Kombucha Master Brew Benefits

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 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 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 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 brush for bottle cleaning: Ideal for cleaning bottles in tight corners. 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 made by mixing bacteria and yeast in a symbiotic solution with sweetened tea. 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 typically contains less than 0.5% alcohol, which meets FDA regulations for a non-alcoholic label.

It is important that you use high-quality ingredients to brew your 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 feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.

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 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.

Storage

Find a dark place to store your Kombucha where the temperature will not fluctuate too much. If you have a large closet or cabinet, and you can open/close it frequently to promote airflow, this is a great option. If you decide to store your tea in a cabinet, keep a jar with starter tea nearby just in case you need to re-start the 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 do discover mold or fungi, dump your kombucha and scoby and start over. Use the starter liquid from your SCOBY Hotel to re-start your next batch and continue this process until you’ve got a constant supply of delicious Kombucha on hand! Enjoy!