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.