I keep 7 gallons of Kombucha going at all times (see my recipe). There are either 3 jars that have a younger batch in them and 4 jars with an older batch going, or vice versa. Does that make sense? This keeps us in constant supply. But it always means that when a batch is done, I have 3 or 4 gallons to somehow store so they stay just right in sweetness, kick and taste. In other words, I don’t want the Kombucha to go sour. [...]

These are my 7 gallon-size jars, which I keep in rotation to brew us a continuous supply of Kombucha. The photo reveals various stages. The three jars furthest to the left are the most mature. The mushroom is floating at the top and you can see the youngest parts (the lighter, almost white colored) growing [...]

I’m happy to report a successful batch of Kombucha! This batch I sweetened entirely with agave — 1 cup agave + 6 tea bags per gallon. I didn’t let it go too long so it is perfectly tangy and sweet and refreshing. Most all my jars produced fizzy tea! Yay! It tastes delicious and we [...]

Kombucha keeps coming up in my conversations online and locally. I have a friend who has been making it for a year. I called her yesterday and invited myself over on Friday to learn all about it. She is going to show me her set-up and share some starts with me. The kids are going [...]