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 states that kombucha is safe to drink when brewed correctly. Brewing your own kombucha can be easy, cheap and convenient. The process is simple and requires minimal space.
There are many manufacturers who offer systems that streamline the process and guarantee consistency. These are ideal for home and small commercial 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 is essential for controlling the temperature during fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.
Long, flexible brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and narrow necks. Use with a bottle brush to get the best results.
Kombucha is a tea that has been fermented and touted as having 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 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 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 will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.
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 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.
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 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.
Always handle a SCOBY using clean hands, and use sterile tools. 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 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!