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 boost your 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.
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 a large, solid, two-gallon glass container without a lid. It should have a wide neck to allow more oxygen in. 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. 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 a bottle cleaner brush in conjunction with this product for best results.
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 process creates a matrix of cells 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 process also breaks down sugar into carbon dioxide and small amounts of alcohol, which is why kombucha is sometimes referred to as “the champagne of health.” Commercial kombucha is typically less than 0.5% in alcohol, which meets FDA requirements for a nonalcoholic label.
It is important to use only high-quality ingredients when you make your own 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 will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.
A scoby is a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. 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 has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is fine). Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. This allows airflow but keeps out fruit flies and dust.
Place your jar in a warm, dark place and let it ferment for 7-10 days. The scoby will become smoother and more uniform with each batch of kombucha you brew. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Keep your jars from the sunlight as light can cause kombucha’s taste to be vinegary.
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.
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 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!