DIY Demo Booths at the Boston Local Food Festival

The 3rd Annual Boston Local Food Festival is coming up on Sunday, October 7, and I am looking forward to participating!

The Boston Local Food Festival is a "free admission and zero waste festival where you will find farmers, fisherfolk, producers and chefs selling and showcasing local food. Spectators of all backgrounds learn about the benefits of sustainably produced food, purchase delicious local food for $5 per serving, participate in educational activities, engage with top local chefs, enjoy local music and art, and taste local craft beer and mead. Themed 'Healthy Food for All,' the festival connects New England eaters with the abundance of fresh, nutritious local foods available in Massachusetts and stretching out into New England."

I will be teaching a "Home-Brewing Kombucha" Demo from 3:30 - 4 pm, and the demonstration will cover the basics of brewing and bottling kombucha, so that people know how to prepare it at home. Read more details about the demo and the other DIY Demos at the festival here. The festival will be held at the Wharf District and American Heritage parks on the Rose Kennedy Greenway, which is located near South Station, Faneuil Hall, and the Aquarium. Instead of driving, taking alternative methods of transportation is strongly advised, such as public transportation, walking, and biking. Here is a map of the Rose Kennedy Greenway, and for more details about getting there, visit the website for the Boston Local Food Festival.

See you at the festival!

Upcoming Kombucha Demo at the Allston DIY Fest 7/21

My next kombucha demo will be at the Allston DIY Fest at Ringer Park in Allston, MA on Saturday, July 21 from 1:15 - 2 pm! It is "a free day of music, art, skill-sharing, DIY culture and friends!" Find out more about the festival here, and check out the tentative schedule of skillshares and music here.

The kombucha demo will cover the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha culture, and more.

Have questions about the event? E-mail Annabelle at kombuchafuel[at]gmail.com.

Hope to see you there!

Kombucha and Mead Homebrewing Demo

I hope you all are enjoying the New Years, with plenty of kombucha! I'm looking forward to another kombucha demo on Sunday, January 22, in conjunction with a mead homebrewing demo as well! The details are below, and I hope to see you there!

Kombucha and Mead Homebrewing Demo
This is a two part demo. First kombucha, then mead.
When: Sunday, January 22, 2012, at 2 pm

Where: The Whirlybird Coop at 36 Faneuil St., Brighton, MA 02109

Cost: Free, but to take home a Kombucha Mother would be a cost of $15
RSVP at: http://www.meetup.com/Urban-Homesteaders-League/events/43812992/

Kombucha Homebrewing Demo:
Presenter: Annabelle Ho
Kombucha is a fermented tea traced back to Chinese origins to around 220 B.C. Numerous health benefits have been attributed to kombucha, including curing cancer, reducing blood pressure, boosting the immune system, and aiding digestion. Kombucha is also said to have probiotics and detoxifying effects.
Brewing kombucha is quite easy to do at home, and it's fun! Annabelle Ho, author of the blog Kombucha Fuel, will demonstrate and explain the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more.
Samples of home-brewed kombucha tea will be available to taste. SCOBYs will also be available for individuals to take home. For those interested in adopting a kombucha mushroom, bringing a clean, glass pint jar would help to facilitate distribution.
For more information on kombucha and how to brew it, visit http://www.kombuchafuel.com.
Have questions about this event? E-mail Annabelle at kombuchafuel[at]gmail.com.
Annabelle Ho is the author of Kombucha Fuel and has been brewing kombucha for the past three years. She is a recent graduate from Boston University with a degree in nutrition, and she is currently training to be a holistic health coach at the Institute for Integrative Nutrition. Annabelle’s interests include herbalism, gardening, agriculture, food, sustainability, and playing the cello.
Mead Homebrewing Demo:
Presenter: Nathan Larson
Description: Mead is an alcoholic beverage similar to wine in it's alcoholic content. It is made from honey, water, and yeasties. I heard about how to make and watched some you tube videos about it so obvi I'm an expert now (not quite) but I've done a batch once already and can explain how it was done. It's pretty easy.
This event is co-sponsored by the Urban Homesteaders' League (http://www.meetup.com/Urban-Homesteaders-League), Boston Collective House Assembly (assembly.bostoncoops.org, http://meetup.bostoncoops.org/) and Branches (branches.bostoncoops.org).

