Kombucha Second Fermentation Leaving It Out Again

While mainstream carbonated drinks are normally a mixture of carbohydrate, carbonated water and bogus flavours, kombucha is truly alive – it'southward carbonation comes from fermentation, and it has natural flavours. It only takes a sip of a real kombucha to detect the difference.

Learning how to make kombucha is a journey of discovery. Not only will you have your very ain microbiology projection, but y'all are in charge of the ingredients and flavours that you employ.

What is a scoby and where can I get one?

'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. It is a deejay-shaped culture which facilitates the fermentation procedure whereby sweet tea is converted to kombucha. Information technology generally floats at the pinnacle of a kombucha batch, merely practise non worry if yours sinks to the bottom, it is still agile.

The cheapest method is to ask friends or relatives who make kombucha, as they're likely to have new scobys that they can donate to you. If y'all don't know anyone who already makes information technology, y'all can either attend a course where they provide scobys or buy one online. The scoby will survive a trip through the postal arrangement without problem, but it is a good thought to go it into a solution of fresh tea at the earliest opportunity.

Nevertheless you acquire your commencement scoby, information technology should come with some liquid, which will exist added to the first batch. This liquid is very of import as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right surround for the adjacent batch.

Each scoby is unique and is the result of the environment it has been kept in. The scoby will exist home to many dissimilar yeasts beyond the well-known bread and beer fermenter, saccharomyces cerevisiae, such every bit brettanomyces bruxellensis and schizosaccharomyces pombe likewise equally many species of bacteria that help to increment the acidity and limit the alcohol content.

Equipment

Yous don't need to buy expensive equipment to get started – you might fifty-fifty find y'all already have everything you demand. A large glass jar is ideal equally it allows y'all to see what is happening, although ceramic tin can exist used if it has a food-form glaze. Plastic and metal containers should be avoided. A wide-mouthed vessel is improve as it gives more surface area and leads to a quicker ferment. A plastic funnel and plastic sieve will likewise be useful and a thermometer, especially one of the stick on strip multifariousness, would be helpful.

Ingredients for making kombucha

You will need five ingredients:

• Water
• Tea
• Sugar
• A scoby
• Starter liquid

Choosing the right ingredients will outcome in a better tasting kombucha.

Water

• It is important to use de-chlorinated water as chlorine can have a negative effect on the microbes we wish to propagate. Tap water contains chlorine and volition not be stripped out by an ordinary water filter so the water should either be boiled and cooled or left in a bowl overnight then the chlorine can dissipate naturally.

Tea

• Black tea is considered best as it contains the nutrients that the scoby likes. It can produce quite a full, fruity season only many people adopt to exercise a mix of teas such as half black and one-half green or white tea. Either teabags or loose tea can be used. Tea that has added oils such as Earl Grey should be avoided.
• There is a wide range of tea from the camellia sinensis constitute which can be experimented with, such every bit Assam, Darjeeling, gunpowder, lapsang souchong, oolong, pu-erh, sencha and white tea.
• It is also possible to use other tea non derived from the tea establish such as rooibos, chamomile, chicory root, hibiscus, nettle, raspberry leaf, yerba mate etc. but it is a practiced idea to keep a quarter of the tea content as black tea either in each batch or every few batches. As you volition be cultivating a living entity you desire to make sure that you lot are giving it the all-time environment in which to grow so it makes sense to use organic tea where possible.

Sugar

• Ordinary cane carbohydrate is normally used, less refined sugars will work but can lead to changes in flavour. It is not possible to brew kombucha without saccharide as it provides the food that the yeast and bacteria demand to reproduce, create a new scoby and procedure sweet tea into acids and vitamins and carbonation.
• Much of the sugar that remains in the kombucha afterward fermentation has already been broken down from table saccharide (sucrose) into fructose and glucose. It is so transformed by bacteria into healthy acids and so enzymes pause down the sugars reducing the amount fifty-fifty further. Using too fiddling sugar can starve the scoby.
• The longer kombucha is fermented the less sugar volition remain. Bogus and sugar substitutes will not work as they practice feed the bacteria or the yeast. Love should not exist used equally it will introduce different yeast and bacteria cells, although in that location is a separate type of kombucha, called jun, which thrives on honey.

Scoby

• A scoby should be from a good source and should not have been dried or kept in a fridge. The size doesn't have to exist too exact, a small one for a small batch, a medium one for a medium batch. The shape is non important as a new scoby will form at the tiptop of the vessel.

