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Kombucha SCOBY Exchange on Facebook

July 14, 2010, 10:42 am
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There are many ways to obtain kombucha cultures, which I describe here.

I would like to present the Kombucha SCOBY Exchange on Facebook, which is sort of a Facebook version of the Worldwide Kombucha Exchange.

I previously suggested that individuals who were looking for SCOBYs or who had extra SCOBYs to share to write a post on Kombucha Fuel's Facebook wall. However, over time, I found that this was not very effective as the requests and offers got pushed down as people wrote new posts on the wall. I have thus created the "Kombucha SCOBY Exchange" as a note on Kombucha Fuel on Facebook. This way, all of the SCOBY requests and offers are together, making it easier for those who are looking for kombucha cultures to connect with individuals in their area who have extra SCOBYs available.

I hope that this will become a helpful resource, and if anyone has any comments, questions, or suggestions, I welcome them.

Below is a copy of the Kombucha SCOBY Exchange note that I have put on Facebook:


Welcome to the Kombucha SCOBY Exchange!

Looking for a kombucha mushroom?
If you are looking for a kombucha mother, write a comment saying that you are looking for a SCOBY and list your location with as much information as you feel comfortable. If someone with extra SCOBYs in your area sees the request, hopefully they will contact you so you can schedule a pick-up!

Have extra kombucha mushrooms to share?
If you have extra kombucha mothers that you would like to share, likewise leave a comment and list your location with as much information as you feel comfortable. This way if someone is looking for a kombucha mushroom in your area, they can contact you! Also, please don't be shy if someone is already offering kombucha mothers in your area. It can be helpful to have multiple people offering SCOBYs in the same area!

Tips:
-You can delete any of your own comment(s) at any time if your situation or location changes.
-If you find someone to connect with, consider contacting them directly. This will help to keep the Kombucha SCOBY Exchange more clutter free and easier to navigate.

Thank you for participating in the Kombucha SCOBY Exchange, and I hope you find this exchange useful!

Happy Brewing,
Annabelle
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Q&A: Why does my kombucha smell like sulfur and/or rotten eggs? Is it safe to drink?

July 19, 2010, 11:45 am
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Q: Why does my kombucha smell like sulfur and/or rotten eggs? Is it safe to drink?

A: A rotten egg smell comes from sulfur. The presence of sulfur may be:
Because kombucha and beer are both products of fermentation, the reasons for sulfur/rotten egg smells in beer may be the same for kombucha:
Is the kombucha safe to drink?
According to the threads here and here, it appears that the kombucha is still safe to drink even if it smells like sulfur/rotten eggs. However, if you don't feel good after you drink it, stop!

What can you do?
  • If you think the sulfur smells are due to your water source, consider using a water filter or upgrading your current water filter.
  • Let your kombucha age for longer periods of time before you drink it to see if the sulfur smells decrease over time.
  • If you think the sulfur smells are due to certain yeasts in your kombucha, try favoring the bacteria in your brew.
  • Try cleaning all of your equipment and make sure you practice proper sanitation techniques.
  • Try starting over with a new SCOBY.
If you have had any experiences with your kombucha smelling like sulfur and/or rotten eggs, have any other suggested solutions, or have any success stories, feel free to share!
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Welcome to http://www.kombuchafuel.com!

August 3, 2010, 7:31 pm
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Hello wonderful readers,

Thanks for reading my blog and for the continual support, comments, and messages. It's a blast, and the blog would not be the same without you!

I am happy to announce that http://kombuchafuel.blogspot.com is now http://www.kombuchafuel.com! So, if you are currently subscribed for the RSS feed for http://kombuchafuel.blogspot.com, you may need to resubscribe to www.kombuchafuel.com. Other than that, everything is the same, and the old links still work, too! :)

I hope you keep reading, and happy brewing!
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How to Mail a Kombucha Mushroom

August 10, 2010, 7:30 am
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Mailing a kombucha mushroom is actually quite simple! To mail a kombucha mother, put the SCOBY in a Ziploc bag, such as the ones you would use for freezing food. Put some kombucha in there as well for the SCOBY to sit in (which can later be used as starter tea), and seal the bag. Put this bag into another Ziploc bag and seal that too, so the SCOBY is double-sealed. Put this package into a box with some good cushioning so the kombucha mushroom isn't jostled around too much (but also leave a little room for the plastic bags to expand because the SCOBY will ferment and produce CO2 during transportation), and you're all set to mail away! (P.S. I've never actually mailed a SCOBY, but numerous readers have confirmed that this works, and Gunther Frank has mailed kombucha mushrooms all over the world this way with much success!)

