Anyone brewing their own kombucha?
Years ago I used to drink a bottle a day of (store bought) kombucha. I have been wanting to add more fermented and cultured foods back into my diet and kombucha is on the top of my list to make next (I am already making fermented oats and apple cider vinegar). I have a few questions about it though-
1. Can I cold brew the tea or must it be brewed hot? I do not mind boiling the water to make it sterile, but I would prefer to keep the process as raw as possible and not steep the tea in hot water?
2. Organic demerara sugar is about the best I can find locally that is both "regular" cane sugar, vegan and minimally processed. Will this be ok to use in lieu of white sugar and still be good for the SCOBY to eat as everything I've read says not to use alternative sweeteners? I am assuming that means I cannot use my preferred raw sugar substitute I make which is date sugar and regardless if it works, I am allergic to coconuts so coconut sugar is out.
3. I want to eventually 'bottle' my tea in pint mason jars. Should I start growing the SCOBY's in the sized jars I intend to use for the final product OR should I start culturing in a larger jar and when I'm done with each batch, pour it into the smaller jars for refrigeration?
Thanks for any insight!
Last edited by Kiwibird08; 12-18-2015 at 05:55 AM.