Brewing Kombucha in a Brewing System
Kombucha is a healthy beverage that contains beneficial bacteria and yeast. It also contains vitamins and minerals. It can boost your immune system, and reduce depression symptoms.
The FDA says kombucha poses no health risks when it’s brewed correctly. Brewing your own kombucha is easy, inexpensive 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 small-scale commercial and home brewing.
Large glass container – Look for a large, solid, two-gallon glass container without a lid. It should have a wide neck to allow more oxygen in. Mason jars, and other containers with narrow mouths, don’t let enough air into the container during fermentation.
A thermometer. Often overlooked, but essential to regulate the temperature of fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.
Long, flexible bottle brush: Ideal for cleaning tight corners and nooks. Brewery Wash: Specially formulated for removing stubborn residues which can form on jars surfaces and in narrow necks. Use a bottle cleaner brush in conjunction with this product for best results.
Kombucha, a fermented beverage, has been hailed for its health benefits. It is made by mixing a symbiotic culture of bacteria and yeast with a sweetened tea solution. 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 usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.
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 a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. You can buy a scoby online, or get one from friends and relatives who make kombucha.
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 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. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Keep your jars out of the sun, as it can make kombucha taste vinegary.
When storing your Kombucha, find a dark spot where the temperature won’t fluctuate too 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 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 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!