This can be handy if you would like to mail a kombucha mushroom to a friend, or to mail a kombucha mother to yourself if you are moving and cannot bring your SCOBY on the plane with you.

However, because plastic is not good for the mushroom in the long-term, it is recommended to transfer the kombucha and SCOBY into a clean glass jar once it arrives! Then you can either begin brewing or put the kombucha mother into storage until you're ready to brew.
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Kombucha Fuel at the UHL Market Stand Wrap-Up

August 13, 2010, 1:59 pm
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Thanks to everyone who braved the heat and came by for the kombucha demo at the Urban Homesteaders' League Market Stand in July! Despite the heat, it was a blast!

Check out some photos from the market stand that day (you can't see me or the kombucha, but you can see the crowd!) Also, see the broadside that covers the information covered in the July skillshares at the UHL Market Stand, which include city composting, my simple recipe for brewing kombucha, making jam, and herbal salves. (Please note that in the kombucha recipe, it should read 1/4 cup (50 g) sugar per quart water and 1/2 cup (4 fl. oz) starter tea per quart water).

Thanks again to everyone who came, and keep on reading the Urban Homsteaders' League's blog for upcoming skillshares at the UHL Market Stand! The next one is tomorrow, and the schedule is here.
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Kombucha Workshop at Taberna de Haro

August 13, 2010, 2:25 pm
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My next Kombucha Workshop will be at Taberna de Haro, the Spanish wine and tapas restaurant in Brookline that I work at! Read my post about Taberna de Haro on my other blog, Herbal Medicine Box.

Date: Saturday August 28, 2010

Time: 3-4 pm

Where: Taberna de Haro at 999 Beacon St., Brookline, MA 02446

Cost: Free, but donations are always welcome

Description:

Kombucha is a fermented tea traced back to Chinese origins to around 220 B.C. Numerous health benefits have been attributed to kombucha, including curing cancer, reducing blood pressure, boosting the immune system, and aiding digestion. Kombucha is also said to have probiotics and detoxifying effects.

It's not hard to brew your own kombucha at home, and it's fun! I will demonstrate and explain the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more.

Samples of home-brewed kombucha tea will be available to taste. SCOBYs will also be available for individuals to take home. For those interested in adopting a kombucha mushroom, bringing a clean, glass pint jar would help to facilitate distribution.

Hope to see you there!
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Where to Obtain Kombucha Cultures (Updated August 17, 2010)

August 17, 2010, 8:15 am
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I've been receiving numerous e-mails about where to buy kombucha mushrooms, so here's a quick rundown of your options.

  • A friend - If you are brewing using the traditional method and conditions are right, you get a new kombucha culture each batch! This means an overwhelming number of mushrooms if you brew regularly. So hit up your friends and tell them to spread the kombucha love! :)
  • Kombucha Fuel on Facebook - Kombucha Fuel is on Facebook in part to facilitate SCOBY exchanges. If you are interested in obtaining a mushroom (or if you extra mushrooms that you would like to give away), go to the Facebook note "Kombucha SCOBY Exchange." Write your request or offer and list your location, and hopefully someone will get back to you!
  • My availability: Due to overwhelming demand, I will now only offer to give kombucha mushrooms at my workshops. If you would like to meet with me to receive a mushroom, I will charge a fee of $20. I'm sorry to do this, but I simply cannot keep up with the demand at this time. But never fear! There are still others who are offering SCOBYs for free in the Boston area in the Facebook note "Kombucha SCOBY Exchange"! And if you live in the Boston/Cambridge area and have extra SCOBYs to share, don't be shy to post a comment there as well. The more the merrier!

If you have any more ideas of where to obtain kombucha mushrooms, please share!

