Promise of the SCOBY…

Symbiotic Culture Of Bacteria and Yeast…

Yes folks, in my continuing effort to maintain a healthy state, I’ve started on the path to producing more of my own healthy foods and concoctions.   For some time, I’ve been a believer in a regular dose of bitters in order to aide in digestion.  BittersBesides, bitters were originally produced for medicinal purposes, long before becoming a cocktail flavoring.   So lately I’ve been infusing leaves, roots and all sorts of crazy things to add to my collection of bitters.   It’s a fun and healthy hobby.   Also, since bitters are made from infused high-proof spirits, that makes this passionate journey even more interesting.

But what’s the deal with the SCOBY???    Since my family is regular consumers of kombucha(basically a fermented tea), I’ve decided to start brewing my own, and the first step is to grow a SCOBY.



The process is relatively simple and goes something like this:

  1. Brew about 12oz of strong black tea
  2. Add 3 – 5 tablespoons of sugar (I prefer organic)
  3. Let the tea come to room temperature
  4. Add a bottle of Raw unflavored Kombucha
  5. Cover jar with a breathable cloth (tee shirts work well)
  6. Let sit for 2 – 3 weeks in a dark warm place (approx 70 degrees F)

scobySo here it is.  In a few weeks I hope to have a nice slab of good that I will then add to a larger batch of sweet tea, let it sit for another couple of weeks, then the fun really begins.  Now you may be saying, “I thought you were a low-carber – but you’re using sugar”.     That’s the beauty of kombucha, the SCOBY will actually eat the sugar and leave you with a somewhat vinegar-like tea, excellent for gut health and primed for flavoring as you like.

I know it sounds weird, and some of you will never jump on the kombucha bandwagon, but hopefully you’ll still enjoy following my journey.

So what’s this have to do with Whiskey?   Perhaps kombucha flavored with whiskey?  Maybe kombucha aged in a wine barrel?    I’m not sure yet but I’ll keep you posted on my progress.   If you have some ideas, please share them with me.

Until next time: Drink Passionately!