Kombucha 101
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This is a presentation I did for the ALEiens Homebrew Club on Kombucha.
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Kombucha 101
- 1. ALEiens March 2013 Meeting how to make KOMBUCHA
- 2. Talking Kombucha What Is Benefits of How to Make Kombucha? Kombucha Kombucha
- 4. Kombucha is an effervescent fermentation of sweetened tea that is used as a functional food.
- 5. What Makes Up Kombucha Kombucha is brewed with 3 major ingredients. • Tea • Sugar • Water The sweet tea is then fermented by a Symbiotic Culture Of Bacteria and Yeast Better known as a SCOBY
- 7. S.C.O.B.Y. – What’s In a SCOBY Acetobacter (bacteria) produces acetic acid & gluconic acid & cellulose Brettanomyces (yeast) produces acetic acid and alcohol Pediococcus (bacteria) produces lactic acid Saccharomyces (yeast) produces alcohol Lactobacillus (bacteria) Produces lactic acid Plus dozens of other beneficial bacteria, enzymes, and yeast.
- 8. A Sip of Kombucha Contains Organic Compounds: Probiotic Live Cultures: • Acetic acid • Acetobacter • Butyric acid • Brettanomyces • B-vitamins • Pediococcus • Ethanol • Lactobacillus • Gluconic acid • Saccharomyces • Lactic acid • Candida • Malic acid • Schizosaccharomyces • Oxalic acid • Torulaspora • Usnic acid • Zygosaccharomyces
- 9. What Does Kombucha Taste Like? Depends a lot on time, ingredients, and cultures • Sweet to Sour • Vinegary • Fruity • Herbal • Funky • Fizzy
- 10. History of Kombucha • Originated in North East China in 221 B.C. – Chinese called it “Remedy for Immortality” • 414 A.D., Dr. Kombu from Korea brought Kombucha to Japan to treat the Japanese Emperor Inkyo. • The spread through Russia, Europe, and India
- 12. First, A Warning The health benefits of Kombucha have not be researched fully. Many people claim it is a wonder drink, while others feel it may cause harm. I fall in the middle. I don’t believe it is harmful unless ingested in extreme amounts, but I also don’t believe it is a drink that will cure all disease.
- 13. What Are Some • Boosts Energy Claimed Benefits • Improves Digestion Kombucha contains beneficial bacteria in the • Strengthens at a Cellular level form of Lactobacillus • Prevents Acid Reflux Acidophilus, as well as dozens of other probiotic strains. By • Assists With Weight Loss ingesting Kombucha, we can increase the amounts of good • Improves Sleep bacteria to maintain a • Relieves Constipation healthy digestive tract. Kombucha has been known to • Strengthens and restores hair possess anti-viral, anti- • Beautifies the skin bacterial, and anti-fungal components which make it an • Improves Circulation powerful addition to the health conscious individual. • Removes toxicity from the body • Improves eyesight • Eases the pain of arthritis
- 14. What Are Some Claimed Negatives • Allergic and Toxic reactions • Bacterial Illness • Liver Damage • Lead Poisoning • Contains Alcohol (up to 2%) • Stomach Ulcers
- 15. How to Make Kombucha
- 16. First You Need a SCOBY • A SCOBY is easy to grow from a bottle of Raw Kombucha • Many internet sites sell Kombucha Kits with a SCOBY. Even many on eBay. • Find someone local with a SCOBY. (Craigslist)
- 17. How to Grow Your Own SCOBY • Brew a gallon of tea • Add a cup of sugar • Let cool to room temperature • Add 2 bottles of GT’s Original Organic Raw Kombucha • Cover container with tight cloth • Keep warm – 70F to 80F
- 18. How to Grow Your Own SCOBY • In about a week or two, a young SCOBY will be forming. • Wait about a month for it to get about ¼ to ½ inch thick. • You now have a SCOBY. Warning: don’t drink the SCOBY starter tea. It will be very vinegary.
- 19. Making Kombucha – The Tea’s Good for Kombucha Bad for Kombucha • Black Tea • Tea’s with Oils – • Oolong Tea Earl Grey, Chai Tea, • Green Tea Flavored Ceylon • Red Tea (when mixed) • Herbal Teas • White Tea (when mixed)
- 20. Making Kombucha – The Sugar Good for Kombucha Bad for Kombucha • Plain Table Sugar • Sugars that contain • Evaporated Cane Molasses Crystals – Brown Sugar, • Pasteurized Honey Rapadura, Sucanat, Turbinado, Raw Sugar, Molasses. • Agave • • Corn Syrup
- 21. Equipment for Kombucha A Fermentation Vessel
- 22. Fermentation Process Traditional Batch Continuous Brewing • Every batch is drained • Only 25% of Kombucha and sweet tea added. is removed and • This is like most home replaced with sweet brewers. tea. • Can change tea/sugar • This is more like a combo any time. Solara Method is home brewing. • More complex flavors and nutritious.
- 23. Fermentation Tips • Temperatures can range between 70F and 85F. Different flavor profiles can be achieved with temp. • Use a clean towel on top of opening to allow oxygen to help ferment, but leave dirt and dust behind. Secure with rubber band. • A new SCOBY will form with every brew. Store old SCOBYs in a SCOBY Hotel. A separate vessel full of just aging SCOBYs. • Be clean and sanitary.
- 24. Adding Flavors and Bottling • I add fruit juices and flavors at bottling, using the sugars from the juice to help with bottle conditioning and carbonating. • Use fresh juice when possible. • Avoid juice with preservatives. • Can add different combos and amounts of juice and herbs to individual bottles for easy experiments and recipe creation • Test bottles after 3-4 days for carbonation levels until level is achieved. Then refrigerate to stop the process.
- 25. Sample Plain Kombucha Recipe - 3 Quarts of Water - 1 Cup Organic White Sugar - 5 Organic Black Tea Bags - ½ Cup of Kombucha from a previous batch - 1 Kombucha SCOBY
- 26. Find Out More About Kombucha • www.kombuchakamp.com • www.culturesforhealth.com • shop.kombuchabrooklyn.com
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