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Workshop Recap

August 31, 2010, 11:14 am
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Thanks to everyone who took a break from the gorgeous day last Saturday and joined me at the Kombucha Workshop at Taberna de Haro! In addition, thanks to everyone who came from the Urban Homesteaders League- I really appreciate the positive feedback!

Kombucha

Demo

I would also like to thank Taberna de Haro for letting me use the space for the workshop. Read my post on Taberna de Haro on my other blog, Herbal Medicine Box.

It was a good time, and to those who took home SCOBYs, have fun! I look forward to the next kombucha demo.

Happy brewing,

Annabelle
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A Word On: Mold

September 17, 2010, 2:55 pm
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I have been lucky in that I have never encountered mold when brewing kombucha.

Kombucha has been found to have a low rate of contamination and of mold, and has been found to be safely prepared at home (1). Kombucha's low risk of contamination results from its natural anti-microbial activity, attributed largely to the presence of acetic acid according to the Cornell study (1). Kombucha's low pH also helps to prevent undesired microorganisms from proliferating.

Remember that kombucha mushrooms come in all shapes, sizes, and colors, and colors can range from creamy white to all variations of brown. And if you've never seen the development of a SCOBY completely from scratch, look at my photos from Experiment 1, Growing Your Own Kombucha Mother.

If you do suspect mold, remember that it should appear FUZZY such as the mold you see on bread.

Photos from Happy Herbalist

If your kombucha mushroom does form mold, the safest thing to do would be to throw out that batch and that mushroom, and to brew with another mushroom- another great reason to have a backup mushroom in storage. I've talked to several people who have cut off the mold-infected part of the mushroom and continued to use the rest of the SCOBY, but do this at your own discretion! If imperceptible mold spores are in the rest of the mushroom or in the brew, this could cause problems for the next batch, so you may want to start anew!











More info on mold can be found in Happy Herbalist's Brewing Guide and Kombucha Photos page.

Reference
1. Greenwalt, C.J., R.A. Ledford, and K.H. Steinkraus. "Determination and characterization of the anti-microbial activity of the fermented tea Kombucha." Lebensmittel-Wissenschaft und-Technologie 31 (3) (1998): 291-296.
-Online article link here.
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Upcoming Kombucha Demo at Galatea Fine Art

September 18, 2010, 7:13 am
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My next Kombucha Demo will on Sunday, October 3 from 1 - 2 pm. It will be held at Galatea Fine Art at 460 B Harrison Ave., Boston, MA 02118, conveniently located next to the SOWA Open Market. :)

There are only 15 spots available, so RSVPing on the Urban Homesteaders' League Meetup page is required. (You will need to join the group, but you can always leave the group after the demo). For more details on the demo and to RSVP, please go here.

Hope to see you there!
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Kombucha SCOBYs vs. Mothers of Vinegar (MOVs)

October 24, 2010, 9:00 am
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Q: If I've grown a kombucha SCOBY or brewed kombucha using unpasteurized vinegar as a starter, do I have a kombucha SCOBY or a MOV?

A: Today's post is dedicated to kombucha SCOBYs and mothers of vinegar (MOVs). Because of their similar appearance and function, sometimes one can be confused for the other. And if you've grown a kombucha SCOBY or brewed kombucha using unpasteurized vinegar as a starter, do you have a kombucha SCOBY or a MOV? The goal of this post is to address this question and to clear up some of the confusion behind the similarities and differences between these two cultures.

Kombucha SCOBYs are used to ferment a sweet tea solution to make kombucha, and the term "SCOBY" stands for symbiotic culture of bacteria and yeasts. The exact composition of a kombucha SCOBY varies, but here is a sample analysis of a kombucha ferment and a certified analysis of a Happy Herbalist kombucha mushroom. According to Happy Herbalist, the three universal elements in all kombucha mushroom strains are gluconic acid, acetic acid, and fructose.

Meanwhile, mother of vinegars (MOVs) are used to produce vinegar. MOVs are cellulose substances made of strains of Acetobacter (1, 2) and bacteria that produce acetic acid.

