WHAT IS A SCOBY & HOW DO I USE IT?!

Have you ever made kombucha before? Are you new to the "k-game"? It's the easiest thing around; just follow a few instructions that I have for you below...

First understand... SCOBY stands for...

Symbiotic

Colony

Of

Bacteria

(and)

Yeast

Have you ever heard of a zoogleal mat? It is a mass of bacteria and yeast tied together with cellulose nanofibers that form the "mushroom" or "patty" that you see floating in a brew jar. The yeast and bacteria in the SCOBY depend on each other, symbiosis, in which the by-products of the yeast fermentations feed the bacteria and the by-products of the bacteria fermentation feed the yeast. Imagine a building that holds yielders (yeast) and builders (bacteria). The mat acts as a foundation to these and protects the fermenting tea from foreign invaders (terrorists) such as wild bacteria and yeast. Because the yeast and bacteria work together as a team to guard the sweet tea from being infected by invaders,  the actual finished fermented liquid, kombucha, becomes a powerful health tonic. The bacteria are responsible for converting the ethanol produced by the yeast into healthy acids. The yeast play the role of eating sugar and then releasing carbon dioxide hence the reason why "k-brew" is carbonated! Ethanol produced by yeast in a SCOBY in turn becomes food for the bacteria, which convert the ethanol to acetic acid (are you still with me?). The brown strands that you can see floating in the  kombucha and on the bottom of the container are yeast which makes the kombucha "dirty" looking.

Who wouldn't want to drink an antibacterial, antiviral and antimicrobial drink that is full of B-complex vitamins such as thiamin and niacin...What? It's low in calories, too? What have you got to lose? The benefits of this health tonic are so huge that when you really start to understand them you will be first in line to give this mysterious drink a try!

The steps required to make kombucha are very simple and if there are any issues please do not hesitate to contact me because I have done many trial and errors myself. One thing I have never run into however, is a moldy SCOBY! EW! Thank goodness, right??

Step 1. Choose the right cookware to brew your "k". Food-grade ceramic, porcelain, and glass are all SAFE. Avoid metal, aluminum, plastic and anything that may contain lead, BPA, or scratches. You do not want chemicals leaching into your kombucha!  In order to brew a galloon of "k" you will generally need a wooden spoon, dry measuring cup, a clean towel, rubber band, sanitized 1 gallon pickle jar and a stock pot.

Step 2. Preparing your ingredients...You need a SCOBY! Not only do you need one of these mother ships, you will also need at least 1/2 cup starter fluid. Next, prepare your other imporant ingredients! In order to brew your "k" you will need to have 6 black tea bags, 1 cup white sugar, and 1 gallon of clean water without chlorine/chemicals. You can use tap water as long as you let it sit over night so that the chlorine evaporates. 

Step 3. Take half of a gallon of water and heat it to boiling. Pour in the sugar and mix with your wooden spoon until dissolved. Then, you will add your tea bags. Put a lid on the pot to avoid contaminants and set in a cool location to brew (winter is good for this) and walk away for an hour. Pour the rest of the water in to equal one gallon. Once the tea is at room temperature, it is time to pour it all straight into your pickle jar. Next, pour your starter fluid and SCOBY into your jar then cover your brew with a tightly woven towel. Rubber band it in place. Lastly, date your "k" and place it in a dark spot where the temperature is between 76-78 degrees F for optimum results. Choose a place that is free of bugs, grease, scents, mold and produce.

Step 4. Walk away. Go for a hike or read a book... but be patient. This process takes at least 2 weeks. Do not move/agitate the jar as it ferments as that can hinder the fermentation process. You will notice another SCOBY form in your batch which means it's doing it's job! The colder months it will take longer. Temperature is huge. SCOBYs do best at higher temperatures and will ferment your tea way quicker in the summer. They are very hardy and can survive temperatures ranging from 50-108 degrees but it doesn't always mean they will produce kombucha that tastes as good as the ones that are brewed at the optimum temperatures!

 

LETS MEET!

If you know anyone who needs a SCOBY and is local to the area, let them know about my local SCOBY company! I want to help people grow in their knowledge of this specific beverage by giving them the tools needed to make their own. I am aware of how absent the resources are in this area and am here to help! I work locally in the greater Dayton area, and would LOVE to talk to you! Contact me today!.