Fermentation Calculator
BackStage 1: The Setup
2,000 mL
Stage 2: The Blueprint
Ingredient weights based on your setup.
Water:1,800ml
Sugar:140g
Tea (Black or Green):10g
Starter Liquid:200ml
SCOBY(per vessel):1piece
Stage 3: Lab Protocol
Phase 1 (Prep):
Brew tea base; dissolve sugar while hot. Use 1 cup water per 5g tea.
Phase 2 (Cool):
Cool to room temperature (under 30°C) to protect living cultures.
Phase 3 (Inoculate):
Add Starter Liquid and SCOBY to the vessel.
Phase 4 (Ferment):
Cover with cloth; store at 24°C–28°C for 7–14 days. Taste daily after day 5.
Phase 5 (Bottle):
Reserve 10-15% as starter for next batch. Optionally add fruit/juice for 2F carbonation.
Stage 4: Lab Notes
Key parameters for success.
Vessel
Glass or Food-Grade Ceramic
pH Target
2.8 - 3.2
Time
7–14 days (1F)
Temp
24°C – 28°C
Expiry
Refrigerate for up to 3 months
Danger Zone
Cover with a breathable cloth to prevent pests. Watch for black or fuzzy mold; discard if present.