Brewing Kombucha in a Brewing System
Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can boost your immune system, and reduce depression symptoms.
The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing kombucha at home is simple, inexpensive, and convenient. The process is easy and requires little space.
There are several manufacturers that offer systems to streamline the brewing process and ensure consistency. These are ideal for small-scale commercial and home brewing.
Large glass container: Look for one or two-gallon containers that are solid without a spigot, especially ones with a wide neck (smaller surface area allows more oxygen). Mason jars and other narrow-mouth containers don’t allow enough air in during the fermentation process.
A thermometer is essential for controlling the temperature during fermentation. A heating mat is also useful in winter for warming up kombucha.
Long, flexible bottle cleaning brush: Perfect for scrubbing tight corners and nooks to keep your bottles clean. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and narrow necks. Use in conjunction with a bottle cleaning brush for the best results.
Kombucha is a tea that has been fermented and touted as having health benefits. It is made by mixing bacteria and yeast in a symbiotic solution with sweetened tea. The symbiotic method creates what is called a “biofilm”, a matrix of cells. The biofilm contains lactic-acid bacteria and yeast that produce acids and other substances which give kombucha it’s distinctive flavor and nutritional value.
The symbiotic fermentation also breaks down sugar to carbon dioxide and small amounts alcohol. This is why kombucha has been called “the champagne of health.” Commercial kombucha is typically less than 0.5% in alcohol, which meets FDA requirements for a nonalcoholic label.
When you brew your own kombucha, it is important to use high quality ingredients. 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 feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.
A scoby is made up of bacteria and fungi that form a symbiotic partnership and make kombucha. You can buy a scoby online, or get one from friends and relatives who make kombucha.
Pour the tea into your brewing vessel once it has reached room temperature. Add the scoby. Cover with a tight-weave cloth, like a bandana or old tee shirt. This allows airflow, but keeps fruit flies out and dust out.
Place your jar in a warm, dark place and let it ferment for 7-10 days. The scoby will become smoother and more uniform with each batch of kombucha you brew. If it feels nubbly, rough or patchy, this is normal; the scoby will become smooth and more uniform with each batch of kombucha you brew. Keep your jars out of the sun, as it can make kombucha taste vinegary.
Find a dark place to store your Kombucha where the temperature will not fluctuate too much. If you have a large closet or cabinet, and you can open/close it frequently to promote airflow, this is a great option. If you decide to store your tea in a cabinet, keep a jar with starter tea nearby just in case you need to re-start the 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 discover mold or fungi on your scoby, discard them and start over. Use the starter liquid from your SCOBY Hotel to re-start your next batch and continue this process until you’ve got a constant supply of delicious Kombucha on hand! Enjoy!