Fruit Fly Trap

Fruit flies can be quite troublesome for kombucha brewers, particularly during the warmer months. To help prevent fruit flies from getting into your brew, it is suggested to cover your ferment with a breathable covering with tight weaving. If you do use cheesecloth, layering the cheesecloth with multiple layers is also recommended.

Brewing

Making a fruit fly trap is an effective and easy way to catch fruit flies. To make a fruit fly trap, take a glass jar, and add some kombucha or apple cider vinegar (or any vinegar other than white vinegar) to the bottom with a few drops of liquid soap. Placing an inverted funnel in the glass jar (such as the top half of a plastic water bottle) also helps to ensure that the fruit flies won't escape.

Fruit fly trap

Read some more about kombucha and fruit flies and other kombucha cautions and concerns on Happy Herbalist.

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?

A Word On: Mold

I have been lucky in that I have never encountered mold when brewing kombucha.

Kombucha has been found to have a low rate of contamination and of mold, and has been found to be safely prepared at home (1). Kombucha's low risk of contamination results from its natural anti-microbial activity, attributed largely to the presence of acetic acid according to the Cornell study (1). Kombucha's low pH also helps to prevent undesired microorganisms from proliferating.

Remember that kombucha mushrooms come in all shapes, sizes, and colors, and colors can range from creamy white to all variations of brown. And if you've never seen the development of a SCOBY completely from scratch, look at my photos from Experiment 1, Growing Your Own Kombucha Mother.

If you do suspect mold, remember that it should appear FUZZY such as the mold you see on bread.

Photos from Happy Herbalist

If your kombucha mushroom does form mold, the safest thing to do would be to throw out that batch and that mushroom, and to brew with another mushroom- another great reason to have a backup mushroom in storage. I've talked to several people who have cut off the mold-infected part of the mushroom and continued to use the rest of the SCOBY, but do this at your own discretion! If imperceptible mold spores are in the rest of the mushroom or in the brew, this could cause problems for the next batch, so you may want to start anew!

Photos from Organic-Kombucha.com

More info on mold can be found in Happy Herbalist's Brewing Guide and Kombucha Photos page.

Reference
1. Greenwalt, C.J., R.A. Ledford, and K.H. Steinkraus. "Determination and characterization of the anti-microbial activity of the fermented tea Kombucha." Lebensmittel-Wissenschaft und-Technologie 31 (3) (1998): 291-296.
-Online article link here.

Bottling and Headroom (Updated July 12, 2010)

***For the update please scroll down to the bottom of this post***

After several readers inquired about leaving headroom when bottling, I felt obligated to experiment.

I had always learned to fill the kombucha all the way to the top when bottling for a secondary fermentation. This stops the activity of the bacteria because of the exclusion of oxygen, while the yeast can continue to ferment the sugars to create CO2 and an effervescent drink, because yeasts can function with or without oxygen (1).

After being prompted to do some experimenting on my own, I left around an inch of headroom in several kombucha bottles for a secondary fermentation. I left the bottles out for a few days, and then I refrigerated them. I didn't open the bottles right away because I already had some kombucha bottles open, but I pulled one out from the refrigerator a week or so later and found that the kombucha bottled with around an inch of headroom was more fizzy than a good number of my previous batches!

Bottling with Headroom
Photo courtesy of Haven Sarah Ripley Daniels

Although Happy Herbalist mentions to fill the kombucha to the top of the bottles in their Brewing Guide (look under "Bottling"), on their Bottling Tips page there is a section "Choosing to leave an airspace." According to their Bottling Tips page, if you leave oxygen and airspace in the bottle and if the temperatures are between 70-85 degrees F, the bacteria will continue to remain active and the kombucha will continue to sour, which makes sense because the bacteria require oxygen.

