Brewing Kombucha in a Brewing System
Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.
The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing your own kombucha can be easy, cheap and convenient. The process requires minimal space and is simple.
There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These are ideal for home and small commercial 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 and other narrow-mouth containers don’t allow enough air in 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 brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and 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 a symbiotic culture of bacteria and yeast with a sweetened tea solution. 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 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.
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.
Pour the tea into your brewing vessel once it has reached room temperature. Add the scoby. Cover with a tight-weave cloth, like a bandana or old tee shirt. This allows for airflow while keeping out fruit flies, dust and other contaminants.
Place your jar somewhere warm and dark. Ferment it for 7-10days. Check the jar periodically and gently touch the surface. If it feels nubbly, rough or patchy, this is normal; the scoby will become smooth and more uniform with each batch of kombucha you brew. Keep your jars from the sunlight as light can cause kombucha’s taste to be vinegary.
If you want to store your Kombucha in a dark area, make sure the temperature doesn’t fluctuate much. A large cabinet or closet is a good choice if you open and close it often enough. 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.
Remember to always handle a SCOBY with clean hands and to use sterilized equipment. It’s also important to regularly test your kombucha for harmful bacteria and fungi.
If you discover mold or fungi on your scoby, discard them 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!