Brewing Kombucha in a Brewing System
Kombucha is rich in beneficial bacteria, yeast and vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.
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 simple and requires minimal space.
There are several manufacturers that offer systems to streamline the brewing 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 and other narrow-mouth containers don’t allow enough air in during the fermentation process.
A thermometer. Often overlooked, but essential to regulate the temperature of 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 to remove stubborn residues that can form on jar surfaces and in narrow necks. Use in conjunction with a bottle cleaning brush for the best results.
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 contains lactic acid bacteria and yeast, which produce the acids and other substances that give kombucha its distinctive flavor and nutritional benefits.
The symbiotic process also breaks down sugar into carbon dioxide and small amounts of alcohol, which is why kombucha is sometimes referred to as “the champagne of health.” Commercial kombucha typically contains less than 0.5% alcohol, which meets FDA regulations for a non-alcoholic label.
It is important to use only high-quality ingredients when you make your own 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 is used to feed the SCOBY, which will then convert it into vitamins and antioxidants.
A scoby consists of bacteria and yeast which form a symbiotic relation and produce kombucha. 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.
Pour the tea into your brewing vessel once it has reached room temperature. Add the scoby. 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 in a warm, dark place and let it ferment for 7-10 days. 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 closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. 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.
Always use sterile equipment and clean hands when handling a SCOBY. It is also important to test your Kombucha regularly for harmful fungi and bacteria.
If you discover mold or fungi on your scoby, discard them 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!