Tag Archives: mushroom
Kombucha Tea Question of the Week…
“Hi, I’m new to making Kombucha and I have a concern about bottling KT after the second ferment. I have read on many sites that there’s a chance the bottle can explode from carbonation buildup and that …I should be very careful. So how do I be very careful? Moreover, is that really a concern? I see on your site that you do not mention it when explaining how to bottle KT. Is that only a concern after the second ferment?”
To Answer Your Question…
Bottling is the best way to extend the shelf life of the kombucha beverage. There is a concern with excessive buildup of carbonation when bottling. Below are some steps to follow when doing the secondary fermentation:
1. Do NOT add extra sugar or juice when bottling. This adds raw sugar source which the yeasts will turn into carbonation & alcohol)
2. Use quality bottles such as Grolsch style beer bottle (Grolsch or standard beer bottles are designed to hold extra pressure)
3. Leave a 5% head space when filling each bottle and the pH is below 4.5
(In the beverage industry, this amount is required by the FDA)
4. Just to make sure all is safe, keep your bottles in a cardboard or plastic box to keep glass and liquid from going every where Following these easy steps will assist you in your secondary bottling process. Please comment below with any other questions or a tip you may have to share.
Bottling is the best way to extend the shelf life of the kombucha beverage. There is a concern with excessive buildup of carbonation when bottling. Below are some steps to follow when doing the secondary fermentation:
1. Do NOT add extra sugar or juice when bottling. This adds raw sugar source which the yeasts will turn into carbonation & alcohol)
2. Use quality bottles such as Grolsch style beer bottle (Grolsch or standard beer bottles are designed to hold extra pressure)
3. Leave a 5% head space when filling each bottle and the pH is below 4.5
(In the beverage industry, this amount is required by the FDA)
4. Just to make sure all is safe, keep your bottles in a cardboard or plastic box to keep glass and liquid from going every where Following these easy steps will assist you in your secondary bottling process. Please comment below with any other questions or a tip you may have to share.
Happy Brewing!
Quick Links – http://store.organic-cultures.com/ and http://store.organic-kombucha.com
What does a Growing Kombucha Mushroom Cycle Look Like?
Having not brewed kombucha tea before, many people ask us what the kombucha mushroom looks like as it is brewing, with many of the questions pertaining to misidentification of mold. In the photos below are signs to look for to know if the kombucha is viable and growing correctly.
The following photos, we hope, will assist you in brewing your first batch of this wonderful pro-biotic cultured health tonic. The cultures used in the photos are grown with organic sugar and tea, and are kept at an average of 80 degrees F. Correct temperature plays one of the biggest role in successful Kombu Cha brewing! Below are step-by-step photos:
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Kombucha at 2-3 Days |
Kombucha at 3-5 Days Click on any photo to enlarge  By the end of the third day and the next few days the kombucha mushroom will start to thicken and turn from translucent to a cream coloured mass. Notice in the photo how parts of the culture are thicker in spots than in others. |
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Kombucha Tea at 5-8 Days Click on any photo to enlarge  As the brewing cycle passes the half way point, the mushroom culture continues to thicken. Notice the carbonic acid bubbles forming under the culture or S.C.O.B.Y. – symbiotic culture of bacteria and yeast |
Kombucha Tea at 7 to 14 Days Click on any photo to enlarge  The kombucha tea brewing cycle is completed. The culture has formed completely and the tea is now ready to test for drinking and bottling. Low temperature may increase brewing time The pH should read very close to 3.0 pH |
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Close-up of Gases Build Up Click on any photo to enlarge  Here is a close-up of gases and CO2 production. This is a good sign early on that conditions are prime for the kombucha. With just a few days growth we have a nice layer forming and the gases indicate that the yeast and actively converting sugars. |
Mushroom Brewing Complete Click on any photo to enlarge  A side view of the kombucha culture growing in a gallon size container. The mushroom is 1/4 inch thick and is very nice cream colour. This tea brewed at a slower yeast conversion rate meaning less bubbles and a more uniform mushroom. Notice the writing on the side, always date each batch of tea. |
A kombucha brewing cycle on average takes from 7 to 14 days, however, it can take up to 30 days if the temperature is low. In the colder months, a external heating source may be needed to keep the proper temperature. IN the colder months keeping the pH balance correct will help prevent mold growth. For more information on home food culturing, recipes, and finding the starter cultures you need visit our main site or store Next week we’ll be talking about kombucha mushroom and pH balance. Happy Culturing!
