Kombucha with Dorchester English Breakfast Tea

Dorchester English Breakfast teaBatch #1

Started 9/10/2016 @ 10:00 a.m.

Let cool until 4:00. Then:

  • Pour tea through strainer into 1-gallon mason jar
  • Stir 1-cup organic white sugar into mix
  • Add Kombucha Brooklyn scoby with kombucha liquid from package.
  • Fill jar with filtered cold water until it levels out at 1-inch beneath the curve at the top of the jar.
  • Cover lid with cotton cloth and fasten tight with rubber band.
  • Place jar in cupboard.

September 17th Update:

  • Current Temperature: 72°
  • Taste notes: Nice tea flavor but extremely sweet

September 24th Update:

  • Current Temperature: 72°
  • Taste notes: Just starting to get a bit sour, good tea flavor.

Scoby has thickened but has not grown a full-fledged baby yet. Placed the mother scoby in a mason jar with 1.5-cups of the brewed tea. Strained the remaining tea into a jug, then added:

  • 8-oz pureed peaches and blackberries
  • 2-Tablespoons organic sugar

Stirred the mixture thoroughly and poured it into two half-gallon mason jars with plastic lids for second fermentation.

September 30th Update:

Stirred the mixtures thoroughly, then poured contents into seven, 16-oz kombucha bottles through the strainer and a funnel. Tightly closed the plastic lids and put in a cupboard for another period of fermentation, which will hopefully result in some fizz.

October 5th Update:

Checked one bottle of the Peach-Blackberry Kombucha blend. Tea is nicely tart with good fruit flavor. However, there is an abundance of yeast strands floating in the finished kombucha, which lends an unpleasant mouth-feel. The flavor is good, but the texture is not. I think this may be because I used actual fruit pulp, instead of juice or extract. I am going to stay away from using fruit pulp and stick with juices and extracts until I get a better feel for what I’m doing.

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