Kombucha Tip For the Week… & Culture Question of the Week…

Kombucha Tea Tip for the Week…

Kombucha tea fast brew method… Our fast brew method can save a bit of time and the tea/sugar solution is ready to inoculate with the kombucha cultures and start tea.

KT classic recipe is as follows:
– 1 gallon water, bring to boil

– Add 6 teabags or teaspoons per gallon

– Add 1 to 1½ cups of sugar, stir to dissolve

– Allow to cool to room temperature and inoculate with culture

– Brew 7 to 14 days

Kombucha Tea Culture Fast Brew Method:
– ½ gallon of water, bring to boil

– Add 6 teabags or teaspoons per gallon

– Add 1 to 1½ cups of sugar, stir to dissolve

– Add ½ gallon of cold water, mix

– Allow to cool to room temperature and inoculate with culture

– Brew 7 to 14 days

The difference is that the fast brew method will require less time to cool the raw solution, thus, getting the round brewing faster.  The basic difference is cutting the water in your recipe by half and then adding the other half of the water (cold) at the very end.

Question of the Week…

My Kombucha Culture is Producing a Flat Beverage, What Can I do to Make More Fizz?

This happens to many KT brewers from time to time. First of all, use best quality ingredients you can afford, we suggest organic ingredients. Are you using city water? Then stop!  Try changing the type of tea your using and use no teas high in oil content, like peppermint or Earl Grey.
Some people will tell you to just add more sugar, however, just as in beer and saké making, adding to much sugar can make the yeast even more sluggish.
I believe temperature plays a bigger role in producing fizz in the KT, which is the carbon dioxide (CO2), produced from the yeast breaking down the sugars.  My suggestion is to make sure the temp (of the liquid, not the ambient temp) is at least 80 deg F for the first 3 or 4 days, then drop the temp down to 70-75 Deg F for the rest of the brewing cycle.  If you feel that you need more sugar then add it by ‘addition’ over the first 3 days of brewing.
Another trick is to make sure the raw tea/sugar solution is aerated. Do this by pouring the cooled tea between two vessels several times. One last tip, the SCOBY culture helps to trap in the CO2 so make sure your culture doesn’t have a lot of holes in it and that the new culture forms and seals the top of the liquid.

Hope this helps, Happy Brewin’, Nirinjan Singh