http://KombuchaKamp.

com

Hannah Crum, The Kombucha Mamma

customerservice@kombuchakamp.com

FULL SIZE KOMBUCHA CULTURE (SCOBY) KIT Brewing Recipe

Supplies Tea kettle or stock pot 1 gallon glass container 3 quarts of purified water (no chlorine) 1 cup of sugar (organic evaporated cane juice crystals, NO STEVIA OR XYLITOL) 4-5 tea bags or loose tea (1 tsp loose tea = 1 bag of tea) 1-2 cups of starter liquid INCLUDED IN KIT SCOBY INCLUDED IN KIT Tightly woven cloth cover & rubber band (no cheesecloth) If you ordered 2 Full Size Cultures, both may be added together to 1 vessel or added to 2 separate 1 gallon vessels. Recipe 1. Add 1 quart (4 cups) of purified (dechlorinated*) water to tea kettle or pot, start to boil. 2. Just as the water starts to boil, turn off heat & let cool 1-2 mins, then add to your brewing vessel. Make sure your vessel isnt too cold or it could crack. 3. Add 4-5 organic tea bags (green, black or a combo) and allow to steep 5-10 minutes. 4. Remove the tea bags and stir in 1 cup of sugar until dissolved. 5. Add 2 quarts (8 cups) of purified water; this should bring the temperature of the boiled water down to lukewarm (test with hand to make sure). No warmer than body temp is permitted (~98F). 6. Add entire contents of plastic bag (SCOBY & starter liquid) in future 7. Cover container with a tightly woven cloth and rubber band. 8. Set your intention, bless your booch or just say thanks. (optional, but recommended) 9. Set the container in a dark, warm, ventilated area for 7- 21 days (depending on taste, temperature, etc). It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesnt matter, the new culture will always form at the top.
http://KombuchaKamp.com Hannah Crum, The Kombucha Mamma customerservice@kombuchakamp.com

Makes 1 gallon of Kombucha Tea

batches, retain a cup from the top of your completed brew to use as starter liquid

http://KombuchaKamp.com

10. When you are ready to test your Kombucha, take a straw and gently slide it beneath the new SCOBY and have a sip. When it has the right balance of sour and sweet, then you are ready to decant. Allow at least 3 brewing cycles for the SCOBY to integrate into its new environment.

Hannah Crum, The Kombucha Mamma

customerservice@kombuchakamp.com

*To dechlorinate water, allow to sit for 24 hours or boil for 10 minutes then cool to needed temp.
Bottling
This is the part where you get to experiment with different flavors! It is important to add flavors ONLY to the 2ndary fermentation cycle. **NEVER add flavors to your

brewing vessel as they may contain essential oils or other bacteria that could harm your culture. The addition of fruit sugar at this stage will increase the
potential for carbonation. Tight fitting lids are best. Use any bottles that you have on hand reuse, reuse, reuse then recycle Experiment with flavors that excite you: *Fresh/frozen fruit *Juice *Cinammon *Ginger *Goji Berries *Garlic (for dressing or marinade)

Good vibes, crystals, happy music, and talking or singing to your Kombucha will encourage positive growth. It is a living organism. Treat it with care and it will be your booch buddy for life!
*Ideal temp: 72-84F *Keep out of direct sunlight *Ideal pH = 3.0-2.5

Want to make Kombucha safer, easier and healthier? Give Continuous Brew a try!

The Advantages of the Continuous Brew System

1. BREW MORE SAFELY: Substantially reduce the risk of MOLD. This alone is reason enough to begin Continuous Brewing immediately. 2. LESS CLEANING, LESS MESS: No need to clean your brewing jars every week, no more messy spills when bottling. Awesomeness. 3. SAVE TONS OF TIME & MONEY: Brewing is easy, just dump in the sweet tea. Bottling is a snap, just hold under the tap. (nice rhyme) 4. PERFECT FLAVOR, ALWAYS ON TAP FOR YOU: Customize your Kombuchas flavor easily and make it super easy to pour a glass for anyone. I swear it makes Kombucha more fun. 5. GET THE HEALTHIEST KOMBUCHA BREW POSSIBLE: The longer the brewing cycle = the healthier Kombucha for you.
Learn more about CB at http://www.kombuchakamp.com/what-is-kombucha/continuous-brewing
http://KombuchaKamp.com Hannah Crum, The Kombucha Mamma customerservice@kombuchakamp.com