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 states that kombucha is safe to drink when brewed correctly. Brewing kombucha at home is simple, inexpensive, and convenient. The process is easy and requires little space.
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 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 and other narrow-mouth containers don’t allow enough air in during the fermentation process.
A thermometer: Often overlooked but essential for regulating the temperature during fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.
Long, flexible bottle brush: Ideal for cleaning tight corners and nooks. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use a bottle cleaner brush in conjunction with this product for best results.
Kombucha is a fermented tea that has been touted for its 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 contains lactic-acid bacteria and yeast that produce acids and other substances which give kombucha it’s distinctive flavor and nutritional value.
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 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. To avoid flavors and oils from compromising the brew, you should use a plain white or turbinado or black tea without any herbs. The sweetener is used to feed the SCOBY, which will then convert it into vitamins and antioxidants.
A scoby is made up of bacteria and fungi that form a symbiotic partnership and make 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 with a tight-weave cloth, like a bandana or old tee shirt. This allows airflow, but keeps fruit flies out and dust out.
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 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. A large cabinet or closet is a good choice if you open and close it often enough. If you do choose to store your brew in a cupboard, consider keeping a jar of starter tea nearby in case you want to re-start a 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!