Kombucha Batch #26-02
updated 10/10/2026
June 2026
As seems to be my personal habit, my last batch of Kombucha was ignored a long time. But I got around to bottling it.
06/14/2026
I’m using the same ratios as I did with previous batches:
- 4 Tbsp Lychee Black Tea
- 1 liters boiling water
Let steep 15 minutes. Drain the tea, stir in:
- 1 cup sugar
I immediately added 2 larges cups of ice to bring the temperature down. I over did it, as the temp dropped to 48 F. So I used a slotted spoon to remove the unmelted ice. This will sit on the counter for an hour or two, until it gets up to 70 F. At that time I’ll pour it into the gallon jug which already contains the SCOBY and 1 cup reserved liquid from the last batch. Then I’ll add enough water to fill the jug.
10/10/2026
WOW! I really ignored this one. It’s been on my mind, I see it every day, but just didn’t get to it. Until today.
First I removed the SCOBY, which was super thick. I peeled off the bottom 1/2″ and discarded the remainder. I poured the Kombucha through a kitchen strainer into a large, lipped bowl, then rinsed the gallon jug. To that I added the reserved SCOBY and 1 cup of Kombucha, and set aside.
To each 12 oz Molson’s beer bottle I added 1/4 cup Simply Nature Immunity Blend juice + 1 Tbsp sugar. Then I filled each to half way up the neck with Kombucha. The sugar settles to the bottom of each bottle, so once crown capped, I turn each upside down and shake side-to-side until the sugar is dissolved. Then I put upright in a beer 12-pack case to rest. This netted 6 bottles, as the level in the jug was low and the thick SCOBY consumed a lot of space.
To the remaining 1 cup of Kombucha I added a bit of the juice and am drinking it, no sugar. It is TART with a Capital T A R T. Yeah, I’m laughing, as I like it.
The bottles will set at room temperature 1 week before refrigerating.