Q&A: I left my kombucha mushroom in the fridge for awhile. Can I still use it?

I've been receiving many questions about individuals who have SCOBYs stored in the fridge, or brews forgotten on the counter. Can you still use the SCOBY to brew?

I typically say yes, but it also depends on various factors.

Usually I recommend to individuals that SCOBYs can be stored in the refrigerator for up to a year, with increased chances of the SCOBY remaining viable the better your sanitation is. In addition, I usually do not recommend individuals to leave their brews out for more than a few weeks, but this is also dependent on several factors (for example, fermentation goes slower at cooler temperatures). If you do leave your brew forgotten on the counter, it's still possible that you can use your kombucha mushroom.

Typically, kombucha smells like hard cider or apple cider vinegar. The longer the kombucha and the mushroom are stored, the more acidic the kombucha will be in taste and smell. Here are some suggestions for what to do if your kombucha is too sour.

If you notice anything funky, such as mold, or off-odors, it may be safer to just discard your kombucha mushroom in the compost. If this is the case, you may consider growing a kombucha mushroom or finding other sources for a SCOBY.

However, if you don't find anything out of the ordinary, you may just want to give brewing with the mushroom a try! If you have some fresher starter tea to use as well, that can also be helpful.

If a SCOBY has remained dormant in the fridge for awhile, it may take a few cycles for the mushroom to kick back into gear. And if your intention is to grow a nice thick mushroom (because brewing good-tasting kombucha and growing a thick SCOBY do not always equate to the same thing), you may consider reading this post for tips. Once you have a good younger mushroom to brew with (or a few), you may want to put the older SCOBY to rest in the compost. In my experience, the younger mushrooms tend to out-perform the older ones.

Unsure if your brew or mushroom are safe? Read Happy Herbalist's Kombucha Cautions and Safe Brewing Tips. Some pictures of healthy mushrooms can be found in this post, and pictures of healthy (and unhealthy) mushrooms can be found on Happy Herbalist's Kombucha Pictures page.

Happy brewing!

Keeping the Kombucha Brew Warm

It's been a pretty cold and snowy winter this year in Boston, and because the house that I'm currently living in is on the chilly side, I finally decided to purchase a seedling mat for my brew!

Ideally, kombucha brews at around 74 - 84 degrees F. According to Happy Herbalist, the warmer temperatures produce a "faster more consistent ferment while the lower temperatures produce a less harsh more mellow taste though more inconsistent and with a greater susceptibility to molds and pathogens forming. Kombucha brewing seems to work better in the summer than in the winter months."

I agree that kombucha brewing works much better during the summer months than in the winter. So to keep my kombucha warm, I purchased this seedling mat from Amazon. The mat, which you plug into an electric outlet, is supposed to warm the area about 10-20 degrees F above ambient temperature. Although the kombucha and SCOBYs still don't seem to be as happy as they typically are during the summer, the seedling mat has definitely helped!

Other ideas to keep your kombucha warm:

• Brewing your kombucha in a warm (but undisturbed) location, such as in a kitchen cupboard
• Brewing the kombucha in a cabinet with a light bulb (as recommended by Happy Herbalist)
  
• Using a heating pad
  
  

What do you do to keep your kombucha warm?

Simple Brewing and Bottling Instructions

These are my simple brewing instructions that I provided at my demo earlier this year for the Urban Homesteaders' League Market Stand. In addition, I've included my simple bottling instructions. More detailed brewing instructions can be found here, and more detailed bottling instructions are here. In addition, this is a link to a post where I list/link to several other kombucha recipes for more perspective and additional information. There is no recipe that's "right." Every brewer has his or her own style and favorite recipe, so adapt the recipe to what works for you!

My next Kombucha Brewing Demo will be sometime in December. Stay tuned for details, and happy brewing!

BREWING DIRECTIONS

Note: It is recommended to clean the equipment with white distilled vinegar, because of soap’s antibacterial properties, which may harm the bacteria in the SCOBY.

