Moon & Lion Brewing

This is an update to the status of my kombucha brewing. I plan to talk about how the process went, how the kombucha turned out, and some issues that were encountered along the way. Mostly green tea was used, with one batch of a flavored black tea. The process itself was pretty simple: All the equipment was cleaned. A pot of sweet (green) tea was made and cooled to room temperature. The kombucha "mother" was transferred into the glass fermenter. The sweet tea was added to the fermenter with the mother, and the lid was placed loosely on top. I tasted the kombucha every day to check the flavor, and poured about 80% of it into a bottle when I thought it was ready. The taste was great with green tea, and there was a good amount of efervesence from the fermentation. The black tea turned out metallic-tasting, and I thought it was nasty, so I dumped that batch and considered it a failure. I attributed the off-taste to the flavoring that was already in the t...

One of my friends offered me a SCOBY to start brewing kombucha at home. I couldn't really pass it up as I usually buy a bottle of the stuff anytime I have a chance. At about $4 per bottle, that's an expensive treat.  I was given the SCOBY and picked up the giant glass jug with the spout at Target. You can see how big it is by comparing to the fermentation jar in the back that I use for makgeolli.  Since we have a lot a green tea at home, I'm making this batch with green tea using the guide here:  Paprikahead .  Here's  the SCOBY The SCOBY in a fresh green tea bath So far the most difficult thing was waiting for the tea to cool to room temperature. I left the thee quarts to cool overnight after dissolving the sugar.