I started off my home brewing journey in mid-December. I was nervous about buying a scoby online so I decided to follow Steph from Stupid Easy Paleo’s instructions here on how to grow your own. It was so simple! I definitely recommend trying this method if you can’t get your hands on a scoby from a friend. My scoby took about two weeks to grow. Unfortunately once my scoby was fully grown, I realized I didn’t have a one gallon glass jar anywhere for the first fermentation! Whoops another time I fell victim of not having all the supplies I needed in the middle of a project. Oh well, I ordered one from Amazon and waited not so patiently for it to arrive.
When the box landed on my doorstep, I torn it open like a Christmas present, and I got to working on making my first fermentation. My first batch took a lot longer than I expected, and I still think I left it too sweet. I was nervous though on how long I could let my scoby sit. Evidently there is really no harm in leaving it for awhile. So don’t worry if yours takes more than 14 days! Weather can play a factor. If it’s winter it will probably take longer when it’s cold and shorter in summer when it’s warm! I really enjoyed playing around with flavors. I made a really good one, but I didn’t write down my exact measurements. My second time around I didn’t make this mistake, and I am so excited to share! Cinnamon apple is a classic combination that pairs perfectly with the effervescence of kombucha to give you almost a sparkling cider.
Cinnamon Apple Kombucha
Ingredients
- 8 green tea bags
- 1 gallon water, divided
- 1 cup organic sugar
- 1 scoby + starter tea (this is the remaining tea if you made your own scoby, or the tea it came with if you ordered one)
- 3/4 cup apple cider, divided
- 2 tbls ground cinnamon, divided
- 1 gallon glass jar
- 5-7 glass jars, I used old Kombucha bottles
first fermentation
second fermentation:
extras
Directions
- Over medium heat, bring half the water (8 cups) to a boil in a large stock pot.
- Turn off the heat and add the tea bags. Let seep for about 20 minutes.
- Use a wooden spoon to remove bags and squeeze out excess water.
- Stir in sugar until it is completely dissolved.
- Pour remaining water into the pot.
- Let cool until it reaches room temperature. This is very important because hot water can kill your scoby.
- Pour tea into your 1 gallon glass jar then add your scoby plus starter tea.
- Cover jar with tea towel or old t-shirt and secure with a rubber band. I used a headband elastic!
- Store in a warm dark place.
- *My first batch took 18 days to ferment but my second only took 12 days. Make sure to check after 8 days. If it is still sweet, it needs more time. If it is starting to fizz, it is ready for the second fermentation!
- Use a funnel and plastic ladle to pour kombucha into individual bottles.
- Leave a little room for the apple cider. Mine filled 6 16 ounce bottles.
- Add 2 tablespoons plus 1/4 tsp of cinnamon to eat bottle.
- Secure lid and slowly turn upside down to help the cinnamon distribute.
- Set bottles in a light place for 2-3 days.
- Then store in refrigerator.
First fermentation:
Second fermentation:
Enjoy!
x vanessa
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Looks awesome!