The fir eats / S&C Design Studios
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 You Brew Kombucha | 2017-12-19 17:10:10 |  101,052 Views |
Kombucha base: tea
Brewing kombucha at home is a fun project that results in a fizzy tea beverage. It’s a simple process and can save kombucha fans quite a bit of money. Even better you can experiment with it in a variety of ways from the type of tea to the amount of carbonation and add a variety of flavors to your “vinegar tea.”
Kombucha relies on fermentation sweet and strong tea and an amazingly neat organism called a scoby. The scoby an acronym for “symbiotic culture of bacteria and yeast” is essential to brewing kombucha. It’s a light brown opaque disk-like organism that’s thick and rubbery. During fermentation it transforms the sugar in the tea into alcohol carbon dioxide and acid. At the same time baby scobies grow out of the “mother” and these can be used to make kombucha. One scoby can last a long time and you’ll want to throw out older layers after a few batches. To keep it healthy all you need to do is keep brewing kombucha.
You can get a SCOBY in a few different ways. It is available online and some health food stores tea shops and kombucha brewers will also carry it. If you know someone who brews kombucha they may have a SCOBY to give away. A SCOBY is kept alive and transported in previously brewed kombucha called mother tea. Make sure to bring a sanitized jar if you go local to get a SCOBY.
