Make Scoby

Brewing Kombucha in a Brewing System

Kombucha is rich in beneficial bacteria, yeast and vitamins and minerals. It can boost your immune system, and reduce depression symptoms.

The FDA states that kombucha is safe to drink when brewed correctly. Brewing your own kombucha is easy, inexpensive and convenient. The process is simple and requires minimal 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 or other containers with a narrow mouth do not allow enough oxygen to enter during the fermentation process.

A thermometer is essential for controlling the temperature during fermentation. Also, a heating mat can be useful in winter to warm up kombucha that is too cold.

Long, flexible bottle brush: Ideal for cleaning tight corners and nooks. 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 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 process creates a matrix of cells called a biofilm. The biofilm contains lactic-acid bacteria and yeast that produce acids and other substances which give kombucha it’s distinctive flavor and nutritional value.

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. To avoid flavors and oils from compromising the brew, you should use a plain white or turbinado or black tea without any herbs. 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 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.

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 the jar in a dark, warm place for 7-10 day. 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 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. 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.

Always use sterile equipment and clean hands when handling a SCOBY. It’s also important to regularly test your kombucha for harmful bacteria and fungi.

If you discover mold or fungi on your scoby, discard them 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!