Meanwhile, the yeasts can function with or without oxygen. However, according to Happy Herbalist, yeasts only form carbon dioxide and fizz when oxygen is present (2). "Carbon dioxide suffocates/diminishes the bacteria, but produce[s] the fizz and sparkling brew. Without oxygen the yeast produce more alcohol...The yeast may be active in temperatures as low as 40F (5C) with or without oxygen" (2). In other words, if you leave headspace when bottling, the yeasts can create more carbon dioxide and fizz because of the oxygen present in the airspace. But if there is no airspace, the ability of the yeasts to produce an effervescent drink is limited because of the limited availability of oxygen.

Unfortunately, I was perfectly happy with this explanation until I returned to this formula from my previous post, Kombucha + Fizz, and could not find oxygen needed in the equation for the yeasts to form carbon dioxide:

The yeasts convert sugar to alcohol + carbon dioxide (3, p. 40)

C6H1206 -> 2C2H5OH + 2CO2
sugar -> alcohol + carbon dioxide

Thus, I am somewhat still confused about the exact relationship between the yeasts, oxygen, carbon dioxide, and kombucha fizz. Perhaps the presence of oxygen helps to encourage the yeasts to form more carbon dioxide and fizz, but its presence is not necessary?

Something to note is that kombucha that is bottled all the way to the top will taste different than kombucha that is bottled with airspace, such as in the amount of fizz produced and in others ways as well, such as the acidity of the drink.

I have not found much information on the recomended amount of airspace if you decide to bottle kombucha this way. However, beer brewers tend to leave 1-2 inches of headspace in their bottles according to this thread. Again, experimentation is key, and do whatever you prefer according to personal preference and taste!

As always, I am continuing to learn more about kombucha day by day, and I hope to share that information. If you have any more information or tips on the bottling process and kombucha fizz, please send the information my way or leave a comment!

All my posts related to bottling can be found here.

References
1. http://www.happyherbalist.com/brewing_kombucha.htm
2. http://www.happyherbalist.com/bottlingtips.aspx
3. Frank, Gunther W. Kombucha - Healthy beverage and natural remedy from the Far East. 4th ed. Austria: Wilhelm Ennsthaler, 1994.

***Update July 12, 2010***

I was able to get to talk to a brewer who brews beer and kombucha. Here is what I learned:

• Confirmation that headroom helps prevent the bottle from exploding from the buildup of carbon dioxide.
• You can still increase the fizz in your brew whether or not you leave headroom in your bottle.
• You won't lose fizz by leaving headspace in the bottle.
• You lose more fizz the more you transfer the kombucha from container to container. You can actually decarbonate your brew by transferring your kombucha from container to container.

In this article from Happy Herbalist, it states that aerobic and anaerobic yeasts in kombucha help to produce carbonation, and that the production of more carbonation than alcohol by both types of yeast is favored when oxygen is present, which is in line with the other Happy Herbalist information (that I am conflicted about) that I provided above.

Part of the reason why there doesn't seem to be a clear answer to the question about whether it is better or not to leave headroom to create more fizz, is because kombucha ferments and SCOBYs contain different strains of bacteria and yeasts and in different proportions. Wild and airborne bacteria and yeasts, which differ according to the location and environment, add even more variation to the mix. Here is one Analysis of a Kombucha Ferment by Happy Herbalist as an example for what may be in your brew.

I personally prefer to bottle with headroom at the moment. But it is up to you, and based on your experiences, to decide whether or not you want to leave headroom in your bottles. I recommend experimenting with both. If anyone wants to share their experiences with bottling, please do so!

Q&A: When is my kombucha done fermenting? (Updated 5-31-2010)

Q: How do you know when your kombucha is ready to drink, ready to bottle, or if it's done fermenting?

