Brew Doctor Love Kombucha

Brewing Kombucha in a Brewing System

Kombucha is rich in beneficial bacteria, yeast and vitamins and minerals. It can help boost the immune system and reduce depression symptoms.

The FDA states that kombucha is safe to drink when brewed correctly. Brewing your own kombucha can be easy, cheap and convenient. The process is easy and requires little space.

Equipment

There are several manufacturers that offer systems to streamline the brewing process and ensure consistency. These systems are perfect for small 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 for regulating the temperature during fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.

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.

Ingredients

Kombucha, a fermented beverage, has been hailed for its health benefits. It is made by mixing bacteria and yeast in a symbiotic solution with sweetened tea. The symbiotic culture creates a matrix called a biofilm. 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 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. To avoid flavors and oils from compromising the brew, you should use a plain white or turbinado or black tea without any herbs. The sweetener feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.

Scobys

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 is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. 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. Check the jar periodically and gently touch the surface. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste vinegary.

Stores

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.

Always use sterile equipment and clean hands when handling a SCOBY. 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!