INCLUDING SUGAR
Stage 2. Including sugar(συναγερμοι σπιτιων)
Subsequent to soaking the tea, include 1 cup (200 g) of sugar and mix until broken up. Spread the improved tea with
cheesecloth until it chills off to room temperature.
While this can take a few hours, it is conceivable to accelerate the procedure by putting the pot on ice. As the tea
cools, completely clean the 1 gallon/3.8 liter container with StarSan.
Stage 3. Propelling the SCOBY
On the off chance that you get a mother SCOBY (microscopic organisms culture) from a companion or get it from a store, you'll have to ensure it
remains at room temperature and never surpasses 90 ° F (32 ° C) or falls under 32 ° F (0 ° C). ).
It is consequently that starting your SCOBY into tea at room temperature is vital, else you could
hurt microorganisms and thwart aging.
The SCOBY must come lowered in a tea starter. This tea keeps SCOBY agreeable in its condition so it
doesn't get focused when you move it to another tea.(airport transfer london)
Check the temperature of the improved tea with a sterilized kitchen thermometer . Recollect that the
temperature ought not surpass 90 ° F (32 ° C). At the point when it has chilled off enough, empty the improved tea into the
sterilized wide-mouth container.
Wash your hands well with cleanser and water. Remove the SCOBY from its holder and spot it in the improved tea
in the container. Additionally pour the remainder of the starter tea. Spread the container with a bit of natural cheddar fabric and secure
it with the goal that it remains set up. Put the blend in a dull spot for 1 to about fourteen days.
Note: Don't stress if your SCOBY tumbles to the base of the container toward the start, it will in the end ascend to the
top to make another SCOBY.
Stage 4. Evacuating the SCOBY
Following 7 to 14 days, the Kombucha ought to have a self-contradicting smell and the SCOBY ought to have shaped a bigger
"mother" SCOBY that covers the whole surface zone of ??the fluid on head of the container.
With your hands totally spotless, expel the SCOBY and spot it drenched in a jug of Kombucha for next use.
Stage 5. Packaging the Kombucha
For packaging, you will require containers of roughly 4 liters. Sterilize bottles, tops, channel, and channel.
By packaging the Kombucha, you are moving it to optional aging. Permit the Kombucha to age
another 7 to 10 days in the cooler to change its carbonation.
Note: If you lean toward a less bubbly and carbonated Kombucha, you just need to change the hour of this stage.
Discretionary: check the pH of your Kombucha
The pH of the Kombucha ought to be somewhere in the range of 2.5 and 3.5. Test your Kombucha to check whether it fits this range.(seo)
On the off chance that the pH is excessively high, you can consider letting it mature somewhat longer before packaging. In the event that it's excessively low, go
ahead and take it to the jugs.