I confess. I had an addiction to Dr. Pepper.
It seemed innocent enough at first. I was a college student in desperate need of caffeine. My husband — then boyfriend — had a case of Dr. Pepper made with real cane sugar (no HFCS!) in his closet. He offered me one. I accepted. I was hooked.
Over the next ten years, I periodically tried to wean myself from the soda. I gave it up for Lent more than once. I told myself how evil it was, how bad for me, how disappointing it was to drink. I couldn’t knock the habit.
What finally cured me?
Kombucha — the fizzy, mildy sweet and tart, health drink that works wonders detoxing our bodies.
It satisfied my cravings for a fizzy energy boost without the sugar crashes that accompanied my Dr. Pepper drinking. A 16 oz. bottle of organic raw kombucha costs around $3.50. Multiply that times several family members and a couple of glasses per day, and it adds up quickly.
If you could brew your own flavored kombucha for as little as $1.50/gallon and about ten minutes of your time, why wouldn’t you?
Here’s how I do it. This makes 2 gallons.
The Players
- 2 gallons of sweetened tea
- 2 kombucha mothers (AKA “scobies,” or “mushrooms”)
- 2 large 1 gallon glass jars
- 1 thin kitchen towel
- 15 oz of fruit juice
- 6 quart sized jars with lids (any size bottle or jar will do, so long as you\’ve got enough to hold 75%-80% of your brewed kombucha)
The How-To
Some Important Notes Before Beginning:
First — assuming you didn’t grow your own scoby, you’ve got a week to ten days to start this process from the day you receive the kombucha starter or “mother” to ensure the freshest and most healthful product. If you let the mother sit too long in your refrigerator it will make the kombucha stale. (For reputable, online sources of kombucha starter cultures, be sure to check out the listings on my Resources Page.)
Second — each mother comes with at least a half a cup of liquid with it. That is important stuff so do not pour it off. You’ll actually use that in your first batch of tea. I recommend buying a bottle of Kombucha from the health food store to help your first batch, but this isn’t needful. If you choose to do it, you’ll want to buy Organic Raw Kombucha without any fruit sweeteners added.
Finally — the starter is a bit strange and takes some getting used to. Handling it and placing it on top of the tea just takes a little practice and a sense of adventure … it is pretty disarming initially.
One final note — EVERYONE will tell you something different. Brewing kombucha is just like making any other dish. There are hundreds of variations and recipes out there, each one somebody’s favorite. Everyone will swear doing this or that particular thing will make the beverage more healthful for you — and often the advice is contradictory. My point? Relax. Just do it. Enjoy it. Experiment and see what works for you.
Day 1 / Part One : Make Sweetened Tea (boil water and steep tea with sugar)
Boil about 2 gallons of fresh water on the stove top. Once water is at a full boil, remove from heat and add tea bags or family-sized tea bag and steep for 5 minutes. You can use cheap, plain Lipton tea for this, or experiment with other black or green teas as you desire.
Remove tea bags and add 2 cups of sugar stirring vigorously until it is dissolved. (This is the only thing in my house we use refined sugar for. We tried brewing kombucha with natural sweeteners like sucanat, honey, or agave nectar, but they all made the final brew take longer and taste sour. There’s no need to fear this refined sugar because it’s basically just food for the yeast.) Let the sweetened tea sit on the stove top until it has cooled to room temperature. This usually takes about 2 hours.
Day 1 / Part Two : Add the Mother to the Sweetened Tea
Once tea is cooled down transfer to glass jar or jars with a wide mouth. (The kombucha doesn’t brew as well in metal or plastic containers. You can use a large glass bowl, glass pitchers, or a large glass sun tea jar – anything glass that will hold your tea.) Pour the half cup of liquid that comes with the mother into the sweetened tea.
Carefully place the mother on top of the tea mixture.
Cover your glass containers with a clean kitchen towel and place away from direct sunlight. I secure the towel with large rubber bands. The kombucha needs oxygen to ferment, so you’re using a towel rather than a lid to allow air to circulate. The rubber band secures the towel to keep out flies, insects, or other contaminants.
Days 1-5: Ferment Tea (allow starter / mother to “eat” the sugar and produce acids & enzymes …) You will allow the tea mixture to set out in the dark corner of your kitchen for 5 days. You can forget about it or you can peek. Either way on the morning of day 5, remove the mother and set it aside on a plate, pouring about a half cup of the fermented tea mixture over the mother to keep it moist. Put it in the refrigerator. Every other batch or so, you’ll be able to separate the old mother from its “baby” which will have grown on top of the old mother. (It may separate on its own, or you may just pull them apart.) When that happens, the baby will become the mother for your next batch of kombucha tea. The “old” mother can be passed on as a gift or discarded.
