Brewing Kombucha in a Brewing System
Kombucha contains beneficial bacteria and yeast, as well as other vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.
The FDA says kombucha poses no health risks when it’s brewed correctly. Brewing your own kombucha can be easy, cheap 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 systems are perfect for small 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 narrow-mouth containers don’t allow enough air in during the fermentation process.
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 brush for bottle cleaning: Ideal for cleaning bottles in tight corners. Brewery Wash: Specially formulated for removing stubborn residues which can form on jars surfaces and in narrow necks. Use in conjunction with a bottle cleaning brush for the best results.
Ingredients
Kombucha, a fermented beverage, has been hailed 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 contains lactic-acid bacteria and yeast that produce acids and other substances which give kombucha it’s distinctive flavor and nutritional value.
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.
It is important to use only high-quality ingredients when you make your own kombucha. 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 consists of bacteria and yeast which form a symbiotic relation and produce kombucha. You can purchase a starter online, get a scoby by asking friends or family who make kombucha to give it to you or attend a workshop that will provide 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 somewhere warm and dark. Ferment it for 7-10days. Check the jar periodically and gently touch the surface. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. 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 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 is also important to test your Kombucha regularly for harmful fungi and bacteria.
If you do discover mold or fungi, dump your kombucha and scoby and start over. 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!