Kombucha

3) Steps

1. See video example
2. Boil the water.
3. Add the tea, let infuse 15-20 minutes.
4. Filter. Add the sugar Let cool at room temperature (25 to 30 ° C).
5. Pour the tea into a large-necked pot (glass).
6. Add the kombucha starter.
7. Then gently place the mother on the liquid, the white side and shining up. It does not matter if it goes awry.
8. Do not seal the jar, but place a cloth, gauze, or coffee filter with a rubber band so that the flies do not come on it.
9. Leave without stiring, at room temperature, in a ventilated place, at least 20° C. The fermentation lasts about 7 days, more or less depending on the temperature. Taste from time to time (with a straw if you do not have a tap) to know when it's to your liking.
10. The smell must be that of a cider, we no longer perceive the sweet taste or that of tea. The longer the fermentation is, the lower the sugar content will be, and the more the taste will be acidic, then vinegary.
11. When it's over, remove the mother with the (clean) hand and place it on a plate. If it shows black and sticky traces, remove them, they are dead cells. Then put the mother back into some of the drink until it is used again.
12. Filter the drink. You can drink it right now, it will not be bubbly. If you want it effervescent, put it in bottles with mechanical closures with rubber seal. Leave 3-4 days at room temperature. Then store the drink cool.
13. For the second fermentation, if the fruit is not sweet, add 1/2 to 1 teaspoon of sugar per bottle.

• It is recommended to use a glass container, stainless steel (Stainless Steel grade 304 or 316), food grade porcelain containers may be acceptable, but preferably use glass.