Day 5 / Part One: Ferment With Fruit Juice (allow kombucha to ferment with juice for a tasty finish)
Pour clear fruit juice (no pulp, it causes much stringy nastiness!) into the smaller glass jars or bottles you’re using to bottle your kombucha. I use about 2.5 oz. of fruit juice per quart-sized jar. You can use any size bottle or jar, just be sure to adjust the fruit juice accordingly. You’re looking at a cranberry apple juice blend.
Pour kombucha tea on top of the fruit juice, allowing about an ounce of breathing room at the top of the bottle, close bottle tightly. Be sure to save at least 10% of your brewed kombucha to use with your saved mother in your next batch. To ensure a consistent brew, I save about 25% of mine.
Place bottles back in your “fermenting place” for 48 hours and cover with a kitchen towel so they avoid exposure to direct sunlight.
Day 5 / Part Three: Begin Your Next Batch
Repeat the process for Day 1, Parts One and Two, and use the mother you set aside earlier as the mother for this batch of kombucha tea.
Day 7 : Finish
Put bottles in the refrigerator and chill completely before opening. Do not shake. When you open, remove the thin film of new “mother” that accumulated on top during the fruit juice fermentation phase. Contents will be bubbly. Enjoy the fruits of your five or ten minutes of labor.
Some Final Notes:
Periodically, you may notice your kombucha changing flavor in a way you don’t like. When that happens, I usually add a bottle of Organic Raw Kombucha into my fermenting sweetened tea to restore the balance to the yeast and bacteria. If you don’t want to do that, this website has a helpful index for “fixing” problems with your kombucha culture.
Also, your kombucha mother may turn brown, or bubbly, or do all sorts of strange things. None of these are problems. The only thing you want to really look out for is mold, and if it molds it will look like the mold on bread – fuzz and all.
These instructions are assuming that the room temperature where you’re brewing your kombucha is around 75 degrees. (I’m in Texas, what can I say?) If the temperature is considerably warmer than this, it will take less time to ferment. If it is considerably cooler than this, it will take more time to ferment. As such, people find that during the winter in cooler climates they may let their kombucha ferment for up to a week longer than they do during the height of summer. How can you tell when your kombucha’s ready to be bottled with fruit juice? When it’s mildy sweet and mostly tart.
Liked what you read? You may find these other posts interesting:
|
  |
P.S. I go to great lengths to only advertise for products I enjoy and companies I believe in. That means that you're pretty much guaranteed to be happy buying from the sponsor below. Why not visit their site and check them out?
Oh, yeah! Thanks so much for posting this. I am hoping to get to WFS tomorrow to try growing my own scoby. And then I will make the actual tea. Thanks for the encouragement!
Sarah
Sarah — WFS?
Happy to be encouraging! I love kombucha.
Cheers,
KristenM
I’m on day 4 of my starter and I’m actually really intimidated by all of this. Your post makes it a little less daunting.
I’m trying to grow my own mother right now. So far, there’s not much happening in my jar. It just looks like tea. How long before I should be able to see growth? If you grow your own, how much of the growing liquid do I need to add to my first batch? 1/2 cup? Thanks for the instructions! I’m excited to try it.
Jen — Glad you’re less intimidated. I’ll eventually put together a video tutorial on this b/c I know that even directions with pics won’t be enough to empower some people out there.
Laura — The rate of growth depends on your ambient temperature. If it’s cool, you might not see a thin film develop across the top for a week or more. Remember, the one in my How to Grow a Kombucha Scoby post took me 3 weeks to grow in a 70 degree kitchen. In the summer, when it’s 80 degrees inside, it takes me about a week and half!
When you’re mother is ready, I’d go ahead and use ALL the growing liquid as a starter. You’ll want to use AT LEAST 1/2 cup, but you can use more. So, why not? You’ll give your new batch of kombucha an excellent start that way.
Hi Kristen,
From what I’ve learned from Betsy Pryor, a Kombucha expert who has been growing them for years, your advice for using plain Lipton Tea is right on. Other teas can cause mold to form.
