So you've made your first batch. What happens next? Hopefully you liked it so let's make some more......here's how.
If you haven't made your first batch yet find out how here.
Decant off about 80% of the volume of your completed batch of 'booch' leaving your SCOBY happily bathing in the remaining 20%. This finished Kombucha will be nice and acidic (pH around 3) and will maintain acidity in the next batch at the start of the brew to ensure only the good bacteria prevail.
Brew up some tea according to the recipe here. You will need the same volume as the completed Kombucha decanted off at the end of your previous batch. For our 5 litre vessel with SCOBY in approx. 1 litre of finished 'booch' needs 4 litres of fresh sweet tea.
Once the tea has cooled to 30 deg C or less add it to the vessel with the bathing SCOBY, give it a gentle swirl to mix, cover with muslin or coffee filter and put it in a dark place between 20-30 deg C to ferment. Your next batch will be ready in 7-30 days. It will be ready when you have the balance of sweet/tart that is right for you.
At Smallholder Kitchen we stop our ferment and refrigerate when the pH is about 3.0.
A pH meter is not essential but we find it gives us peace of mind confirming the acidity of our Kombucha.
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