Tag Archives: home brew kit

  • Kombucha Recipe: Ruby Daydream


    Ruby Daydream, Kombucha Brooklyn


    One of the funnest things about summer time is the refreshments! We're always trying to think outside the box, and in this kombucha recipe there's no exception. In honor of the coming summer, here's a great brew to turn the proverbial heads of friends and family that is sure to please on those warm, sunny occasions!


    Ruby Daydream

    For a 1-gallon brew:


    1. Steep the following for at least 20 minutes in 32 oz freshly-boiled water:


    2. After removing the leaves and lavender from the infusion, add:

    • 1 cup sugar (stir to dissolve)
    • 64 oz (1/2 gallon) cool, filtered water
    • 1 cup already-brewed kombucha (or 3 TBSP white vinegar)
    • SCOBY


    3. Top the brew off with water so that the surface of the liquid is just below the neck of your vessel.


    4. Cover your brew jar with a cloth and rubber band. Allow the brew to ferment for 5-10 days. Be sure to taste it every day after 5 days!


    5. Once you have a nice balance of sweetness and acidity, your brew is ready for secondary fermentation. Now, you'll need three more ingredients:

    • 5 grams dried (or fresh!) hops (pellet or whole-cone) such as Cascade
    • 1 cup boiling water
    • juice from (1) ruby red grapefruit (~ 1 cup)


    6. Place hops into a nylon mesh bag or tea ball and submerge into the boiling water. Allow to steep for 5 minutes, remove hops, and allow to cool


    7. Siphon or pour off your kombucha into your filling vessel - this can be a tea pitcher, another brew jar, etc.; this is the jar from which you will fill your bottles. Be sure to retain 1 cup of brewed kombucha for your next batch.


    8. Once the hop-tea is cooled, you can add it to your filling vessel, along with the grapefruit juice.


    9. Stir the contents of your jar, fill into glass bottles and one plastic bottle (so you can tell how much pressure builds up).


    10. Allow to sit at room temperature until the plastic bottle has built up a good amount of pressure, indicating that your glass bottles will be carbonated (read here about secondary fermentation). Generally this will take 1-2 weeks, but this step is also totally optional - non-carbonated kombucha is delicious too! Place the bottles into the refrigerator and share once they've cooled.

    Optional: Steep a little bit of hibiscus and add it to your brew for secondary fermentation. This is a great way to add a little color to any brew!

    Once your bottles are ready to drink, pop one open and put your feet up! You deserve some time to sit back with this refresher. This is a good time to start daydreaming about your next brew!

  • My First Brew - Lessons Learned by a Kombucha Brewer

    by Cody Cardarelli

    Hey folks!


    Last time we chatted, the police were chasing a suspect across my roof in Bushwick, and my first brew was being steeped. After waiting for my SCOBY to form, thicken and fully ferment, I can safely say that I had a brew's worth of probiotic… well, vinegar.



    This first-time kombucha brewer was devastated. I had just spent an hour trying to tip my jar into appropriate sized-funnels and spilling the lab experiment gone wrong all over the floor. And there I was, trying to convince myself and my girlfriend that the kombucha wasn't an unmitigated disaster, while my roommates gave the familiar and equally reassuring notion that it wasn't, "that bad." I followed our instructions to the letter, and I came into work asking the usual questions such as "Why hasn't my baby SCOBY started forming yet?" or "What's that strand hanging off of my baby?" How could I have gone wrong?



    The truth was, I was in the throes of what I like to call: New Brewer's Syndrome, or NBS. After spending so much time fretting about the specifics of my brew, I'd forgotten that SCOBYs themselves are weird, resilient, alien little things that only need time and a bit of attention.



    So the next time around, I knew the score. My big healthy vinegar SCOBY mocked and cackled, while I whipped up its sugar slurry of a dinner. I placed my antagonist in its jar of broken dreams and waited. This time, however, I avoided NBS and made a well-balanced brew. For all of my fretting from before, I wasn't paying attention to the taste during the fermentation process!



    After 4 days when I started noticing activity in my jar, I used a thief to monitor the taste of my brew. After 7 days, it was finally perfect and the road to victory was within reach. This time around, I also avoided the joke that was my previous bottling process and used an auto siphon. This simple instrument saved me a massive headache, and made my brew move like a dream.


    Thief and auto-siphon Thief, left; Auto-siphon, right.


