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Magick Kombucha Scoby | Make Kombucha

  • Magick Kombucha Scoby | Make Kombucha
  • Magick Kombucha Scoby | Make Kombucha

Life Cykel Mushrooms

Magick Kombucha Scoby | Make Kombucha - BREW YOUR OWN PROBIOTIC DRINKS! You can make your own tea beverage at home with a Magick Kombucha SCOBY, the unique culture that makes the delicious tea-based beverage that is filled with probiotics.

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Kombucha Scoby Pack $25.00 $24.79 AUD $0.21


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Product Description

Magick Kombucha Scoby | Make Kombucha

BREW YOUR OWN PROBIOTIC DRINKS!
You can make your own tea beverage at home with a Magick Kombucha SCOBY, the unique culture that makes the delicious tea-based beverage that is filled with probiotics.

The Magick SCOBYs are created by Life Cykel using quality natural ingredients and professional methods in Melbourne.

 

Includes Fermentation Cloth!

A quality breathable fermentation cloth. Includes a free rubber band that will fit around all jars

 

WHAT IS A KOMBUCHA SCOBY?

A kombucha SCOBY (also known by some as the kombucha mother or mushroom) is used in the process of brewing kombucha tea. SCOBY is an acronym standing for symbiotic colony of bacteria and yeast.

Kombucha is created by fermenting tea with sugar and the SCOBY. After enough time, you have delicious kombucha tea to enjoy.

The longer you leave the kombucha unrefrigerated, the more it can ferment and change in flavour, which you can experiment with to find what suits your tastes.

Placing your kombucha in the fridge puts it in a dormant state, where the cold will halt or slow the fermentation process.

This beverage also naturally becomes effervescent (fizzy) over time due to the fermentation process. You can reduce and slow the fizziness and fermentation by placing your brew in the fridge.

 

KOMBUCHA INSTRUCTIONS - MATERIALS & EQUIPMENT

Kombucha culture

  • 1 litre water, boiled
  • 5 grams (2 tsp) Green or black tea
  • 50 grams (1/2 cup) raw sugar per litre of water
  • Pot or saucepan (1+L capacity)
  • Glass or porcelain jar (1+L capacity) & rubber band that fit its neck
  • Linen / cotton fabric or cloth
  • Bottles & caps

 

PREPARATION

  • Make tea by infusing 4 tsp of tea in pot of freshly boiled water for 15 minutes, add sugar before it has cooled.
  • Once sugared tea has cooled to room temperature pour into jar
  • Add kombucha culture and liquid to jar
  • Cover the opening of jar with breathable cloth affixed with rubber band to keep out dust & etc while allowing culture to breathe.

 

FERMENTATION

The kombucha culture needs a warm climate ideally between 22-28 degrees but should not fall below 15 degrees as a minimum.

Average time is 8-14 days depending on ambient temperature the higher the temperature the faster the fermentation.

 

FLAVOUR PROFILE

The kombucha is at first sweet but this sweetness disappears as the sugar is broken down. If a slightly sweeter drink is preferred the fermentation has to be stopped early. For a dry or slightly acidic flavour let it ferment longer. Taste test to find your ideal point.

The kombucha once bottled will keep for months when kept in a cool place such as the fridge.

For unlimited servings repeat steps 1-4.

 

*Note every few batches you can remove the culture from jar with clean hands and rinse under running cold or lukewarm water… the baby scoby will always form on the top. So to keep the process young & powerful you can compost the parents (big, bottom scoby) and keep using the child. *

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