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3 RULES FOR MAKING PERFECT KOMBUCHA EVERY BREW

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The 3 rules for making perfect kombucha every brew are:

 

 

  • Fresh healthy SCOBY and starter liquid every brew. Start with the best SCOBY and starter you can get your hands on (the SCOBY that come from our lab are the best of the best). Then when you are going to start your next batch use ONLY the new SCOBY that has formed on the surface and 1 cup of starter from the top of the vessel before you bottle. That’s the first cup of kombucha not the last. By doing these two things you are keeping your microbial colony diverse and in balance. If you are keeping old SCOBY in your brew Acetobacter (most dominant bacteria in the SCOBY and the one responsible for making acetic acid which is the acid that taste like strong vinegar) takes over and starts to make you tea vinegar. If you use yeasty starter you will over populate the yeast colony and get an unpleasantly boozy brew. This rule is very important for people looking to start a “continuous brew.” You are sure to end up with vinegar if you do. See more about the reasons why you should never continuously brew here. If you are looking to take a break from brewing store your SCOBY in a tightly sealed container IN THE FRIDGE along with enough fresh starter liquid to start another brew. A SCOBY can remain unchanged in the fridge for up to 3 months.

 

  • Use whole pure ingredients (nutrients) for fermentation. That’s straight tea (white, green, black, oolong, pu-erh, matcha) and processed cane sugar ONLY. Herbs and non-camellia sinensis tea will only create flavor for you not nutrients for the SCOBY. If you use them they will not feed the microbes in the SCOBY, which will intern kill off many of the lesser dominant species. Pure tea is what the SCOBY is looking for so is what it should get. If you want to ferment herbs use a SCOBY from your hotel, not your main mother SCOBY. Processed cane sugar is the only sugar to be used for fermentation. Raw sugar is covered in minerals which although good for us gets in the way of the SCOBY when its trying to break down the compounds of sugar (fructose, glucose, and sucrose). If the SCOBY cant get to the sugar it will have the same affect as above and weaken the colony. Organic is always better for the SCOBY and for but not necessary.

 

  • Keep your temperature at a good level and keep it as steady as possible. The temperature range for brewing is 68-86F (20-30C) but the ideal is 78-82F (25-27C). The closer you can come to that sweet spot the better your brew will be. If your temperature is below 68F your brew will not be actively fermenting and can let it unwanted microbes like wild yeast or mold. If temperature is a problem to keep steady grab a heat mat to heat year round.

 

Do these three things and you’ll be brewing like a Kombrewmaster in no time.

2 thoughts on “3 RULES FOR MAKING PERFECT KOMBUCHA EVERY BREW”

  • John

    Two brews ago, I forgot to take the old SCOBY out. I OK to keep using this lineage of SCOBY now? Or should I start fresh with a new one?

    Thanks!

    Reply
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