How Much Kombucha Can You Brew With One Scoby

Brewing Kombucha in a Brewing System

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

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.

Equipment

There are many manufacturers who offer systems that streamline the process and guarantee consistency. These are ideal for small-scale commercial and home 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 containers with narrow mouths, don’t let enough air into the container during fermentation.

A thermometer: Often overlooked but essential for regulating the temperature during fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.

Long, flexible bottle brush: Ideal for cleaning tight corners and nooks. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use with a bottle brush to get the best results.

Ingredients

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

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.

Scobys

A scoby is made up of bacteria and fungi that form a symbiotic partnership and make 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.

Once the tea is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). 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. 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. 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.

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 find mold or fungi in your kombucha, discard it and start again. 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!