You Brew Kombucha Recipe

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 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 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 for regulating the temperature during 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: 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 fermented tea that has been touted for its 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. 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.

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.

Once the tea is at room temperature, add the scoby to your brewing vessel (store-bought scobys are fine). Cover the scoby with a tightly-woven cloth, such as an old teeshirt or bandana. This allows airflow, but keeps fruit flies out and dust out.

Place the jar in a dark, warm place for 7-10 day. Check the jar occasionally and gently touch the surface of the scoby. It is normal for the scoby to feel nubbly or rough. With each batch you brew, it will become smoother. Keep your jars from the sunlight as light can cause kombucha’s taste to be vinegary.

Stores

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 find mold or fungi in your kombucha, discard it and start again. 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!