• 🐱TheCat@sh.itjust.works
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    1 year ago

    Who are you people who manage to juggle brewing kombucha into your daily life? I tried and instead incubated some kind of creature in a jug. I had to discard the thing, it was it or me.

    • peeteep@feddit.nlOP
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      1 year ago

      Yes I did! I’m going for simple syrups for the F2 these days, less fruit pieces and mini pellicles floating around at the end

      • Frexican21@lemmy.one
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        1 year ago

        I’m thinking about starting Kombucha soon, if you could share the recipe and any tips or tricks I would greatly appreciate it!!

        • peeteep@feddit.nlOP
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          1 year ago

          I would normally refer to Reddit, where I found my base recipe as well… but we are now on lemmy!

          Basically:

          • Make strong black tea, dissolve 70g cane sugar per liter. I think some people use less sugar maybe.
          • when cool, add to scoby from previous batch in large container with access to air through a cloth (prevents insects etc from getting in)
          • ferment for 1-2 weeks depending on temperature and desired tartness. This is F1
          • make syrup with fruits, sugar, water and strain or take some fruit juice
          • add to bottle that can withstand pressure (flip top bottles from Grolsch work well). Fill up with F1 kombucha. I think I use more or less 1:6 ratio of syrup:kombucha. Make sure to fill the bottle almost completely.
          • Ferment for another few days (I did 4 days now) in closed container to build carbonation. This is F2
          • refrigerate and enjoy