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 states that kombucha is safe to drink when brewed correctly. Brewing kombucha at home is simple, inexpensive, and convenient. The process is simple and requires minimal space.
There are many manufacturers who offer systems that streamline the process and guarantee consistency. These are ideal for home and small commercial 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 narrow-mouth containers don’t allow enough air in during the fermentation process.
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 brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and narrow necks. Use with a bottle brush to get the best results.
Kombucha is a fermented tea that has been touted 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 typically contains less than 0.5% alcohol, which meets FDA regulations for a non-alcoholic label.
It is important to use only high-quality ingredients when you make your own kombucha. 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.
A scoby is made up of bacteria and fungi that form a symbiotic partnership and make 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 with a tight-weave cloth, like a bandana or old tee shirt. 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. Check the jar occasionally and gently touch the surface of the scoby. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Keep your jars out of the sun, as it can make kombucha taste vinegary.
If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate 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 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.
Remember to always handle a SCOBY with clean hands and to use sterilized equipment. It’s important to test your kombucha regularly for harmful bacteria and fungal growth.
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!