Here are more tips from her: http://kellythekitchenkop.com/2008/04/kombucha-tea-part-2-15-tips-for-making.html
Very informative post!
Kelly
Kelly the Kitchen Kop
I’ve made many, many batches of plain single fermented kombucha, though life often throws me off the production line, which is the case currently. But I do want to get back into making kombucha, and I would especially like to try making ginger kombucha, which I believe is double fermented. I can get ginger kombucha at the store, but it’s more expensive per glass than some wines! So I’d rather make my own. But I haven’t been able to find directions for double fermenting with ginger.
Anna — I don’t see what would be hard about that. Just use ginger juice instead of fruit juice. You’ll probably need to use less ginger juice than I use cranberry juice because of how potent it is, but you can experiment and see what tastes right. Just put a different amount of juice in each of your bottles and be sure to label them so you know what bottle has what amount. Then you can share your findings with the rest of us!
What? You don’t cook with ginger juice? You basically just peel and grate fresh ginger, then squeeze it in an old-fashioned manual juicer or garlic press to extract the juice. You could possibly do it by hand, but that’d be pretty messy.
I think my first step is to get addicted to kombucha – then I will feel suitably driven to ferment and brew at home.
I hope to go to Wholefoods Market today when I am in London – might see if they have a taster or something. Then I can start trying to get hooked….
Elisabethe
Thanks for posting this Kristen! I am hooked on the raw kombucha (citrus flavor) that WF sells and I’m going to try your recipe in hopes of recreating something similar. I’ve had a scoby sitting in kombucha in my fridge for months but after reading your post, I guess I need to toss it and start over…
Thanks again!
Great Post!
I LOVE kombucha, but had to cut it out for a while because I had an “intolerance” to cane sugar products. I love that you include instructions for adding fruit to it. 
Elisabeth — What? You’re not addicted already?
Oneboyzmom — My mom loves the citrus flavor, too. She duplicates it at home using pineapple, lemon, and orange juice. So, experiment away!
Kimi — While it’s okay plain, I LOVE it with the fruit juice fermented in. You can get so much variety out of it this way.
BTW, for those who lack a kombucha “mother”, “baby”, “mushroom”, or SCOBY (Symbiotic Culture of Bacteria and Yeast) and want to get started without seeking out a scoby from a stranger or through the mail, I was able to get a small scoby started from the last few tablespoons of a bottle of GT’s Raw Original Kombucha from the store.
When I poured the GT’s Original kombucha from the bottle into a glass to drink, I tried to retain the little brown protein “threads” in the bottle (I spooned them back out and returned to the bottle if they escaped). When there was just a bit of kombucha left, I put the brown bits and the last 1/4 cup liquid in a drinking glass and covered it with cheesecloth and a rubber band. It sat undisturbed at room temp for about a week and a new scoby developed on top.
That tiny 3″ circle of scoby made a half batch of kombucha beautifully, which then made a much larger new scoby with another full size batch.
No affliation with GT’s except as customer.
Well done and quite interesting.
Thanks Kristen
Rod Newbound
Very cool – I love this stuff – but haven’t seen it where I live yet. THANKS!
PinkPeppercorn — If you can’t pick up a bottle of Kombucha at a store near you, you can buy it online. If you buy organic, raw kombucha, you can use it to grow a kombucha mother (instructions for that are in a previous post on this blog). Then you can use the mother to ferment the tea!
A quick Google search found this site:
http://www.organicdirect.com/product_info.php?products_id=1327
You rock once again! I drink it, thanks to my nutty ski town green veggie hippy friends, but have never given a thought to making it! Thanks for sharing your secrets!
Heidi / Savory Tv
Great post. I have a close friend who also cured his sugar addiction by drinking kombucha! I just love kombucha, and to the readers above who are feeling overwhelmed, it gets easier and less daunting each time! Hand in there!
Carrie @ Thrifty Oreganic
I just love this site! I am beginning my first brewing attempt today and your information was very imformative. I’m with you on meat and butter and all that is balanced about eatting.My entire family even my 9 year old daughter drinks KT and eats very heathy as your site supports.It’s a great journey educating a new generation to a healthy,very active life. I believe this way of living and eating really gives a person a great athltetic perfomance edge too!
I’ll be coming here often
Rain
I make kombucha tea all the time with various flavored teas – rarely do I use just plain old Lipton and I have never had a mold problem.
I am curious about how the taste changes when you add the juice and ferment it longer. That sure isn’t much juice! LOL
I am going to try it!
