I need to fire up the extra Kombucha brews as one of my kitchen tasks today.
Because booch takes longer to ferment in the winter–which seems to have arrived today with gale force winds – I need to activate more.
Kombucha is an effervescent drink with a slight sweetness, in my case made with black tea.
It has ancient origins.
It’s well worth doing if you can commit to the process. The scoby is living and needs care.
So back to my task at hand. I need five batches on the go, rather than the 3 I have in summer, for our needs.
The reason is simply that in summer a ‘batch of booch’ is ready in 3 days in our heat.
But in winter it takes 5–8 days depending on how low the thermometer dips. It’s exceptionally rare here in winter, to go below 2 degrees celsius overnight.
Since 1 jar is equal to one day’s drinks and a minimum of five days brewing time is needed… I need five!
So the two jars on the end (in the photo above) will be fed and filled today.
The small amount of raw sugar I use to ‘feed the scoby’ is mostly gone by the end of the process.
My husband and I drink it in its natural state after chilling of course.
Our grown sons still prefer their more traditional fizzy drinks.
Kombucha is delicious and refreshing, especially in summer heat. It is not generally considered an alcoholic drink, but it does ferment, which means it has some alcoholic content. Raw kombucha is approximately 0.5% alcohol if brewed correctly, apparently.
Hope your Monday is going well 🌸
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