Kevita Master Brew Kombucha Target

Brewing Kombucha in a Brewing System

Kombucha contains beneficial bacteria and yeast, as well as other 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 kombucha at home is simple, inexpensive, and convenient. The process is easy and requires little space.

Equipment

There are many manufacturers who offer systems that streamline the process and guarantee consistency. These systems are perfect for small commercial and home 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: Specially formulated for removing stubborn residues which can form on jars 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 method creates what is called a “biofilm”, a matrix of cells. 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 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 is typically less than 0.5% in alcohol, which meets FDA requirements for a nonalcoholic label.

It is important to use only high-quality ingredients when you make your own 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.

Scobys

A scoby is a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. 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 scoby with a tightly-woven cloth, such as an old teeshirt or bandana. This allows for airflow while keeping out fruit flies, dust and other contaminants.

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. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste vinegary.

Storage

Find a dark place to store your Kombucha where the temperature will not fluctuate too much. A large cabinet or closet is a good choice if you open and close it often enough. 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 use sterile equipment and clean hands when handling a SCOBY. It’s important to test your kombucha regularly for harmful bacteria and fungal growth.

If you discover mold or fungi on your scoby, discard them and start over. Use the starter liquid in your SCOBY Hotel for your next batch. Continue this process until you have a constant supply. Enjoy!