Thanks,
Rachel
Rachel
I’ve read so much about Kombucha online- feeling increasingly discouraged/confused. This is a beautifully written, simple tutorial. Thank you for your eloquence!
Oh my gosh, it is me again!!!!! My “mothers” finally grew and I started that actual brewing part yesterday. When I peeked this morning the “mothers” had sunk into the jars of tea. Do they all do that? Are they supposed to stay afloat at the top of the jar? Won’t you all be happy when I finally get through this??????????
Thanks for your patience
Has anyone tried pomegranite juice?
KAthy — It’s perfectly okay if your mothers sink. A new one will grow across the top. Then the sunken mother will be eligible for you to give away to a friend.
I’ve tried pomegranite juice before and thought it was okay, although we really settled on apple, grape, and cranberry as our favorites.
I love this! Thanks for posting.
Kombucha helped me kick my soda habit too. I had already weaned myself from drinking TOO MUCH soda but a diet soda at night had become a “treat” (this was all before my Real Food discovery) … anyway kombucha satisfies that need for bubbly and I feel the health benefits as well (not to mention a slight buzz). Imagine how excited I was when my mom turned me on to brewing my own kombucha which is saving me almost $100 a month because it replaces my 1-a-day $3 GT Dave’s habit! And I have found this to be much easier than keeping a sourdough culture going…
A couple questions: is there a reason you don’t dissolve the sugar in boiling water BEFORE you brew the tea – does it matter? Also I read to avoid herbal teas because of the oils which can compromise the culture… are teas like chai or infused with herbs/spice OK? Also, my most important question: I am finding that my tea seems done after only 3-4 days. 5 days seems a little too acidic (and I actually prefer a more acidic than sweet taste). my kitchen can’t be over 70-degrees and I am keeping it in a low cupboard. Any tips on knowing when it’s just right?
Maureen — The sugar dissolving thing is just how I’ve always done it. Not sure why. I would avoid herbal teas & spiced teas b/c you really don’t know where they came from or how they were seasoned. I’d say drink it according to your tastes. For the most beneficial acids, the best brews take 7 to 9 total days at about 76 degrees. I found a chart about it somewhere. I should probably try to find it again and link to it. Happy brewing!
I’m a little ways into my first batch right now. Got the SCOBY from a friend who brews a lot. He suggested putting a canvas bag over the top to keep the light off of it. Can that keep it from getting enough oxygen or should it be okay?
Hi. Just wanted to know if anyone has purchased the “kit” on one of the sites? Is it a rip off or does it make it a lot easier to brew? Thanks. I love what I’ve been reading on this site.
Kristen, what a wonderful website you have! I just received my first SCOBY from a friend of yours, Lindsey Bell, and she provided me with the link to your site as well. I am a fan of yours now as well as your husband. I see him most every Wednesday night with the guys. Thanks for providing such a wealth of information in such an approachable format as this. I am in awe.. Great work.
Kristen, I’ve got a question: must you always ferment with fruit juice or is that step soley to make a more palatable beverage?
Hi Kristen,
I have some friends who are bringing me a SCOBY in a week or two, so I will get my other ingredients ready and study your articles again, and be ready when it gets here. I especially like your instructions on adding the fruit juice, I tasted plain kombucha once and definitely preferred the fruit flavored ones from GTS!
I just had to tell you, I have been wavering on trying to make my own Kombucha for some time. I love the GTS Synergy kombuchas, but as you know, they are SO expensive. Most of the other websites on kombucha that I have found just confused me more and made me hesitant with possible problems that could occur, but your article is so clear and easy it brought back my confidence and I feel like I am ready to try my own now!
Thank you!
~ Charity
P.S. Love your whole website BTW! It has been very helpful in many ways!
I am so excited about making my first Kombucha (and growing my own scoby!) thanks to you. My only holdback is not having gal glass jugs/jars. I have 1/2 gallon. Would it work to divide the scoby in 1/2?
I’m brewing right now. On day two of my second batch. I’m going to add some juice when I bottle. This is very well written, unlike other instructions i’ve come across.
Natalie´s last blog ..There Is No Love In That Food
Thank you for great directions – I’ve made a SCOBY and my first gallon of kombucha fermented with pomegranate/cherry, fresh lemon and fresh ginger juice. Fantastic! Now I have a question… Today I read on two other sites that you should let the mother ferment on the tea for 7 days or up to two weeks. Your five day directions worked great, I’m wondering what would happen if I did it longer? Is there more benefit?? I’m in Florida so it’s pretty warm still, is this a consideration?
thanks!
