Part 1 - My Kombucha Brewer has been in storage for a few years. I had a bottle of beautiful Kombucha at my neighbours last month, and I gave my head a shake. Why have I NOT been making this. He bottles up the Kombucha. He muddles fresh fruit and puts about a tablespoon in each bottle. He then does the secondary fermentation and gets a lot of fizz doing it that way, his blueberry was exemplary. I went over today and had a smell of his not quite ready blackberry kombucha. OMGosh.
My old Scoby hotel was dead. I mean dead. So I had to throw that out. I went and bought a bottle of unflavoured Kombucha to start a Scoby from scratch. It is formed and liquid is fizzy.
Part 2 - The SCOBY formed beautifully, and Kombucha was delicious, and then I broke my shoulder in August. I drank what was ready, but I was incapable of taking care of the brewer. So it has languished until now. Today I drained the now vinegary Kombucha, leaving about a cup of Kombucha and my now huge SCOBY. I made some lovely new organic green tea, added sugar and water and it is now ready to age for a week or so. I am so anxious to have some of my own lovely Kombucha. Life returning to normal.
Look at how lovely this homemade SCOBY is. This time I didn’t get fancy.
I used a bottle of this plain unflavoured GTS Kombucha, Green Tea and Cane Sugar. That’s it.