Continuous Kombucha Brewing Jar

Brewing Kombucha in a Brewing System

Kombucha is rich in beneficial bacteria, yeast and vitamins and minerals. It can help boost the immune system and reduce depression symptoms.

The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing kombucha at home is simple, 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 home and small commercial 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. In winter, a heating pad can be used to warm up kombucha if it is too cold.

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 a bottle cleaner brush in conjunction with this product for best results.

Ingredients

Kombucha is a fermented tea that has been touted for its 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 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. 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 is a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. 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.

Pour the tea into your brewing vessel once it has reached room temperature. Add the scoby. 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 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. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste 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.

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!