Lee — My directions are also for a 7 day ferment (5 days without fruit juice, 2 days with). The total time spent fermenting will depend on the temperature. Supposedly the ideal brew for optimum beneficial acids/etc. is 7-8 days at 76 degrees. Every degree of temperature change either adds or subtracts time. In really cold climates, a 2 week ferment is quite normal.
Allison — Yes, you can divide the scoby in half. Just cut it down the middle and put a half in each jar. You may want to use a little more starter fluid just to be on the safe side.
What happens to the alcohol content on the second fermentation? I read somewhere that it increases..?? I want to check before I give it to my kids. Also, we just picked apples and made fresh cider from a press. Can I use that juice on a second fermentation process or will the fresh enzymes from the apples cause strange fermentation with the kombucha tea? I did mix the two and drink immediately (w/o fermenting for 2 days) to sample the taste and it was wonderful!
JennieD — Actually, the alcohol content of kombucha is ridiculously small, regardless of the fermentation time. All the commercial brands say there’s less than 1% alcohol in their products (which include fruit juice fermentation), and Kelly The Kitchen Kop even recently did a little chemistry experiment with her kids to see how much alcohol was in her home brewed, double fermented batch and it came out to be less than .5%!
Of course you can use fresh juice! YUM. It won’t hurt anything at all.
It’s me again! The grown-your-own scoby worked perfectly, and I think we’re on our third batch of the tea – I have 3 gallons going right now. (My husband drinks 8-16 oz per day) and I have 9 children who love the taste.
My question is this. I’m fermenting mine with one fermentation for 10 days. My husband likes it more tart, so I’m going with 14 days and that will give the baby time to grow. When I’ve bottled the kombucha after the 10 days, it fizzes beautifully, but then it’s flat when hubby opens it. Can I put a raisin in? Does it need that extra fruit juice to keep the bubbly? I’m using glass jars with canning lids (leaving headspace so the tea doesn’t actually touch the lid – do I need to use better jars that keep the fizz in? I can hear it fizzing in the fridge until it cools down.
Sorry to inundate with questions! I love your site, and am directing all my kombucha-querying friends to it!
Kimarie @ Cardamom’s Pod´s last blog post …50 Percent Less Clothing and Laundry – Guaranteed!
Okay, Kristen, so my “mother” sank to the bottom, also. I read above that you said it was okay–a new mother will form on top? So this batch of kombucha will still be okay, and I can ferment it with fruit juice in 5 days? (my mother is 1/2 inch thick and almost heavy–no wonder it sank)
I’ve started over. I’ll just use a thinner “mother” this time
Hi,
The link to the troubleshooting website is now dead because Geocities has gone. I think this is a really useful link to have, so I had a look around and managed to find the site hosted on a new server here:
Thought it might be helpful to share it
Hi,
This is my second post…my first never showed up :~((
I have grown my mushroom and made one batch of tea already YUM, YUM, and a big thank you…This second batch I cut the mushroom in half to get tow gallons but this time ( day 5) while I was transfering the Tea to my bottles I see that a think layer of “stuff” ( maybe another mother growing?) but on that was some mold….Do I have to throw it all out? ANd why do you think that happened? Maybe because I am in Florida where its hot and this is the first few days the AC has been off? although the house has not been hot maybe 78 in side? Help I dont want to get sick drinking this and if I have to start all over growing a new mother I would like to get to it ASAP.
Thanks for any help
Peace,
Heidi
Dear Kristen,
Or anyone else who knows,
Is the “mother” in my Bragg’s Natural Vinegar the same as the Kombucha mother? And if not, why did my Kombucha come out tasting very vinegary when I let it grow the required length of time? Or is it supposed to be flat and sour. It was sweet and fizzy in about 2-3 days. Is it as healthy when sweet?
Thanks for the great info here and on the “scoby” page!
Thanks for the instructions. I plan to experiment with them some time next year.
Just sampled my first batch of home-grown kombucha with a scoby grown from a bottle of GT’s and used fresh grape juice from my parent’s house. The verdict: AMAZING!!! This is absolutely fantastic! I was so scared it wasn’t going to turn out! I couldn’t find a gallon jar and I know it’s not ideal but I brewed mine in 4 quart jars and had to toss out 2 jars because of mold. That’s not gonna happen again as I’ll be taking precautions against it, I don’t want to lose any of this! It is so good!
