Brewing Kombucha in a Brewing System
Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can help boost the 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 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 – 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 or other containers with a narrow mouth do not allow enough oxygen to enter during the fermentation process.
A thermometer: Often overlooked but essential for regulating the temperature during 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 for removing stubborn residues which can form on jars surfaces and in narrow necks. Use in conjunction with a bottle cleaning brush for the best results.
Ingredients
Kombucha is a tea that has been fermented and touted as having health benefits. It is made by mixing a symbiotic culture of bacteria and yeast with a sweetened tea solution. 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 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.
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 feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.
Scobys
A scoby consists of bacteria and yeast which form a symbiotic relation and produce 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 has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is fine). Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. This allows airflow, but keeps fruit flies out and dust out.
Place the jar in a dark, warm place for 7-10 day. The scoby will become smoother and more uniform with each batch of kombucha you brew. 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.
Storage
If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate much. If you have a large closet or cabinet, and you can open/close it frequently to promote airflow, this is a great option. 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 use sterile equipment and clean hands when handling a SCOBY. 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!