    With pride I returned to the KBBK office with a growler of my homebrew. The  flavor was even, it wasn't too sweet, and it lacked the funk of some homebrew I've had in the past. This wasn't my first cup of 'buch by a longshot, but it was far and away the most satisfying. My sensei, Chris, nodded with acknowledgment.

    Probiotic Date Night Pt. 2


    When life hands you probiotic vinegar, you make probiotic vinegarade, or salad dressing! After failing to convert my brew with secondary fermentation containing primarily crystalized ginger, Emily and I used the final bottle of vinegar with a nice Spanish olive oil and some minced garlic in a salad. The vinegar has a nice bite-y tart, and at least we were able to reap the 'buch benefits from this wayward brew.


    Happy brewing!

  • Kombucha Brooklyn 12-oz. - Introduction


    5 new bottles
    Our 5 new bottles are USDA organic and Orthodox Union-certified kosher

    Let me introduce you to the new KBBK 12-oz. - the future of kombucha on the go. This line of bottles represents everything we have learned in the last 5 years of commercial brewing. They are the smoothest, most delicious bottles we have ever made, but are also the most potent. I’ve never experienced enjoyment from a bottle of kombucha along with an intense kombucha rush as much as I do with these. Finally, easy-drinking, potent ‘buch!


    Many kombucha drinkers believe that sour = power.


    This is not the case. In fact, it is at the core of why Kombucha Brooklyn was formed. We wanted to give people a bottle of kombucha that would provide all the health benefits loved by enthusiasts in a brew that was both easy and enjoyable to drink.


    Over the years, our bottles have varied in flavor - but our new production methods are yielding consistent kombucha every time. Think of it as the kombucha you can count on.


    Along with the improvements inside bottle, the look has also changed. You might think our bottles look more like a soda than a bottle of ‘buch. Well, you’re right! What better way is there to get the average soda drinker to pick up a bottle of ‘buch than to make it familiar to them?


    Regarding our new bottles, we welcome the feedback and the conversation. If you still can't find the kombucha you're looking for, I recommend getting our home brew kit. What a perfect way to get the ‘buch your palate desires!


    Bottom line, we want the world to be drinking kombucha. We believe that presenting it in an approachable way will accomplish this. Help us replace all of those sugary drinks out there by requesting our line at your local store, sharing a bottle with a friend, or simply sharing this post. Join Kombucha Brooklyn in the revolution for drinkable kombucha. Drink the revolution!
    To your health,



  • The Rookie - My Hand at Kombucha Brewing

    by Cody Cardarelli, Photos by Emily Heinz


    The rookie's Kombucha Brooklyn kombucha brewing kit contents

    It's kind of strange being the new guy at Kombucha Brooklyn. It's not the world of 'buch that's new -- au contraire--, like many health foods shining their new appeal for the mass market, it's been a known commodity in Northern California for years. It is, rather, how close I've been to fermentation my entire life - from having a beer-brewing stepfather, to literally working across the hall from KBBK for the past 12 months. As I'd been stopping by nearly every day for some of the best R&D brews (and enjoying more than a few other types of fermented beverages after hours), it only made sense to join the team when the opportunity arose.



    I've had my hand in homebrew kit production for the last couple of months, so it was only natural when SCOBY Wizard Chris handed me a SCOBY and like a wise sage uttered, "It is time." While homework hasn't been in vogue for the years following my bachelor's, it became clear that if I was going to maintain the homebrew department of our business, I was going to have to take the plunge. I went home full of purpose and then… procrastinated for the next three weeks.


    Probiotic Date Night: Kombucha Brewing Part 1


    The other night, my girlfriend and I were homebound due to a full-scale manhunt in the neighborhood - hey, it gets hairy in the big city sometimes! While in desperate need of an activity, I found my poor unbrewed SCOBY sitting forlorn in the fridge. Well, there's no time like the present. I don't know if it was the romance in the air or the sound of a chopper flying overhead, but I was going to brew the hell out of this 'buch. So, I followed the kombucha brewing instructions on our site, and started to put the wheels in motion. Between twenty minutes of steeping our special blend, hunting for a reasonably-sized pot, and releasing the SCOBY into the smorgasbord of nutrients, our brew was soon finished. And honestly, it was pretty fun.


    The rookie's SCOBY and kombucha home brew

    Our box flatly states "If you can make a cup of tea, you can make kombucha," and that's absolutely true. Wish me luck for the fermentation process, and I'll let you all know how it goes.


    Happy brewing to all of my fellow 'buchfolk!


    Kombucha home brew ready to ferment


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