The drink of tea fungus: how to monitor the fermentation

During the first few days you may notice that on the surface of a small amount of foam. Do not worry - this means that the formation of the membrane of your Kombucha as he eats the sugar contained in tea.

Around the fifth day of fermentation on the surface of the foam will be similar to the rest of the tea fungus. At this time you can begin to try to drink. To carry out tasting just a little drink Draw a spoon with a long handle, and try it.

If you prefer a sweet drink with a fairly mild flavor, you can stop the fermentation process already on the fifth or sixth day. Otherwise, try to drink every day, while the taste is sufficiently tart.

About a week after the start of fermentation, the beverage may start to bubble, and to get sweet and sour taste. Two weeks later, the beverage becomes possible astringent and acidic.

If you purchased a set of beverage production of Kombucha, it is likely to have a strip of pH-indicator. With their help, you can also monitor the fermentation beverage. The ideal pH level for it are considered to be indicators of the range of 2.7 to 3.2.

When the drink will acquire the desired taste can start to pour it into bottles. Disinfect the bottle. Wash your hands, remove the Kombucha from a jar and place it on a sufficiently large plate, which you have previously poured a little bit of apple cider vinegar Apple cider vinegar for weight loss: the accessibility and effectiveness . Then filter the drink through several layers of cheesecloth into a clean large capacity, from which it must flow into the bottle or, through a funnel and gauze, immediately pour it into bottles.

Leave a little less than a cup of drink for the preparation of the next batch. Close the bottle with plastic or wooden lids or stoppers (metal can damage the Kombucha culture, to prevent secondary fermentation that takes place in the bottle). Because of the secondary fermentation, the taste and aroma of the beverage will eventually grow. In addition, the bottle can begin to form a new Kombucha. It can be ingested without harm to health, but because it is very slippery and can cause discomfort, before drinking the beverage it is better to remove.

Reuse of Kombucha

Kombucha can be used many times in a row. To this end, it is the darkest separate layer and discard it, then place in a sweet Kombucha tea, as explained above. If you do not wish to immediately start to prepare the next portion, can a few days (preferably no more than one or two days) to keep the Kombucha Bay his cup of drink, you are left when it was poured into bottles.

As soon as the Kombucha will grow, you can separate the parts of it, and used separately, or to distribute them to those who also wants to get a Kombucha Kombucha: the elixir of immortality   - For the colony this does not represent any harm.

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