Recipe:Kombucha brewing manual - short workshop form: Difference between revisions

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


- bring 250 ml of water to boil
* bring 250 ml of water to boil


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


- add 60 g of sugar to the liquid and stir to dissolve
* 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
* add 500 ml of cold water and mix, checking the temperature aiming for lukewarm


- transfer the tea sugar syrup to the culture container
* transfer the tea sugar syrup to the culture container


- add 50 ml of kombucha starter
* add 50 ml of kombucha starter


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


- add the SCOBY (young white side up)
* add the SCOBY (young white side up)


- cover the top of the container by breathable screen to protect against flies (especially fruitflies)
* 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
* 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
* start to taste after 3 days


- once the beverage tastes like fermented and to your liking harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother epeating the process above, therefore making new black tea sugar sirup and adding the culture to it
* 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'''====
===='''Harvesting kombucha'''====


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


- prepare the pot and fix strainer on the top
* prepare the pot and fix the strainer on top


- lay out the cheesecloth or muslin on the top of the strainer
* 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
* strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris


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


/ - if you prefer still drinks adjust the sweetness to your liking and transfer preferably to swing-top bottles or any bottle which can be closed properly and move them to the cold (4°C - fridge) and drink when you like
* transfer to swing-top bottles, or any bottle which can be closed properly and move them to the cold (4°C - fridge)


/ - if you like your drinks fizzy sweeten the brew a bit more than you like and transfer it to the bottles, again preferably swing top bottles
* drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)


- seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C) creating the fizzyness by capturing by fermentation produced carbon dioxide
* kombucha fermented for 4-7 days is quite light, drinking 0.5 to 1 l per day is fine for most people 


- move the bottles to the fridge and drink preferably after a week or so allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)
* well-stored kombucha can taste great even after half a year


- kombucha fermented for 4-7 days is quite light, drinking 0.5 to 1 l per day is fine for majority of the people 
====='''Secondary fermentation'''=====


- well stored kombucha can taste great even after a half year
* 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 22:23, 26 January 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

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 0.5 to 1 l per day is fine for most people
  • 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