Remember yesterday when I said I got a new oak barrel to brew kombucha in? Well, my existing batch was ready to be bottled. Here it is, all bottled up.
For the new batch, I brewed almost 2 gallons of tea + 2 generous cups of Sugar
Poured that tea & sugar into the barrel + 1 c of the previous batch of ‘booch (it’s a nice starter, i.e. boost to get everything off to a good start)
And added a Scoby Mushroom from my Kombucha Hotel
Put the barrel on the warming plate and set it to 80, and now I just wait 7 or 8 days.
In a week, I will drain off my first glass, about 10% of the total volume of the barrel or about 10-12 ounces, add 10-12 ounces of fresh tea/sugar to replenish, and Continuous Brewing will be established. Drain, replenish, repeat daily.
Drinking kombucha is almost as good as drinking a pina colada. Just thinking about it makes me want to be back on this Beach in Aruba!
Have you ever tried kombucha?