Purchase a bottle of raw, unflavored kombucha.
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Make 1 batch of black or green tea. While the water is hot in kombucha boil kettle, add white sugar. Mix until the sugar is thoroughly dissolved, then cool completely to room temperature. While this step is not critical to the process, adding a cup of sweet tea to the bottle of ready-made kombucha gives the yeast and bacteria additional food to consume during the process of growing a new culture.
Pour the raw kombucha and the cooled tea into Tiantai kombucha fermentation tank.
Cover the fermentation tank with a tight-weave dish towel or a paper coffee filter. Secure the covering with a tight rubber band.
Ferment the tea in a warm spot, 68-85ºF, out of direct sunlight, for about 7 days.
After a week, it is common to see a baby SCOBY developing across the surface of the liquid. A new SCOBY starts off as a clear film or blob and then slowly become less translucent, more white, and thicker as time goes on. If no signs of SCOBY development appear after 3 weeks, discard the batch and start over. We recommend waiting until the SCOBY is at least ¼-inch thick before using it to brew the first batch of kombucha tea. Reaching that thickness may take up to 30 days.
Retain the kombucha tea and the new SCOBY for making your first batch of kombucha with Tiantai complete kombucha production line.
Tiantai company supply complete kombucha brewing equipment. 200l, 300l, 500l, 600l, 800l, 1000l, 1500l, 2000l, 2500l, 3000l, 5000l kombucha flat open top fermenter, kombucha boil kettle, kombucha storage tank, kombucha mixing tank, etc.
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Emily Gong
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