Mamachari Honey Hops Kombucha Recipe

Directions

1. 1

   Prepare the Tea Base

   In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add the sugar and black tea bags. Let steep for 10-15 minutes.

2. 2

   Cool and Strain

   Remove the tea bags and allow the sweetened tea to cool to room temperature.

3. 3

   Add Hops and Honey

   Once the tea has cooled, stir in 2 tablespoons of Citra hops and 1 cup of raw local honey until fully dissolved.

4. 4

   Combine with SCOBY

   In a large glass jar, pour the sweetened tea mixture. Add the SCOBY gently to the jar.

5. 5

   Ferment

   Cover the jar with a clean cloth or coffee filter secured with a rubber band. Let it ferment in a warm, dark place for 7-14 days, depending on your taste preference.

6. 6

   Add Citrus Flavor

   After the initial fermentation, add 1 cup of sliced grapefruit or other citrus fruits to the kombucha.

7. 7

   Second Fermentation

   Seal the jar tightly and let it ferment for another 3-5 days to infuse the citrus flavors.

8. 8

   Bottling

   Once the second fermentation is complete, strain the kombucha into bottles, leaving some room at the top. Seal with caps.

9. 9

   Refrigerate

   Refrigerate for at least 24 hours before serving to chill and carbonate.