Brew Dr Kombucha Bulk

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 the immune system and reduce depression symptoms.

The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing your own kombucha can be easy, cheap and convenient. The process is simple and requires minimal space.

Equipment

There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These are ideal for home and small commercial 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. Often overlooked, but essential to regulate the temperature of fermentation. In winter, a heating pad can be used to warm up kombucha if it is too cold.

Long, flexible brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use in conjunction with a bottle cleaning brush for the best results.

Ingredients

Kombucha is a tea that has been fermented and touted as having health benefits. It is made by mixing a symbiotic culture of bacteria and yeast with a sweetened tea solution. The symbiotic culture creates a matrix called a biofilm. 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 usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.

It is important that you use high-quality ingredients to brew your kombucha. You should choose a non-herbal, unflavored black or green tea with plain white or turbinado sugar to avoid flavors and oils that can compromise the brew. 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 get a scoby from friends or relatives who make kombucha, buy one online or attend a workshop where they will provide you with the starter.

Pour the tea into your brewing vessel once it has reached room temperature. Add the scoby. Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. This allows for airflow while keeping out fruit flies, dust and other contaminants.

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. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste vinegary.

Storage

If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate much. A large cabinet or closet is a good choice if you open and close it often enough. 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 is also important to test your Kombucha regularly for harmful fungi and bacteria.

If you find mold or fungi in your kombucha, discard it and start again. 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!