Kombucha

So I love Kombucha.  I'd rather drink kombucha than a beer for the most part.  Brooks and I ended up going to a Kombucha making class.  We are going to brew it at home! Most of you are probably wondering what in the heck kombucha is.  So here's your history lesson.

Kombucha is a fermented, lightly sweetened black or green tea that has gone through a fermenting process. The fermentation is done by using a SCOBY (symbiotic colony of bacteria and yeast).  This is what a scoby looks like.

This is the process of making kombucha.  "The process of preparing kombucha can vary but generally involves a double fermentation process wherein a scoby is placed in a sweetened tea mixture and is left to ferment at room temperature for 1-3 weeks.  It is then bottles for 1-2 weeks to retain released CO2 and encourage carbonation.  From there, the bottle kombucha is places in a refrigerated environment to slow down the carbonation and fermentation process." Here is a link to a Forbes article with the history, etc.

Should be simple right?!?

We all got a scoby to take home

Fresh fruit our instructor brought

Best wild raspberries ever.  Apparently they produce fruit 3-4 times a year.
 It's winter time here and look how good this are.

Pretty layout for class.

Samples of kombucha.

 Brooks and I just put our kombucha starter kit in bigger containers.  So fingers crossed it all works out.  I'll give you an update in 1-3 weeks and let you know how it turned out!