Brewing Airlock Kombucha Second Fermentation

Brewing Kombucha in a Brewing System

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

The FDA says kombucha poses no health risks when it’s brewed correctly. Brewing your own kombucha is easy, inexpensive and convenient. The process requires minimal space and is simple.

Equipment

There are many manufacturers who offer systems that streamline the process and guarantee consistency. These systems are perfect for small 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, and other containers with narrow mouths, don’t let enough air into the container during fermentation.

A thermometer. Often overlooked, but essential to regulate the temperature of fermentation. A heating mat is also useful in winter for warming up kombucha.

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

Ingredients

Kombucha, a fermented beverage, has been hailed for its health benefits. It is produced by mixing a symbiotic bacteria and yeast culture with a sweetened solution of tea. The symbiotic process creates a matrix of cells 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 usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.

When you brew your own kombucha, it is important to use high quality ingredients. 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.

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.

Once the tea has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is 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 your jar somewhere warm and dark. Ferment it for 7-10days. Check the jar periodically and gently touch the surface. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Keep your jars out of the sun, as it can make kombucha taste vinegary.

Storage

When storing your Kombucha, find a dark spot where the temperature won’t fluctuate too much. A large cabinet or closet is a good choice if you open and close it often enough. 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 in your SCOBY Hotel for your next batch. Continue this process until you have a constant supply. Enjoy!