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 help boost your immune system and reduce symptoms of depression.
The FDA states that kombucha is safe to drink when brewed correctly. Brewing kombucha at home is simple, inexpensive, and convenient. The process is simple and requires minimal space.
There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These are ideal for small-scale commercial and home brewing.
Large glass container: Choose a one- or two-gallon container that is solid and without a spigot. Look for ones with a wideneck (a smaller surface area allows for more oxygen). Mason jars or other containers with a narrow mouth do not allow enough oxygen to enter 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: 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.
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 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 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. 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 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 buy a scoby online, or get one from friends and relatives who make kombucha.
Once the tea has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is fine). Cover the tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. This allows airflow, but keeps fruit flies out and dust out.
Place your jar somewhere warm and dark. Ferment it for 7-10days. The scoby will become smoother and more uniform with each batch of kombucha you brew. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Keep your jars out of the sun, as it can make kombucha taste vinegary.
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 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!