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.
This page is in progress
Please check back later for additional changes
Please check back later for additional changes
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.