Brew Kombucha Green Paradise

Brewing Kombucha in a Brewing System

Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.

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

Equipment

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

Long, flexible bottle cleaning brush: Perfect for scrubbing tight corners and nooks to keep your bottles clean. 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 is a fermented tea that has been touted for its health benefits. It is produced by mixing a symbiotic bacteria and yeast culture with a sweetened solution of tea. 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 typically contains less than 0.5% alcohol, which meets FDA regulations for a non-alcoholic 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 feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.

Scobys

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 is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). 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. 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 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’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!