Never thought I would consider tea part of my brewing but Friday I put a batch of Kombucha together. I have actually wanted to try Kombucha for a while. I ordered a honey loving SCOBY and brewed 5 gallons of tea and added 1 1/2 cup of sugar per gallon plus a tablespoon of honey. I brewed this with 1/4 cup black tea, 1/4 cup yerba matte, and 20 green tea bags. This was all pretty haphazard as I realized I could use my food grade plastic 5 gallon bucket to ferment the Kombucha half way through the process and increased from 2 gallons to 5. It seems to be working and the plan is to add it to the keg after 10 days. I am going to use jars as a mother hotel which can keep for up to 60 days.
My bock beer got too cold and fermentation got stuck about 10 days in. This resulted in a malty beer that is pretty light on the alcohol side. I also continue to carbonate water on a regular basis.
