Brewing Kombucha in a Brewing System
Kombucha is rich in beneficial bacteria, yeast and vitamins and minerals. It can help boost your immune system and reduce symptoms of depression.
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.
Equipment
There are a number of manufacturers who offer systems designed to streamline the process and ensure consistency. These are ideal for home and small commercial 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 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. In winter, a heating pad can be used to warm up kombucha if it is too cold.
Long, flexible bottle cleaning brush: Perfect for scrubbing tight corners and nooks to keep your bottles clean. 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, a fermented beverage, has been hailed for its health benefits. It is made by mixing a symbiotic culture of bacteria and yeast with a sweetened tea solution. The symbiotic culture creates a matrix 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 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. 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.
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.
Once the tea is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover with a tight-weave cloth, like a bandana or old tee shirt. This allows airflow, but keeps fruit flies out and dust out.
Place your jar in a warm, dark place and let it ferment for 7-10 days. The scoby will become smoother and more uniform with each batch of kombucha you brew. 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 closet or cabinet is a good option if it’s large enough and you open/close it often enough to promote airflow. 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.
Remember to always handle a SCOBY with clean hands and to use sterilized equipment. 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 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!