WHAT WE'RE CLEANING? MICROFIBER COUCH WITH NORWEX ENVIRO CLOTH & WATER

Anyone have a microfiber couch? You know how dirty they get. I used an enviro cloth and hot water. Just rub one direction, back and forth and viola! You'll be grossed out at how dirty your water gets!
Yep, that's it!
                                         BEFORE                                                 AFTER

WHAT WE'RE MAKING? A MOTHER SCOBY FOR KOMBUCHA TEA

Using 1 C of kombucha tea either from your own batch, from a friend or you can even use store bought in the refrigerator section, allow it to come to room temperature if it was refrigerated.

Pour it into a glass jar(s) of your choosing. Whatever the size of the width of the jar, is the size your scoby will become.

Cover with a thin cheese cloth or paper towel and secure it with a rubber band. Your kombucha needs to breathe for the yeast to form the scoby. If it can't breathe, it will die and no mother scoby will form.

Allow this to sit at room temperature undisturbed for a minimum of 14 days. It will form layers. The longer it sits, the bigger it grows.

Check out my other links of sharing your scoby and how to brew more.

WHAT WE'RE MAKING? NEW KOMBUCHA BATCHES & SHARING MOTHER SCOBYs

To brew 1 gallon:  Using a large glass jar & Mother scoby (the yeast film layers on top of the tea), carefully pour out all of the kombucha into a mason jar(s) accept leave approx. 2 cups in the jar of kombucha, this is called starter tea.

 

Feel free to filter the kombucha that you poured out. Put the mason jar(s) in the fridge to prevent continued fermentation. Of course you can flavor it with fruit juices, almond or other flavorings if you wish.

Brew 1 gallon of black, white or green tea (not herbal tea). While still hot add 1 1/3 C sugar or honey or brown sugar. Stir until dissolved completely. Allow to sit until it's at room temperature. If it's too hot, it could kill the yeast/scoby.

Now in the jar with the mother scoby, add the sweetened tea slowly. Allow to sit undisturbed for 7-21 days, tasting with a straw each day after 7 days until it's to your "brewed" taste.

 

And then start the process over again. With every batch of kombucha tea you brew a new scoby will form. you can just leave the scobys together or separate them and give one to friend. The older your scoby gets, the darker and thicker it will become. Your scoby will last for years if properly taken care of. You can also carefully peel the mother scoby in half or in thirds, place carefully flat in a gallon Ziploc bag with 1 C room temp kombucha to share with a friend. The scoby and kombucha because of the yeast need to breathe so your friend(s) will need to carefully use their own jar to start brewing with their new mother scoby within 12 hours of the scoby being sealed in the Ziploc.

 

Your scoby may get air bubbles or "strings" or brown things, that's all ok. If it ever forms mold, throw it out!

 

If your original scoby was small like from a wide mouth mason jar, it may float sideways or others. That's ok too!