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| This is the recipe and instructions that I have used successfully many times. |
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| Steeping the tea and sugar. |
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| Raw plain Kombucha and cooled tea. |
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| Day 1 |
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| Our home is very cool this time of the year, so we use a warming mat to keep the Kombucha at temperature while it is fermenting. |
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| Day 2 |
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| Day 4 |
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| Day 5 |
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| Day 6 |
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| Day 7 |
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| Day 8 |
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| This jar is too small to ferment a full batch of Kombucha in. It is perfect size to make the Scoby in. I will use a gallon size jar to start my Kombucha in. |
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| Day 9 |
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| Day 10 I poked a hole in the Scoby when I removed it from the original Jar. It's about 1/4 inch thick or more. This picture is the beginning of my first ferment using my new Scoby. I should have a completed batch of Homemade Kombucha in about 13 days. It will be Fermented, carbonated, flavored and bottled. I will document and share the process. |
Mrs. Smith
