FIRST CLASS FREE POST!!!

Scooby + liquid starter!

I am selling organic made kombucha scobies, I am brewing myself and do not produce commercially. To produce my scobies I use organic cane sugar and organic clipper green tea. My whole family drink kombucha so no dodgy stuff is used to produce my scobies. As we brew a lot we have always spare scobies so I decided to share and sell some on ebay. I use ONLY organic ingredients and spring water.You will receive mature and large scooby which will produce at least 3 L of brew in few days. Printed instruction included in the package. I will pack in bubble wrapping, large envelope and dispatch within 1  day POSTAGE is FREE. Any questions please ask and I will get back to you within couple of hours.

And now few paragraphs to explain what kombucha is:

What Is Kombucha Tea?
Kombucha starts out as a sugary tea, which is then fermented with the help of ascoby. "SCOBY" is actually an acronym for "symbiotic culture of bacteria and yeast." It's very close cousins to the mother used to make vinegar.

The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.

The SCOBY
Let's talk about that scoby. It's weird, right?! It floats, it's rubbery and slightly spongy, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. It's totally weird. But if you take a step back, it's also pretty awesome.

There are a lot of theories about why the bacteria and yeast form this jelly-like layer of cellulose at the top of the kombucha. The most plausible that I've found is that it protects the fermenting tea from the air and helps maintain a very specific environment inside the jar that is shielded from outsiders, aka unfriendly bacteria.

Probiotics?
Which brings us to the next question: what's actually in kombucha? Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health. Claims that kombucha cures things like arthritis, depression, and heart burn have less of a proven track record, but hey, our bodies are all different and I say go for it if it works for you.

Kombucha Safety And while the homebrewed nature of kombucha makes some home cooks nervous, is unlikely that kombucha will ever make you sick. I spoke with Eric Child of Kombucha Brooklyn when I first started working on my homebrewing book, True Brews (Ten Speed, 2013), and he said something that has really stuck with me: "Kombucha has been around for a very long time and been brewed in environments that were even dirtier than our own." Like all things, you need to use common sense when brewing it and pay attention to what you're doing. It's natural to feel nervous and unsure at first. Bottom line: if the scoby is healthy, then the kombucha will be healthy. (See the Troubleshooting section below.)

Is There Alcohol in Kombucha?
Kombucha does contain a little bit of alcohol as a by-product of the fermentation process. It is usually no more than 1%. Unless you drink a lot of it back to back, you won't get drunk. But people with alcohol sensitivities should be aware of its presence.

I'm breaking the kombucha-making process into very small steps here. It looks long and complicated, but this is actually a very straightforward and streamlined process. Once you get into the rhythm of it, bottling a finished batch of kombucha and preparing the next only takes about 20 minutes every 7 to 10 days.