Starter liquid

• When starting a new batch of kombucha it is necessary to add some starter liquid, ordinarily taken from the superlative of the previous brew which would make up 10% of the quantity of the new batch. This lowers the pH of the tea – kombucha has a pH in the range of iii.5 to 2.5 compared to around seven for tap water. The lower the pH number the more acidic, just in that location is no need to actually measure the pH as you lot volition be able to sense of taste the acerbity. The starter liquid protects the sweet tea from harmful microorganisms like mould or kahm yeast.
• To maintain a healthy balance in the kombucha it is best to take the starter liquid from the peak of the previous brew, where bacteria proliferate, rather than the bottom where the yeast dominates. The improver of the starter liquid helps to get fermentation going quicker and shortens the brewing cycle.
• The starter liquid is every bit important equally the scoby, in fact a brew with starter liquid and no scoby would be more than effective than a brew with a scoby and no starter liquid, simply having both is always the preferred option.

Basic kombucha recipe

• This 'batch method' is an easy manner to get started. You make a batch, use information technology all except for enough liquid to provide for the starter liquid and so make a fresh batch.
• There is no standard then nosotros have included a broad range for sugar, we tend to go for between 55-80g per litre, so midway is a skilful place to showtime. More saccharide will mean a longer fermentation period but will give more body. To stop up with less sugar information technology is not necessarily a question of starting with less only fermenting for longer.

Ingredient quantities

Method

1. Boil a quarter of the total h2o in a saucepan, plough off the heat and add the teabags and the carbohydrate, requite it a quick stir to dissolve the sugar and go out for six-10 minutes to mash.
2. Remove the teabags from the solution, but don't clasp them as it tin crusade the brew to be bitter.
3. Add together the remaining quantity of cold de-chlorinated water. This will make sure that the solution is not hot, equally anything above 35°C will harm the scoby.
4. Add the scoby and the starter liquid that the scoby has been sitting in. There should be a minimum of 5 cm left at the summit to let for fermentation action and scoby growth.
5. Cover the jar with a material or a paper towel and an elastic band to prevent dust and fruit flies from getting in. The jar should non be airtight every bit the scoby needs to exhale. Characterization the jar with the appointment and contents such equally the mix of tea used. Masking tape is good for this every bit information technology comes away easily.
6. Leave to ferment for 6-9 days at room temperature away from radiators, the oven or directly sunlight – a kitchen work surface normally works well. Information technology does not require consummate darkness, a piffling light is fine as long every bit it isn't direct sunlight. Practise not put it into a closet equally air circulation is of import.
7. After this stage it should be ready to get-go a "secondary fermentation".

What temperature should I brew kombucha at?

Normal room temperature will be fine (in a higher place 21°C), just the ideal temperature range is considered to exist 26-27°C. Fermentation slows down at 18°C, while to a higher place 30°C the yeast proliferates and leads to greater booze production. If you want to hit the ideal temperature you volition demand to utilise a heating method. The all-time is a heating belt from a home-mash shop which would go around the vessel and heat from the sides. Heating from the bottom can make the yeast too active.

When is the kombucha ready?

There is not an verbal point when nosotros tin can say that it is ready. Kombucha starts every bit a sweetness liquid but every bit information technology ferments it becomes more acidic then information technology is down to personal preference as to when it hits the level of acidity that y'all like. After vi days, you tin can start outset sampling the kombucha each day to see how it changes. If it is too sweet then simply leave it for longer. For this reason some people would guess a batch to exist merely right after six days whilst someone else might become for 9 or 12 days.

What is 'primary fermentation' and 'secondary fermentation'?

• Chief fermentation is the first stage – this is all you need to do if you like the kombucha flavour as it is, and a lower level of carbonation.
• Secondary fermentation is the second stage, where the kombucha is fermented in a bottle. This is preferable if you desire to add different flavours or if yous adopt a higher level of carbonation.
• The all-time bottles are the multifariousness of flip-pinnacle ones which can withstand pressure, every bit opposed to decorative ones. The bottle should be washed well. The kombucha can then be decanted into the bottle using a plastic funnel and a plastic sieve to stop whatsoever bits getting in.
• The flavour options are literally endless. Different fruits and vegetables can be added either fresh, in pieces, from frozen, stale or in juice form. Herbs and spices tin can likewise be added. The quantities of flavourings will depend on whether yous are aiming for a subtle or an intense flavour, but around v-10% is ordinarily enough for fresh fruit – around 2-three tablespoons for a litre.
• Cutting fruit or herbs into pieces, add to the bottle and then summit up with kombucha, leaving four fingers of headspace to allow for the build up of carbon dioxide. The bottle can and then be left at room temperature for a 24-hour interval for the yeast to convert more than carbohydrate into carbon dioxide, (this is chosen 'conditioning') then it can be transferred to the fridge, to halt the process and stop the bacteria from creating more acrid.