Materials

• 1 kombucha culture (also known as a kombucha mother or a SCOBY)
• 2 black or green tea bags (or around 1 tsp. loose leaf tea) per quart water
• ¼ cup (50 g) sugar per quart water
• ½ cup (4 fl. oz) starter tea per quart water
• Water
• 1 glass jar
• 1 pot to boil the water (such as stainless steel, don’t use aluminum)
• 1 clean cloth or paper towel
• 1 rubber band

Directions

1. Boil the water.

2. Add the tea and allow it to steep for 15 minutes.

3. Remove the tea bags/tea leaves.

4. Add the sugar and stir until it all dissolves.

5. Let the sweet tea solution cool down to room temperature (hot temperatures can kill the SCOBY).

6. Pour the sweet tea solution into the brewing container.

7. Add the starter tea into the brewing container and stir it so that it’s evenly distributed throughout the solution.

8. Add the SCOBY that is also at room temperature (it’s ok if it floats or sinks).

9. Cover the container with the clean cloth and secure it with a rubber band.

10. Put your brewing vessel in a quiet, undisturbed spot.

a. With each brewing cycle, a new baby mushroom typically forms.

b. SCOBYs like warm temperatures and the brewing vessel shouldn’t be moved during the fermentation process, because movement will disrupt the formation of the new SCOBY.

c. SCOBYs prefer warm temperatures and brewing between 75-85 F is ideal, 68-85 F is ok.

11. Leave the tea to ferment for 6-14 days (kombucha ferments more quickly in warmer temperatures, so the 6-14 days is just a guideline).

12. Your kombucha tea is done! (Signs include an apple cider vinegar aroma or taste. Taste is the best indicator; it should taste similar to a slighty fizzy version of apple cider vinegar).

13. Set aside a SCOBY and some kombucha as starter tea for your next brew.

14. Drink your kombucha tea as is and store the extra in the fridge, or consider letting your kombucha undergo a second fermentation in the bottling process.

Tip: When first learning how to brew, it is recommended to brew smaller batches (1-2 quarts). Once you get the hang of it and the kombucha mother has produced new SCOBYs, you can brew larger quantities.

Sources:

• http://www.happyherbalist.com/libraryandresearch.aspx
• http://www.kombu.de/anleit-e.htm
• http://www.kombuchafuel.com
  

BOTTLING DIRECTIONS

Materials

• Kombucha
• Bottles and caps
• Bottle capper (if you are bottling your kombucha in beer bottles)
• Optional: small pieces of cut up fruit, ginger, herbs, or jams to add flavors to your kombucha. The possibilities are endless!

Directions

1. Optional: Add some flavors to your brew by adding little pieces of cut up fruit, ginger, herbs, or jam to your bottles. Smaller pieces are better because they give the yeast more surface area to act on.
2. Fill your bottle(s).
1. I typically leave around 1.5 inches of headroom for a 12 oz beer bottle.
3. Cap your bottle(s).
4. Leave your bottle(s) out at room temperature for 1-2 days, or for week(s).
5. Fill your bottle(s).
1. The kombucha is undergoing a secondary fermentation, which can produce more fizz in the kombucha. The secondary fermentation is also a good opportunity to add different flavors to your brew.
2. Kombucha ferments more quickly at higher temperatures.
3. Typically when I have a batch I try one bottle after a few days, and decide whether the rest of the bottles are ready to refrigerate or require more time to ferment.
4. *PLEASE NOTE* if you leave your bottles out for too long, they may explode due to the buildup of carbon dioxide.
6. Refrigerate the kombucha.
1. Refrigerating the kombucha will cause the yeast and bacteria to go dormant. Fermentation isn't completely stopped, but is slowed significantly.
7. Enjoy and drink your kombucha!

Where to shop: The Modern Homebrew Emporium is great for brewing supplies of any kind. Location: 2304 Massachusetts Ave., Cambridge, MA 02140, T: (614) 498-0400.

Kombucha Bottling 101 (Updated May 27, 2010)

What to do when you are done brewing your kombucha? One thing you can do is bottle your brew.

Why bottle?


Bottling, or a secondary fermentation, allows the yeast to feed on more of the sugar in your kombucha tea. This creates CO2, decreases the amount of sugar in your kombucha, and also makes your drink more carbonated and fizzy, which many people enjoy.