Kombucha SCOBYs and MOV's look strikingly similar:

Kombucha SCOBY

Mother of Vinegar
Photo source

The similar appearance of Kombucha SCOBYs and MOVs are due to the presence of Acetobacter strains, which synthesize the cellulose structure of both organisms.

According to Happy Herbalist, the difference between kombucha and vinegar is that kombucha has gluconic acid, while vinegar does not.

In addition, according to a study cited in the Cornell study, Acetobacter xylinum converts glucose to gluconic acid in kombucha. In kombucha, glucose commonly comes from sucrose (such as table sugar or evaporated cane juice), which is made up of glucose and fructose. From my research on the internet, it appears that Acetobacter xylinum is a strain that can also be found in MOVs. Additionally, I believe that some vinegars (such as apple cider vinegar) do not contain glucose or gluconic acid because they are made of fruit sugars, which are purely fructose.

Traditionally, if you are brewing kombucha for the first time, and you only have a kombucha SCOBY and no starter tea for your brew, one recommendation is to add a little bit of distilled white vinegar to the brew to help bring the pH down. This can help to prevent spoilage microorganisms from growing in the brew, while encouraging the kombucha strains to proliferate. It is traditionally not recommended to introduce unpasteurized or raw vinegars to your kombucha, which could encourage the vinegar strains and produce a mother of vinegar (3, 4).

Some people are concerned that their kombucha SCOBYs may be MOVs if they used raw unpasteurized vinegar as a starter to grow a kombucha SCOBY or to brew kombucha. First off, I would like to say that I am not a vinegar or MOV expert. However, I believe that even if you grow a kombucha SCOBY using the same method that I used to grow a kombucha mother (except for using raw vinegar as a starter instead of kombucha), and if you are feeding the culture glucose, fructose, and tea, and brewing as how you would traditionally brew kombucha, you should be getting benefits from the beneficial acids produced in the brewing process. Just like kombucha, there are health benefits associated with the consumption of unpasteurized vinegars. My hypothesis is that feeding such a culture grown from raw vinegar could still create a SCOBY, because it seems that there are some similar strains in kombucha SCOBYs and MOVs, and natural yeasts and bacteria in the air would be incorporated in the culture to create a SCOBY, as well. I have tried someone's kombucha before, which was brewed from a kombucha SCOBY originally grown from raw apple cider vinegar, and the kombucha tasted similar enough to me that I would have called it kombucha.

It appears that what truly defines what is kombucha (or if you might not have kombucha) depends on your definition. Again, according to Happy Herbalist, the difference between kombucha and vinegar is that kombucha has gluconic acid, while vinegar does not. Meanwhile, according to the Steve Dickman, the co-founder of High Country Kombucha, what makes their kombucha "authentic" is the presence of the strain Z. Kombuchaensis in their brew (see this video, at around time 1:00).

Similar to yogurt, kombucha strains vary considerably, depending on the environment the kombucha is brewed in (because there are different yeasts and bacteria in the air), the ingredients used, and more. For example, High Country Kombucha lists Gluconacetobacter Obediens, Dekkera Anomala, Dekkera Bruxellensis, and Z. Kombuchaensis on their bottle as probiotics present in their kombucha. Meanwhile, GT's Kombucha bottle lists Lactobacillus bacterium and S. Boulardii as probiotics and glucuronic acid, lactic acid, and acetic acid as organic acids present in their kombucha.

Unless you have a kombucha company or if you are an individual looking for specific benefits related to specific strains and specific acids in kombucha, most people will still benefit from the beneficial acids produced in kombucha even without knowing the exact strains that the brew contains, and whether the kombucha was brewed from a batch made with raw vinegar or kombucha as a starter.

Ideally, if you can get a kombucha SCOBY and kombucha as starter tea when you begin to brew, I would use that. If you only have one or the other, and if you want to be more assured of making purely kombucha strains, I wouldn't add unpasteurized vinegars. But, I wouldn't rule out using unpasteurized vinegar as a starter for your first brew, if you can't get access to raw kombucha as a starter. In addition, you will only need vinegar for the first time that you brew, because after your first batch, you will be using the kombucha from your last batch as starter tea. However, what you choose to use will depend on your situation and what you would like to incorporate in your kombucha.

