Re: Re: Great Site on Facebook. How to make KT from only the liquid KT.

[Guest guest]

Hi Marge,

You don't need a scoby to brew k-tea, but your starter should be quite

tart--high acidity will help deter molds and such from forming. I have

often taken a non-flavored store-bought bottle, added a pinch or two of

sugar, and set it in a cup with a coffee filter rubberbanded over the top.

A scoby should start to form within a day or two, and within a week or so

you can taste it. If it's very vinegary and tart it should make a good

starter!

Generally you'll want to use about 10% starter+scoby to 90% fresh tea, but

for the first time I'd go 30-70 or so just to make sure you get a good

start.

Happy brewing!!

>

> >

> > Dear Bev,

> >

> > What a beautiful Kombucha Manna page you have in Facebook. Boo Hoo. Webtv

> won't let me access it yet. I couldn't even push, " like. "

> >

> > If one had two pints of Kombucha Tea and no scoby, how would one go about

> making Kombucha Tea?

> >

> > Do you just boil a small amount of water and sugar, add a couple of tea

> bags, steep, cool, then add to all the left over KT liquid, or are there

> better proportions?

> >

> > Blessings on you all. LOve. MArge.

> >

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