WE LOVE TO FERMENT

Kombucha is a fermented drink made from sweetened tea and a specific culture known as a scoby. Scoby stands for ‘symbiotic culture of bacteria and yeasts’. The bacteria and yeasts convert the sugar into ethanol and acetic acid. The acetic acid is what gives kombucha its distinctive sour taste.
THE FIRST FERMENTATION
So you’ve got a newbie SCOBY. This first fermentation is where you actually make the kombucha. In a large pot, bring water to boil and turn off heat. Add tea leaves and sugar and stir. Let cool completely. Pour cooled tea on top of SCOBY using a mesh strainer. Cover and put in a place with temperatures above 21C to ferment for 7-10 days.
THE SECOND FERMENTATION
The second fermentation is where you can play around with sweet, fruity flavours that will not only make the homemade kombucha taste better, but will give those good bacteria the power to kick it into high carbonation gear.

OUR KOMBUCHA PRODUCTS

ELDERBERRY & HISBISCUS

RAW & UNPASTURISED
Ancient tonic and natural energy drink.  Made with specially selected organic black and green teas and Irish spring water. 
​Made in Ireland.
330ml

ROSEMARY & RASBERRY 

RAW & UNPASTURISED
Ancient tonic and natural energy drink.  Made with specially selected organic black and green teas and Irish spring water. 
​Made in Ireland.
330ml

LEMON & GINGER

RAW & UNPASTURISED
Ancient tonic and natural energy drink.  Made with specially selected organic black and green teas and Irish spring water. 
​Made in Ireland.
330ml

WE USE THE FINEST SCOBY

The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in.