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 has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing your own kombucha is easy, inexpensive and convenient. The process is easy and requires little space.
There are a number of manufacturers who offer systems designed to streamline the 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. 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.
Kombucha, a fermented beverage, has been hailed for its health benefits. It is made by mixing bacteria and yeast in a symbiotic solution with sweetened tea. The symbiotic method creates what is called a “biofilm”, a matrix of cells. 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.
It is important that you use high-quality ingredients to brew your kombucha. 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.
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.
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 airflow but keeps out fruit flies and dust.
Place your jar somewhere warm and dark. Ferment it for 7-10days. 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 out of the sun, as it can make kombucha taste vinegary.
Find a dark place to store your Kombucha where the temperature will not fluctuate too 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 handle a SCOBY using clean hands, and use sterile tools. It’s also important to regularly test your kombucha for harmful bacteria and fungi.
If you do discover mold or fungi, dump your kombucha and scoby 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!