Now We Wait

Patience has always been a virtue that I've struggled with. 

Day 1 Kombucha consistency

After running through D.C. like a madwoman last night trying to accumulate all the necessary ingredients to brew my home-made kombucha during a snowquester, I finally made it home.  I handwashed my newly purchased 2 quart glass jar (both Target and Bed Bath & Beyond seemed to be out of Ball canning jars, but we make due) and made sure to rinse off all soap to avoid contaminating the scoby.  Then I brewed a cup of black tea, had been hoping for Darjeeling but Tynan was out so I settled for buying a bag of loose leaf English Breakfast.  Black tea is
recommended for brewing kombucha because it is easiest to use when developing the scoby.  I added 2 T of white sugar to the black tea and blended until smooth.  Then it was recommended to wait until the black tea reached room temperature.

Once the black tea had cooled, I poured it into the 2 quart glasss jar.  Then I added the entire bottle of raw Kombucha (non-flavored is recommended) to the jar as well.  I covered the jar's opening with two paper towels and secured them to the top with a rubber band.

Now we wait.  Here's to hoping none of my roommates throw it out as the scopy starts to settle!  And here's to welcoming an opportunity to practice patience.