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Kombucha Brewing Manual
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=== Day 1 / Brewing === 1. Prepare your work station: clean it, preferably with vinegar water spray 2. Collect utensils and ingredients (see above) 3. Put pot on the stove 4. Fill the pot about 2-3 l with filtered water (leave at least 1 l of space) 5. Lid the pot and bring to a boil on high flame 6. Meanwhile, measure the tea and the sugar: - Put a small cambro/container on the scale and tare it out (for each container) - Weigh out 60 g of tea into the smaller container - Weigh out 600 g of white sugar into the bigger container - Prepare a space in the kitchen were to transfer the hot pot when the water is boiling. 7. Turn off the flame under the water when boiling, and transfer the pot to the dedicated location (NOTE: the handles may be VERY hot--it is best to use not only gloves but also pieces of aluminium foil to prevent burning the gloves) 8. If you are making black tea kombucha, go ahead and add the tea (black tea). If you are making green or white tea, add 500 ml of filtered water to it to cool it down to 90ºC (~190ºF), then add green or white tea (same amounts). Use a stainless steel spoon to make sure that all the tea is submerged in the hot water 10. Wait 10-15 minutes max and in the mean while 11. Add the pre-measured 600 g of sugar into the bottom of an empty pot (at least 6 l) 12. Strain the tea by pouring the infusion through a strainer into the pot with the sugar. Put tea waste into compost. 13. Stir the mixture intensively for 2-3 minutes to make sure that all the sugar is dissolved. 14. Cool the mixture down by adding 2-3 l of cold filtered water. Stir again before moving on to the next step. 15. Pour this “syrup” into a fermentation vessel 16. Add enough water to make the fermentation vessel 2/3 full. Check the temperature to make sure it isn’t warmer than 30ºC(100ºF). If too hot let to sit up for 1-2 hours to cool down. 17. Add 500 ml of the starter --use black tea kombucha for black tea kombucha, green tea kombucha for green tea kombucha, and white tea kombucha for white tea kombucha 18. Add water to fill to the culture volume of 10 l 19. Add the appropriate kombucha SCOBY, making sure that the growing young part is facing "up". 20. Cover the jar with a muslin square or kitchen towel, securing with a rubber band or wire. 21. Label each jar with acronyms of tea used as a base, organism used for culturing and date when the culture was started (meaning when the organism was added) and initials of person who prepared the batch (example: black tea kombucha base, prepared on 08/30/2010 by Froggy Toad would be labelled as: BK - 08/30/2010 FT) 22. Let ferment for 6-8 days at room temperature, start tasting after 4 days.
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