Quick Care Guide
Quick Guide Materials (for a 1 gallon batch)
1 gallon glass container
1 gallon of filtered water or spring water
4 green tea bags
3/4 cup sugar or agave nectar
Natural dish soap
Thin material, paper towel or cheesecloth
Rubber band or tie
Ladle
Potholders
Funnel
Lidded glass jars for storage or transport (sterilized mason jars or glass juice bottles)
1 gallon of filtered water or spring water
4 green tea bags
3/4 cup sugar or agave nectar
Natural dish soap
Thin material, paper towel or cheesecloth
Rubber band or tie
Ladle
Potholders
Funnel
Lidded glass jars for storage or transport (sterilized mason jars or glass juice bottles)
Quick Guide Instructions (for a 1 gallon batch)
- Bring 1 gallon of water to a boil
- Sterilize everything with boiling water. Use potholders to carefully swirl around water in containers, then pour back into pot and let boil for another few minutes.
- Turn off heat and add tea bags. Let steep for about 15 minutes, then remove.
- Add and dissolve sugar. OR let cool, and add and dissolve agave nectar.
- Let tea cool for up to 8 hours, to room temp.
- Rinse or wash your hands before handling the SCOBY. Add SCOBY and all the liquid it came in to gallon container.
- Add cooled sweetened tea.
- Cover with the thin material, paper towel or cheesecloth and secure with a rubber band or tie.
- Place the jar aside (60 – 85 degrees is ideal) in low light.
- Wait about 4 weeks and that’s it! (the longer you let the batch brew, the stronger the taste)
- You now have ready-to-drink Kombucha, and a a second SCOBY!
Quick Guide Harvesting
- Make gallon of sweet green tea about 8 hours ahead of time, so the tea is fully cooled by the time you harvest.
- S sterilize everything with the boiling water. You can leave it out while the tea cools.
- Rinse or wash your hands with non-antibacterial soap before handling your SCOBY.
- Remove the rubber band or ties from the glass jar and remove the material, paper towel or cheesecloth.
- Inspect the SCOBY for mold or other irregularities. MOLD is addressed in Tips and Tricks.
- Use the ladle (and possibly the funnel) to transfer Kombucha to mason jars or glass juice jars.
- Set aside and drink every day.
- Use the same glass container (sterilized if MOLD is found) for the next batch.
- Release the gaseous pressure that will build up in the storage jars or bottles a few times a week.