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.

Bottled up Kombucha
Jar of Kombucha with foamFoam on top of kombucha
Look at that foam and fizz!  Yeah, baby!

For the new batch, I brewed almost 2 gallons of tea + 2 generous cups of Sugar

Tea and sugar mixture

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)

Barrel with tea, sugar and some kombucha

And added a Scoby Mushroom from my Kombucha Hotel

Wooden barrel and jar with linen over the tops
 Look at all those scoby’s I’ve grown!
Scoby in jar
Overhead of layers of scoby
 Layers of shrooms!
Side view of scoby
The Kombucha Hotel method is how extra mushrooms are recomended to be stored. They can hang out for up to 90 days on the countertop in a tea/sugar mixture without any issue.  Putting them in the fridge can kill them so the Hotel method is what Eddy the Happy Herablist recommends.

Put the barrel on the warming plate and set it to 80, and now I just wait 7 or 8 days. 

Barrel on warming plate with thermometer to set temperature
Covered barrel

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!

White sandy bean in Aruba
 Woman hugging young girl in front of water feature
 She looks so much older now!  This picture was taken just under 7 months ago.

Have you ever tried kombucha?

 

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