Keely's Kambucha

I bring you my best creation yet—my home brewed, fermented with love, ginger berry Kambucha. It's a beautiful thing! I've been experimenting with my home made Kambucha for a little over a year now and I can finally say that it is absolutely deelish.

 Ready for the second ferment!

Ready for the second ferment!

Here's are the details for anyone who's interested:

First I Brewed 2 gallons of Oolong tea according to package, then added 2 cups organic non-bleached sugar, after the tea cooled I poured the tea into 4 half gallon mason jars. I now have 4 scobies! I gently placed one scoby in each sweet tea filled jar. I covered with towels and rubber bands and stored in my upper cupboards for about 9 days. During this time the scoby eats the sugar in the tea and thus fermenting the tea to a healthy probiotic drink. After nine days I put the fermented tea into bottles with lids and added ginger and blueberries. The now bottled drinks go in room temp (65-80º) dark place and the second ferment begins. This is when the drink gets bubbly. Since it is winter here in Minneapolis and my house is not usually that warm I let the bottled drinks stay out on my counter for many days. This is more dangerous is the summer because my house is much warmer so the drinks ferment at a much faster rate. This second fermenting stage creates a nice bubbly healthy drink.

Who wants to try some?!
 

 My "mothers" (scobies in Oolong tea with sugar) ready to ferment

My "mothers" (scobies in Oolong tea with sugar) ready to ferment