Kombucha Batch #23-02

updated 07/19/2023

June 2023

Immediately after bottling my first batch, I started #2.

For this purpose, I purchased a pound of black tea from the Grand Asia Market, but expect to experiment with other teas in the future.

06/20/2023

When bottling Batch #1, I moved the SCOBY and 1 cup liquid to a clean bowl, bottled the kombucha, and then cleaned the jar. Cleanliness is critical to success.

I filled the muslin bag with 2 rounded tablespoons of black tea (purchased at the Grand Asia Market), and steeped it in 4 cups near boiling water for 7 minutes before draining. Then I stirred in 1 cup table sugar until dissolved. I let it cool 30 minutes, then transferred to the jar, and filled the jar to the three-quarter point with cold tap water.

When examining the SCOBY, I discarded the original (which is a smaller uniform disc) and kept the new SCOBY. I transferred this and the 1+ cup of liquid I had reserved from Batch #1, into the jar. Then I filled the jar most of the way with cool water. The temperature was 76 F.

I filled the jar above the marked fill line, and since there is not a lot of activity, and I get a bit more Kombucha from the batch.

07/19/2023

I tasted the batch after 14 and 21 days, and neither was sour enough for my taste. We went to NY for 10 days, so I let the batch go for 29 total days. I’m very satisfied with the result, and expect most batches will go close to 30 days.

I ground cherries in a food processor, and for each 12 oz bottle I added 2 rounded tablespoons of cherry and 2 teaspoons sugar. There is a lot of foaming, and I did not get them filled evenly.

In the future I’ll lean more towards using juice instead of fruit.

My net was 9 bottles.

I’ve had the crown capper since January 1984. Still works fine.