The mighty booch – DIY kombucha

 
When:
February 17, 2021 @ 18:30 – 20:30
2021-02-17T18:30:00+11:00
2021-02-17T20:30:00+11:00
Where:
Work-Shop Melbourne
195 Argyle St
Fitzroy VIC 3065
Australia
Cost:
$80 ($40 per hour)
Contact:
The Fermented Mumma

The Fermented Mumma will discuss the process and benefits of fermentation, the problems with pre-packaged kombucha, and the endless flavour combinations for your custom booch. She will introduce you to a scoby (which stands for ‘symbiotic culture of bacteria and yeast’), the low-pH ‘mother’ from which your kombucha will spring. First, black tea and sugar are brewed together to make the starter tea. This is then poured over the scoby, covered in a cheesecloth, and left to ferment. The yeast consumes the sugar, excreting alcohol, which is processed by the bacteria into vinegar, providing a natural carbonation and tangy zing. New scoby babies form in the process.

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