Some flavour ideas…

• Any fruit either by itself or in combination such as a mixture of berries. Berries such as strawberries, raspberries, blackberries and rock fruit like cherries, peaches or plums are keen and will requite a pretty color after a day or then.Citrus fruit tin be used as pieces, juice or the zest (from unwaxed fruit). Exotic fruit such as guava, kiwi, kumquat, mango, papaya, passion fruit and persimmon.
• Dried fruit such as cranberries, goji berries, dates and figs are good, but avoid raisins and others that take been soaked in oil, or apricots, or annihilation that contains sulphur dioxide every bit information technology can cause a rotten egg smell!
• Frozen fruit works well as the process of freezing creates ice crystals that break up the cell structure of the fruit, meaning that more of the flavour and colour go taken upwardly by the kombucha. You can also use juice or purée.
• Herbs such equally lavender and lemon balm can be used by themselves, or in combination with a fruit such every bit apple and mint, strawberries and thyme, raspberries and basil.
• Mild spices in moderation either singly or in a blend, or to complement a fruit, including: turmeric, burdock, allspice, cardamom, cinnamon, coriander, cloves, ginger, star anise, peppercorn, juniper and liquorice.
• Hot spices like cayenne or jalapeño. Ginger goes well with apple or turmeric.
• Vegetables such equally beetroot, carrot or cucumber are great for savoury flavour. Garlic tin be great to give a kick to something else, or it goes well with lemon. Mushrooms will also work – why not try some shiitake for heartiness.
• Other things that tin work well are brewed coffee, cacao powder, maca powder, coconut water, rosehips, rose petals and tamarind.

​​​What is a 'scoby hotel'?

Each time you make a batch of kombucha a new scoby will form. At first, the layers can exist left together only when it gets also big the layers can be easily separated using clean hands. Spare scobys tin can be transferred to a scoby 'hotel', which is simply a jar with some kombucha liquid for the scobys to float in and a fabric hat fitted. This is a stable environment and the scobys will exist happy hither, but check from time to time that they don't dry. Information technology is always good to take redundancy scobys in case something goes wrong with your principal scoby or to use in experiments with new teas. Erstwhile scobys that have been used in eight or more batches tin exist composted in favour of newer ones.

What is the booze content in kombucha?

At that place is a little alcohol created during fermentation but information technology is usually around 1% or lower, which is similar to the amount in unpasteurised fruit juice. It is difficult to accurately measure the booze content of kombucha every bit the methods used by beer brewers and wine makers will non give an accurate reading. However as kombucha ferments, the lactic acid bacteria proceed to convert alcohol into acids thus reducing the amount even so further.

How to avert problems with kombucha – safety tips

Making kombucha is adequately like shooting fish in a barrel and it is unusual to have bug but sticking to a few basic rules volition help you to avoid virtually problems:

• Keep everything clean, rinse well later on cleaning.
• Use a glass or food-course ceramic vessel, that can withstand acerbity. Avert plastic. Stainless steel tin be used but information technology should be course 304 or higher.
• Apply chlorine-free water.
• Use ordinary sugar and never sweeteners.
• Employ skillful-quality tea, organic if possible.
• Use starter liquid taken from the top of the previous batch.
• Ferment in a warm location (To a higher place 21°C, but below 30°C).
• Cover tightly with a cloth to keep fruit flies and dust out (as shown beneath).
• Go along spare scobys in a scoby hotel for support.
• Discard any mouldy batches, including the scoby and the liquid.

Exist cautious – pressure in bottles during fermenting

Fermentation leads to a build up of CO2, and when confined, this causes a build-up of pressure which can lead to exploding bottles. Ever exist careful when treatment or opening kombucha bottles and keep them abroad from children.

Some top tips to avert this problem:

• E'er bottle kombucha afterward the chief fermentation has taken place
• Cull bottles that are designed to withstand pressure, such as some flip-top bottles and some beer bottles
• Leave adequate headspace at the peak of the bottle – about four fingers' worth

Calculation fruit to the secondary ferment brings in a new source of saccharide which the yeast feed on creating the carbon dioxide that we want for carbonation. If the canteen is too total, or there is too much saccharide added, some bottles volition gush on opening, and so it is good exercise to open over a sink. Bottles taken from the fridge are less likely to gush as the common cold temperature helps to keep the carbon dioxide in suspension. If yous are worried about a bottle, put it somewhere where it will non exercise any damage if it were to break and wrap in a towel.

