About kombucha alcohol free
- 2 cups of water
- 4 teabags of black or green tea
- 1/2 cup of sugar
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1/2 cup of previously brewed kombucha
- Additional flavorings (optional)
- Boil 2 cups of water in a large pot.
- Once the water is boiling, turn off the heat and add the teabags and sugar. Stir until the sugar dissolves.
- Let the tea steep for about 15 minutes, then remove the teabags and allow the sweetened tea to cool to room temperature.
- Add the SCOBY and the previously brewed kombucha to the cooled sweetened tea. Stir gently.
- Cover the pot with a clean cloth or paper towel and secure it with a rubber band. Place it in a warm spot away from direct sunlight.
- Let the mixture ferment for 7-14 days, depending on the desired level of tartness. Check the taste periodically.
- Once the kombucha reaches the desired flavor, it's time to decant it into bottles. Carefully remove the SCOBY and set it aside for future use.
- If desired, add additional flavorings to the kombucha, such as freshly squeezed fruit juice or spices. This is optional and depends on personal preference.
- Seal the bottles with airtight lids and allow them to sit at room temperature for 1-3 days for secondary fermentation. This step helps to create carbonation.
- After the secondary fermentation period, refrigerate the kombucha to stop the fermentation process and chill it. This will also enhance the flavor.
- Serve the kombucha chilled and enjoy!
|Flavoring (optional)||to taste|
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