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 has stated that kombucha does not pose any health risks if it is brewed correctly. Brewing your own kombucha can be easy, cheap and convenient. The process is simple and requires minimal space.
There are several manufacturers that offer systems to streamline the brewing process and ensure consistency. These are ideal for home and small commercial brewing.
Large glass container – Look for a large, solid, two-gallon glass container without a lid. It should have a wide neck to allow more oxygen in. Mason jars or other containers with a narrow mouth do not allow enough oxygen to enter during the fermentation process.
A thermometer. Often overlooked, but essential to regulate the temperature of fermentation. A heating mat is also useful in winter for warming up kombucha.
Long, flexible bottle cleaning brush: Perfect for scrubbing tight corners and nooks to keep your bottles clean. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and narrow necks. Use a bottle cleaner brush in conjunction with this product for best results.
Kombucha is a tea that has been fermented and touted as having health benefits. It is produced by mixing a symbiotic bacteria and yeast culture with a sweetened solution of tea. The symbiotic method creates what is called a “biofilm”, a matrix of cells. 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 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 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 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 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 from the sunlight as light can cause kombucha’s taste to be vinegary.
Find a dark place to store your Kombucha where the temperature will not fluctuate too much. A large cabinet or closet is a good choice if you open and close it often enough. 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 handle a SCOBY using clean hands, and use sterile tools. It’s important to test your kombucha regularly for harmful bacteria and fungal growth.
If you find mold or fungi in your kombucha, discard it and start again. 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!