Production of Kombucha beverage :

These specifications relate to a Kombucha fungus for 1 litre. (Just like the one you can find on my order page). If you have a bigger fungus then please increase the ingredients accordingly.

For the production of 1 litre of Kombucha beverage you require:

Kombucha fungus including starter liquid for ca. 1 litre
6 table spoons sugar
1 table spoons black tea
2 table spoons of green tea ( or any other tea you like )
1 fermentation vessel for ca. 1.1 litre
1 cover sheet ( i.e. tea towel )
1 seal-clamps ( i.e. rubber band )
1 sieve
1 funnel
1 bottle for 1 litre with screw top cover

These specifications relate to a 100g Kombucha fungus and ca. 200 ml of starter liquid. (Just like for the 1 litre Kombucha starter set which can be found on my order page) If you have a bigger fungus then please increase the ingredients accordingly.

Instructions

boil 1 litre of water .
add the tea to the water . Let it rest for 15 minutes . Which tea you use is of no importance as long as 30 % of it is black tea.
Important: Tea derived from ecological growing and herbal teas can not be recommended without reservation, because they are usually less clean than the ones coming from mass production
tea leaves have to be sieved and the tea bags need to be removed
dissolve the sugar in the tea
let the tea cool down to room temperature and add it to the fermentation vessel add the unfiltered starter liquid
add the Kombucha fungus gently. It is of no consequence whether the fungus drowns or not. The new one will grow on the surface.
Cover the opening of the fermentation vessel with the sheet
Important : fasten the sheet with the seal clamp (rubber band or the like), so that no insects can enter the vessel
Put the vessel into a quiet and warm place. Light is not required. Let the fermentation take 7 days.
Important: take great care especially for the younger Kombucha fungi that the temperature is warm enough (at night, too). If it is too cool then the mould may damage the fungus.
During the fermentation process the fungus requires no help from you. Only if the fungus considerably cambers up above you should prick it so that it can drown again. If you don’t you risk that the fungus dries to a point of uselessness.
After 7 days the fermentation process has completed. Remove the Kombucha fungus (or the new grown thin fungus) gently and with clean hands and put it on a vessel made of either glass or china.
The ready beverage can be filled trough a plastic sieve into bottles.
Keep at lest 10 % of the beverage as it can be used again as a new starter liquid.
Clean the Kombucha fungus shortly using lukewarm water. Let the yeast remain in the fermentation bottle (rinse the bottle every 4 weeks)
You may now start all over again

Proceed to : Information for supply of a Kombucha Medium Culture