There is tons of information on the internet for how to make kombucha if you just google it. Here is one site that I found particularly helpful:
But there are many, many others! Also, I found that letting the tea sit for one week isn't enough...three weeks plus is usually the length of time I let it go, then bottle it and let it sit on the counter for 5 days before putting it into the refrigerator. You will get a new mushroom every time you make a batch, but can continue using the mother culture. I usually just put my new baby into a zip lock bag in the fridge. Eventually I'll have to find friends to give them to or throw them away.
Hope this helps.
---------[ Received Mail Content ]----------
Subject : [RawPortland] Re: Kombucha
Date : Thu, 17 May 2007 08:13:50 -0700
From : Celeste Tanit <blar@...>
To : RawPortland@yahoogroups.com
I attended the wild food workshop last weekend and purchased a
Kombucha start. The directions I received didn't speak of bottling
the liquid and storing it or when to begin drinking it. Talked with
someone at the farmer's mkt. yesterday who said to bottle after a
week or so and make a new start. Once bottled, it is ready to
drink. It was also advised to not let metal touch the Kombucha.
Can anyone add to this?
How do you "bottle" without using plastic? I usually put all my food
and liquids in glass which would require a metal lid.
Do you store these bottles in the fridge or not?
Should I use the mother or any baby that has grown to make my next
start. Does a "mother" wear out?
I realize this all may have been covered in previous emails about
Kombucha when I was less interested and didn't retain.
Thanks for any input you can send my way.
All the Best,
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