Brewing Kombucha in a Brewing System
Kombucha is a healthy beverage that contains beneficial bacteria and yeast. It also contains vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.
The FDA has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing your own kombucha is easy, 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 are ideal for small-scale 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 narrow-mouth containers don’t allow enough air in during the fermentation process.
A thermometer. Often overlooked, but essential to regulate the temperature of fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.
Long, flexible bottle cleaning brush: Perfect for scrubbing tight corners and nooks to keep your bottles clean. Brewery wash: Specially formulated to remove stubborn residues that can form on jar surfaces and in narrow necks. Use a bottle cleaner brush in conjunction with this product for 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 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 is typically less than 0.5% in alcohol, which meets FDA requirements for a nonalcoholic label.
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 a collection of bacteria and yeast that form a symbiotic relationship and make kombucha tea. 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.
Once the tea is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover the tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. 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. This is normal. The scoby will become smoother and more uniform after each batch of kombucha that you brew. Keep your jars from the sunlight as light can cause kombucha’s taste to be vinegary.
Storage
When storing your Kombucha, find a dark spot where the temperature won’t fluctuate too 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’s important to test your kombucha regularly for harmful bacteria and fungal growth.
If you find mold or fungi in your kombucha, discard it and start again. Use the starter liquid in your SCOBY Hotel for your next batch. Continue this process until you have a constant supply. Enjoy!