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Recipe:Kombucha brewing manual - short workshop form

2014-02-15T09:07:01Z

Avyd:

= Kombucha Manual - short workshop form =

This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.

* Culture/brew volume Vc = 1 litre

== Active culture ==

* Piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g

* Kombucha beverage (5% (v/v)) = 50 ml

== Ingredients ==

* Black tea (0.6% (w/v)) = 6 g

* Brown cane sugar (6% (w/v)) = 60 g

== Equipment ==

* 1.5 l culture container (glass, wide mouth)

* Water kettle or pot for water boiling

* Scale

* Strainer

* Spoon

* 250-1000 ml measuring vessel

* Cheesecloth or muslin

* 3 L pot

== Working Manual ==

====''' Method 1 - Starting new batch of kombucha'''====

* Bring 250 ml of water to boil.

* Transfer the boiled water to the pot, add 6 g of tea and leave to steep for 5-10 minutes.

* Strain the tea leaves and dispose them.

* Add 60 g of sugar to the liquid and stir to dissolve.

* Add 500 ml of cold water and mix, checking the temperature aiming for lukewarm.

* Transfer the tea sugar syrup to the culture container.

* Add 50 ml of kombucha starter.

* Fill up to the final volume of 1 L with cold or lukewarm water.

* Add the SCOBY (young white side up).

* Cover the top of the container with a breathable screen to protect against flies (especially fruitflies).

* Leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun.

* Start to taste after 3 days.

* once the beverage tastes fermented and to your liking, harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother, repeating the process above

====''' Method 2 - Starting new batch of kombucha'''====

* Clean all the equipment, preferable with vinegar.
* Boil 1L water for 2-3 minutes to make it cleaner.
* Wait until your the water becomes 70-80 C.
* Add two teaspoon green tea and 0,1 kg sugar to the water.
* You need to mix it a bit to make the sugar dissolve.
* Wait until the tea is on room temperature.
* Add the tea to the kombucha in ratio of 10% kombucha, 5% scoby.
* Taste it every 3-4 days.
* When the taste is ok, you can start drinking. (Probably 2 weeks.)

===='''Harvesting and drinking kombucha'''====

* Once the kombucha tastes to your liking, it is time to harvest it.

* Prepare the pot and fix the strainer on top.

* Lay out the cheesecloth or muslin on top of the strainer.

* Strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris.

* Add sugar and flavouring agent (for example ginger infusion) to the strained brew, to your liking.

* Transfer to swing-top bottles, or any bottle which can be closed properly and move them to the cold (4°C - fridge).

* Drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage).

* Kombucha fermented for 4-7 days is quite light, drinking 1-2 dl per day is fine for most people. Drinking more causes health problems after a longer period of time (eg. 8 months). note: the maximum recommended amount of tea / day is 0.5 L, but for 'standard' tea!

* You should stop drinking kombucha after 6 months for 2 months to give some time for your body to rest and clean itself. if you continue drinking it for too long, you will get permanent headache and probably digestion problems.

* Well-stored kombucha can taste great even after half a year.

====='''Secondary fermentation'''=====

* If you prefer your drinks fizzy, sweeten the harvested brew a bit more than you like and transfer it to the bottles.

* Seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C), creating the fizzyness by capturing fermentation-produced carbon dioxide.

* You can fill some kombucha into a soft plastic bottle to gauge the developing pressure more easily.

Recipe:Kombucha brewing manual - short workshop form

2014-02-15T08:47:50Z

Avyd: /* Harvesting kombucha */

= Kombucha Manual - short workshop form =

This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.

* culture/brew volume Vc = 1 litre

== active culture ==

* piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g

* kombucha beverage (5% (v/v)) = 50 ml

== ingredients ==

* black tea (0.6% (w/v)) = 6 g

* brown cane sugar (6% (w/v)) = 60 g

== equipment ==

* 1.5 l culture container (glass, wide mouth)

* water kettle or pot for water boiling

* scale

* strainer

* spoon

* 250-1000 ml measuring vessel

* cheesecloth or muslin

* 3 l pot

== working manual ==

===='''Starting new batch of kombucha'''====

* bring 250 ml of water to boil

* transfer the boiled water to the pot, add 6 g of tea and leave to steep for 5-10 minutes

