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1 | Helping your SCOBY Acclimate to its New Environment

Before you can brew your first batch of kombucha, make sure your SCOBY settles in its new environment. Attempting to immediately start making large quantities of kombucha with a new SCOBY could result in your colony of microorganisms dying, so make sure to take things slow at first.

In order to avoid contamination, it is key to first clean your Mortier Pilon fermentation jar. To sterilize the jar:

 

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Clean by hand using warm water and vinegar.

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Leave it to dry overnight on a dry, clean towel. Avoid touching the inside of the jar, including with the towel.

 

These next few steps will allow your SCOBY to truly settle into its new environment:

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Heat 4 cups (1 L) of filtered water. Place 3 bags of organic tea (preferably black or oolong) in the hot water

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Add ½ a cup (125 ml) of white sugar (avoid brown sugar and honey).

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Let the mixture cool (your S COBY doesn’t like the heat!).

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Pour room-temperature sweetened tea into your sterilized Mortier Pilon fermentation jar.

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Place your SCOBY in the jar; make sure to include the juice from the sachet as well.

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Cover and let sit for 2 to 3 days.

 

2 | Primary Fermentation

Once your SCOBY has settled into its new environment, it can start producing larger quantities of kombucha.

During this first fermentation stage, the SCOBY will feed on sugar and liberate carbon dioxide. At this step, the gas will pass through the porous wall of the Mortier Pilon jar, resulting in a still (non-sparkling) drink.

With time and as the fermentation process goes on, the drink will become less and less sweet.

To brew a large quantity of kombucha for the first time, add the following to your initial brew:

 

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Heat 3 L of filtered water. Place 5 bags of organic tea (preferably black or oolong) in the hot water.

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Add 2 cups (500 ml) of white sugar (avoid brown sugar and honey).

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Let the mixture cool (your S COBY doesn’t like the heat!).

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Pour room-temperature sweetened tea into your sterilized Mortier Pilon fermentation jar.

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Cover and let sit for a week, then taste. For a drink that’s less sweet, let sit for another few days or up to 2 weeks.

The SCOBY feeds on the sugar and the gas is evacuated through the jar’s porous wall.