The only way to be truly assured of exactly what is in your kombucha is to get your kombucha and SCOBY tested in a lab. And I do admit, I would be very interested in testing my home-brewed kombucha to find out exactly what is in there! However, although there are specific health benefits associated with specific strains of probiotics, I believe that most people can benefit from the live cultures present in kombucha, whether they know exactly which strains are in it or not.

This is my understanding of kombucha SCOBYs and MOVs at the moment. If anyone has any additional comments, thoughts, or knowledge on the matter, please share!

P.S. If you are interested in learning more about vinegar and how to make wine vinegar, I really enjoyed this thorough blog post and photos.

Happy brewing!
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Simple Brewing and Bottling Instructions

November 27, 2010, 1:38 pm
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These are my simple brewing instructions that I provided at my demo earlier this year for the Urban Homesteaders' League Market Stand. In addition, I've included my simple bottling instructions. More detailed brewing instructions can be found here, and more detailed bottling instructions are here. In addition, this is a link to a post where I list/link to several other kombucha recipes for more perspective and additional information. There is no recipe that's "right." Every brewer has his or her own style and favorite recipe, so adapt the recipe to what works for you!

My next Kombucha Brewing Demo will be sometime in December. Stay tuned for details, and happy brewing!

BREWING DIRECTIONS

Note: It is recommended to clean the equipment with white distilled vinegar, because of soap’s antibacterial properties, which may harm the bacteria in the SCOBY.

Materials

  • 1 kombucha culture (also known as a kombucha mother or a SCOBY)
  • 2 black or green tea bags (or around 1 tsp. loose leaf tea) per quart water
  • ¼ cup (50 g) sugar per quart water
  • ½ cup (4 fl. oz) starter tea per quart water
  • Water
  • 1 glass jar
  • 1 pot to boil the water (such as stainless steel, don’t use aluminum)
  • 1 clean cloth or paper towel
  • 1 rubber band

Directions

1. Boil the water.

2. Add the tea and allow it to steep for 15 minutes.

3. Remove the tea bags/tea leaves.

4. Add the sugar and stir until it all dissolves.

5. Let the sweet tea solution cool down to room temperature (hot temperatures can kill the SCOBY).

6. Pour the sweet tea solution into the brewing container.

7. Add the starter tea into the brewing container and stir it so that it’s evenly distributed throughout the solution.

8. Add the SCOBY that is also at room temperature (it’s ok if it floats or sinks).

9. Cover the container with the clean cloth and secure it with a rubber band.

10. Put your brewing vessel in a quiet, undisturbed spot.

a. With each brewing cycle, a new baby mushroom typically forms.

b. SCOBYs like warm temperatures and the brewing vessel shouldn’t be moved during the fermentation process, because movement will disrupt the formation of the new SCOBY.

c. SCOBYs prefer warm temperatures and brewing between 75-85 F is ideal, 68-85 F is ok.

11. Leave the tea to ferment for 6-14 days (kombucha ferments more quickly in warmer temperatures, so the 6-14 days is just a guideline).

12. Your kombucha tea is done! (Signs include an apple cider vinegar aroma or taste. Taste is the best indicator; it should taste similar to a slighty fizzy version of apple cider vinegar).

13. Set aside a SCOBY and some kombucha as starter tea for your next brew.

14. Drink your kombucha tea as is and store the extra in the fridge, or consider letting your kombucha undergo a second fermentation in the bottling process.

Tip: When first learning how to brew, it is recommended to brew smaller batches (1-2 quarts). Once you get the hang of it and the kombucha mother has produced new SCOBYs, you can brew larger quantities.

Sources:

BOTTLING DIRECTIONS

Materials

  • Kombucha
  • Bottles and caps
  • Bottle capper (if you are bottling your kombucha in beer bottles)
  • Optional: small pieces of cut up fruit, ginger, herbs, or jams to add flavors to your kombucha. The possibilities are endless!

