Coyote Ridge FarmsWelcome To Our Rural Blog

Yesterday was filled with little more than rain.  We were lucky… I guess – we only received 1.3″ of precipitation.  There were southern parts of our state (Minnesota) that accumulated over 10.5″ of rain.  Those poor folks experienced flooding, evacuations and the Nat’l Guard.  It is bad down there.

With the rain and little to do in it, Carol decided to bake some apple-crisp and I decided to start my first batch of Booch (aka Kombucha).  The sample bottle that Peter sent me is nearly gone.  I met Peter online when I was looking for a Kombucha mother.  Needless to say, he is now on my Facebook friend’s list.  I followed the recipe he gave Carol.  It is similar to any other of the recipes online, but I felt that if I wanted my Booch to taste like his, I better follow his instructions.  I began by brewing a gallon of sweet black tea (water, tea & sugar).  I then let it cool before adding some apple cider vinegar and the Kombucha mushroom (w/starter tea)… that’s it.  Over the top of my fermenting jar is some cheese cloth to keep out dust, foreign yeasts and molds, and of course… flies.

Here is my 1st batch of Booch in the pantry

I have my Kombucha sitting in the pantry.  The temperature is fairly stable and most sources state the Kombucha should be out of direct sun-light.  Hopefully, in 10-14 days I should have Kombucha ready for bottling.  I do have some brown beer bottles, caps and a capper that I plan on using for my Kombucha.  After bottling, it will go into the fridge to help retard the fermentation process.  You can find the recipe here.

The odd looking ‘thing’ in the jar is the Kombucha mother/SCOBY.  It’s some weird stuff.  And yepper… that’s a jar of oats next to it.

Related posts:

1. Good Kombucha
2. It Arrived. We Now Have One! It's A Kombucha Mother!
3. Milk Kefir, Water Kefir & Kombucha