How to Guide - Kombucha Kit - PDF Flipbook

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How to make your own

Kombucha

K

FE R M

EN

URED LT

NA

Serving suggestion

RALLY CU TU

T E D D RI N

Available online at www.madmillie.com

Get ready to start brewing!

WHAT YOU’LL NEED Ingredients

Equipment

3 tea bags of your choice or the equivalent in loose leaf tea

1 L (1 US qt) glass jar

1/4 cup (50 g) + 1.5 tsp white sugar 1 SCOBY 950 mL (1 US qt) water

Thermometer strip Pot to hold 1 L (1 US qt) Muslin Cloth 750 mL (25 US fl oz) bottle Funnel

Your scoby is very susceptible to mould in the air. Please ensure you thoroughly sterilise all equipment that will come into contact with your kombucha, particularly your tasting spoon!

1 Clean and sterilise your jar with boiling water to ensure any nasties are removed before use.

3 Add white sugar and dissolve. Add tea and steep for 3-5 minutes.

2 Bring 950 mL (1 US qt) of water to a rolling boil.

4 Attach thermometer and remove the tea bags/leaves. Pour into the jar, return the lid and allow to cool to room temperature.

TIP: Don’t have a tea strainer? Wrap your loose leaf tea in a muslin cloth!

5 Add SCOBY and starter liquid when the tea has cooled.

7 Taste with a clean, sterile spoon every day from day 8 until you are happy with the flavour.

6

1 WEEK

Cover jar with muslin cloth (double layered) and secure with a rubber band and store at 24 – 30ºC (75 – 86ºF), out of direct sunlight for 1 week.

8 Gently remove the SCOBY and 300 mL (10 US fl  oz) of brew. Cover and refrigerate until your next brew.

9

10

Clean and sterilise your bottle with boiling water and add 1.5 tsp for the second ferment. Add flavours or infusions at this step.

Pour kombucha into your bottle through a muslin cloth lined funnel.

TIP:

11

2-3 DAYS

Leave at room temperature for 2 – 3 days to carbonate then refrigerate.

To scale up to bigger volumes, make the 1 L (1 US qt) first to get your SCOBY active. At the SCOBY removal step, add the whole 1 L (1 US qt) to your bigger batch as the starter culture. Need bottles for your brew? Go to www.madmillie.com

The best flavour profile is usually found between 15 and 25 days (on the first ferment). Day 1 __ / __ / 20__

Day 8 Start tasting! __ / __ / 20__

Second ferment

Enjoy!

TEMPERATURE WILL CHANGE YOUR FERMENT TIME Keeping your brew between 24 – 30ºC (75 – 86ºF) is important as it maintains the perfect balance of yeast to bacteria. 24ºC

Ideal range

30ºC

5ºC

Colder: If your brew drops below 20ºC (68ºF) for an extended time it is more likely to develop mould and the brew takes longer. It will still work, just give it more time to ferment and develop those tangy notes.

35ºC

Warmer: Try and avoid your brew going above 30ºC (86ºF) as the yeasts will overpopulate, the brew will speed up and the vinegar flavour will be stronger. If you live in a particularly warm place check your brew from day 5 - 6.

TIP: If you live in a particularly warm or cold climate, try using the Mad Millie Culturing Flask to help maintain your temperature. It fits the Mad Millie 1 L (1 US qt) jar, found at www.madmillie.com.

WHY SECOND FERMENT? The second ferment is when flavours can be infused, and the carbonation is created. By adding a little sweetness this will feed the SCOBY which then ferments more and produces bubbles. If you don’t second ferment the kombucha is still just as good for you! We recommend a shot of kombucha at day 25 with some sparkling water.

Some other suggestions are:

What can I add to my second ferment?

• Flavour Extracts eg vanilla - start with 1/4 tsp of extract per 1 cup (250mL) of kombucha.

The easiest way to add flavour is to use juice. This gives both flavour and the sugar your kombucha needs to carbonate. 1. Add your favourite juice into the sterilised bottle at 20% of volume e.g. 150 mL for a 750 mL bottle. 2. Fill the bottle up with your kombucha and seal.

• Fruit (fresh, frozen or dried) - start with up to 30% fruit and 70% kombucha • Chia Seeds - add 2 tsp of chia seeds for added benefits and texture. • Ginger - add a slice of ginger root to get that fiery ginger flavour.

CULTURE STORAGE AND RE-USE Your kombucha culture can be used again and again! It must always be submerged in starter culture (300 mL / 10 US fl oz from your previous batch) and refrigerated. Take it out of the refrigerator the night before brewing to allow it to return to room temperature.

If you have stored it longer than 2 weeks, feed it the night before brewing: 1 cup (250 mL) of brewed caffeinated tea 1/4 cup (50 g) white sugar Dissolve the sugar in the tea. Allow it to cool to room temperature and add to your starter culture and SCOBY. The following day add the refreshed SCOBY and starter fluid to your batch.

For all FAQ’s and customer support visit www.madmillie.com

NEXT STEPS Once you have some healthy back up SCOBY’S from your brews, it’s time to get experimenting. The type of tea and sugar you use has a big impact on your kombucha flavour. We’ve pulled together a few suggestions to get you started. Tea Plain black tea will always give the best results, but there can be variation within this, try: • English Breakfast • Ceylon • Darjeeling

We recommend completing at least four good batches to get a really strong culture before experimenting with teas.

If you want to try something a bit different give the below a go: • Oolong tea will work and give a fruitier flavour • Green tea can be used but will produce a weaker ferment. To help with this add 2 cups (500 mL) of starter culture and two SCOBYS at the start of your ferment time.

Sugar The best way to experiment with sugar is to substitute a portion of your white sugar and figure out how to get your favourite flavour profile. We recommend starting with 1/4 new sugar source + 3/4 white sugar, then go from there. • Evaporated Cane Juice or Cane Juice Crystals – this is a less refined sugar and is a good option to try. • Coconut Palm Sugar or Syrup – this will work well but may give sour or bitter flavours due to the high level of minerals. It may need a shorter brewing time so keep regularly tasting your brew. • Agave or Maple Syrup – make sure it is a pure source and not mixed with anything. This may require some experimentation and extra culture to be added at the start to give your SCOBY the best possible chance of survival.

• Honey – there are different ratios of sugar in different types of honey so you may see some contrasting results, but it can be used for experimentation. The main thing is DO NOT use raw honey for kombucha as the naturally present bacteria in the honey will compete with the SCOBY bacteria, and we cannot guarantee which will win.

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Mad Millie Kits and equipment are designed to make it fast and simple for you to create beautiful, artisan food in your own home. For more kits and consumables, along with some helpful tips and how-to videos, visit

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