Directions

  1. Optional: Add some flavors to your brew by adding little pieces of cut up fruit, ginger, herbs, or jam to your bottles. Smaller pieces are better because they give the yeast more surface area to act on.
  2. Fill your bottle(s).
    1. I typically leave around 1.5 inches of headroom for a 12 oz beer bottle.
  3. Cap your bottle(s).
  4. Leave your bottle(s) out at room temperature for 1-2 days, or for week(s).
  5. Fill your bottle(s).
    1. The kombucha is undergoing a secondary fermentation, which can produce more fizz in the kombucha. The secondary fermentation is also a good opportunity to add different flavors to your brew.
    2. Kombucha ferments more quickly at higher temperatures.
    3. Typically when I have a batch I try one bottle after a few days, and decide whether the rest of the bottles are ready to refrigerate or require more time to ferment.
    4. *PLEASE NOTE* if you leave your bottles out for too long, they may explode due to the buildup of carbon dioxide.
  6. Refrigerate the kombucha.
    1. Refrigerating the kombucha will cause the yeast and bacteria to go dormant. Fermentation isn't completely stopped, but is slowed significantly.
  7. Enjoy and drink your kombucha!

Where to shop: The Modern Homebrew Emporium is great for brewing supplies of any kind. Location: 2304 Massachusetts Ave., Cambridge, MA 02140, T: (614) 498-0400.

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Upcoming Kombucha Demonstration in Brookline

November 30, 2010, 12:42 pm
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The information about my next kombucha demo is provided below. However, due to limited capacity, RSVP is required on the Urban Homsteaders' League Meetup Page here. (You will need to join the group, but you can always leave the group after the demo).

Thanks, and hope to see you there!

Kombucha Demo

Date: Monday, December 13, 2010

Time: 7-8 pm

Location: TBA, in Brookline, MA. Nearby T stops: Harvard Avenue Station stop on the B (green) line, Coolidge Corner stop on the C (green) line

The exact location of the workshop will be e-mailed to participants the night before the event.

Cost: Sliding scale, $15-$30

Description:

Kombucha is a fermented tea traced back to Chinese origins to around 220 B.C. Numerous health benefits have been attributed to kombucha, including curing cancer, reducing blood pressure, boosting the immune system, and aiding digestion. Kombucha is also said to have probiotics and detoxifying effects.

Brewing kombucha is quite easy to do at home, and it's fun! Annabelle Ho, author of the blog Kombucha Fuel, will demonstrate and explain the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more.

Samples of home-brewed kombucha tea will be available to taste. SCOBYs will also be available for individuals to take home. For those interested in adopting a kombucha mushroom, bringing a clean, glass pint jar would help to facilitate distribution.

For more information on kombucha and how to brew it, visit http://www.kombuchafuel.com.

__________________________________________________________________________

Annabelle Ho is the author of Kombucha Fuel and has been brewing kombucha for over two years. She is currently an undergraduate student studying nutrition in Boston and is the president of Slow Food BU. Annabelle’s interests include herbalism, gardening, agriculture, and biking.

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Kombucha Back on the Shelves

December 29, 2010, 5:13 pm
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Here is a much delayed follow-up on the Kombucha Recall!

Earlier this year, there was a Kombucha Recall in many stores. This was not a quality issue, but it was due to the alcohol content of kombucha. For a beverage to be sold as a non-alcoholic beverage, the alcohol content must be under .5%. Because kombucha can reach alcohol levels of around 2-something % due to the fermentation process, many brands of kombucha were taken off of store shelves in June because they did not meet the < .5% alcohol content requirement of a non-alcoholic beverage. I read about one company's reaction to the recall on Kombucha Kamp. Because CEO David Koretz, founder of Vibranz Kombucha, had a background in wine-making and expertise in fermented foods, after the recall they were able to reformulate and get their kombucha back on the shelves in only two weeks!

Although not all of the kombucha companies were able to respond to the recall as quickly, it is good to see that numerous brands of kombucha are back on store shelves again. However, some may notice that the kombucha does not taste quite the same as before. How did the companies get the alcohol content to below .5%? Below are some possibilities of how to reduce the alcohol content of kombucha. Please note that I don't actually know what each company is specifically doing to reduce the alcohol content of their kombucha- they may be doing one, several, or none of the options that I list below.