Here are some things to think about when choosing your bottle:
Good:

1. Glass bottles with narrow necks are the most common way to store fermented beverages.
   -old beer bottles* (their tight seals are ideal to create more fizz)
   -EZ Cap (Flip-Top) Beer Bottles
   -wine bottles (nice as a gift or if you're sharing!)
   -etc.

It's your choice:

1. Old kombucha bottles-Pro:
   -GT's now sells kombucha with plastic caps! Many kombucha brands now sell kombucha in reusable bottles.-Con:-In my experience, they sometimes leak, and air can escape more easily as opposed to beer bottles (air leakage can lead to decreased fizz).-If they came with metal caps (ex. the GT ones), the caps usually oxidize/rust easily
   
   
   GT's old metal caps


2. Old plastic bottles
   
   -Pros:
   -The plastic material allows for expansion (decreasing the chance of your bottle exploding).
   -The plastic bottles become hard after a couple of days, signaling that the yeast have consumed most of the sugars in the kombucha and that you are ready to refrigerate it.
   -Cons:
   -Plastics aren't good for the environment.
   -Re-using old plastic bottles could expose you to chemicals. (Especially because Kombucha Tea is acidic!)
   -Note:
   -Some people choose to do an initial secondary ferementation in plastic bottles and then transfer the kombucha into glass bottles for long-term storage. More information on this in the Two Stage Bottling Technique at Kombucha Balance.
   -My recommendation:
   -I don't use plastic bottles for my kombucha, but if you do, please re-use a plastic bottle only once!

DIRECTIONS

1. Optional: Add some flavors to your brew! Put in little pieces of cut up fruit, raisins, goji berries, etc. to your bottle, to add some zing and health benefits to your kombucha! They will provide some more sugars for the yeast to feed on, adding flavors and creating an additional fermentation. It's generally recommended not to add too much biological matter. And the smaller the pieces are, the more surface area that the yeast can act on.What also works well:
   -Citrus fruit peels (ex. grapefruit, lemon, lime, orange)
   -Fresh ginger
   -Jams/jellies/preserves
   Tip:
-If you are using raisins or dried fruit to flavor your kombucha, cut them up first!


2. Fill your bottle(s).-It is up to you on whether or not you would like to leave headroom. For more info, read my post Bottling and Headroom.


3. Cap your bottle(s).
   


4. Leave your bottle(s) out at room temperature for 1-2 days, 4-5 days, or longer.-Personally, I've been doing 4 days, but the time will vary depending on the brew/brewing conditions (ex. the temperature of the room).
   -*PLEASE* do not leave your bottles out for too long. Otherwise, too much CO2 may build up in your bottle, causing it to explode!


5. Refrigerate your kombucha!-If you bottled your kombucha in plastic bottles, the bottles should feel hard when it's ready to refrigerate them.
   -Refrigerating your kombucha will cause the yeast and bacteria to go dormant. Fermentation isn't completely stopped, but is slowed significantly.


6. Enjoy and drink your kombucha! Some people recommend dating your batches, but I always finish drinking my kombucha before the next batch comes around! :)

Note: Like soda, once opened, kombucha goes flat.

*A few comments about beer bottles*:

-If you drink beer, this is a great way to use up old bottles!
-They are easy to get for free. You can even get used ones for free (or cheaply) from restaurants, bars, etc.
-If you feel uncomfortable using old ones, you can buy new beer bottles at your local brewing store, although this is the more expensive route.
-Note- clean them well first!!! Go to your local homebrewing store and get a brush to scrub them out a bit. Then boil them, put them in the dishwasher, use Iodophor, or do whatever it is that will ensure removal of any hiding bacteria/places where bacteria can grow!-To cap your bottles, buying bottle caps are relatively cheap. I got a half pound of caps for only around $3-4 at the Modern Homebrew Emporium in Cambridge. And at only $14, the Red Baron Beer Bottle Capper is a good investment. Find it at your local brewing store or online.
-The one downside- I have to admit that going through bottle caps is not the best for the environment. If this is a concern for you, the EZ Cap (Flip-Top) beer bottles, which are refillable, may be the way to go.

Brew Your Own Kombucha Workshop at the Boston Skillshare

Join Kombucha Fuel at the 2010 Boston Skillshare!

