Tag: SCOBY

Kombucha – The Journey

Secondary bottle conditioning of finished Kombucha tea.

Kombucha straight from the batch or container after 7-14 days tastes great as it is. The longer you wait for the SCOBY to do its thing, the more acidic or vinegary the liquid tastes. In addition, the more vinegary the taste, the less residual sugar resides in the Kombucha tea.  There is a point where the sweetness and the acidity are fairly well balanced. This is when the Kombucha is ready to be either consumed or used in a secondary fermentation.  It is my opinion that the Fermented tea should be dispensed while still a bit sweet when undertaking a secondary fermentation. The sugar is further consumed by the yeast during the secondary fermentation phase.

The secondary bottle conditioning is where the real magic happens. You can tell from the numerous posts on the internet that getting Kombucha fizzy is what a lot of people are looking for, including myself.

I find that 4 things have a large effect on getting a good carbonation on your finished Kombucha.

  1.  Use fresh fruits, fruit purees, and/or organic, as-raw-as-possible fruit juices.
  2. Temperature has a lot to do with how long you need to allow the bottle conditioning, at room temperature of 70-75 degrees F., to continue.  I have been leaving the room temperature secondary ferment to continue for up to 5 days when the temperature was at 70-71 degrees F.
  3. Use good, strong, bale-top bottles to do the secondary, bottle conditioning. Mason jars and inexpensive bale-top bottles usually made in Italy are not suitable to contain the pressure and do not maintain a good seal in order to contain the carbon dioxide.
  4. Enough yeast to consume any added sugar or fruit.  This is accomplished by agitating the yeast on the bottom of the vessel before dispensing to bottles.

Fresh fruits are the most desirable items to use to flavor finished Kombucha tea.  Strawberries, raspberries, lemons, oranges, ginger root, mangoes, pineapples – these are just a few of the many fruits that can be effectively used to flavor finished Kombucha tea. Fruit purees make a bit of a messy “sludge” which can be strained out with layers of cheesecloth but will infuse the fruit flavor into the finished tea.  Purees take more time and effort which most of us are not overeager to use.  Good, organic, pure, not-sugar added, etc. fruit juices are the most convenient way to add flavor to finished Kombucha tea. However, it is nearly impossible to beat the taste of fresh, organic fruits in the Kombucha. They just have to be strained before drinking unless you like the tart, slightly fermented taste of the fruits themselves.  In that case, go for it.

Temperature has a direct bearing on the bottle-conditioning time for the secondary Kombucha flavoring stage of Kombucha tea.  I was told by someone who has been fermenting all sorts of  things that there is a big difference between winter fermentation and summer fermentation.  Most homes are kept rather cool in the winter and much warmer in the summer months.  So, when bottle conditioning in the winter time, you need to wait longer to do the secondary, or bottle conditioning.  Summer fermentation relating to Kombucha will be new to me.  I suppose the winter bottle conditioning can take up to 5 days whereas a summer secondary condition will take more like 2-3 days before storing in the refrigerator.

Purchase or locate good quality, swing-top bottles specifically made to hold highly carbonated drinks. I initially tried several Italian made bale-top bottles for the secondary fermentation.  First of all, they don’t hold a good seal.  Second, the glass is thin and, if they held a seal, they could break from the pressure.  These are best used to contain flavored vinegars.  Mason jars are not made to hold a lot of pressure.  They are made for a vacuum seal. Also, the jar lids may or may not hold the carbon dioxide, but the danger from glass breaking is too great to chance it.  The Grolsch style bale-top bottles used in brewing beer are the best.  They do make a clear bottle which allow you to see the contents of the Kombucha which is nice.  However, the brown bottles help keep the sunlight out which is detrimental to the life of the yeasts and bacteria. So, get some good quality bale-top bottles to contain your secondary brewing of Kombucha tea and flavorings. The 32 ounce growler bottles with a flip-top sold at growler shops are very good for the secondary, bottle conditioning.  Also, Trader Joe’s sells a bale-top bottle of Ginger Ale which are a nice size as well and hold a good seal.  I cannot emphasis the fact enough that a good airtight seal is paramount to a good carbonation of Kombucha tea.

Finally, tea is a matter of taste.  I found that green tea is much lighter in taste than black tea.  Green tea also seems to sour quicker than  the darker, black tea.  I also believe, again a matter of taste, that the black tea melds better with most fruits flavors than the green does.  It really does not take a great deal of fruit to flavor your Kombucha tea. Experimentation is the name of the game when flavoring finished Kombucha tea.

Kombucha – The Beginnings

Raspberry Kombucha
Raspberry Kombucha

While at lunch on day, a coworker had a bottle of Kombucha and I asked her for a small sample.  I loved it.  Honestly, if you don’t like sour, vinegary, tart, slightly fermented flavors, I suggest you discontinue reading this piece.

I like kefir, buttermilk, sour cream, sauerkraut, sour pickles, and other food items that can be made using fermentation.  In all sincerity, most of us know that these foods were once created by natural fermentation are now processed and produced in mass quantities. Food in general is not nearly as healthy as they used to be back in the day.

So, while at Fresh Market, my wife Cat and I picked up a few bottles of commercially prepared kombucha. One was a ginger flavored bottle and the other a cranberry flavored one.  The are especially good when cooled and very effervescent.  Probiotics are all the rage now and kombucha also called “booch” by enthusiasts and are rather easy to make.  There is a little bit of SCOBY at the bottom of most bottles.  A SCOBY is a Symbiotic Culture (or Community) Of Bacteria (beneficial, of course) and Yeast.

SCOBY – Symbiotic Culture Of Bacteria and Yeast

When creating my most recent home brewed beer that I saw kombucha SCOBYs in the local brew supply shop.  They were in a large jar stacked together. It`s called a SCOBY Hotel (no joke). So, I ventured down to the brew shop and asked to purchase one.  I later learned that purchasing a SCOBY of size is only necessary if you wanted quicker gratification in making your own.  You can start your SCOBY from a commercial jar of plain, raw Kombucha, some black tea, non-chlorinated water, and plain white sugar.

The proportions for making 1/2 Gallon of the sweet tea are:

  • 1/2 Gallon Non-Chlorinated Water
  • 1/2 Cup Sugar
  • 4-6 Bags of Black or Green Tea (or mix is fine)

I prepared a 1/2 gallon batch of sweetened tea which cooled to room temperature.  I added the SCOBY to the tea which was in a 1/2 gallon pickle jar which I previously cleaned and rinsed in white vinegar.  I did not have any kombucha starter since this was my first batch, so I added about a 1/2 cup of white vinegar.  This is added to make the solution more acidic which inhibits undesired microbial growth.  I then added the SCOBY and a little of the kombucha liquid into the room temperature tea.  I placed a coffee filter over the top of the jar and secured it with a rubber band.  I waited 8 days tasting the tea each day after the 5th day of fermentation.  The kombucha tea can sit and ferment for up to 30 days without any negative effects on the SCOBY.  The longer you allow it to ferment, the stronger the vinegar taste and less sugar.

Ginger Ale on left, Cranberry Apple Kombucha, then Plain Kombucha on the right

Since this was my first brew, I waited only 8 days and bottled it in flip-top bottles. I made one bottle of plain unflavored kombucha and added about 1/2 cup of apple-cranberry juice to the other bottle.  These were 1/2 liter bottles.  I place to wait 1-2 weeks before refrigerating.

Here are the next batches of 1/2 gallon Kombucha brews:

Black and Green Kombucha Tea beginning their transformation