Easy To Follow Kombucha Brewing Directions

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 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 is simple and requires minimal space.

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 or other containers with a narrow mouth do not allow enough oxygen to enter during the fermentation process.

A thermometer is essential for controlling 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 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.

Ingredients

Kombucha is a fermented tea that has been touted for its health benefits. It is made by mixing bacteria and yeast in a symbiotic solution with sweetened tea. 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 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 usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.

It is important that you use high-quality ingredients to brew your 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 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 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 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 your jar in a warm, dark place and let it ferment for 7-10 days. 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

Find a dark place to store your Kombucha where the temperature will not fluctuate too 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 handle a SCOBY using clean hands, and use sterile tools. 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 liquid in your SCOBY Hotel for your next batch. Continue this process until you have a constant supply. Enjoy!