What: Brew Your Own Kombucha Workshop
When: May 30, 2010, from 12:45-2:15 pm
Where: Simmons College (300 Fenway, Boston, MA 02115)
More info: http://www.bostonskillshare.org/2010/DIY+Kombucha
Donation: $3-$10 sliding scale suggested donation to attend the Boston Skillshare, for a day full of workshops, and food is provided!

The Boston Skillshare is an annual weekend event for people to share and learn skills. Read more about the Boston Skillshare, the 2010 Boston Skillshare, and the workshops at the 2010 Boston Skillshare.

Kombucha Recipes

My simple kombucha recipe using the traditional brewing method can be found here, and my more detailed brewing recipe is here.

Here are links to several other kombucha recipes for more perspective and for additional information:

The Traditional Brewing Method

• Kombucha Brewing Guide by Happy Herbalist
• Quick Recipe KT by Happy Herbalist
• How to make your own Kombucha Tea by Günther W. Frank
• Kombucha Recipe: How to Make Kombucha Tea by Manna International
• How to Make a Big Batch of Kombucha at instructables.com
• Kombucha Recipe at getkombucha.com
• Brewing and F&Q at Organic-Kombucha.com

The Continuous Brewing Method

• I cover continuous brewing in Part I and Part II
  
• Continuous Brewing Method by Happy Herbalist
• Continuous Brewing: Tastier, Easier and Superior Kombucha by the Weston A. Price Foundation
  

Upcoming Kombucha Demonstration and Potluck

Join Kombucha Fuel, Slow Food BU, Boston Localvores, and The Urban Homesteaders' League for a potluck and demo on how to brew the fermented tea kombucha!

What: Kombucha Demonstration and Potluck
When: Wednesday, March 24, 7-8:30 pmWhere: Sargent College, BU, Room 300 (635 Commonwealth Ave., Boston, MA 02215)Cost: Free
Open to the public

This workshop will include a potluck, so bring a dish if you can, and remember to bring your own plate and utensils so we can reduce our waste.
 Traced back to Chinese origins to around 220 B.C., numerous health promoting and detoxifying effects have been attributed to kombucha, also referred to as the "elixir of life." While kombucha often costs $3+ a bottle, it is very inexpensive and easy to brew your own!

I will demonstrate and explain the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more.

Samples of home brewed kombucha tea will be available to taste (look forward to raspberry jasmine kombucha tea, ginger darjeeling kombucha tea, and more). SCOBYs will also be available for individuals to take home. For those interested in adopting a kombucha mushroom, bringing a clean, glass pint jar would help to facilitate distribution.

For those of you who already brew kombucha, consider bringing any extra kombucha mothers you have to spare, or bringing your own kombucha so we can do a taste comparison!

Workshop, Potluck, and Tasting: Featuring Kombucha, Beer, and Wine!

Thanks to everyone who came to my last workshop in October, we had a great turnout! And a big thank you to Abram, who brought several kombucha mushrooms that I was able to distribute!

My next workshop will be with The Urban Homesteaders' League.

What: UHL Holiday Potluck + Kombucha and Winemaking Workshop + Local Brew Tasting
When: Saturday, December 12, 6-9 pm
Where: Allston/Brighton/Brookline-ish area, location will be e-mailed to those who RSVP
Cost: $10 (to cover the costs of supplies and drinks)
RSVP: at the UHL's website
(note: you need to join the UHL to RSVP, but you can always leave the group after the event if you want to)

Learn how to make fruit wine and how to brew kombucha tea, taste several local beers, and share delicious food, all amongst good company and just in time for the holidays!

I will cover the basics of brewing and bottling kombucha, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more. Samples of home-brewed kombucha tea will be provided, and SCOBYs will also be available for individuals to take home. RSVP information and the full event description can be found here. It's going to be fun!! Please join us and hope to see you there!

Kombucha Brewing Workshop

I am happy to announce that my next Kombucha Brewing Workshop will be in collaboration with Slow Food BU, a club that I am involved with.
Date: Tuesday, October 27
Time: 7:45 pm - 9 pmLocation: Sargent College (635 Commonwealth Ave., Boston, MA 02215), Room 220Cost: Free
Open to the public
ATTN: Due to demand, this workshop will also be a potluck so we can enjoy some good food while drinking kombucha tea! Bring a dish to share if you can, and we will supply the beverages. :) You are still encouraged to come even if you cannot bring any food. But do remember to bring your own plates and utensils if you would like to eat, so we can reduce our waste!
Traced back to Chinese origins to around 220 B.C., numerous health promoting and detoxifying effects have been attributed to Kombucha Tea, also referred to as the "elixir of life."

