Kombucha

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.

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The floating solid that forms is called a pellicle.

• https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14068

Modern Method

Overview

1. Brew the sweet tea
2. Allow to ferment
3. Optional: Add flavoring and/or sugar
4. 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

1. Heat the water to __°F (__°C)
2. Stir in the sugar and yeast nutrient until dissolved
   • Sugar: 78g / US gal (21 g/L)
   • Nutrient: 1g / US gal (0.25g/L)
3. Add the tea
4. Allow to steep until it cools to 80°F (27°C)

Fermentation

1. Add the tea and SCOBY to the fermenter
2. Hold at 79±1°F (26°C)
3. Aerate continuously
4. Cover with foil or towel to keep out insects

Monitor s.g.? TA?

Packaging

Bench trial flavoring

High alcohol kombucha

1. Brew the kombucha as normal but don't add any flavoring yet.
2. Add sugar solution +/- yeast nutrient.
3. Mix thoroughly and aerate.
4. Optional/recommended: Measure s.g. with hydrometer.
5. Add yeast. If using dry yeast, properly rehydrate before adding.
6. Allow to ferment anaerobically.
7. Optional/recommended: Measure s.g. with hydrometer.
8. Optional: Add flavoring and/or sugar as normal.
9. Package as normal.