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 kombucha at home is simple, inexpensive, and convenient. The process is easy and requires little space.
Equipment
There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These systems are perfect for small 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, and other containers with narrow mouths, don’t let enough air into the container during fermentation.
A thermometer is essential for controlling the temperature during fermentation. A heating mat is also useful in winter for warming up kombucha.
Long, flexible brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery Wash: Specially formulated for removing stubborn residues which can form on jars surfaces and in narrow necks. Use with a bottle brush to get 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 culture creates a matrix 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 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. 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 will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.
Scobys
A scoby is a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. You can buy a scoby online, or get one from friends and relatives who make kombucha.
Once the tea is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover the tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. This allows for airflow while keeping out fruit flies, dust and other contaminants.
Place the jar in a dark, warm place for 7-10 day. 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.
Storage
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 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 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!