While Kombucha can cost $3+ a bottle, it is very inexpensive to brew your own! The workshop will include a demonstration on how to brew kombucha tea, and topics covered will include:

• Required materials
• The traditional brewing method
• Bottling
• Where to obtain SCOBYs
• Growing your own kombucha mushroom
• The continuous brewing method

Several flavors of home-brewed kombucha tea will be available for sampling, and a few SCOBYs may also be up for adoption at this skillshare!

*PLEASE NOTE* Although it's not required, if you think you would like a kombucha mushroom from this workshop, bringing an old glass jar (such as an applesauce jar, around 24-32 oz., or any jar of similar size) to exchange for the mushroom would be greatly appreciated.
Already brew your own kombucha tea? Please consider coming and bringing some of your own kombucha so we can have a taste test, or bringing any extra SCOBYs you have to spare!

Please join us and hope to see you there!

Any questions or comments? Contact me!

Factors Affecting Your Brew

photo source: http://www.happyherbalist.com/timeandtemp.aspx

I just love this chart from Happy Herbalist, which shows how various elements in kombucha tea are affected with time. As fermentation time increases,

• The acidity of kombucha tea increases
• The pH, sugar content, and alcohol content of kt decrease

With more fermentation time, the yeasts will have more time to convert the sugars → alcohol + CO2 (a waste product that is released into the air), decreasing the sugar content.
Meanwhile, the bacteria will have more time to convert the alcohols → beneficial acids, increasing the acidity, and lowering the pH and alcohol content of the kombucha.
Furthermore, the warmer the environment, the faster the kombucha will brew- which is something to keep in mind in the colder, winter months and the hotter, summer days. Finally, another factor that speeds up the fermentation process is adding more starter tea when brewing.

Kombucha Heaven + Kombucha Workshops

As I've already described in a previous post, I love the Harvest Co-Op in Cambridge for their good prices and overwhelming variety of kombucha tea! If you have never had kombucha, you should come here to try it! Chances are if you don't like one flavor/brand, you'll like another! (And I apologize for the glare in the photo :P).

Also, look for me at the 2009 Boston Skillshare! My workshop Home-Brewing Kombucha will include a power point presentation on KT, a brewing demonstration, a small tasting, and a few SCOBY donations. The exact time and date are still TBD, however.

The Boston Skillshare, to take place on April 18th and 19th at MIT, is an annual FREE weekend event for people to share and learn practical skills! Although the dates are drawing near, they may still be looking for workshop facilitators, so look at their site and contact them ASAP if you think you have a skill you'd like to share! And if you can't make it to my KT workshop, Keith Person will be leading a workshop, Kombucha and More, as well! (Date and time, also still TBD).

Meanwhile, check out Tea Quest for some other adventures on tea and kombucha tea!

Happy Friday!

Your Average One-Gallon Kombucha Recipe

So I meant to make this a really brief Kombucha Brewing Recipe, but there was too much important information! So the truly short and simple recipe may have to wait. And I promise to post more Kombucha brewing/bottling details! These are just the "essential basics"!

Note: DO NOT use soap, which can kill some of the bacteria/probiotics! Please clean with distilled vinegar or some sort of sanitizer used by brewers, such as Iodophor!

MATERIALS

• 1 brewing container
  -glass is best
  -size depends on how much you want to brew
• 1 SCOBY aka a Kombucha Mushroom
• 3 quarts water (aka 12 cups)
  -preferably filtered water
• 5-6 tea bags (or around 2-3 tsp. or 15 g of loose leaf tea)
  -ex. Organic Green, Oolong, or Black Tea, or a combination
• 3/4 cup sugar (around 150 g)
  -What’s typical: organic evaporated cane juice
• 1.5 cups (12 oz) starter tea
  -From your previous batch, or some good, raw, store-bought, unflavored KT
  -The starter tea should be 10-20% of your overall brew
• 1 clean cloth
  -or a paper towel, coffee filter, or cheesecloth
  -make sure it’s big enough to cover the container
• 1 rubber band
  -or something to secure the cloth on the container
• Optional: pH strips/pH meter

