Day 1 of Mini Course

Below is a sneak peek into my 7 day kombucha mini course. Each day you will receive a full in depth article covering a number of kombucha related topics. If you like what you read below, why not sign up for the entire course.

Welcome to Day One of your Free 7 Day Kombucha Mini Course. Each day will focus on a specific topic regarding Kombucha Tea.

Here are just some of the topics we will cover over the next 7 days: Kombucha Brewing Methods, Kombucha Benefits, Recipes, Advanced Techniques, and Common Mistakes.

Whether you are a brewing newbie thinking about purchasing and brewing for the first time or an advanced brewer (actually wait till day 5 as most advanced brewers will be blown away at this technique) who has already enjoyed all the benefits of preparing and drinking kombucha tea for several years now - what you are about to learn over the next few days will ensure your success in preparing wholesome, delicious kombucha tea for just pennies per serving! OK, so enough of the blah, blah, blah.. lets get Crackin!!



Topic 1: Common Kombucha Terms Culture.

Below is a Glossary of the Most Common Kombucha Terms. You will need to know before continuing on with the course. Understanding these terms are simple, but necessary.

KOMBUCHA MUSHROOM (or just MUSHROOM): Refers to an actual Kombucha Culture. It get this name because it looks like a flat rubbery pancake, often resembling the cap of a mushroom. Note: Kombucha is NOT a mushroom. more on this later :)



SCOBY: Acronym standing for Symbiotic Colony of Bacteria and Yeast. This is the the truest definition of a Kombucha Culture. Now you can impress your friends when you correct them and tell them it is not a Mushroom!

K-TEA: Short for Kombucha Tea. This is the delicious finished product of brewing kombucha.

STARTER TEA: This is K-Tea that has been fermented longer. Its main use is to help "kick off" the fermentation process. Also, starter tea can be enhanced when keeping in the yeast salts (yeast strands that gradually form while brewing).

SWEET TEA: Refers to the mixture of tea and sugar that is prepared for the kombucha culture to ferment and turn into K-TEA (ahhh, do you see how it's all coming together!) - we will discuss the best way to prepare your sweet tea a little later on in the course.

PREPARATION POT: Pot used to prepare your SWEET TEA. Note: Please avoid using lead based or aluminum pots for boiling your tea. Stainless Steel works great.

FERMENTATION CONTAINER: This is the container used for fermenting your sweet tea into your k-tea. Both the SCOBY (remember that word?) , sweet tea, and your starter tea is placed in this container.

COVERING: This refers to a "breathable" (think handkerchief, paper towel, or the best: a muslin cloth), to cover your Fermentation Container. Though you can use several options for securing your covering over your fermentation container, experience shows that a simple rubber band is the most effective - Note: we will explain why having a breathable covering is so important later on.

BOTTLING: Generally, the process of separating out your SCOBY with your newly fermented K-Tea. Bottling can refer to actually pouring the K-Tea in individual bottles, which will ensure longer shelf life, better serving portions, and a more delicious effervescent taste. Or it can refer to simply removing your K-Tea and placing it into another container to be enjoyed later.



Bottling is the most time consuming task that also yields the highest risk to your SCOBY being susceptible to unwanted elements. We will commit a whole report on BOTTLING for you to learn how to do it right. Most Advanced Brewers are not even aware of this.

Till then. Study up, but relax - there is no quiz :) And we'll see you tomorrow when we explore in depth this ancient tonic, and finally find out...

"EXACTLY WHAT THE HECK IS KOMBUCHA?"

Happy Brewin', Dave