Remember how I grew my own kombucha SCOBY?! And then I attempted my first batch of the yummy tart fizzy amazing stuff? Well, here's what happened...
I let my kombucha sit for 8 days and then a little. I was going to only do 5 before bottling it, but I decided to let it sit for longer for a few reasons...
- I am going to do plain kombucha this time, so no secondary fermenting in the bottles. I don't really know if I'm doing the right thing, but hey, I'm just gonna go for it.
- Our house has been a little cooler (or less warm is probably more accurate for where we are) so I wanted to let it sit a little longer.
- It started to develop some funky looking stuff on top, which I was hoping was a new SCOBY. I decided to let it sit a couple more days so that I would know for sure. I have been looking around at pictures online here and here, and I'm pretty confident it's a new SCOBY forming and not mold of any kind.
So after 8ish days of sitting, here's what I had!
A couple notes about new SCOBYs growing...
- It might look dry and fuzzy kind of like mold. Mine had areas that looked dry and dusty, but this is just because there were air bubbles trapped underneath, so the SCOBY wasn't in contact with the liquid. Therefore, it looked dry. It looks very different when you remove it.
- If you develop stuff on the top of your batch and you are thinking it might be mold, leave it alone and let it sit for a few more days. This will easily allow it to grow so you can see if it is a SCOBY. If you know for sure it is mold, throw it out - this is supposed to be pretty rare, so don't be scared! If it is white/cream colored, LEAVE IT! Let it have it's breathing space to do its job. :-)
So after your batch of kombucha has done it's thang for it's time (I have read that 7-9 or 6-8 days is ideal, if your temperature is in the mid to upper 70's), it's time to test it. Our kitchen varies on temperature - but I am pretty sure it is always above 70, even on cold nights. If not, the fact that I use my stove, dehydrator, and oven like ALL the TIME, should help make up for it!
So, take a straw, move your SCOBY aside a little, get some in the straw by sticking the straw in the tea and then sealing the straw with your finger on the top.
So I cleaned my hands really well and went to take out the SCOBY. I have no clue what the best way is to do this. So someone let me know if there is a great way to do it without sticking my fingers all over it. Oh well. I wanted to provide some pictures of it so you can know what it looks like.
Pour through the cheesecloth lined strainer into something glass. You could put it directly into quart mason jars. I poured mine into a large 2 quart glass mixing bowl (with pouring spout!). If I didn't have this, I would pour into my 4 cup glass measuring cup.
Beautiful filtered fresh kombucha tea! I saved my millions of GT bottles to put mine in.
Look at the fizzy bubbles in the bottle! I kept telling my husband 'it's like the real stuff I buy!'.
The original SCOBY (big and thick) with some of the tea I saved from the batch.
I hope that helps or encourages someone to try this! If you have been wanting to, please go for it! So easy and SO fun! And so yummy. And as my new SCOBYs continue to grow, I will gladly give them away. Don't all of you ask at once. ;-)
I can't wait to try flavoring some with secondary fermentation. I am thinking a cranberry apple juice blend? Ginger? Lemon?
This website is helping me a lot right now if you are interested in learning more!
This post is part of Fight Back Friday at one of my favorite sites - Food Renegade.