- Hand-painted 3 Litre tapped jar
- 1 Litre fridge storage bottle
- Hand-made shower cap (breathable jar topper)
- Your own baby SCOBY (Symbiotic Culture Of Bacterial Yeast)
- 2 x Green Tea Kombucha Brew Bundles – all the ingredients needed for approx. the first month of Kombucha
- Fun style instructions, brew tags, brew calendar
- Crazy new fun knowledge, & unlimited support from The Kombucha Engineer 🙂
Each kit is guaranteed to be sent with dates that have at least 12 months until the Best Before / End Date.
In reality, most kits will have closer to 24 months, so no you don’t need to start straight away …. but don’t wait too long 😛
- Put it in the sink with a squirt of washing up liquid. Fire the hot (not boiling) water tap into the bottom and let it froth up to the top. Let it soak for 5 minutes, open the tap for 10 seconds to pass some soapy water through. Scrub the sides and bottom.
- I normally use this stage to ensure the tap is set tight enough (see below FAQ).
- After has soaked for 5 minutes, rinse out until the soap is cleared out with cold water, and don’t forget to run some fresh water through the tap!
Another method is to sterilise the equipment, and a great way to do this is to use Milton, which you can buy online or in stores where they sell supplies for babies (the humankind). Follow the directions on the packet for this 🙂
You can do this by filling the jar with water just above the tap outlet and then sitting it on the side with some paper or kitchen towel under the tap to check for a drip. If it will leak it will start to do so within 10 minutes. If it drips, you can tighten (not too much) the nut at the back of the tap inside the jar to seal.
Officially you can leave a SCOBY in the jar, covered with liquid for 4 weeks and it will ‘survive’, however when you put it back to work, it will be feeling neglected and might take a while to get going with your Kombucha. Which would make you sad.
If possible refill with the next brew on the same day you’ve drained into the storage bottle, however life is hectic, and we don’t want to be too demanding, so anytime within 7 days of draining should be fine.
This weird jellyfish-pancake-looking-type thing is your culture, basically your ticket to Kombucha, your chance at boochacha-ing your way into the Goodlife….forever….so be nice….
You will know mould when you see it. Mould will be blue or white fuzzy circles, and it will be dry.
Any concerns (totally normal to have SCOBY concerns), please either; see SCOBY gallery on instagram or Facebook, or email firstname.lastname@example.org. Google images also has a great gallery of healthy SCOBY examples, so please take a look there too!
Its also totally normal to have dark patches in your SCOBY too, this is the growth of new live yeast cultures and is something to celebrate! The dark patches may kind of merge into the SCOBY or hang from the underside, all really great and exciting – I promise!
As you drink the Kombucha during the tasting days, the level in the jar will obviously slowly drop. Sometimes the SCOBY kind of attaches to the edges of the jar, and then stays stuck when the level of the liquid goes down. If you notice this is happening, just use a NON-METAL kitchen utensil, or a lovely clean finger to push the edges down and get him back into the liquid. He won’t mind, don’t worry if he sort of tears, he’s made of tough stuff and he will just sort of heal himself and patch back together haha!
Yep, some will float then sink, some might always float, some will sink a little bit then float haha! You can probably guess it doesn’t matter where you SCOBY ends up hanging out, there are many things which effect the SCOBY in this way, but mostly they revolve around complicated yeast science!
It is normal for a very small amount of fizz to pop out whilst the bottle is stored in the fridge, but this shouldn’t be a huge amount as the fermentation of the Kombucha is stopped when it is chilled.
Sediment at the bottom of the jar is totally normal! This will be dark-jelly-like-strands of yeast that form around the SCOBY as it works to make your delicious Kombucha, which as they become older, drop off and sink!
These yeast strands may also find their way out through the tap and into your storage bottle or glass occasionally! Don’t panic – they actually have nutritional benefits to offer, and are super healthy to drink, but it is also fine to avoid those lumpy bits 🙂
Feel free to clear the jar out if you see it build up a lot (a couple of centimetres at the bottom of the jar is normal after a few brews) we recommend to have a cleaning refresh around 3 months anyway, but there is no harm to jump ahead of schedule as long as you add back the SCOBY with enough leftover liquid. I would normally do this just before I am refilling with a fresh brew.
Every time you make a new brew, a new baby SCOBY will grow! This is perfectly fine, and actually shows that you are doing a good job. See instructions for pruning of SCOBY’s, once you notice that your jar is a bit full, and there isn’t much room for Kombucha, but until then – sit back and enjoy the rapid fermentation that a SCOBY family will bring!
The new SCOBY growing can look like a very thin film of jelly for a little while, its speed of growth will depending on things like the temperature and size of other SCOBY so don’t panic if you start to see a slimy-wobbly-film growing over the top of your brew!
The Kombucha we make here is Kombucha in its purest form! I think my body likes having around 100-120ml each day, which is what I am recommending, however it is important you introduce it to your diet slowly, and consider other dietary factors which may influence how you respond.
All I can say on this is listen to your body, see how it makes you feel! If it makes your inside wobbly or mildly upset, give it a miss the following day and then try a smaller serving. Are you really craving another kombucha, I know its delicious, or are you just craving a glass of water? Take baby steps with it, be kind to your body, and treat yourself to PRE-biotics too, like fruits and veggies, and like the parent that was always right, everything is best in moderation! Sorry, I know we’ve all heard that one before!
Nope! Little bits and bobs of SCOBY matter may make its way into the storage bottle when you drain it from the jar, all of this is totally fine, and they have nutritional benefits if you feel like drinking them! But if you don’t, just filter them out!
You may also grow a tiny SCOBY in the storage bottle, depending on how long you let the Kombucha ferment before bottling! This is perfectly normal, if anything – its a good sign 🙂
NO – the sugar is important fuel for the SCOBY to feed on, without the sugar there is no Kombucha. If your Kombucha is a bit on the sweet side for your liking, then let the brew ferment slightly longer next time. Anywhere between 7-21 days fermentation is normal, and should get you that tarty twang!
This is probably just an escaped part of your SCOBY, and is totally fine, but if its upsetting your flow then use a little cocktail stick to free it up, and maybe remove some of the sediment from the bottom next time you refill! Don’t remove all of it though, that’s your super exciting yeast friend!
Please see Youtube Video, link below 🙂