid from the preceding batch).
— Cover the fermentation vessel with a paper towel or clean cloth secured by a rubber band. Leave it at room temperature, away from direct sunlight. In South Florida, it will take about a week to ferment, though many people like a more acidic kombucha and let it ferment for up to 2 weeks. A new SCOBY will form and float at the top.
— When it has reached its desired acidity, simply remove the SCOBIES, and pour off the kombucha tea, running it through a strainer lined with a paper towel or clean cloth. Save about 20% of the kombucha tea for your next batch and drink the rest.
- The tea doesn’t need to be refrigerated, but it is recommended. Kombucha tastes better cold and the refrigeration will prevent it from continuing to ferment. It will keep in the fridge for up to a month.
- Keep the newly formed SCOBY for your next batch and give away or compost the original one. Wash your SCOBY with good quality lukewarm water; wash the jar in hot water but with no cleaning chemicals and you are ready to start a new cycle.