Eureka, as already mentioned in the water kefir post, I made my first Kombucha today as well.
The recipe was pretty easy: 3 L of hot water (0.8 gal) and 6 tea bags of a common green tea (without any additional flavorings) and steeped for 15 minutes. I then removed the tea bags and added 240 g of white cane sugar, dissolved it and let it cool down to approximately 25°C (77°F).
I then added the Kombucha scoby (Symbiotic Colony of Bacteria and Yeast). I added the liquid which came with the scoby as well (which was Kombucha already to lower the pH of the tea). I then saw that I got two scobys… They indeed look very odd and spooky.
The scoby(s) have to do their job now and I will decide whether I bottle the Kombucha in 8 – 12 days from now. I’ll update this post with further pictures from the Kombucha as it ferments. The tasting notes will be posted in a different post. Stay tuned.
01/26/12: Kombucha day. First inoculation of a green tea infusion with two scobys.