Amaro Kombucha
Yield
- Yield
- 950 ml
Prep ingredients
- 800 ml Black Tea
- 95 ml Redistillation Of Cynar
- 20 g White Sugar
- 150 ml Kombucha Starter
- 1 Scoby Cutting
Instructions
Boil water and infuse with tea for 10 minutes at 2.5% tea-to-water ratio. Stir in white sugar and leave until cool. Add the Cynar non-volatile by-product, mature starter kombucha liquid and scoby. Leave to ferment for 7 days. For second fermentation: Pour into 750ml bottles leaving a 2-inch headspace, add 1 tsp sugar per bottle. Leave 2 days at room temperature then minimum 2 days in the fridge to carbonate. Alternatively, force carbonate. Kombucha is approximately 7% Brix before brewing. Scobys thrive on simple sugars; raw sugar addition helps start the ferment as the complex botanical matrix of the Cynar by-product may inhibit the culture.
