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3 quarts  water

3/4 cup sugar

3 TBSP loose back tea or six teabags

1 1/2 cups mature acidic kombucha

Kombucha mother 


Mix water and sugar and bring to a boil. 

Turn off heat, add tea, cover and steep about 15 minutes.

Strain the tea into a glass container--preferably something wide.

Allow the tea to cool to body temperature.

Add the mature acidic kombucha.

Place the kombucha mother in the liquid, with the firm, opaque side up.

Cover and store in a warm dark spot, ideally 70 to 85 degrees Fahrenheit. 

After a few days to 1 week, depending on the temperature, you will notice a skin forming on the surface of the kombucha. Taste the liquid. The longer it sits, the more acidic it will become. 

One it reaches the acidity you like, start a new batch and store your mature kombucha in the refrigerator. Each generation will give birth to a new mother, and the old mother will thicken.

Share your kombucha with friends! 

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Quiet time is starting....

Hazel is back! She is pregnant and due midwinter. Our thanks to Leah Mack, at whose farm Hazel and Daisy spent the summer with a virile bull.  Now we want to find Daisy, a pure-bred Jersey, a new home. She is pregnant and due mid-spring. Interested? Please contact me. Thanks. Sally    

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