Thanks Kristen for putting this page together, it’s fantastic!
thanks for the VERY clear instructions – the best i found! can’t wait to make my first batch
btw, i bought my SCOBY mom from someone on craigslist who was nice enough to give me a few extras in case i kill one or two. can i store these lovely ladies in the fridge for a while?
I am starting my first batch of kombucha and before I read not to use herbal tea, I bought some Yogi ginger root tea to mix in with black tea since I prefer ginger kombucha by far. Will this screw things up? Will I have to chuck my scoby or can I just do it better next time and trust that the scoby will improve? Thanks!
To make ginger kombucha just put a piece or two of dried ginger in your smaller bottles of kombucha for the second ferment time. Tastes great and no mess!!
You don’t do anything as far as flavoring during the main brewing time and no flavored teas either. Only black or green tea.
Can you tell me if the sugar is “eaten” by the yeast, what is the sugar content of the final product? I have finally kicked my diet coke habit of 30+ years, it was called Tab, back in the day, anyhow, I am trying to eat Paleo, ie, no liquid sugars, sweet drinks, fruit juice, they want you to eat the actual fruit, get all the fiber and goodness that way, instead of the calories for 3-5 oranges in one glass of OJ. It all makes sense, but I could use some of the benefits of this kombucha. Energy, regularity, fizzy drink, so can anyone tell me about the calorie/ sugar count in the end product? sorry to ramble.
I am so excited, my boyfriend and I were buying the GT’s at least once a day, spending a crazy amount of money! We talked about researching to make our own for a while, but I finally found this site and was inspired to start today! We went down to our Food Co-op and bought the essentials (fair trade sugar and GT’s kombucha). Then we went to our local tea house and bought some green tea fresh from the hills of China.
So we put some stuff together today for a scoby, but we live in Southern Arizona, and it is unusually cold this year. We’re going to be patient, and let you know how it all turns out. And I love that you posted a recipe including fruit juice because I have a juicer that I am dying to try out!
Thanks so much for your posts, my boyfriend and I are food renegades and we didn’t even know it! I look forward to reading all of your posts, and hope that this idea of fresh/local untainted, traditional food can be embraced by more and more people through information and much convincing! (I am in my early-twenties, and my parents scoff at my way of eating, they say that I am being stuck up when I politely refuse to eat processed beef from Safeway. Oh well, I can only inform them with facts…)
First of all, thank you for breaking down the kombucha process into manageable, bite-sized pieces. Following your instructions to the letter was not really feasible (my husband likes it arctic in this house), so although my fermentation has taken far longer than anticipated, the result is delicious! I’ve gotten some of the cooks at work to taste GTs, and they are now demanding my old scobies when the babies are born.
Now, for the confessions part of the post: I neglected to read others’ posts about alternative teas before starting my own hibiscus tea brew. I guess I gotta keep a close eye on it…
Love your site. Thanks for sharing this recipe with others. I’ve been making KT for a few years and have a couple tips. 1) Make a concentrated hot sweet tea using only 4 cups of water and the rest of your ingredients as indicated, and then use your remaining water “cold” to dilute the concentrate and bring the water temp down quickly – avoids waiting around for the whole gallon to cool before adding the SCOBY. With this method you can have a gallon jar of KT brewing on the shelf in about 20 minutes! 2) Organic paper coffee filters work great to cover your KT brewing jars – just secure with 2 rubberbands (two, in case one breaks when you are not looking!)
One other note: I believe Sallon Fallon advises against using Lipton tea due to the high fluoride content (see her Nourishing Traditions book). If you can get it, organic unflavored teas would be best.
Good luck everyone with your KT – it is a wise investment of your time – you won’t be sorry!
I started brewing a week ago tomorrow,and I just peeked at my brew and it looks like mold is growing on it!! So upset.Any tips or a way to save it?
I am trying to loose weight, won’t kombucha let me gain ? What is the nutritional value, especially the energy per 100ml?
I am preparing to return to work in a national park. I am wanting to take my mother with me to brew more tea. I am trying to decide if there is a way to get it up there with me safely as the only ways to get there are by hiking 5 miles or helicopter. Will the jossling of hiking that distance by harmful to it? And is there a temperature range that it should stay in? It will most likely be very cold during the hike or copter ride. Thank you for you help!!!