Gaia – Certified Organic Blended Kombucha Scoby Culture (SCOBY) & Liquid Starter
A blend of dozens of cultures we received in our quest to create the perfect SCOBY, Gaia has been with us for close to two decades, and her journey has been akin to the journey we imagine the ancient cultures undertook. Like her namesake Mother Earth, Gaia has changed and evolved over the years, but she has continually blessed us great booch and good health along the entire path. Like our human culture, she was created through sharing, love of craft, love of neighbor, friendly interaction, and pure intention — all the best things our species has to offer. She is our top selling culture, the personal favorite of many here at Raw Brewing Co., and she is the same culture we use for our branded products. She is also organic certified, and perfect for the home brewer just getting started or anybody wanting to experiment with a new culture. Makes 1 OR 2 gallons.
Includes: 1 (4.25-inch) Gaia Kombucha SCOBY + 12 Ounces Starter Liquid.
Net Total Weight: 15 Oz. Makes 1 OR 2 Gallons.
ALWAYS USE CLEAN HANDS AND UTENSILS WHEN MAKING KOMBUCHA! DO NOT USE WOOD UTENSILS!
For a 1-gallon batch of kombucha, you’ll need: 1/2-1 cup of sugar, 6-8 teabags (or 3-4 tablespoons loose leaf tea), filtered water, a 1-gallon jar, a rubber band, a coffee filter (or piece of cloth). Optional, but recommended: pH test strips, a thermometer, and Kombucha.com loose leaf tea.
For a 2-gallon batch of kombucha, you’ll need: 1-2 cups of sugar, 12-16 teabags (or 6-8 tablespoons loose leaf tea), filtered water, a 2-gallon jar, a rubber band, a coffee filter (or piece of cloth). Optional, but recommended: pH test strips, a thermometer, and Kombucha.com loose leaf tea.
Step 1: Add sugar and filtered water to a pot, heat to a rolling boil, then add tea bags. Immediately remove from heat, cover, allow to cool to room temperature, and remove tea bags. PRO TIP: Want to cool your brew more quickly? Use only 1/4 to 1/3 of the total water to boil, allow tea to steep, then add the remainder at chilled or room temperature.
Step 2 (easy method): Shake scoby package (the sediment at the bottom is yeast, and it’s important for your brew). Open the pouch, and dump entire contents into your brew. NEVER add scoby to hot brew.
Step 2 (advanced method): Shake scoby package. Then add 1/2 cup of starter liquid and scoby to your cooled brew, and gently stir. To transfer the scoby, clean tongs are better than clean hands. Check pH. Start your brew between a pH of 4-4.5. NEVER start your brew ABOVE 4.5. If your pH is above 4.5, add more starter liquid. It’s OKAY to start UNDER 4 – your brew will finish faster.
Step 4: Cover with a piece of cloth or coffee filter and an elastic band, then place in a well-ventilated area between 74-84 degrees. Do not place in direct sunlight. Allow your brew to ferment for 5-10 days (warmer temps take less time), or until your brew reaches desired flavor.
Step 5: Optional: flavor with Raw Brewing Co. Brew Booster™ or your favorite booch fixins, and bottle for secondary fermentation. Enjoy your creation!