Brew Dr Organic Clear Mind Kombucha Reviews

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 systems are perfect for small 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. In winter, a heating pad can be used to warm up kombucha if it is too cold.

Long, flexible bottle brush: Ideal for cleaning tight corners and nooks. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and 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 bacteria and yeast in a symbiotic solution with sweetened tea. The symbiotic culture creates a matrix called a biofilm. 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 reaction also breaks sugar down into carbon dioxide, and small amounts of ethanol. This is the reason kombucha can be 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. 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 will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.

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 tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. This allows for airflow while keeping out fruit flies, dust and other contaminants.

Place your jar somewhere warm and dark. Ferment it for 7-10days. Check the jar periodically and gently touch the surface. 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.

Storage

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 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 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!