Greeley Tree Service

You’d like to make kombucha yourself, but don’t have a SCOBY extra resources. You need not be afraid! This acidic, bubbly beverage can be made without the jelly-like substance. Let’s move on.

You should drink black or a green tea in the morning. This is the base of your kombucha. Change them up if you’re feeling daring! After bringing four cups of water up to a rolling boil, steep around 4-5 teabags in the hot water for 10 minutes. Remove the teabags and stir one cup of sugar into the boiling water until it has melted. You’re right to be concerned: how can there be sugar in something that is supposed to promote health? You can be sure that bacteria and yeast will consume it during the fermentation process.

We’ll now talk about how to begin those beneficial bacteria, without the need for a SCOBY. To start your starter, buy a raw bottle of kombucha in the store. You need the active cultures, so it must be unpasteurized.

Blend your tea in a large glass bowl or jar with about 12 cups cold water. To this mix, add two cups of kombucha purchased at the store. By covering the top of your kombucha with a clean cloth or a coffee-filter fastened with rubber band, you can keep out dust and curious insects.

Select a location with a moderate temperature that’s not in direct sunlight. Allow it to sit unattended for at least seven to 10 days. You can check periodically to see whether the familiar sour scent is beginning to develop.

While you wait, the baby SCOBY will begin to appear. Congratulation on your successful creation of a symbiotic culture combining yeast and bacteria. You deserve a pat on the back.

It’s time for the next fermentation step when the taste has reached the perfect balance between sweet and sour. Transfer your kombucha using a funnel into bottles. Allow a carbonation gap of approximately one inch on top.

You’re about to start the tasty part! Add whatever fruit catches your eye, such as mango bits or berries. Or herbs like basil or mint. Spices like ginger or cinnamon stick can also be added. Keep the bottles sealed at room temperatures for three to seven additional days. This will allow some fizz to develop.

Open these bottles with caution after secondary fermentation. These bottles have the potential for explosion! As you would when opening a champagne bottle, be careful to avoid anything brittle.

You can cool your homemade elixirs in the refrigerator before drinking. This is a kombucha you can drink without SCOBY.

The simple guide for making kombucha, without the need to use the slimy disc immediately, is complete. It’s just a matter of being patient and letting nature run its course.

If anyone ever wonders what you did without a SCOBY here’s your answer. Smile and tell people that it’s all a part of magic.