KOMBUCHA VS APPLE CIDER VINEGAR RECIPES

Steps:

• Pour the wine or beer into a glass or plastic container with a wide mouth to allow plenty of air circulation
•   Stir in the raw apple cider vinegar
•   Cover the container with cheese cloth and leave it out on the counter for 2-4 weeks
•   In a week or two you should begin to see a thin film form on the top of the liquid
•   Begin tasting your vinegar
•   Once it reaches your desired level of sourness, it’s ready to use
•   Store the vinegar in warm, dark place
•   It may be transferred to a glass bottle, but I recommend keeping the top covered with cheese cloth
•    I actually pour mine right through the cheese cloth to filter out the Mother
•   When you’re ready to make a new batch, use the Mother and it should go a bit faster
•   You may want to steer clear of overly hoppy beers like IPAs as they become bitter vinegar
•   Kombucha from a Vinegar Mother Recipe By Tammy Kimbler Ingredients:2 c water1 tsp loose tea or 1 tea bag2 tbs sugar3” round piece of vinegar Mother 1/4 c white vinegar Instructions:Because you are converting a vinegar Mother to a kombucha Mother, you need to grow it slowly in a small batch first so you don’t kill the vinegar Mother, and so that the new bacteria and yeast colony can adjust to their new food source
• Bring the water to a boil
•   Remove from heat, add the sugar and tea, and let brew off the heat for 10 minutes
•   Strain tea in to a wide, shallow glass container and let cool to room temp
•   Add the vinegar and vinegar Mother
•   Cover the container with cheese cloth and store in a warm spot
•   The new kombuch Mother skin should start to form in about a week
•   After a couple weeks the Mother should have thickened considerably (1/4 inch), and the kombucha should taste sour
•   Now you can make the next larger batch of kombucha and grow a Mother that will sustain multiple batches
• Repeat the kombucha recipe, but this time add the entire starter batch of your first kombucha with it’s Mothers (there should be two now, the original vinegar and new kombucha)
• Cover the container with cheese cloth and store in a warm spot
•   When the kombucha tastes sour, strain the kombucha, reserving the Mothers and at least 1 cup of kombucha for your next batch
• Double the above recipe, add the 1 cup mature kombucha and a Mother for a quart batch
•   Your kombucha Mothers will begin multiplying
•   Keep them together, or start multiple batches
•   Or give them to friends!  The strained kombucha can now be consumed as is, or can be poured into a 750ml screw top soda bottle or bail top bottle to be carbonated
•   To carbonate the kombucha, add 1 tsp of sugar to the bottle before adding the kombucha
•   Seal and allow to sit 1-2 weeks at room temp
•   Chill before consuming

Steps:

• Pour the wine or beer into a glass or plastic container with a wide mouth to allow plenty of air circulation
•   Stir in the raw apple cider vinegar
•   Cover the container with cheese cloth and leave it out on the counter for 2-4 weeks
•   In a week or two you should begin to see a thin film form on the top of the liquid
•   Begin tasting your vinegar
•   Once it reaches your desired level of sourness, it’s ready to use
•   Store the vinegar in warm, dark place
•   It may be transferred to a glass bottle, but I recommend keeping the top covered with cheese cloth
•    I actually pour mine right through the cheese cloth to filter out the Mother
•   When you’re ready to make a new batch, use the Mother and it should go a bit faster
•   You may want to steer clear of overly hoppy beers like IPAs as they become bitter vinegar
•   Kombucha from a Vinegar Mother Recipe By Tammy Kimbler Ingredients:2 c water1 tsp loose tea or 1 tea bag2 tbs sugar3” round piece of vinegar Mother 1/4 c white vinegar Instructions:Because you are converting a vinegar Mother to a kombucha Mother, you need to grow it slowly in a small batch first so you don’t kill the vinegar Mother, and so that the new bacteria and yeast colony can adjust to their new food source
• Bring the water to a boil
•   Remove from heat, add the sugar and tea, and let brew off the heat for 10 minutes
•   Strain tea in to a wide, shallow glass container and let cool to room temp
•   Add the vinegar and vinegar Mother
•   Cover the container with cheese cloth and store in a warm spot
•   The new kombuch Mother skin should start to form in about a week
•   After a couple weeks the Mother should have thickened considerably (1/4 inch), and the kombucha should taste sour
•   Now you can make the next larger batch of kombucha and grow a Mother that will sustain multiple batches
• Repeat the kombucha recipe, but this time add the entire starter batch of your first kombucha with it’s Mothers (there should be two now, the original vinegar and new kombucha)
• Cover the container with cheese cloth and store in a warm spot
•   When the kombucha tastes sour, strain the kombucha, reserving the Mothers and at least 1 cup of kombucha for your next batch
• Double the above recipe, add the 1 cup mature kombucha and a Mother for a quart batch
•   Your kombucha Mothers will begin multiplying
•   Keep them together, or start multiple batches
•   Or give them to friends!  The strained kombucha can now be consumed as is, or can be poured into a 750ml screw top soda bottle or bail top bottle to be carbonated
•   To carbonate the kombucha, add 1 tsp of sugar to the bottle before adding the kombucha
•   Seal and allow to sit 1-2 weeks at room temp
•   Chill before consuming