Here’s what I have so far:
I steeped 45 g of loose (decaf Ceylon) tea in a gallon of RO water at 190 F. Dissolved 200 g table sugar. Cooled to 80 F and added the Big Momma Kombucha Starter from Fermentaholics. The package had a SCOBY and a far amount of liquid; I added both. The SCOBY sank like a rock and has not been seen since. The pH immediately afterwards was 3.86. Little Big Mouth Bubbler, with cloth over the top (and a rubber band.)
It’s been sitting at 74 F for two weeks, and looks like this:
It still tastes pretty much like sweet tea, with a slight acid tang/burn. Too sweet.
I'm inclined to let it sit for at least another 2 weeks, mostly because I can't think of anything to do that would actually be productive. Is there something I'm missing? Maybe try another batch, using this one for SCOBY and starter (and dumping the rest?)
I steeped 45 g of loose (decaf Ceylon) tea in a gallon of RO water at 190 F. Dissolved 200 g table sugar. Cooled to 80 F and added the Big Momma Kombucha Starter from Fermentaholics. The package had a SCOBY and a far amount of liquid; I added both. The SCOBY sank like a rock and has not been seen since. The pH immediately afterwards was 3.86. Little Big Mouth Bubbler, with cloth over the top (and a rubber band.)
It’s been sitting at 74 F for two weeks, and looks like this:
It still tastes pretty much like sweet tea, with a slight acid tang/burn. Too sweet.
I'm inclined to let it sit for at least another 2 weeks, mostly because I can't think of anything to do that would actually be productive. Is there something I'm missing? Maybe try another batch, using this one for SCOBY and starter (and dumping the rest?)
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