Sterilise your Mortier Pilon fermentation jar by washing with hot soapy water, then rinsing or running it through a dishwasher.
Place the teabags in a large teapot or jug.
3 organic black tea bags
Boil the water and pour over the teabags.
1 litre filtered water
Add the sugar and stir to dissolve.
110 g white sugar
Leave to brew and cool to room temperature.
Pour into the fermentation jar and add the scoby and kombucha liquid.
scoby & a little of the kombucha from where it came
Screw on the lid and add the porous cover.
Leave at room temperature for 3-5 days.
Primary Fermentation Directions
Make sweetened tea as above, but use the larger quantities stipulated.
3 litres water, 5 organic black tea bags, 450 g white sugar
Allow to cool to room temperature.
Use a long handled spoon to push the scoby to one side and pour in the tea.
Leave to ferment at room temperature for 7-14 days, depending on how sweet / sour you like the drink. Test after 7 days and then just keep trying until you have something you like.
The kombucha should have a slight fizz to it.
Using the tap at the bottom, pour 2/3 of the kombucha into flip top bottles. The longer you leave them, the fizzier the drink is likely to get.
Repeat the primary fermentation process.
Notes
Makes approximately 10 x 250ml bottles.The scoby needs to acclimatise to its new environment, hence needing a starting up stage.The scoby can be stored in a glass jar with some of the kombucha in the fridge.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.