Lemon Cayenne Kombucha

Ingredients: 12 cups homemade kombucha 1 cup lemon juice 1 cup maple syrup 1 teaspoon cayenne Ingredients: 12 cups homemade kombucha 1 cup lemon juice 1 cup maple syrup 1 teaspoon cayenne

Homemade Kombucha: 14 cups filtered water 6 black tea bags or 1 large (1 ounce) tea bag 1 cup cane sugar 1 kombucha starter culture with starter tea Homemade Kombucha: 14 cups filtered water 6 black tea bags or 1 large (1 ounce) tea bag 1 cup cane sugar 1 kombucha starter culture with starter tea

Bring 2 cups filtered water to a boil. Add tea bags (or 1 large tea bag) and remove from heat. Allow to steep 5-10 minutes. Bring 2 cups filtered water to a boil. Add tea bags (or 1 large tea bag) and remove from heat. Allow to steep 5-10 minutes.

Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar. Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.

Add sweetened tea to a clean gallon sized jar. Fill room temperature filtered water. Make sure the tea is 75°-85°. Add sweetened tea to a clean gallon sized jar. Fill room temperature filtered water. Make sure the tea is 75°-85°.

Add the starter tea culture and starter tea to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band. Add the starter tea culture and starter tea to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.

Place the jar in a warm area that is between 75°-85°. The kombucha will be ready between 7-21 days. Place the jar in a warm area that is between 75°-85°. The kombucha will be ready between 7-21 days.

Using a funnel, pour freshly made homemade kombucha into bottles. Pour ¼ cup lemon juice, ¼ cup maple syrup, and ¼ teaspoon cayenne into each 25 ounce bottle leaving 1-2" head space. Using a funnel, pour freshly made homemade kombucha into bottles. Pour ¼ cup lemon juice, ¼ cup maple syrup, and ¼ teaspoon cayenne into each 25 ounce bottle leaving 1-2" head space.

Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness. Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.

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