Alright, so are now happy with the balance between sweet and sour taste. It’s time to bottle this baby!
First, get a clean large bowl, and put the SCOBY (SCOBIES) in it. Collect the starter, if it’s super strong you’ll
only need about 10% but for the first few batches 20% is better, as it will help bring pH down to a good level
quickly, (so you avoid the risk of mould).
SCOBY and starter out of the container, you can now use the rest to make booch. Now some might want to
drink it au natural, but most people will like to add some other flavourings.
Decant the booch into glass bottles with leak proof lids, old used bottles of other things are fine, or nice swingtops from IKEA are cheap and
DO not use plastic and we want to use inert material to avoid your bottle bending and bloating from the build
up of carbonation in the bottle which we are aiming for. Also, plastic COULD leach into the drink and that
would not be ideal.
With the 20% of starter and the SCOBY you have, you go right back to the top of the recipe and start again
making more Kombucha! Leave some room in the bottle at the top, to add your ingredients but also for the booch itself. You’ll want to
leave about a thumbnail high of room from the cap to the liquid.
So now it’s play time, you can get crazy here. I love using ginger as it always makes the booch fizzy, due to
the high fructose levels but you can use anything.
The sweeter the ingredients the most fizz you’ll get so be careful. Mangos, pineapples, ginger and strawberries are fizz creators.
For a bottle of 250ml I’d say use a few small roughly chopped pieces of ginger, in total the size of a 4 P coin,
but chopped up. Or 4 blueberries, 2 strawberries, a sliver of mango etc etc. The flavor will impart over the next
few days, it takes a while, but is effective, so you don’t need much.
Herbs and spices are also nice, here a tiny pinch of things is better than stuffing it in. Cinnamon will become
too heavy and undrinkable if you take too much so play around and make notes. You’ll soon find your favored
Now your bottles are filled with beautiful ingredients and booch. Put the lid on, add a label so you know what’s
in there and put the bottle somewhere warm and dark. Make sure the bottle is clean so it doesn’t attract those
This time you’ll want to leave the bottles for about 2-3 days before you check on them. The way to see if your
booch is ready is by burping them. That means opening the lid. If there is a wild fizzing sound and bubbles
appear in the bottle it might be ready. If the fizz escalates and goes all over the place, you left it too long and
you’ll need some time to clean up booch from the floor. If nothing happens, fear not, it just needs more time!
So put it back and wait a bit more.
If you are happy with the fizz, then put the closed bottle into the fridge, wait for it to be nice and chilled and
then enjoy your very own bottle of home brewed Kombucha!
Well done! You’re a master brewer!
Hope you find as much joy and happiness in brewing booch as I have. Good luck and loads of gut loving hugs