Before I list the various methods, a reminder about the fermentation process: Kombucha is fermented with a SCOBY, also known as a symbiotic culture of bacteria and yeasts. The yeasts convert the sugars to alcohol and CO2, and the bacteria convert most (but not all) of the alcohol to organic acids, such as acetic acid, and water.

To reduce the alcoholic content of kombucha:

  • Pasteurization- this process kills the live cultures in kombucha, so the yeasts can no longer produce alcohol. However, through this method, you are losing the benefits of having live cultures in your beverage. Fortunately, it seems that the brands that produced raw kombucha before the recall have decided to continue to stay raw and unpasteurized.
  • Earlier expiration dates- refrigeration slows down the fermentation process significantly, but not completely. If the yeasts are still living while the kombucha is in the fridge, they can continue to produce alcohol. Earlier expiration dates help to ensure that the alcohol content won't reach .5%.
  • Altering fermentation methods- this includes numerous methods. For example, as you can see from this chart, the alcohol content varies according to the amount of time the kombucha ferments. By altering the amount of time that you brew your kombucha, you can affect the alcohol content of your brew. However, numerous other factors affect kombucha, its alcoholic content, and its rate of fermentation, including temperature, amount of starter used, which strains of bacteria and yeasts are in your brew, etc.
  • Favoring the bacteria in your SCOBY- this can also be done using various methods. For example, the sediment that is present at the bottom of your fermentation vessel contains yeasts/dead yeasts cells. By filtering these yeast cells out, you are favoring the bacteria, and not the yeasts, which produce the alcohol.
  • Diluting the kombucha with water- not ideal, and I'm not sure if any companies actually do it, but it's another possibility.
More methods suggested in this Kombucha Kamp blog post featuring Ed Kasper of Happy Herbalist include (read the post for more details):

  • Removal of alcohol (such as in the production of non-alcoholic wines)
  • Know your yeasts! Select specific yeast strains and exclude the yeasts that contribute to higher alcohol content
In addition, here is a link to a podcast where you can listen to (and read the transcript of) Hannah Krum of Kombucha Kamp talk to GT Dave of GT's Kombucha about his product returning to store shelves. (Please note that this interview was before GT's Kombuchas returned to store shelves). According to this interview, GT Dave says that they were not going to change their kombucha formula nor dilute their beverage. And in this blog post, you can read more about GT's two new kombucha lines: the "Enlightened" line with less than .5% alcohol, and the "Full Strength" kombucha line, which contains over .5% alcohol- even though it may take some time before you see the "full strength" version in your area.

Although most companies have tried to get their kombucha to below .5% alcohol so that they can continue to sell it as a non-alcoholic beverage, two companies are taking a different approach to kombucha, by combining kombucha and beer: Lambrucha and Goose Island's Fleur.

It's really too bad that kombucha had to be taken off of store shelves not because of a quality issue, but because of its alcohol content, which is typically still pretty low at <3%. It's great to see numerous brands of kombucha back on store shelves, but again, the great thing about home-brewing is that you can brew your kombucha to exactly how you enjoy it! If you are interested in beginning to brew kombucha, here are several kombucha brewing recipes to get you started.
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Next Kombucha Demo: Jan. 31

January 24, 2011, 10:12 am
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My next Kombucha Demo will be one week from today: Monday, January 31, from 7-8 pm in Brookline.

For more information about the demo and to sign up, please go to the event page on the Urban Homesteaders' League here.

Hope to see you there!
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Keeping the Kombucha Brew Warm

February 7, 2011, 7:30 am
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It's been a pretty cold and snowy winter this year in Boston, and because the house that I'm currently living in is on the chilly side, I finally decided to purchase a seedling mat for my brew!


Ideally, kombucha brews at around 74 - 84 degrees F. According to Happy Herbalist, the warmer temperatures produce a "faster more consistent ferment while the lower temperatures produce a less harsh more mellow taste though more inconsistent and with a greater susceptibility to molds and pathogens forming. Kombucha brewing seems to work better in the summer than in the winter months."

