Monthly Archives: October 2014
If you're a brewer or kombucha follower, you may have heard about reanimating a dried SCOBY from dormancy to start a new brew. I've been curious, and having seen some dehydrated cultures available on the internet, I wanted to try it out. I bought a retail dehydrated SCOBY online. Thinking about woolly mammoths and Jurassic Park, I got excited to see if it would work.
The real question, I later discovered, was whether or not it would work for me - there are definitely some culture sources on the web that base their business around the sale of dehydrated SCOBYs - more power to them - but how easy or likely is it to resurrect a SCOBY from dormancy?
Not being a stranger to dried SCOBY - I've made leather (edible and non-) as well as dehydrated SCOBY snacks (candies) before - I was somewhat tickled to fine a wafer-thin culture when it arrived in the mail. It was by no means substantial, but I know it doesn't take much to get a culture to take hold. Our first home brew kits came with a test-tube-sized SCOBY - granted, for a 32-oz brew - but it was fresh, not dried.
Brewing from a dehydrated SCOBY - how long will it take?
A week... A couple of weeks...? A month? If you're able to get a new, fresh SCOBY from this process, then you're ready to begin your actual brew. Our instructions indicated this should be ready to begin 30 days after starting, shown in the image below.
I wasn't so lucky. Six weeks into the process, following instructions with the dehydrated SCOBY that I received (I'll call him Dehydro), I still saw no culture growth whatsoever. Keep in mind, this was after a one-month rehydration period and another two weeks waiting for a fresh culture to grow on top of the sweet tea.
At the one week mark, I didn't expect to see a significant amount of growth from the dehydrated SCOBY. You can see on the left the KBBK SCOBY going strong with an inch or so of new growth after just a week. Our dehydrated friend still showed no signs of growth. Hang in there, little buddy.
After 7 weeks of "brewing" the two side-by-side, there was still no growth whatsoever from the dehydrated culture. I decided to let the fresh SCOBY continue growing.
Had I harvested the KBBK SCOBY's kombucha and reset the brew after each week, I'd have had well over two gallons of kombucha. Still no dice from our little desert friend - though, there was another step to take before I could actually start brewing with Dehydro.
The instructions indicated for me to check the pH after 30 days. I did (albeit far after 30 days - though I don't see why a new culture wouldn't start growing in the sweet tea), and it was at about 3.2. However, I did add 1/2 cup (!) of vinegar, as per the instructions at the start. In 2-3 cups of water, 1/2 cup of vinegar is going to drop the pH drastically. So, I surmise the pH was that low from the start since I already added so much white vinegar.
Moving on, I then brewed more tea and sugar, added another 1/2 cup of vinegar, threw in the semi-rehydrated Dehydro, covered the jar, and prepared to wait again for a new culture to form atop the sweet tea (though very sour as well, with so much vinegar). I crossed my fingers for another few days, weeks, also months...
Flash forward... to 12 weeks
The KBBK SCOBY has pretty much overgrown itself in the brew jar (this is what it looks like when you don't harvest your kombucha - the SCOBY keeps growing and fills up the jar). That's a good way to make a ton of culture relatively easily - think SCOBY snacks and other kombucha foods.
Hoping for a Halloween miracle
Here I am, on All Hallows' Eve, twelve weeks from when I started to try to resurrect Dehydro on the 4th of August. In a mix of surprise and disappointment, I'm hoping the next full moon might reanimate Dehydro. I seem to have failed at playing Dr. Herbert West, at least for this go around...
Stick with fresh cultures. Especially if you're new to brewing, and even moreso if you want to start a brew and drink 'buch before a few months have passed.
As we dip into cooler temperatures and slip into warmer clothes, 'Buch on Tap has followed suit by providing our loyal customers delicious treats, both old and new.
One of my favorite things is to see perennial flavors make their first appearance at new accounts. Just like the months differentiated by years, while the weather may be similar, the foliage is never exactly the same.
Kombucha Brooklyn is in almost 50 accounts - Be sure to keep an eye on our Tap Map! It's constantly being updated as we continue to grow.
- Pure Food & Wine
- The Little Beet
- Gourmet Guild
- Whole Foods Brooklyn
- The Pulp and The Bean
OG Perennial Flavors
Big BlueCha leads the pack as a flavor to help carry you into fall. This recipe consists of blueberry and cinnamon. We have had it for over a month now and it has been turning heads like NYC models walking the streets after fashion week.
Concord has made a big impression, and is currently the most popular flavor. Tannic and bright, yet leaving plenty of room for the Dragonwell Tea to come through. This flavor is going to be around for a while.
T H E F U T U R E I S N O W H E R E
We have returned with another installment of Kombucha with Premium Brewing Tea. This time, we are debuting Phoenix Mountain. It is made with a Dan Cong (meaning one bush) Oolong, heralding from the Guangdong province of China.
Phoenix Mountain is an exceptional showcase for the tea, which quite simply tastes like peach blossoms. On the surface, this is a delicious refreshing brew for customers. And just beneath, a story that tells itself with every sip.
Dry Hop has been released into the wild! Featuring whole cone, Cascade hops from Wrobel Farms in Bridgewater, NY. The floral and citrus notes add a complementary body to this 'buch, with no bitterness from the long low temperature steep.
KBBK's 'Buch on Tap is the non-alcoholic craft option for NYC. Ask for us on tap at your favorite spots - from beer halls, to cafes, or even at your office. We have a burgeoning corporate program to keep you fueled through the work day.
Kombucha Brooklyn gets you there --
Fruit flies are part of the kombucha symbiosis. Much like kombucha brewing, you don't have to do much before nature takes over!
That doesn't mean we're automatically buddies. Just like mold, they may be natural but they are a nuisance for us kombucha brewers - as spreaders of bacteria, infiltrators of brew jars, and generally as unpleasant company. How can you preemptively stop their proliferation, or follow up an invasion, and get them out of your space?
The answer is a beautifully simple one. Build a DIY kombucha fruit fly trap.
It's very simple science. Here's a list of things you'll need:
- Empty bottle - can be glass, plastic, etc.
- A piece of paper
- Piece of fresh fruit such as apple or banana, or some kombucha vinegar (you know they love that!)
The idea is that fruit flies will be attracted to the scent of rotting fruit or vinegar. They'll fly down into the cone in search of the delicious melange you've prepared. In disoriented ecstasy, the fruit flies won't be able to find the exit, and will end up trapped in your vessel. It's as simple as that, folks!
First, you'll start off by rolling your piece of paper into a cone shape. You want the hole in the tip of the cone to be pretty small, around the size of the tip of a pen. Tape tape the cone together so it stays put without unraveling.
Next, take your bottle or vessel and fill it partially with a piece of apple, banana, some kombucha vinegar, apple cider vinegar, or any combination of those.
Then, you'll put the cone into the mouth of your chosen vessel. Tape around the connection point, if necessary, so fruit flies won't be able to escape. The flies will start to build up in your bottle; free them outside like any benevolent 'buch brewer would!