Have you ever tried making Kombucha from scratch and found it to be a daunting task? Well, you’re in luck! In this blog post, we will guide you through the process of making Kombucha right at home, even if you're a complete beginner. We’ll focus on crafting Strawberry and Raspberry Kombucha, inspired by Oyster Boys Brewing Co.
What is Kombucha?
Kombucha is a fermented tea beverage that is slightly effervescent and has been enjoyed for its unique flavour and potential health benefits. It's made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY), resulting in a tangy drink that can be customised with various flavours.
Ingredients & Supplies to Make Kombucha
- 10 tea bags
- 240g of sugar
- 4 liters of water
- Organic Kombucha SCOBY
- 150g of strawberries
- 250g of raspberries
- iGulu F1 Brewing Machine
Directions:
First Fermentation:- Mix the sugar and 10 tea bags into 4 liters of boiled water.
- Leave the tea bags to steep for about 15-20 minutes.
- Remove the tea bags and cool the mixture down to room temperature by placing it in a sink full of cold water.
- Take the SCOBY and dunk it in star sand to ensure it’s sanitized.
- Open the SCOBY bag and pour it into the iGulu keg.
- Put the lid on the keg, lift the pressure relief (the Pressurized Gas Inlet), and wedge 2 coins under to allow the iGulu to release pressure during fermentation.
- Set a fermentation profile for the Kombucha at a temperature of 24-25°C for 10 days.
Second Fermentation:
- After 10 days, remove the lid and take out the SCOBY.
- Add the frozen strawberries and raspberries to the keg.
- Seal the keg again without venting the pressure this time.
- Let it carbonate for one week.
Key Tips:
The brewing process typically works well with the iGulu, and Oyster Boy recommends using a floating dip tube to prevent the fruit pulp from blocking the tap.
FAQ
-
How to make kombucha from scratch?
To make kombucha from scratch, start by brewing sweetened tea, then introduce your SCOBY to initiate fermentation. Follow the steps outlined in this guide for a successful brewing process at home.
-
What temperature should I brew kombucha at?
The ideal temperature for brewing kombucha is between 24-25°C (75-77°F). Keeping the environment in this range promotes the growth of the beneficial bacteria and yeast needed for fermentation.
-
When is the kombucha ready?
Kombucha is typically ready after 7 to 14 days of fermentation, depending on your taste preferences and environmental conditions. You can taste it throughout the process to achieve your preferred level of tanginess.
-
How to avoid problems with kombucha – safety tips.
To ensure safe brewing, always use sterilized equipment and clean hands. Avoid using metal containers and utensils that can interact negatively with the acidic kombucha. Additionally, keep an eye on your brew for any unusual smells or mould, which could indicate a problem.
-
Can you get drunk off kombucha?
While kombucha does contain trace amounts of alcohol (typically less than 0.5% ABV), it is generally not enough to induce intoxication. However, if you prefer to minimize alcohol consumption, you can limit fermentation time.
-
What are the health benefits of kombucha?
Kombucha is known for its potential health benefits, including improving gut health due to its probiotic content, providing antioxidants, and potentially boosting the immune system. However, scientific studies are still ongoing to further validate these claims.
-
Can you put kombucha in the refrigerator?
Yes, you can place kombucha in the refrigerator to halt the fermentation process once it has reached your desired taste. It is best stored in a sealed container to maintain its carbonation and freshness.