* strain the tea leaves and dispose them

* add 60 g of sugar to the liquid and stir to dissolve

* add 500 ml of cold water and mix, checking the temperature aiming for lukewarm

* transfer the tea sugar syrup to the culture container

* add 50 ml of kombucha starter

* fill up to the final volume of 1 l with cold or lukewarm water

* add the SCOBY (young white side up)

* cover the top of the container with a breathable screen to protect against flies (especially fruitflies)

* leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun

* start to taste after 3 days

* once the beverage tastes fermented and to your liking, harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother, repeating the process above

===='''Harvesting kombucha'''====

* once the kombucha tastes to your liking, it is time to harvest it

* prepare the pot and fix the strainer on top

* lay out the cheesecloth or muslin on top of the strainer

* strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris

* add sugar and flavouring agent (for example ginger infusion) to the strained brew, to your liking

* transfer to swing-top bottles, or any bottle which can be closed properly and move them to the cold (4°C - fridge)

* drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)

* kombucha fermented for 4-7 days is quite light, drinking 1-2 dl per day is fine for most people. Drinking more causes health problems after a longer period of time (eg. 8 months). note: the maximum recommended amount of tea / day is 0.5 L, but for 'standard' tea!

* you should stop drinking kombucha after 6 months for 2 months to give some time for your body to rest and clean itself. if you continue drinking it for too long, you will get permanent headache and probably digestion problems.

* well-stored kombucha can taste great even after half a year

====='''Secondary fermentation'''=====

* if you prefer your drinks fizzy, sweeten the harvested brew a bit more than you like and transfer it to the bottles

* seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C), creating the fizzyness by capturing fermentation-produced carbon dioxide

* you can fill some kombucha into a soft plastic bottle to gauge the developing pressure more easily

Recipe:Kombucha brewing manual - short workshop form

2014-02-15T08:47:29Z

Avyd:

= Kombucha Manual - short workshop form =

This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.

* culture/brew volume Vc = 1 litre

== active culture ==

* piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g

* kombucha beverage (5% (v/v)) = 50 ml

== ingredients ==

* black tea (0.6% (w/v)) = 6 g

* brown cane sugar (6% (w/v)) = 60 g

== equipment ==

* 1.5 l culture container (glass, wide mouth)

* water kettle or pot for water boiling

* scale

* strainer

* spoon

* 250-1000 ml measuring vessel

* cheesecloth or muslin

* 3 l pot

== working manual ==

===='''Starting new batch of kombucha'''====

* bring 250 ml of water to boil

* transfer the boiled water to the pot, add 6 g of tea and leave to steep for 5-10 minutes

* strain the tea leaves and dispose them

* add 60 g of sugar to the liquid and stir to dissolve

* add 500 ml of cold water and mix, checking the temperature aiming for lukewarm

* transfer the tea sugar syrup to the culture container

* add 50 ml of kombucha starter

* fill up to the final volume of 1 l with cold or lukewarm water

* add the SCOBY (young white side up)

* cover the top of the container with a breathable screen to protect against flies (especially fruitflies)

* leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun

* start to taste after 3 days

* once the beverage tastes fermented and to your liking, harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother, repeating the process above

===='''Harvesting kombucha'''====

* once the kombucha tastes to your liking, it is time to harvest it

* prepare the pot and fix the strainer on top

* lay out the cheesecloth or muslin on top of the strainer

* strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris

* add sugar and flavouring agent (for example ginger infusion) to the strained brew, to your liking

* transfer to swing-top bottles, or any bottle which can be closed properly and move them to the cold (4°C - fridge)

* drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)

* kombucha fermented for 4-7 days is quite light, drinking 1-2 dl per day is fine for most people. Drinking more causes health problems after a longer period of time (eg. 8 months.)
note: the maximum recommended amount of tea / day is 0.5 L, but for 'standard' tea!

* you should stop drinking kombucha after 6 months for 2 months to give some time for your body to rest and clean itself. if you continue drinking it for too long, you will get permanent headache and probably digestion problems.

* well-stored kombucha can taste great even after half a year

====='''Secondary fermentation'''=====

* if you prefer your drinks fizzy, sweeten the harvested brew a bit more than you like and transfer it to the bottles

* seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C), creating the fizzyness by capturing fermentation-produced carbon dioxide

* you can fill some kombucha into a soft plastic bottle to gauge the developing pressure more easily