A: If you are brewing using the traditional method, your kombucha may be done at anywhere between 6-14 days. The time may even be more or less, depending on personal preference, the amount and strength of the starter tea you used, and various environmental factors, such as temperature. So how do you know when your kombucha is done? Here is a list of several signs that help to indicate when your kombucha is ready (please note that not all of these need to apply!):

• According to taste- the most important indicator, as individuals have varying preferences for the amount of fizz, the strength of the sweetness, and the intensity of the vinegar-taste of kombucha
• Hard apple cider or apple cider vinegar aroma or taste present
• The kombucha tastes slightly sour or acidic (like vinegar)
• Kombucha gets more cloudy/opaue, and thus becomes lighter in color, the longer it ferments due to yeast reproduction
• The partial/complete formation of a new kombucha baby
• Kombucha is bottled "optimally" at a pH of 2.5 - 3.5 (testing pH is optional)

Note the clearness of the kombucha at the beginning of fermentation (left) and the cloudiness of the kombucha at the end of the primary fermentation process (right). (My apologies if it is hard to tell in this photo).

Note:

• Home-brewed kombucha tastes a lot different than GT's traditional kombucha. I've found that Katalyst and High Country kombucha taste more similar to home-brews.

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.

No SCOBY

Where is that baby mushroom? If you've been brewing kombucha/have been trying to and haven't been getting any new kombucha mothers, here are some tips:

• If your SCOBY was previously stored in the fridge: kombucha mushrooms go dormant in the fridge and may need a few cycles to get fully back into gear. Wait a few cycles to see if new SCOBYs begin forming in the next few cycles.
• Is your kombucha mother sitting on the surface of the kombucha as it brews, and is it getting thicker? If it is, then there's a good chance that the new mushroom is forming right on the top of the old one, with the two mushrooms indistinguishable from one another.
• Avoid antibacterial soap, because SCOBYs contain bacteria. Use distilled white vinegar to clean your kombucha equipment and brewing vessel instead.
• Don't add SCOBYs to hot or warm tea, because hot temperatures can kill your SCOBY. You want to add SCOBYs to tea that is room temperature.
• Avoid any foreign additions to your kombucha (such as herbs, spices, certain types of tea, etc.) unless you know that they are safe. Add flavors and foreign additions during the secondary fermentation (the bottling process), or experiment with foreign additions with your extra kombucha mushrooms. You also want to avoid herbal teas with too many volatile oils, which can harm the SCOBY over time. More about teas for kombucha brewing here.
• Keep your fermentation vessel in an undisturbed spot, and avoid environments where there is smoke, kitchen smoke, pollen, disturbing fumes such as from paints or solvents, etc.
• Use only plain kombucha as starter tea.
• Make sure your sweetener contains some form of sugar either in a dry/crystalline form (ex. evaporated cane juice or sucanat) or liquid form (ex. honey). Stevia and artificial sweeteners don't provide the necessary food for the yeasts.
• The ability for SCOBYs to ferment the tea and to produce new babies decreases as they age. Older SCOBYs are darker brown in color while younger SCOBYs typically have a creamy, white color.
• Are you using a stainless steel pot? When I accidentally brewed with an aluminum pot for a few weeks, I did not get any new mushrooms then.
• The SCOBY might be unhappy with the water. Water can vary widely, such as in the types of minerals present and their concentrations. SCOBYs don't like chlorine. Consider experimenting with filtered water, upgrading your water filter, and the length of boiling time.
• Sometimes the kombucha is ready to drink before a well-formed kombucha mushroom fully develops. If you are trying to grow a thick kombucha mother, read this post.

Source:
1. http://users.bestweb.net/~om/kombucha_balance/#No%20SCOBY

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.

Where to Buy Kombucha Around Boston, MA - Part II

I am very excited about this new Google Map that I created with locations that sell kombucha tea around Boston!!! With Google Maps, it will be much easier for me to update new locations that sell kt as I find them. For a link to the map, click here. And if you know of any other locations that I have left out, or if you have any suggestions for my map, please let me know! I'm sure others would appreciate it. :)



On another note, I have now relocated my kombucha brews to my kitchen cabinet.

For whatever reason, it has already been getting colder lately around Boston. (*sigh.* I wish it were still the middle of summer!) Since I tend to open my windows every now and then for the fresh air, my room can get chilly at times, too- which also makes for a slower kombucha ferment.

