Mama Bears Kombucha Recipe

Brewing Process

1. 1

   Prepare the Sweet Tea

   In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add the 1 cup of granulated sugar. Stir until completely dissolved.

2. 2

   Steep the Tea

   Add the 4 black tea bags to the sugar water and let them steep for about 10-15 minutes.

3. 3

   Cool Down the Tea

   Remove the tea bags and allow the sweet tea to cool to room temperature. This is important to avoid killing the SCOBY.

4. 4

   Combine Ingredients

   Once the sweet tea is cooled, pour it into a clean glass jar (at least 1-gallon capacity). Add 1 cup of starter tea to the jar.

5. 5

   Add the SCOBY

   Gently place the SCOBY on top of the sweet tea mixture in the jar.

6. 6

   Cover the Jar

   Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. This allows the mixture to breathe while preventing contamination.

7. 7

   Fermentation Process

   Place the jar in a warm, dark location (around 75-85°F or 24-29°C) for about 7-14 days. Taste the kombucha after one week to see if it has reached your desired level of fermentation.

8. 8

   Bottling

   Once fermented to your liking, remove the SCOBY and set it aside. Pour the kombucha into bottles, leaving about 1 inch of headspace at the top. You can add flavorings at this stage if desired.

9. 9

   Second Fermentation (Optional)

   Seal the bottles and leave them at room temperature for 3-7 days to carbonate. Check them daily to avoid over-carbonation.

10. 10

    Refrigeration

    Once carbonated, refrigerate the bottles to stop the fermentation process. Your Mama Bear’s Kombucha is now ready to enjoy!