DIRECTIONS

1. Boil the water.
   -Not for too long- remove the pot from the heat once the water reaches a boil.
   -Boiling reduces the oxygen and carbon in the water, which are needed for the fermentation process.
2. Add the tea and allow it to steep for 15 minutes (or follow the specific tea brewing instructions).
3. Remove the tea bags/tea leaves (or you can leave them there overnight. It's your choice).
4. Add the sugar and mix it until it all dissolves.
5. Let the sugar/tea solution cool to room temperature
   -Leaving it overnight is easiest.
   -Make sure the mixture is properly covered so nothing gets inside!
6. Pour the sugar/tea solution into the brewing container.
7. Add the starter tea into the brewing container and stir it so that it’s evenly distributed throughout the solution.
   -Optional: check the pH of the liquid. You want it to be between 3-4.
8. Add the SCOBY.
   -You want the temperatures of the sugar/tea solution, starter tea, and the SCOBY to be the same so that the SCOBY won’t get temperature shocked. SCOBYs are living things!
9. Cover the container with the clean cloth and secure it with a rubber band.
   -The goal is to allow oxygen in and keep pathogens out.
   -If you cover the container with cheesecloth, double layer it! The holes in cheesecloth are pretty big and may let pathogens inside.
10. Put your brewing container in a quiet, undisturbed spot.
    -Every time you brew, a new baby mushroom typically forms.
    -Factors promoting Kombucha Baby Mushroom formation:
    -Constant temperatures
    -Warm temperatures (SCOBYs particularly like 73-83°F, or 21-26°C)
    -Undisturbed spots- every time you disturb your brew, the new mushroom has to begin forming all over again.
    -To avoid:
    -Smoke (ex.: in kitchens)
    -Pollen
    -Direct sunlight (brewing in the light is ok, though)
11. Ferment for 6-8 days (when you’re brewing at around 80°F at a constant temp.)
    -Takes around 8-14 days when you’re brewing in the 70’s.
12. Your kombucha tea is done! Enjoy! To check-
    -It should taste like semi-sweet cider, hard apple cider, or vinegar
    -Optional: check the pH of your brew. It should be around 2.5-3.5.
13. Set aside 1.5 cups of KT for your next brew.
14. Drink your kombucha tea as is, or consider bottling your kombucha or letting it undergo a second fermentation (kombucha wine, anyone?)

Thanks to Happy Herbalist (and my own experience and research) for some of this information!

Note: You do not have to brew a gallon of KT at once! You just need to brew everything proportionally. (A useful conversion: 1 quart = 4 cups).

*HAPPY BREWING!*

Kombucha Brewing Demo

This past Tuesday I performed a Kombucha Brewing Demonstration at Slow Food BU’s second potluck of the semester! The demo included a kombucha tasting of fresh, chokecherry, grapefruit, and lime flavors. This was my second KT demonstration for SFBU, and I love teaching others how to brew kombucha so that they can learn how to do it themselves!

It’s a lot cheaper to brew kombucha yourself than to buy it in stores- a 16 oz bottle of GT’s Kombucha at Whole Foods costs more than $3 each. Meanwhile, the main ingredients of kombucha: water, sugar, and tea, are all fairly cheap. I bought a box of 80 organic tea bags for $4 at Whole Foods. I also bought some organic, fair trade evaporated cane juice at the Harvest Co-Op in Cambridge for $1.59/lb. After doing some math, I found out that with those prices, it costs me only $0.17 for every 16 oz of my own home-brewed kombucha tea, and that is when the sugar isn’t even on sale! Of course, the $0.17 doesn’t count for the electricity and time it takes to brew, and there are many more flavors and varieties of teas and sugars that are more expensive. But brewing kombucha is a lot of fun, is much cheaper in the long run, and you can’t get any more local and fresh then brewing kombucha tea in your own home!

I even donated a few kombucha mushrooms at the demo- it’s always hard to part with my SCOBYs, because I become so attached to them! But they were getting crowded in their home, so I knew it was time to part ways.