![]() ![]() 14 cups (3.5 quarts, 3.3 L) clean water.This first fermentation is where you actually make the kombucha. So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. Homemade kombucha: The first fermentation Got leftovers? Never throw your SCOBY away! Share the kombucha love by gifting it to a friend, or make it into a delicious gummy candy!Ģ.Also note that this is the same proportion we’ll use in the first fermentation, but on a larger scale to make more ‘buch! As long as you keep the proportions in check (7 c water : 1 c starter : 4 bags tea : 1/2 c sugar), you’ll be fine. It’s all in the proportions. As I mentioned, I made two SCOBYs with this recipe, and you could probably make more.If it floats sideways or sinks, leave it! It’s just doing it’s SCOBY thang. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. Don’t mess with it! You won’t see anything but a few bubbles in the first few days.You can use honey in the second fermentation, once there are a higher number of good bacteria to fight off the bad, but for now, stick to sugar. No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. ![]() By all means, once your SCOBY is big and strong you can use green tea, but for now stick with black.
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