Started 10/9/2016 @ 1:10 p.m.
- 24 gm Harney & Sons Dorchester English Breakfast tea
- 1.75 liters boiling water
Let cool until 7:20. Then:
- Pour tea through strainer into 1-gallon mason jar
- Stir 1-cup organic white sugar into mix
- Add new scoby from original mother (from Kombucha Brooklyn, used to brew Batch #1 & #2) with 1.5-cups kombucha from Batch #2).
- 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.
October 16th Update:
Moved onto new heating mat in cupboard, hoping to increase the temperature to raise acidity and decrease the brew time, which is now taking 2+ weeks.
- Current Temperature: 72°
- Current pH: 4.1 (desired brewing pH = 2.5-3.5; FDA requirement = <4.6)
- Taste notes: Slight effervescence; great black tea flavor but extremely sweet
October 22nd Update:
- Current Temperature: 78°
- Current pH: 3.5 (desired brewing pH = 2.5-3.5; FDA requirement = <4.6)
- Taste notes: Slight effervescence; wonderful flavor! Ready to bottle.
Recipe: Ginger Peach Kombucha
Because the kombucha was still sweet, I decided not to put extra sugar in with the extracts. This batch yielded six 16-ounce bottles, plus a cup for the chef. Put the bottles in a box on the floor for room-temperature second fermentation. Will check back in 3-5 days.
Tasting note: The Olive Nation Peach extract smelled and tasted like bubble gum. I don’t know why, but my husband and daughter agreed that there wasn’t much “peachy” anything here. It still tastes good, but it’s not peach. I will research other brands of peach extract and tweak this recipe.
October 29th Update:
I did not taste the tea, but it’s been a week so I moved it into the fridge to stop further fermentation. Will try some out tomorrow.