Kombucha Mini Course Day 6

Boy this is more intensive than my college Economics 101 class (though we won't get upset if you play hooky and sleep in class). This class will focus on the top 3 mistakes beginners make brewing their first batch. We will then discuss the number one problem that experienced brewers don't tell you with brewing and continuously drinking and bottling kombucha tea.

>>TOP 3 MISTAKES BEGINNERS MAKE<<

1 - PREPARING YOUR SWEET TEA SOLUTION:

+ Though already discussed, the sweet tea solution should not be prepared using an aluminum pot. In fact aluminum should NEVER come in contact with your kombucha culture or your kombucha tea.

+ Be sure to add the proper amount of sugar to your Sweet Tea Solution. You would be amazed how many people still don't believe that the majority of this sugar gets converted into the beneficial properties of what makes kombucha tea healthy for you. Remember, the sugar is not for you to ingest, but for your SCOBY to live and grow.

+ Using Flavored Tea for your solution is a NO NO. By flavored I mean tea that has been blended with essential oils. Earl Grey for example, is a flavored tea because it is a traditional black tea that has been blended with the oil of bergamot (bet ya didn't know that, huh?). Though these teas are mighty tasty, the essential oils can alter the make up of your kombucha tea while fermenting. Remember, you can (and should), add all the flavored teas, juices, dried fruits, you want to your tea AFTER the tea has been fermented and removed from your SCOBY.

2 - Incorporating Your Sweet Tea

+ Make sure your Sweet Tea has cooled down to room temperature. You can use the quick cooling method from the last class to speed the process or just let the tea rest over night.

+ Be sure to always have at least 10% of brewed kombucha tea with your Sweet Tea solution when brewing again. This will both "jump start" your brewing, as well as ensure that your SCOBY is protected from the elements those critical first few days.



3 - STOP WORRYING

+ It's great that you already decided to choose to purchase a kombucha or brewing system and learn how to brew your own. Enjoy it, everything will work!

+ Once you placed your SCOBY, Sweet Tea Solution, and Starter Tea in your brewer, give it some quite time for at least 5 days. Over checking your kombucha will disturb the fermentation process.

+ Mold CAN occur... though it is highly unlikely:

Your culture is most susceptible to Mold during the bottling and transportation process of separating your SCOBY from your freshly brewed Kombucha Tea. Please make sure everything is sterile (hands washed, clean working surface, no smoke, ect). This is a very critical time. If you can commit to do this with every batch you should be fine.

Either way, 90% of what beginner brewers think is mold, are actually tannins forming from the tea. If the spot resembles the mold you find on a piece of bread (fuzzy appearance), it is mold. Otherwise, you should be good to go!



>>THE PROBLEM THAT EXPERIENCED BREWERS DON'T EVER TELL YOU<<

If you speak with people who have already begun brewing their own kombucha tea with kombucha cultures, they will tell you it is wonderful. However, the biggest obstacle is constantly keeping up with changing the fermented tea out with the new sweet tea.

Traditionally the process involves, removing the kombucha culture from its brewing container, removing the fermented tea from the container and bottling the tea. Putting back the kombucha culture into the container, and finally starting from scratch by adding a new round of freshly made tea and sugar. AND ALL OF THIS MUST BE DONE IN A COMPLETE SANITIZED ENVIRONMENT.

This can be very time consuming, not to mention the risk of having the culture more susceptible to air born harmful bacterias and unsanitary handling. [as we just discussed, the more time your SCOBY is removed from its tea solution, the higher risk of the SCOBY being susceptible to mold]

>>PROBLEM SOLVED<<

By using one container to both ferment and dispense makes brewing kombucha Extremely Easy and Removes the risk of your SCOBY coming into contact with harmful elements. The system allows you to constantly drink home made kombucha tea WITHOUT ever removing the kombucha culture from its container.

Tomorrow we will delve into the Continuous Brewing Method in more detail, and show how you can use it to cut your bottling time IN HALF!

Happy Brewin', Dave