How To Brew Kombucha From Store Bought Bottle

Brewing Kombucha in a Brewing System

Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can boost your immune system, and reduce depression symptoms.

The FDA states that kombucha is safe to drink when brewed correctly. Brewing kombucha at home is simple, inexpensive, and convenient. The process is easy and requires little space.

Equipment

There are several manufacturers that offer systems to streamline the brewing 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 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 brush: Ideal for cleaning tight corners and nooks. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and 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 produced by mixing a symbiotic bacteria and yeast culture with a sweetened solution of tea. The symbiotic culture creates a matrix 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 to use only high-quality ingredients when you make your own kombucha. 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 is used to feed the SCOBY, which will then convert it into vitamins and antioxidants.

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.

Pour the tea into your brewing vessel once it has reached room temperature. Add the scoby. Cover the tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. 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 occasionally and gently touch the surface of the scoby. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Keep your jars out of the sun, as it can make kombucha taste vinegary.

Storage

When storing your Kombucha, find a dark spot where the temperature won’t 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 choose to keep your brew in the cupboard, you may want to keep a starter tea handy in case you wish to re-start another 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 find mold or fungi in your kombucha, discard it and start again. Use the starter liquid from your SCOBY Hotel to re-start your next batch and continue this process until you’ve got a constant supply of delicious Kombucha on hand! Enjoy!