HOW TO MAKE KOMBUCHA: Everything you need to know!

Summary

In this video, Trent Musho walks viewers through the process of making kombucha at home, from growing a scoby to fermenting the sweet tea into a probiotic-rich drink. He explains the ingredients, necessary equipment, and steps involved in brewing the drink, emphasizing the simplicity of the process. After brewing, he shows how to add flavors with fresh fruits for a secondary fermentation that creates a fizzy drink. Throughout the video, Trent encourages creativity and experimentation, highlighting the flexibility and customization of homemade kombucha while offering tips on carbonation and storage.

Takeaways

• 😀 Kombucha is a fermented, probiotic-rich drink that has been enjoyed for centuries and offers gut health benefits.
• 😀 The key ingredient for making kombucha is a scoby (Symbiotic Culture of Bacteria and Yeast), which ferments the sweetened black tea.
• 😀 To grow your own scoby, you only need a bottle of original flavor kombucha and a batch of homemade sweetened black tea.
• 😀 Brewing kombucha requires strong black tea, sugar, and water, with the tea needing to cool to under 90°F before adding the kombucha starter.
• 😀 Fermentation takes place in a warm, breathable environment, typically taking between 2 to 4 weeks, depending on the room temperature.
• 😀 Kombucha is ready for consumption once it reaches a pH level of 3.5 to 2.5, signifying its acidity and fermentation completion.
• 😀 Over time, the scoby will grow and develop layers. You may need to peel them off and share them with friends to avoid overflow.
• 😀 The kombucha can be consumed as is or used to make new batches, using the same recipe and saving starter liquid and scoby for future fermentation.
• 😀 To make kombucha more flavorful, add fresh fruit and/or sweeteners for a second fermentation, which also carbonates the drink.
• 😀 Various flavors of kombucha can be experimented with, such as blueberry basil, pineapple mint, and kiwi strawberry lemon.
• 😀 The fermentation process can be adjusted for sweetness or tartness based on personal preference, with a potential dilution or sweetening if needed.

Q & A

What is kombucha and what are its main ingredients?

Kombucha is a fermented probiotic beverage made from sweetened black tea. Its key ingredients include tea, sugar, and a scoby (Symbiotic Culture of Bacteria and Yeast) that ferments the tea, turning it into kombucha.

Why does kombucha contain a small amount of alcohol?

Kombucha contains a small amount of alcohol (under 1%) because it undergoes fermentation. The yeast in the scoby breaks down sugar, and during this process, alcohol is naturally produced.

How can you grow your own scoby to make kombucha?

To grow your own scoby, you need one bottle of original-flavored kombucha. Mix it with sweetened black tea, cover the jar, and place it in a warm, dark area. Over time, a scoby will develop on the surface of the tea.

What type of tea is recommended for making kombucha?

Black tea is recommended for your first batch of kombucha because it works best for fermentation. Although other teas like green tea or hibiscus can be used, black tea ensures a more consistent result.

What is the optimal temperature for brewing kombucha?

The ideal temperature for brewing kombucha is around room temperature or slightly warmer, typically between 70°F and 85°F (21°C - 29°C). This range supports healthy fermentation without harming the scoby.

How do you know when kombucha is ready to drink?

Kombucha is ready when the fermentation process has reduced the sugar content and created the desired tartness. A pH level of 3.5 to 2.5 indicates that it's ready. You can taste it to determine if it's sweet enough or too strong.

What happens if you let kombucha ferment too long?

If kombucha ferments too long, it will become very tart and may develop a strong vinegar-like taste, which some people find unpleasant. It's important to taste it regularly to ensure it doesn't over-ferment.

How can you flavor kombucha after it's been brewed?

To flavor kombucha, add fresh fruit or sugar to the bottles and seal them for a second fermentation. The sugar from the fruit or added syrup feeds the yeast, creating carbonation. You can also add ingredients like chia seeds for added texture and flavor.

How can you make kombucha carbonated?

Kombucha becomes carbonated during the second fermentation when you add sugar (from fruit or syrup) and seal the bottle. The yeast eats the sugar and produces CO2, creating natural carbonation.

What should you do if you want a sweeter kombucha?

If you prefer sweeter kombucha, you can shorten the fermentation time or dilute the finished kombucha with water. Additionally, you can add sweeteners like stevia or honey to taste.