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Step 2Brew Much Tea
Warning: The tea MUST COOL before you add the culture. The culture you have has evolved at room temperature. If you put it in warm tea certain species such as lactobacillus will outbreed the others and you'll get a sour kombucha without well developed fruit flavors. Very much like commercial kombucha, which is usually a weak vinegar.
Brew a gallon or two of very strong tea, then dilute it.
Don't boil all five gallons of water. That wastes energy and time and improves nothing.
Put one or two cups of dry tea in the giant teabag, tie it shut and boil it in your biggest pot.
"one OR two cups?" you say? Why not more precision?
The recipe calls for 1.5 cups, but all tea is not the same.
That's okay because large batches like this are much more forgiving of variations than small batches. If you make a gallon or less you must stick exactly to the recipe in order to get a good result:
If you've got a big thermos, you can let it steep there hot as long as you want
You could also use a hay box or make Arwen style sun tea.
Brew a gallon or two of very strong tea, then dilute it.
Don't boil all five gallons of water. That wastes energy and time and improves nothing.
Put one or two cups of dry tea in the giant teabag, tie it shut and boil it in your biggest pot.
"one OR two cups?" you say? Why not more precision?
The recipe calls for 1.5 cups, but all tea is not the same.
That's okay because large batches like this are much more forgiving of variations than small batches. If you make a gallon or less you must stick exactly to the recipe in order to get a good result:
If you've got a big thermos, you can let it steep there hot as long as you want
You could also use a hay box or make Arwen style sun tea.
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