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Kombucha Tea – Tips & Tricks 7/16/14 – Summertime Kombucha Tea

Kombucha tea in the summer
Kombucha tea in the summer

Summertime Kombucha

As any long term brewer knows, kombucha brews different in the long summer days vs. the colder winter months. To make the prefect summer kombucha tea beverage a change in ingredients, length of time, and temperature are required. Below are some tips to keep your kombucha tea happy and producing a great pro-biotic beverage.
–         As temperatures get higher, the brewing time will decrease. This can be a benefit; however, too short of brewing time will not produce the highest amounts of organic acids and pro-biotics. If living in a hotter climate finding a cooler place (basement, climate controlled space, etc.) may be necessary.
–         Keep the temperature of the liquid (not ambient temp) at recommend brewing temperature range. Standard temperature is between 70 to 80 Degrees F. Doing so will allow for the proper brewing times. If you kombucha tea is ready within just a few of days then the temperature is most likely to high, which greatly effects time.
–         During the summer months, we brew with lighter teas, like green or white organic. This seems to suit the hotter weather over a black or fermented tea. In addition, the yeast will consume more sugar when the temperatures are high, so use 1 ½ cups organic sugar vs. the standard 1 cup.
–         BUGS! If brewing kombucha through a season one will see how much fruit flies love the yeast in kombucha tea. The flies can be a real problem and will even be attracted from outside. Simple solution is to make a fruit fly trap which is very simple to do. Just take around a ½ cup of old kombucha liquid starter and place into small container. To this, add one or two drops of dish soap. The soap breaks the water tension and kills the flies when they land on it.
Once too many fruit flies are in the container it will have to be changed and refreshed to attract more bugs.

We hope these tips and tricks will help you brew great tea during the summer time.
Look for more tips each week and as always…

Happy Brewin’!
Kombucha tea in Grolsch

LIVE, GROW, SHARE CULTURED FOODS !

Kombucha Tips & Tricks of the Week – 11.07.2012

Taking A Break From Culturing Mushroom Tea Brewing

  From time to time, the home brewer of KT may wish to take a break from the process
of mushroom tea culturing.  There areseveral methods one may use for short term storage of the mushroom culture. If the time frame for stopping production is a week to a month then the process isas simple as making up a fresh batch of tea/sugar solution and leaving the
batch to sit in a cool place.

The temperature should be a little lower than optimal to slowdown the culturing process, yet not too much, to make the culture go into a dormant state.

Upon return or desire to restart production cycle, simply make fresh kombucha tea
solution as per directions.  The tea that is a couple of weeks old may be too strong with vinegar to be drinkable; however, it should start a new batch easily.  Make sure to check and adjust the pH when breaking the brewing cycle.

If the time frame is between a month or two, then follow this process…

  Make a fresh batch of tea solution and start a new batch, as normal, 2 to 3 days before departure or ending the brewing production.  After the third day, place whole brewing container into the refrigerator and leave until return. Use a lid or covering that will not allow for excessive evaporation, say a loose fitting lid or covering part of the opening with plastic wrap. Storing the KT in the refrigerator will slow down, but not stop, the culturing/brewing process. After returning to brewing production, the SCOBY cultures may need a cycle or two to completely return from their dormant state.

Though suggested by some authors on kombucha, one may freeze the mushroom cultures and return to them when ready.  We do not recommend freezing the cultures, as this puts great strain on the bacteria and yeast colonies, destroying many cell walls and in turn reducing the amount of active cultures present.  Better, the have a friend maintain the mushroom cultures in your abstinence or obtain a new culture from a quality source, like organic-kombucha.com or organic-cultures.com when ready to begin brewing kombucha tea again.

Since one can regulate the temperature of the brewing process, extending the length of time needed for culturing.  Example would be storing the brewing jars in a dry cool place to slow the process when traveling.  In most cases, simply discarding the old tea below 4.5 pH upon return, and starting a new batch is all that is needed to restart your production of your very own raw kombucha tea beverage.

Copyright 2006 – Organic-kombucha.com

Kombucha Tip For the Week 10/16/2013

kombucha tea cultureKombucha Tip For the Week… As requested again… Kombucha Tea Fast Brew Method V02:
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 – Allow to cool to room temperature and inoculate with culture – Brew 7 to 14 days
KT 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 tea/sugar 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. This cools the solution faster, to get the batch started and help to prevent mold.
Happy Brewing, Nirinjan Singh