Brewing Kombucha in a Brewing System
Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.
The FDA says kombucha poses no health risks when it’s brewed correctly. Brewing your own kombucha can be easy, cheap and convenient. The process requires minimal space and is simple.
There are many manufacturers who offer systems that streamline the process and guarantee consistency. These are ideal for home and small commercial brewing.
Large glass container: Choose a one- or two-gallon container that is solid and without a spigot. Look for ones with a wideneck (a smaller surface area allows for more oxygen). Mason jars, and other containers with narrow mouths, don’t let enough air into the container during fermentation.
A thermometer is essential for controlling the temperature during fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.
Long, flexible bottle cleaning brush: Perfect for scrubbing tight corners and nooks to keep your bottles clean. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use a bottle cleaner brush in conjunction with this product for best results.
Kombucha is a fermented tea that has been touted for its health benefits. It is produced by mixing a symbiotic bacteria and yeast culture with a sweetened solution of tea. The symbiotic method creates what is called a “biofilm”, a matrix of cells. The biofilm contains lactic acid bacteria and yeast, which produce the acids and other substances that give kombucha its distinctive flavor and nutritional benefits.
The symbiotic process also breaks down sugar into carbon dioxide and small amounts of alcohol, which is why kombucha is sometimes referred to as “the champagne of health.” Commercial kombucha is typically less than 0.5% in alcohol, which meets FDA requirements for a nonalcoholic label.
It is important to use only high-quality ingredients when you make your own kombucha. Choose a black or green tea that is not herbal and unflavored, with white or turbinado plain sugar to avoid oils or flavors that could compromise the brew. The sweetener will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.
A scoby consists of bacteria and yeast which form a symbiotic relation and produce kombucha. You can purchase a starter online, get a scoby by asking friends or family who make kombucha to give it to you or attend a workshop that will provide the starter.
Once the tea has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is fine). Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. This allows airflow but keeps out fruit flies and dust.
Place the jar in a dark, warm place for 7-10 day. Check the jar periodically and gently touch the surface. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Keep your jars from the sunlight as light can cause kombucha’s taste to be vinegary.
If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate much. A closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. If you do choose to store your brew in a cupboard, consider keeping a jar of starter tea nearby in case you want to re-start a batch.
Remember to always handle a SCOBY with clean hands and to use sterilized equipment. It’s also important to regularly test your kombucha for harmful bacteria and fungi.
If you do discover mold or fungi, dump your kombucha and scoby and start over. Use the starter fluid from your SCOBY Hotel and re-start a new batch. Repeat this process until your SCOBY Hotel is always stocked with delicious Kombucha! Enjoy!