The second part of the kombucha-making process. If you're confused, you can read the first part of the post here: Growing a Scoby
Day 1 of scoby (symbiotic culture of bacteria and yeast) growing in a large-sized Bick's pickle jar:
Day 5: cheesy, slimy goodness:
After letting the tea cool, I transferred it to a large Mason jar (1.6 litres) and added the scoby and its liquid.
It is necessary to wait until everything is at room temperature, or you risk murdering your precious scoby. I learned this the hard way when I began baking bread. I poured scalding water onto my yeast and turned out a loaf of unleavened bread, useful as a weapon but not as sustenance. Hot water kills yeast.
Here's the 1.6 litre jar:
Doesn't it look pretty?
And don't my new, mid-mod curtains in the background also look dazzling? I got them in the States and they were only $22! I found them at a TJ Maxx and when I brought them up to the cashier they were hanging out of the package, willy-nilly, which is what happens when you shop in the clearance section. I paid for them, the cashier stuffed them into a bag, and when I arrived home two hours later, I discovered that I had not one, but two sets of linen curtains.
SCORE!
I briefly considered returning one set, but you know what?
I DIDN'T.
I WILL SURELY ROT IN HELL FOR MY TRANSGRESSION AGAINST THE CURTAIN GODS. :-)
Okay, I need to focus and get back to the kombucha.
Doesn't it look pretty? [ignoring curtains here].
I am reminded of jellyfish. :-)
Because I was having so much fun, I started a second scoby in a larger, widemouth vessel. Thanks to the marvel of technology, here's the scoby after a week of percolating:
I transferred it to a larger glass vessel (I think it's around 4 litres), ensconced both vessels in a dark cupboard and ignored them for two weeks. It was hard, but I did it.
As soon as I start brewing, I will provide an update; however, I still need to steep myself in several hours worth of research. As a librarian, that suits me to a tea!
Optional musical pairing: The Tea Song by Yorkshire Tea
Addendum:
The third part.
For more information, read here:
http://www.picklesnhoney.com/2012/04/09/how-to-make-kombucha-growing-a-scoby/
Day 1 of scoby (symbiotic culture of bacteria and yeast) growing in a large-sized Bick's pickle jar:
 |
| Mixed-media piece in the background by Guinevere :-) |
The scoby is getting bubbly on day 3:
Day 5: cheesy, slimy goodness:
On day 8, the scoby is thick and juicy enough for a second feeding! I will add more sugar to make it grow even more.
After boiling four cups of water and dumping them into a pitcher, I added 1/3 cup of sugar and stirred until it dissolved. 2 Earl Grey and 1 Green teabag later, I had a pitcher of tea:
After letting the tea cool, I transferred it to a large Mason jar (1.6 litres) and added the scoby and its liquid.
It is necessary to wait until everything is at room temperature, or you risk murdering your precious scoby. I learned this the hard way when I began baking bread. I poured scalding water onto my yeast and turned out a loaf of unleavened bread, useful as a weapon but not as sustenance. Hot water kills yeast.
Here's the 1.6 litre jar:
Doesn't it look pretty?
And don't my new, mid-mod curtains in the background also look dazzling? I got them in the States and they were only $22! I found them at a TJ Maxx and when I brought them up to the cashier they were hanging out of the package, willy-nilly, which is what happens when you shop in the clearance section. I paid for them, the cashier stuffed them into a bag, and when I arrived home two hours later, I discovered that I had not one, but two sets of linen curtains.
SCORE!
I briefly considered returning one set, but you know what?
I DIDN'T.
I WILL SURELY ROT IN HELL FOR MY TRANSGRESSION AGAINST THE CURTAIN GODS. :-)
Okay, I need to focus and get back to the kombucha.
Doesn't it look pretty? [ignoring curtains here].
I am reminded of jellyfish. :-)
 |
| huffingtonpost.com |
***
Because I was having so much fun, I started a second scoby in a larger, widemouth vessel. Thanks to the marvel of technology, here's the scoby after a week of percolating:
I transferred it to a larger glass vessel (I think it's around 4 litres), ensconced both vessels in a dark cupboard and ignored them for two weeks. It was hard, but I did it.
Day 21
My scobies are finally thick enough (to use) to brew my own kombucha!
As soon as I start brewing, I will provide an update; however, I still need to steep myself in several hours worth of research. As a librarian, that suits me to a tea!
Optional musical pairing: The Tea Song by Yorkshire Tea
Addendum:
The third part.
For more information, read here:
http://www.picklesnhoney.com/2012/04/09/how-to-make-kombucha-growing-a-scoby/
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