Recipe:Kombucha brewing manual - short workshop form: Difference between revisions
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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. | 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) | * 1.5 l culture container (glass, wide mouth) | ||
* | * Water kettle or pot for water boiling | ||
* | * Scale | ||
* | * Strainer | ||
* | * Spoon | ||
* 250-1000 ml measuring vessel | * 250-1000 ml measuring vessel | ||
* | * Cheesecloth or muslin | ||
* 3 | * 3 L pot | ||
== | == Working Manual == | ||
===='''Starting new batch of kombucha'''==== | ====''' 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 | * 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'''===== | ====='''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. |
Revision as of 09:07, 15 February 2014
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.