Kombucha Crafter's Logbook: A Journal to Track and Record Your Kombucha Home Brews Paperback – 27 August 2019
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"Made my first batch of booch ever, and found/bought this to keep track of my new kombucha adventures. I already love this book! I like how detailed and sectioned it is, plus the tips and instructions in the first part of the book are super helpful. I have a feeling this is gonna be a well-worn book in my house, as much as the family cookbook. Good purchase, 100% recommend!"--Grace C.
"This is a delightful way to see on paper what makes a great batch of booch... not to mention all the time-saving tips and charts. As a reader who likes to journal their way through any challenge, I'm thrilled to add this to my library. If you want to make great-tasting kombucha, batch after batch, this logbook is for you!"--Caroline L.
"Very much needed product. I can now have a place for my temperature records, ingredients used, pH checks, dates brewed, and dates bottled. Everything you need to follow through on your batch brews!"--Cheryl S.
About the Author
ANGELICA KELLY is the founder of You Brew Kombucha, a comprehensive YouTube channel and website that teaches people how to make homemade kombucha. You'll usually find her writing, creating, or fermenting things with her husband and You Brew Kombucha co-conspirator, Ryan Kelly.
MASTER BATCH RECIPE
Use this as a starting point. Once you get the hang of it, you can experiment with your own recipes. (MAKES 1 GALLON)
- 2-quart pot
- Fine-mesh strainer (if using loose-leaf tea)
- 1-gallon glass jar
- Food thermometer
- Breathable cloth (bandana, fine-weave cheesecloth) +Rubber band
- pH test strips/meter (optional
- 8 (16-ounce) bottles with airtight lids
1. Bring 4 cups water to a boil. Remove from the heat and add the black tea and sugar. Let steep for 20 minutes. Strain and discard the tea leaves or bags.
2. Add water to the jar. Add the hot tea and let the mixture cool to 70- 90°F.
3. Add the SCOBY and starter tea. Cover the jar with the cloth and secure it with the rubber band.
4. Let ferment 5-14 days at room temperature.
5. Remove the SCOBY and 2 cups of the kombucha.
6. Add second fermentation flavorings (if using) to the remaining kombucha. Stir well.
7. Pour the kombucha into the pitcher and, using the funnel, pour the kombucha into the bottles. Seal tightly. Refrigerate immediately.
(SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It's used during fermentation to add bacteria and yeast).
- 10 cups cold water
- 2 to 3 tablespoons loose-leaf black tea (6 to 9 tea bags)
- 3/4 cup granulated cane sugar
- 1 SCOBY (3 to 5 ounces)
- 2 cups starter tea
- 2 cups second fermentation flavorings (optional)
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Most helpful customer reviews on Amazon.com
The infographics are brilliant.
Instructions are provided concisely with the reasons and theory behind the choices.
A Must Have for any Brewer.
Reviewed in the United States on 28 August 2019