Do you remember when I showed you all how to brew your own kombucha? Did anyone do it?
Earlier this year, when I did my elimination diet, I decided to take a few months off. I followed a protocol I found online to preserve the scoby but when I was ready for a new brew, I decided I just wasn’t liking how it looked anymore. Scoby 101: if you don’t think it looks healthy, don’t risk it and get a new one. So that’s what I did. Well, I grew one.
Now that I have my new scoby, I’m a few brews in and forgot how much I enjoy the process and having a constant supply of kombucha at my finger tips (and for much cheaper than I could buy it)!
One aspect of brewing kombucha, is following a time table, to know approximately when it’s ready for the next step. There’s always a part of me that thinks I could remember (and my ex always did when we did this together), but I know myself better than that, which means I have to write it down.
With that said, I thought it would be helpful for anyone who brews their own (or may be looking to start), to use the tracker that I have found to be the most convenient.
Idea: You could even take the image and print them on little stickers to mark on the bottles!
Brew New Batch & Flavor Old Batch: this would be the date that you’re working on your kombucha. (For example, for me, this was Saturday, 8/20)
Put flavored bottles in fridge: Once I flavor and bottle the batch, I sit them on top of my fridge for another 1-2 days. This allows the brew to ferment a bit more with the added sugar (i.e. fruit/flavor) and get a bit fizzier!
Brew a new batch: This should be 7-10 days out from the date you’re brewing (In my example, 8/27-8/30). If I’m drinking a bottle nearly every day, then I also know it’s about time because I’m out of bottles in the fridge. 😉
I’m excited to keep playing around with more flavors. My first 2 batches with the new scoby was peach because I had some fresh peaches to use that just were a bit weird to eat on their own, but were perfect for the kombucha and my newest batch is mixed berry! (Note: frozen-thawed fruit is great for kombucha!)
Have you tried brewing your own kombucha?
What is your favorite flavor of kombucha?