Kombucha Mini Course Day 5

Today's class is dedicated just to bottling and other ways to serve your home brewed kombucha tea. It is amazing that so many people miss this step after they invested the time to brew their kombucha.

First off bottling is defined as first removing your newly fermented kombucha tea from the SCOBY, and then placing it in a bottle THAT IS CAPPED!. Separating the tea from the SCOBY will stop the majority of the fermentation process. (Remember, if you leave your tea in with the SCOBY too long it will turn very vinegary). By capping the bottle you put your tea into (rather than having a cloth over it as when we were brewing), it will result in a pleasant natural effervescence.

>>NATURAL EFFERVESCENCE vs. ARTIFICIAL CARBONATION<<

Unlike sodas, that are pumped with Carbon Dioxide through artificial means, bottled kombucha tea will release a natural effervescence through the active yeasts that continue to "eat" the remaining sugar that is still present in you batch. The method most resembles the same way in which artisan beer is prepared.

However, a bottle needs to be capped to achieve this desired result (note: you don't need to drink kombucha in this method, but I have not met a single person who does not absolutely love the effervescent method to over any other way).

>>WHEN TO BOTTLE<<

Though by know you are probably very excited to enjoy you freshly brewed kombucha tea, it is best to practice a little patience to achieve the optimum taste and benefits. Try this method your first time and then adjust according ling to your individual taste.

> TASTE YOUR KOMBUCHA AFTER DAY 5.

> YOU WANT TO BOTTLE 1 TO 2 DAYS AFTER YOU BEGIN TASTING THE BREW TURN SLIGHTLY SOUR.

> SLIGHTLY MEANS 1 DAY BEFORE YOU WOULD NORMALLY FEEL THE TEA IS READY. - this is because the tea will continue to ferment slightly even when capped, and bottling when your kombucha tea is still sweet will guarantee that the active yeasts will have something to convert into effervescence (normally this would produce a gas that would escape, but since the bottle is capped, BINGO.. you got bubblelicios-delicious tea)

>ONCE BOTTLE AND CAPPED, LEAVE UNTOUCHED IN A DARK ROOM AT ROOM TEMPERATURE for 3 TO 7ADDITIONAL DAYS(a cabinet works great, whatever you do, do not refrigerate, as this will slow down the effervescent process)

>AFTER A RESTING PERIOD (OR IN FANCY TERMS: A SECOND FERMENTATION), REFRIGERATE BOTTLES AND........

>ENJOY!

>>WHAT TO USE FOR BOTTLING<<

Any bottle will do (with exception to any metal products). However, it should be noted if you are using plastic bottles, you may notice the actual bottle begging to appear "swollen". THIS IS GOOD! All this means is that your yeast is actively converting the remaining sugar into natural carbon and since the gas can not escape, it is literally pushing out your bottle.

By using glass bottles you will not have this "swollen" appearance, as the structure of glass is stronger and will keep the pressure. This produces a higher carbonation, but there is always a caution when pressure builds up in glass, that the pressure will be so great that the glass will eventually crack. (Haven't we all put a room temperature glass bottle in the freezer and forgotten about it, only to find a mess a few days later).



----> Here's a Quick Tip: If you are going to use glass bottle, only leave your bottled tea resting in room temperature for 4 days and then refrigerate. As refrigerating your kombucha will slow down the carbonation pressure tremendously. (side note: how great is the word "tremendously"?)

>>>>>>>>>>>>>>> EXTRA BONUS <<<<<<<<<<<<<<<<<

FLAVORING YOUR KOMBUCHA TEA!



Flavoring your kombucha tea can be fun and creative. The possibilities are endless. However, it is important to note, that any flavoring should be initiated AFTER the kombucha tea has fermented and is removed away from the kombucha culture.

In other words:

+ FIRST - Let you tea properly ferment with the kombucha culture in it for 7 to 10 days.

+ THEN - Set the kombucha culture aside and transfer your now newly fermented kombucha tea into another container, pitcher or bottle individually.

+ FINALLY - Add your favorite juice, dried fruit, and/or tea to the fermented tea. Making sure that these additional ingredients, never come in contact with the kombucha culture.



Stay Tuned We will soon be featuring a "Best Of", recipe section and even host a contest within for the best submitted creations!

Till then here are my personal favorites:

- CUT A SMALL PIECE OF WHOLE GINGER ROOT AND DROP INTO EACH BOTTLE

- DROP A FEW RAISINS (ACTUALLY CRAISINS ARE EVEN BETTER!) AND DROP INTO EACH BOTTLE

- SQUEEZE SOME FRESH LEMON JUICE (ABOUT A TEASPOON) INTO EACH BOTTLE. JUST THE JUICE AND NOT THE ACTUAL LEMON PEEL.

- COMBINE ALL OF THE THREE ABOVE!!!

Congrats, you just earned your YELLOW Belt in Kombucha Karate. How do you feel? Next class we will discuss the top 3 mistakes beginners make, as well as go over the most common problems continuous brewers have (even the experienced ones). Stay tuned, and till then have a tremendous (there's that word again), day.

Happy Brewin' Dave

Breakthrough: Lose 90 lbs in 45 days!