Kombucha

Deb

Veritas Kitchen

1 Gallon Jar

Cheesecloth

Rubber Bands

4 bags or 1 Family Size Organic Black Tea

4 bags Organic Green Tea

1 Cup Organic Cane Sugar

Fruit and/or Fruit Juice preferred

Boil ¾ Gallon (12 cups)Water

turn off heat

Add Tea Bags and Sugar

Stir and leave until completely cooled - takes hours

(if it is hot it will kill SCOBY - Symbiotic Culture of Bacteria and Yeast)

Pull out tea bags

Pour cool tea in to gallon jar

Add SCOBY and liquid that Scoby was in

Cover with cheesecloth and rubber band

leave for 1 week on counter

Add Fruit - raspberries and blueberries combo are Veritas favorite - raspberries add fizz but you can find all kinds of combos on Pinterest - you can even use frozen You can chop fruit so that it will fit in bottle if need be (raspberries) or emulsify

Cover bottom of swing bottles with fruit

Use funnel to pour liquid into bottles Fill a little over half way

Leave bottles on counter for approximately 2 days before putting in fridge- this is determined by your house temp and how much fizz you want. If you put in too early there may not be fizz, if you wait too long it may turn to vinegar taste.

Put SCOBY with enough liquid to cover it in another jar and cover and put in fridge until ready to make more Kombucha

Make sure fruit is chopped tiny or emulsified if using swing bottles

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