This summer, add to your DIY skills with the Alaya at-home Kombucha Kit. One Kit will yield endless gallons of kombucha for you to enjoy all summer long.
Brewing your own kombucha is great for a few different reasons:
It saves money, and reduces waste (no need to buy endless bottles from the store)
It allows you to experiment with flavors -- go crazy, try all kinds of combos of herbs and spices with your loose leaf tea -- and send us a picture to be featured on our Instagram: @alayatea!
Fermented products help with gut health -- so you can enjoy your kombucha guilt-free, all summer long.
Our biodynamic Assam Black tea leaves are perfect for brewing a big batch. The organic SCOBY starter forms a new SCOBY each time you make a batch. You can use your original SCOBY to brew continuous batches, or share it with a friend.
BEFORE YOU START:
A few essentials to keep in mind before you start brewing your kombucha:
Do not use a metal or plastic container. Glass is the best. We’re fans of large one-gallon mason jars.
Clean, clean, clean. Make sure your glass jars have been cleaned in a hot dishwasher or you can submerge them in hot water to disinfect.
Bear in mind where you live. If you’re in a colder part of the country, your brew might take longer to ferment. If you’re in a hotter climate, it’ll be faster.
What is a SCOBY? SCOBY is an acronym for Symbiotic Culture Of Bacteria and Yeast. It is regarded as the mother of the kombucha, and gets the fermentation process rolling. Sometimes the SCOBY floats to the top; other times, it may sink to the batch of your jar. Don’t worry either way!
WHAT YOU'LL NEED:
• 14 cups filtered, room temperature water
• Large one-gallon glass container or mason jar (don't use metal or plastic)
• 1 cup organic cane sugar (included)
• 2 Tbsp Alaya Assam Black loose leaf tea (included)
• 12 oz unflavored kombucha (included with your SCOBY)
• 1 organic SCOBY starter (included)
• A large glass container that can hold 1 gallon (not included)
• organic cotton Muslin fabric square (included)
• Hemp twine to fasten the muslin (included)
• pH strips (included)
1. Boil 2 cups of water in a clean pot. Remove from heat and dissolve one cup sugar into it.
3. Once cooled to room temperature (or ~75 degrees F), transfer the loose leaf tea to your glass jar. Then add in the remaining 12 cups of room temperature water to your jar.
4. Wash your hands clean. Carefully remove your SCOBY, and put it into your brew jar (it's okay if it sinks!). Then, pour in the starter liquid included in your SCOBY.
5. Cover the jar with the organic cotton fabric, and use twine (or a rubberband) to loosely secure it. This will help your kombucha breathe as it ferments.
6. Put jar in a dark place at room temperature (70-75 degrees F), like the back of a cupboard. Let it hang out for 6-10 days.
7. After 10 days, taste a small sample. If it’s too sweet, let it ferment longer. You can also use pH strips to see if your brew is done (aim for a pH of 2.5 to 3.7.)
8. If your kombucha tastes good, put in the fridge and chill before drinking. Save 2 cups of the finished batch (with the SCOBY) for your next batch. Transfer the ready kombucha to a flip-top bottle to bubble more carbonation, and to keep that carbonation in.
9. Optional second fermentation: once your brew is done, you can also flavor it with slices of ginger, orange, or dried lavender. Let it steep for two days in the fridge.
10. Strain, cheers, and enjoy!
Reminder: Your SCOBY starter forms a new SCOBY each time you make a batch. You can use your original SCOBY to brew continuous batches, or share with a friend!