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
* Culture/brew volume Vc = 1 litre




== active culture ==
== Active culture ==


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


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




== ingredients ==
== Ingredients ==


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


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




== equipment ==
== Equipment ==


* 1.5 l culture container (glass, wide mouth)
* 1.5 l culture container (glass, wide mouth)


* water kettle or pot for water boiling
* Water kettle or pot for water boiling


* scale
* Scale


* strainer
* Strainer


* spoon
* Spoon


* 250-1000 ml measuring vessel
* 250-1000 ml measuring vessel


* cheesecloth or muslin
* Cheesecloth or muslin


* 3 l pot
* 3 L pot




== working manual ==
== Working Manual ==


===='''Starting new batch of kombucha'''====
====''' Method 1 - 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, 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 with a 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 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


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


* once the kombucha tastes to your liking, it is time to harvest it
====''' Method 2 - Starting new batch of kombucha'''====


* prepare the pot and fix the strainer on top
* 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.)


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


* add sugar and flavouring agent (for example ginger infusion) to the strained brew, to your liking
* Once the kombucha tastes to your liking, it is time to harvest it.


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


* drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)
* Lay out the cheesecloth or muslin on top of the strainer.


* kombucha fermented for 4-7 days is quite light, drinking 0.5 to 1 l per day is fine for most people
* 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 the amount recommended for daily consumption differs widely (even within our group), drinking 1-2 dl per day is fine for most people ([[User:Algoldor|Algoldor]] drinks up to 0.5-1 l nearly everyday for years and feels great). Drinking more may cause 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! Disclaimer here - many people drink more kombucha than mentioned above for years and they are fine, keep in mind that kombucha is basically vinegar so use in reasonably.
 
* Well-stored kombucha can taste great even after half a year.


* 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
* 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.


* 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
[[Category:Ferments]]
[[Category:Beverage]]

Latest revision as of 19:02, 2 January 2015

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 the amount recommended for daily consumption differs widely (even within our group), drinking 1-2 dl per day is fine for most people (Algoldor drinks up to 0.5-1 l nearly everyday for years and feels great). Drinking more may cause 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! Disclaimer here - many people drink more kombucha than mentioned above for years and they are fine, keep in mind that kombucha is basically vinegar so use in reasonably.
  • 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.