Gave this tea a try for brewing 2 gallons of kombucha. 4 batches so far and they all have been fantastic.
Dolomite Kombucha Recipe
- [ ] 20 grams Dolomite tea
- [ ] 340 grams raw honey
- [ ] 200 grams organic cane sugar
- [ ] 32oz raw unfiltered kombucha
This is a 2-gallon recipe. Can be adjusted for smaller batches.
Set 1.25 gallons (160oz) of filtered or spring water aside in the brewing vessel.
Brew the 20g of tea with 32oz of water for 10 minutes to create a concentrate.
Mix the honey and sugar with 80°F water till fully blended. A Protein shaker cup works best. Add water and blend till mixture is 32oz.
Strain tea into the brewing vessel with the set-aside water. Stir well so the tea cools.
Add honey and sugar mix. Stir well.
Add kombucha and stir to mix all.
Taste a shot of the mixture. Should taste sweet with a hint of tart from the kombucha.
Cover with a breathable cloth (old clean t-shirt works) and rubber band for seal.
Leave alone at 70°-78°F (heat wrap for brewing from Amazon can work) for 7-14 days till ready to bottle. Taste test till you find your preference after on day 7 and beyond. With the honey it brews a bit faster then when just sugar. Can be brewed up to 30 but gets a strong apple cider vinegar taste to it.