If your water isn’t filtered, the minerals in the water may also affect the flavor of your kombucha. This is the amount of water you should use for making kombucha in a 1 gallon (3. 8 L) glass jar.
Avoid over-steeping the tea, since this can result in your kombucha being overly bitter.
It shouldn’t take more than a few minutes for the sugar to completely dissolve in the tea.
You can speed up the cooling process by placing your kettle in an ice bath for around 30 minutes. Make sure the tea is at most 85 °F (29 °C) before adding the SCOBY. If the side of the kettle feels hot to the touch, use a thermometer to check the temperature and make sure it’s below 85 °F (29 °C).
Don’t worry about what the SCOBY does when it’s in the tea; it’s perfectly normal for it to float, sink, or even go sideways.
A tight weave cloth will have strands of fabric in close proximity to each other and will keep bugs out of your brew while allowing air to circulate. Cheese cloth is the best cloth to use for brewing kombucha, although coffee filters will also work. Make sure whatever cloth you use is breathable. Your tea needs some exposure to air in order to brew properly.
Avoid putting your jar in a closet or cupboard, as it needs good airflow in order to brew.
The longer kombucha ferments, the less sweet and tangier it will taste.
You can also use a store-bought “SCOBY Hotel” to store your leftover SCOBY after you’re done brewing kombucha.
Your kombucha will never “go bad” in the refrigerator. However, it may eventually become too sour to drink. How long this takes varies between different brews. Some things you can add to your kombucha to flavor it include fresh fruit, fruit juice, fruit syrups, and herbs.
