Brewing Kombucha in a Brewing System
Kombucha is rich in beneficial bacteria, yeast and 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 is simple and requires minimal space.
There are several manufacturers that offer systems to streamline the brewing process and ensure 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 or other containers with a narrow mouth do not allow enough oxygen to enter during the fermentation process.
A thermometer. Often overlooked, but essential to regulate the temperature of 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 is specially formulated to remove stubborn residues from jar surfaces and 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 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 usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.
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 will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.
A scoby is a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. 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 is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. 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. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste vinegary.
If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate much. A closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. 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 is also important to test your Kombucha regularly for harmful fungi and bacteria.
If you do discover mold or fungi, dump your kombucha and scoby 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!