Re: Recipe starting with commerial live kombucha

January 5, 2012

----- Original Message -----

>A friend gave me a recipe to start with live commercial kombucha, tea

sugar water in a 1/2 gallon glass container. Cover with a coffer filter. How

long do I allow this mixture to process.

There are many variables. Your temp should be above 70 or if lower, get a seed

mat or other heat to keep it warmer. I've heard of the crock pot with water on

low, the oven with the pilot light on, things like that.

>can I use ph paper to check the ph and what should the ph be.

Been brewing for a year and don't know pH, but I am getting a pH meter in lieu

of the strips because it is digital and more accurate. Don't have it yet, tho.

So far I have just gone by taste: when the sugar is all gone and it starts to

turn to vinegar, bottle it and flavor it or drink it as is. Pour it out into

another jar so you can start a new batch. Your half gal container will probably

not produce much kt so go on freecycle and ask for a gal pickle jar until you

find what size vessel you really need to be brewing in for your needs.

>I have amber jars with screw on caps, is it ok to use them if I burb my

kombucha every or every other day.

I do this, yes, but beware of explosions. I have not ever had any, but they are

dangerous. You will get the feel for them as you do this.

>Once I bottle it can it be stored at room temperature.

Room temp is what will allow it to keep fermenting. So this is when you can add

flavorings: vanilla, cinnamon, ginger, raw fruit juices or fruit purees, things

like that.

>I have never made this and do not know any one in my area who does.

Your friend should be a good resource. Youtube is also full of people making kt.

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