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 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 easy and requires little space.
There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These are ideal for small-scale commercial and home brewing.
Large glass container: Choose a one- or two-gallon container that is solid and without a spigot. Look for ones with a wideneck (a smaller surface area allows for more oxygen). Mason jars, and other containers with narrow mouths, don’t let enough air into the container during fermentation.
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 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.
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 method creates what is called a “biofilm”, a matrix of cells. 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 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.
When you brew your own kombucha, it is important to use high quality ingredients. 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 is used to feed the SCOBY, which will then convert it into vitamins and antioxidants.
A scoby is made up of bacteria and fungi that form a symbiotic partnership and make 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 with a tight-weave cloth, like a bandana or old tee shirt. 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 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 out of the sun, as it can make kombucha taste vinegary.
Find a dark place to store your Kombucha where the temperature will not fluctuate too much. A closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. 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’s also important to regularly test your kombucha for harmful bacteria and fungi.
If you do discover mold or fungi, dump your kombucha and scoby 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!