Home Brew Kombucha Safety

Brewing Kombucha in a Brewing System

Kombucha is a healthy beverage that contains beneficial bacteria and yeast. It also contains vitamins and minerals. It can boost your 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 – 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 containers with narrow mouths, don’t let enough air into the container during fermentation.

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 bottle brush: Ideal for cleaning tight corners and nooks. 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, a fermented beverage, has been hailed for its health benefits. It is made by mixing bacteria and yeast in a symbiotic solution with sweetened tea. The symbiotic method creates what is called a “biofilm”, a matrix of cells. 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 fermentation also breaks down sugar to carbon dioxide and small amounts alcohol. This is why kombucha has been 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. 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 is made up of bacteria and fungi that form a symbiotic partnership and make kombucha. 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. The scoby will become smoother and more uniform with each batch of kombucha you brew. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Keep your jars from the sunlight as light can cause kombucha’s taste to be vinegary.

Stores

When storing your Kombucha, find a dark spot where the temperature won’t fluctuate too much. A large cabinet or closet is a good choice if you open and close it often enough. If you do choose to store your brew in a cupboard, consider keeping a jar of starter tea nearby in case you want to re-start a batch.

Always handle a SCOBY using clean hands, and use sterile tools. It’s important to test your kombucha regularly for harmful bacteria and fungal growth.

If you find mold or fungi in your kombucha, discard it and start again. Use the starter liquid in your SCOBY Hotel for your next batch. Continue this process until you have a constant supply. Enjoy!