FERMENTATION Primary Secondary Bottling
In order to assure the quality of your homebrew bucha, practice cleanliness. Prevent contamination by using hot water and distilled white vinegar to sanitize utensils, jars, kitchen counter, and hands.
Batch Method Ingredients:
Batch Method Ingredients:
- 12 grams (equivalent to 6 tea bags) of organic, non-herbal, loose leaf tea (Camellia sinensis)
- 14 cups filtered, non-chlorinated water
- 1 cup (scant) organic cane sugar
- 1 to 2 cups starter tea (unflavored kombucha)
- 1 SCOBY and pellicle
Secondary Fermentation:
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Seal the lid on tight and burp the carbon dioxide gas during the anaerobic secondary fermentation.
Give the adjuncts two to three days to impart their flavors. |
Bottling:
Although not harmful to consume, squeamish bucha drinkers should strain out any remaining ooglies.
- Thoroughly clean enough bottles to rack secondary fermented bucha from the wide mouth jars. Use distilled white vinegar, hot water, and agitate inside of the bottles with a bottle brush. Rinse with hot water.
- If desired, put a small piece of ginger in each bottle for more intense flavor and increased carbonation.
- Insert a funnel and strainer and fill bottles to the brim. (Less air equals more carbonation.)
- Cap bottles.
- Although explosions are rare, store in a tote with the lid closed.
- Allow bucha to bottle condition for two or three days and then refrigerate.
Although not harmful to consume, squeamish bucha drinkers should strain out any remaining ooglies.