How To Make Kombucha
By Millie Shamburger
“Simply put, kombucha is fermented tea. A culture of bacteria called SCOBY (Symbiotic Culture of Bacteria and Yeast), sometimes called “the mother,” consumes the sugar in a fermentation process just like yeast does in beer. The result is a tangy, semi-sweet fermented tea with a very low level of alcohol–typically below 1% ABV. It can be carbonated, making for a bubbly elixir, and combined with other ingredients like fruit or spices to open up even more flavor possibilities.” – Read the complete article with step by step directions and pictures
More: The Big Book of Kombucha via Amazon
If you’re not a member of the American Homebrewer’s Association, I think you should consider joining – Here’s Why
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