Tuesday, April 10, 2007

Brewing Kombucha

For the past few months i have been experimenting with brewing Kombucha tea. After a rough frist try it has been very successful. Now i drink about 8oz. every morning before brekfast. I haven’t noticed as dramatic an effect as some others but i do feel in very good health and up up my dose again soon.

Anyone interested in brewing or recieving a baby culture to start their own batch just let me know. Also happy to answer any question from what i have discovered in the process so far

mold
my first attempt. You can see the mold growing…. had to through this whole batch out. I saved the culture and tried again.

Brewing a big batch of tea is the first step.

Covered with a hankercheif and brewing.

Here you can see the new Kombucha culture growing. The culture is called a SCOBY (Symbiotic Colony of Bacteria and Yeast) it is not technically a mushroom as many people refer to it.

We keep two jars going at the house.

A close up of the mother culture.

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Once the tea has gone through it’s fermenation period of 8-10 days (give or take) it is then bottle and left at room temperature to carbonate and then refrigerated.

posted by Justin at 5:03 pm  

6 Comments »

  1. Hi Justin,

    Beautiful pictures, thanks for sharing. I didn’t have the time to check where do you live?lucky you to be in such nature.
    I’ve found your site while looking on info about kombucha. I was told that while brewing it needs to be kept in dark ( I wrap my jug in a black scarf). My question is- how long do you keep the bottles at room temperature before refrigerating, and can they be kept out of the fridge for good? I’m brewing my first kombucha (yaaay!), and so far so good, so was wondering about storage, since my fridge is too small…

    Thanks and all the best,
    Diana

    Comment by Diana — March 25, 2009 @ 5:55 am

  2. Great article I will be looking for reading more in the future.

    Comment by Online Up — March 7, 2010 @ 4:28 pm

  3. photoblogs are cool and i maintain at least two of them,;-

    Comment by Connor Bell — October 5, 2010 @ 2:58 am

  4. ;.: I am very thankful to this topic because it really gives great information ~-*

    Comment by Alyssa Thompson — January 24, 2011 @ 1:04 pm

  5. Have image of culture about 4-5 days into fermentation. Would like someone to let me know if okay…..

    Comment by annie — September 26, 2011 @ 9:59 pm

  6. I didn’t add extra water to my brew after making the original hot water, dissolved sugar, and tea bags. Was I supposed to dilute this mixture with plain filtered water? (first timer as of two days ago)

    Comment by Dawn — December 21, 2012 @ 3:29 pm

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