Because my kitchen tends to be warm, it is a good location temperature-wise for my kombucha brew. However, keeping your ferment in a cabinet in the kitchen is highly recommended- SCOBYs are not fond of smoke! And you might not want to keep your brew in too tight or small of a cabinet, either- kombucha mushrooms also like their oxygen!

Overall, keeping your ferment in a closet or cabinet can be very helpful if you would like to set it aside in an undisturbed spot. Just remember not to forget about your brew!

Kombucha Mushrooms Come in All Shapes, Sizes, and Colors!

According to Happy Herbalist, a cream colored, 1/8 - 1/4 inch thick baby is normal and healthy. Thin cultures may be attributed to cold brewing temperatures (2) and other factors (3). (One would ideally brew between 75-85°F at a constant temperature). During the winter, it may help to add more starter tea (~15-20%, vs. the usual 10%) to help kick start the fermentation process (2).

Remember- don't discriminate! Even incompletely formed mushrooms can be perfectly good to use! In the past, I've had kombucha mushrooms with huge holes in them still ferment the tea well and create very healthy babies.

Mushrooms on the thin side may not be as strong as thick ones. In this case, you might want to team up a thin mushroom with another SCOBY, or hopefully your thin SCOBY can grow a thicker baby so you'll be all set.

When brewing at home, it is common for SCOBYs of uneven thickness or varying shades to form, due to low or varying temperatures, and sometimes due to inconsistent environments and brewing cycles. So if this happens to you, don't worry! It's perfectly normal!

The size of your kombucha mushroom will depend on the size and shape of your brewing container. Your SCOBY does not have to lie perfectly near the surface as it ferments- I've placed larger mushrooms inside smaller brewing containers, and they fermented the tea without a problem!

Additionally, although Kombucha mushrooms start out cream colored, they darken over time (4), which could happen due to staining by the tea (5).

And eventually, SCOBYs age, stop creating babies, and lose their ability to ferment the tea, and you will need to continue brewing with another mushroom. While some say that SCOBYs last for 8 batches, others say that they last for 3-4 months (5).

Thus, the life of a kombucha mushroom will differ on a case-by-case basis and probably depends on many factors. But because a new SCOBY forms with each batch, this usually is not a concern anyways! Once you obtain a mushroom and start brewing, you're usually worried about having too many mushrooms, than not enough of them. When you're at that point, it's time to start recruiting some fellow brewers! :)

*Note- all of the mushrooms in the photos within this post are healthy and good to brew with!

Brewing Containers and Kombucha Cautions

Although glass brewing containers are best for brewing kombucha tea, you may use other containers.

Because kombucha tea is acidic, it should not be made or stored in certain ceramic and painted containers or containers made with lead crystal, which can contain toxic components that may leach into the tea. You should also not store tea or cultures in metal containers, and some plastic containers may leach chemicals into kombucha (1). However, food grade plastic, which have a number 1 or 2 inside a triangle on the bottom, and containers that are used to brew beer may be used (2).

According to Harald W. Tietze in his book Kombucha: The Miracle Fungus (1996), porcelain is another suitable brewing material.

Brewing containers with large surface areas will ferment and brew more quickly, because more of the tea is exposed to oxygen. However, containers with large surface areas will also increase the loss of liquid to evaporation (3).

Some cautions about kombucha:

-If you think something is wrong or that the kombucha tea may have been brewed in unsafe conditions, DO NOT DRINK THE TEA! Better to be safe than sorry- whether it's by brewing a new batch with new starter tea or by starting with a new/back-up culture (1). Excessive consumption of kombucha tea may be linked to unexplained lactic acidosis, and the CDC reported a serious illness in 1995 that could have been due to improper brewing practices (4). (However, no known human pathogens or toxin-producing organisms were identified!)

-The FDA acknowledges that kombucha tea and home brewing can be safe but also lists some warnings here.

However, under sanitary conditions, kombucha tea is perfectly safe! Problems such as mold are rare. Proper cleanliness practices in the kitchen are usually good enough to brew. In addition, kombucha cultures have antimicrobial properties, helping them to resist infection and contamination. More info on that later!

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!*