Guest guest Posted January 5, 2012 Report Share Posted January 5, 2012 process for 10 to 15 days...don't move it or touch it. if a film forms and there is no mold dip some out and taste it. If it tastes good then it is ready. It's not the ph it's the taste. DO NO CAP IT while it ferments. Put it somewhere away from extreme cold. Cupboards in a storage room works...mark a calendar to keep track or put a label on the jar. If you bottle it after brewing keep it in a frig. I'll imagine you will drink all of it in short order.  Then you can graduate to a gallon glass pickle jar or something similar. That is what I use. I keep 5 or six going at one time.  ann ________________________________ To: original_kombucha Sent: Thursday, January 5, 2012 2:34 PM Subject: Recipe starting with commerial live kombucha  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, can I use ph paper to check the ph and what should the ph be. I have amber jars with screw on caps, is it ok to use them if I burb my kombucha every or every other day. Once I bottle it can it be stored at room temperature. I have never made this and do not know any one in my area who does. Lois Saunders Quote Link to comment Share on other sites More sharing options...
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