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 help boost your immune system and reduce symptoms of depression.
The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing your own kombucha is easy, inexpensive and convenient. The process is simple and requires minimal 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 or other containers with a narrow mouth do not allow enough oxygen to enter 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 brush for bottle cleaning: Ideal for cleaning bottles in tight corners. 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 is made up of lactic acid bacteria, yeast and other substances. These acids and substances give kombucha a distinctive flavor and nutritional benefits.
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 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 is used to feed the SCOBY, which will then convert it into vitamins and antioxidants.
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 is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). 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 the jar in a dark, warm place for 7-10 day. 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 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 choose to keep your brew in the cupboard, you may want to keep a starter tea handy in case you wish to re-start another batch.
Always handle a SCOBY using clean hands, and use sterile tools. It’s important to test your kombucha regularly for harmful bacteria and fungal growth.
If you do discover mold or fungi, dump your kombucha and scoby 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!