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Step 5Dilute and Add Sugar
This is fun. Open a new 5 pound bag of sugar and dump most of it in. All except 10 or 15% of it.
White sugar is fine, except green tea ferments very slowly unless you add some brown sugar with the white. Otherwise it will take way too long. Other kinds of tea don't need brown sugar but I usually throw some in anyway. Black tea is just green tea that's been through an oxidation process. That seems to make it easier for the mother to digest.
There's nothing wrong with using just brown sugar except it costs more in the U.S. and the flavor will be a little different. Use whatever sugar gives you the flavor you like.
Add cold water to make it five gallons and mix it all up.
If your batch is bigger than your containers split it into multiple containers as seen here.
While you're at it, open a bottle from your previous batch of fizzy kombucha from the fridge and drink it from a fishbowl with ice as seen here. Ahhh good.
Sweeteners that have been reported to work:
Agave nectar
Pineapple Juice
Honey
Brown Sugar
White Sugar
White sugar is fine, except green tea ferments very slowly unless you add some brown sugar with the white. Otherwise it will take way too long. Other kinds of tea don't need brown sugar but I usually throw some in anyway. Black tea is just green tea that's been through an oxidation process. That seems to make it easier for the mother to digest.
There's nothing wrong with using just brown sugar except it costs more in the U.S. and the flavor will be a little different. Use whatever sugar gives you the flavor you like.
Add cold water to make it five gallons and mix it all up.
If your batch is bigger than your containers split it into multiple containers as seen here.
While you're at it, open a bottle from your previous batch of fizzy kombucha from the fridge and drink it from a fishbowl with ice as seen here. Ahhh good.
Sweeteners that have been reported to work:
Agave nectar
Pineapple Juice
Honey
Brown Sugar
White Sugar
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Do you know these sugars used in France and Belgium? If so, can they be used in the production of Kombucha?
- Vergeoise blonde or brunette, or the link in French http://fr.wikipedia.org/wiki/Vergeoise
- Brown sugar, brown sugar kind.
Bonjour.
Connaissez-vous ces sucres utilisés en France et en Belgique? Si oui, peut-on les utiliser dans la fabrication du kombucha ?
- Vergeoise blonde ou brune, voire le lien en français http://fr.wikipedia.org/wiki/Vergeoise
- La cassonade, sorte de sucre roux.