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 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 requires minimal space and is simple.
Equipment
There are many manufacturers who offer systems that streamline the process and guarantee consistency. These are ideal for home and small commercial 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 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. 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 in conjunction with a bottle cleaning brush for the best results.
Ingredients
Kombucha is a fermented tea that has been touted for its 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 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.
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 feeds the SCOBY during fermentation and is converted into vitamins, antioxidants and other beneficial compounds.
Scobys
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 the tea with a cloth of a tight weave, such as a bandana, or an old t-shirt. This allows for airflow while keeping out fruit flies, dust and other contaminants.
Place your jar somewhere warm and dark. Ferment it for 7-10days. Check the jar periodically and gently touch the surface. If it feels nubbly, rough or patchy, this is normal; the scoby will become smooth and more uniform with each batch of kombucha you brew. Be sure to keep your jars away from sunlight, as light can cause the kombucha to taste 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 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 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!