Kombucha
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Kombucha is a tea that is fermented into vinegar with a mixed culture of yeast and bacteria, referred to as a SCOBY (Symbiotic Culture Of Bacteria & Yeast). Additional flavoring is typically added when packaging, and then it is allowed to carbonate.
The floating solid that forms is called a pellicle.
Modern Method[edit]
Overview
- Brew the sweet tea
- Allow to ferment
- Optional: Add flavoring and/or sugar
- Package
Ingredients
- Tea
- Table sugar
- Yeast nutrient
- Water (filtered tap water)
- SCOBY
- Any flavoring ingredients desired
Equipment
- Scale
- Thermometer
- Fermenter
- Aeration system
- Recommended: Continuous aeration system (MoreBeer)
- Temperature control system
- Recommended: Inkbird C206 thermostat (Amazon)
- Recommended: FermWrap heater (MoreBeer)
- Volumetric beaker or graduated cylinder
- Pressure-capable bottles
- Caps and bottle capper, if applicable
- Bottling wand
Brewing the tea[edit]
- Heat the water to __°F (__°C)
- Stir in the sugar and yeast nutrient until dissolved
- Sugar: 78g / US gal (21 g/L)
- Nutrient: 1g / US gal (0.25g/L)
- Add the tea
- Allow to steep until it cools to 80°F (27°C)
Fermentation[edit]
- Add the tea and SCOBY to the fermenter
- Hold at 79±1°F (26°C)
- Aerate continuously
- Cover with foil or towel to keep out insects
Monitor s.g.? TA?
Packaging[edit]
Bench trial flavoring
High alcohol kombucha[edit]
- Brew the kombucha as normal but don't add any flavoring yet.
- Add sugar solution +/- yeast nutrient.
- Mix thoroughly and aerate.
- Optional/recommended: Measure s.g. with hydrometer.
- Add yeast. If using dry yeast, properly rehydrate before adding.
- Allow to ferment anaerobically.
- Optional/recommended: Measure s.g. with hydrometer.
- Optional: Add flavoring and/or sugar as normal.
- Package as normal.