I agree that kombucha brewing works much better during the summer months than in the winter. So to keep my kombucha warm, I purchased this seedling mat from Amazon. The mat, which you plug into an electric outlet, is supposed to warm the area about 10-20 degrees F above ambient temperature. Although the kombucha and SCOBYs still don't seem to be as happy as they typically are during the summer, the seedling mat has definitely helped!

Other ideas to keep your kombucha warm:
  • Brewing your kombucha in a warm (but undisturbed) location, such as in a kitchen cupboard
  • Brewing the kombucha in a cabinet with a light bulb (as recommended by Happy Herbalist)
  • Using a heating pad


What do you do to keep your kombucha warm?
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Kombucha Demo on March 21

March 8, 2011, 11:39 am
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I am happy to announce that my next kombucha demo will be on Monday, March 21, from 7-8 pm in Brookline, MA. For more details and to RSVP, please go to the event page on the Urban Homesteaders' League. If you have any questions about the event, please e-mail me at kombuchafuel [at] gmail.com.

Hope to see you there!
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Upcoming Kombucha Demo on Monday, May 16

May 3, 2011, 7:08 am
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My next Kombucha Demo will be on Monday, May 16, from 7-8 pm in Brookline, MA. For more details and to RSVP, go to the event page on the Urban Homesteaders' League here. You may also RSVP by e-mailing me at kombuchafuel[at]gmail.com. Hope you'll join us!
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Q&A: I left my kombucha mushroom in the fridge for awhile. Can I still use it?

May 5, 2011, 6:20 am
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I've been receiving many questions about individuals who have SCOBYs stored in the fridge, or brews forgotten on the counter. Can you still use the SCOBY to brew?

I typically say yes, but it also depends on various factors.

Usually I recommend to individuals that SCOBYs can be stored in the refrigerator for up to a year, with increased chances of the SCOBY remaining viable the better your sanitation is. In addition, I usually do not recommend individuals to leave their brews out for more than a few weeks, but this is also dependent on several factors (for example, fermentation goes slower at cooler temperatures). If you do leave your brew forgotten on the counter, it's still possible that you can use your kombucha mushroom.

Typically, kombucha smells like hard cider or apple cider vinegar. The longer the kombucha and the mushroom are stored, the more acidic the kombucha will be in taste and smell. Here are some suggestions for what to do if your kombucha is too sour.

If you notice anything funky, such as mold, or off-odors, it may be safer to just discard your kombucha mushroom in the compost. If this is the case, you may consider growing a kombucha mushroom or finding other sources for a SCOBY.

However, if you don't find anything out of the ordinary, you may just want to give brewing with the mushroom a try! If you have some fresher starter tea to use as well, that can also be helpful.

If a SCOBY has remained dormant in the fridge for awhile, it may take a few cycles for the mushroom to kick back into gear. And if your intention is to grow a nice thick mushroom (because brewing good-tasting kombucha and growing a thick SCOBY do not always equate to the same thing), you may consider reading this post for tips. Once you have a good younger mushroom to brew with (or a few), you may want to put the older SCOBY to rest in the compost. In my experience, the younger mushrooms tend to out-perform the older ones.

Unsure if your brew or mushroom are safe? Read Happy Herbalist's Kombucha Cautions and Safe Brewing Tips. Some pictures of healthy mushrooms can be found in this post, and pictures of healthy (and unhealthy) mushrooms can be found on Happy Herbalist's Kombucha Pictures page.

Happy brewing!
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Fruit Fly Trap

July 1, 2011, 8:50 am
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Fruit flies can be quite troublesome for kombucha brewers, particularly during the warmer months. To help prevent fruit flies from getting into your brew, it is suggested to cover your ferment with a breathable covering with tight weaving. If you do use cheesecloth, layering the cheesecloth with multiple layers is also recommended.

Brewing

Making a fruit fly trap is an effective and easy way to catch fruit flies. To make a fruit fly trap, take a glass jar, and add some kombucha or apple cider vinegar (or any vinegar other than white vinegar) to the bottom with a few drops of liquid soap. Placing an inverted funnel in the glass jar (such as the top half of a plastic water bottle) also helps to ensure that the fruit flies won't escape.

Fruit fly trap

Read some more about kombucha and fruit flies and other kombucha cautions and concerns on Happy Herbalist.
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