Brewing Kombucha in a Brewing System
Kombucha contains beneficial bacteria and yeast, as well as other 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 is easy, inexpensive and convenient. The process is easy and requires little space.
There are several manufacturers that offer systems to streamline the brewing process and ensure 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. A heating mat is also useful in winter for warming up kombucha.
Long, flexible bottle brush: Ideal for cleaning tight corners and nooks. Brewery wash is specially formulated to remove stubborn residues from jar surfaces and narrow necks. Use with a bottle brush to get the best results.
Kombucha is a tea that has been fermented and touted as having 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 is made up of lactic acid bacteria, yeast and other substances. These acids and substances give kombucha a 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 usually contains less than 0.5% of alcohol, which is FDA-approved for non-alcoholic labels.
When you brew your own kombucha, it is important to use high quality ingredients. 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 will feed the SCOBY and be converted into vitamins and antioxidants during fermentation.
A scoby consists of bacteria and yeast which form a symbiotic relation and produce 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.
Once the tea has cooled to room temperature, pour it into your brewing vessel and add the scoby (store-bought is fine). Cover with a tight-weave cloth, like a bandana or old tee shirt. This allows airflow but keeps out fruit flies and dust.
Place the jar in a dark, warm place for 7-10 day. 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. Keep your jars out of the sun, as it can make kombucha taste vinegary.
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 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’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 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!