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…
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