What can become wrong when making kombucha?

Hopefully each batch volition come out simply right merely sometimes something might go awry. These are the things that tin can happen and the tweaks yous tin brand to correct them:

My kombucha scoby isn't fizzy plenty

If there aren't plenty bubbling in the main ferment, the kombucha tin can appear lifeless. This could be the result of fermenting at as well low a temperature, then moving the fermentation vessel to a warmer place tin assist. If this persists, then for the next batch, depict starter liquid from the lesser of the vessel as this contains more yeast cells and should result in more than carbonation. If there isn't enough carbonation make sure that the bottles are first left at room temperature for at least a mean solar day before transferring to the fridge. Side by side time, try bottling the kombucha a bit sooner when it is still a bit sugariness every bit it will take more than food for the yeast. Brand certain that the bottles are properly sealed otherwise the carbon dioxide volition escape leaving the kombucha flat.

My kombucha scoby is too fizzy

If yous are having problems with gushing bottles brand sure that you open up them later they have cooled to fridge temperature equally this helps to go along the carbon dioxide in suspension. Cut downward on flavourings, peculiarly juice that contains a lot of sugar and make sure that the primary fermentation isn't at too loftier a temperature – above 28°C tin can lead to the proliferation of yeast activeness.

My kombucha scoby isn't growing

A new scoby should form at the superlative of the vessel (as shown below). At first, it volition be see-through or might look similar mould, simply requite information technology a flake longer and it should thicken upwards into a nice creamy white disc. If this does not happen it may be that the temperature has been likewise depression, that the original scoby was as well small or there wasn't enough starter liquid. Scobys tin be damaged past being stored at too absurd a temperature, such every bit in a fridge, or being allowed to accomplish a high temperature of 40°C or more.

My kombucha is showing signs of 'kahm yeast'

This appears as a white motion picture on the surface and might be wavy, it will look different to a new scoby. It is not harmful only it is all-time to dump this batch and offset again with a fresh scoby. Information technology tin happen if the kombucha solution was too weak.

My kombucha is showing signs of mould

Mould is a sign that something has gone wrong and this batch should exist dumped and a new batch started with a fresh scoby. At first though a new scoby or a lump of yeast can be mistaken for mould then it is best to await until you are certain. Mould can usually be recognised as distinct circular or misshapen patches and can exist powdery or furry, and the colour can exist white, grey, green or bluish. Mould results from some grade of contagion such every bit an unclean vessel or from the environment effectually the vessel. It can take hold when the kombucha brew is not acidic plenty and so make certain at least 10% of the brew is strong starter liquid.

How tin can I keep away fruit flies?

These modest flies love anything that ferments and given the chance, they will become into the brew vessel and lay eggs from where things go downhill. If this happens, dump the batch, start over again with a fresh scoby and starter liquid from the scoby hotel and make sure to seal the vessel with a tightly woven cloth as the flies tin get through loosely-woven textile.

How much kombucha is safe to drink?

Kombucha contains live microbes then, like with whatsoever live nutrient or drink, information technology is oftentimes brash to starting time slow whilst your digestive system adjusts. For kombucha, something like 100ml a day for the first week and then, build upward from there. Like any drink or food it will non conform everyone. In detail, it is not appropriate for people who are histamine intolerant, simply apart from that, it depends on the individual.

How to keep improving your kombucha

When brewing kombucha we wait a fiddling natural variation – in summer, the warmer temperature volition move things forth quicker and favour some microbes over others. Nevertheless we can improve by standing to experiment with new teas and flavouring combinations and by keeping a cursory brew log in a notebook. If y'all make a batch that you really like, it helps to have a record of how it was made and what went into it.

Finally, don't forget to spread the joy and share with friends and family and when passing on scobys and starter liquid, pass on the instructions, also.

Discover more about fermented foods

The health benefits of kombucha
Kombucha glossary page
The health benefits of kefir
Beginner's guide to fermented foods
The wellness benefits of fermenting
Uncomplicated sauerkraut recipe

Have you tried making kombucha? Leave a annotate beneath...

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Written by Simon Poffley (The Fermentarium) and Alyn Norris (The Happy Gut Hut).

This page was published on sixth February 2019.

All health content on bbcgoodfood.com is provided for general information just, and should not exist treated as a substitute for the medical advice of your own doctor or any other healthcare professional person. If you have any concerns almost your general wellness, you should contact your local healthcare provider. Encounter our website terms and conditions for more than information.

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Source: https://www.bbcgoodfood.com/howto/guide/how-make-kombucha

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