Posted by Danielle Downs on Feb.27, 2009

©iStockphoto.com - Lisa Vanovitch

The set up for a brew and bottle method of Kombucha tea making is very similar to the continuous brew method. The major difference is that you drain and bottle your tea monthly. Many people prefer this method because they can make just enough for one person.

Sterility is extremely important in this method because pouring from container to container makes a lot of surface area vulnerable. Always wash your hands and use fresh utensils when handling your kombucha set-up.

Hardware:

• Large glass jars with a lip—you can do as many jars as you care to at one time
• Corresponding steamed fabric and rubber bands for lids
• Heat source (a heating pad that can hold weight above it)
• Extra containers to pour off the brewed tea to be stored in the fridge

The brew method is extremely similar to the continuous method. I will describe this in ratios because the size of your jars will determine your quantity. Always maintain 10% of the original kombucha culture for your next batch.

Brew your sweetened tea and cool to room temperature. Pour kombucha with liquid into glass jars. Add up to 90% fresh feeder tea. Cover and place on top of heating pad to keep warm. Let brew for 30 days un-disturbed.

After 30 days the ferment will be sharply acidic. Using this method, I often mix the tea with fresh juice for taste. Pouring off the tea and letting it mellow in the refrigerator can also improve the flavor. When bottling, pour off 90% of the liquid, leaving the SCOBY in the jar in 10% of its liquid to start the next batch. You can use mason jars or any other glass jar for storing your prepared kombucha tea. I prefer not to use plastic unless it is NSF or certified not to leach.

Testing the pH of your culture when pouring off is important to assuring cleanliness. The ideal pH range is 2-3. If the ph is over 4 after a 30 day brew, your SCOBY is contaminated and you should NOT drink that batch. Once a SCOBY is contaminated it cannot be saved. Test strips or a digital pH monitor are available at science hobby shops or the web.

Mix-ins
Here are some tasty things you can do to “finish” your brew. These mix-ins should only be added to the bottle you will drink from and not the kombucha starter with the SCOBY.

Adding a calcium tablet to your bottled kombucha can increase the fizz and mellow out the flavor. Powdered calcium or a tablet ground in a mortar and pestle will dissolve faster with less stirring. Stirring with break up the bubbles.

If you have a juicer, a fresh apple-ginger juice 50/50 with kombucha is a delicious pick-me-up in the morning. If you don’t have a juicer, go get one.

Fresh or frozen fruit is a great addition. Frozen blueberries impart a mild flavor, cool the tea, and finish it with a beautiful color.

The Brew and Bottle method often yields large SCOBYs that must be “dealt with” in some way. It will peel apart in layers, like a well made southern style layered biscuit. With extremely clean hands you can peel off the “older” top layers of the SCOBY. Leave at least half of the SCOBY behind.

Some people dry the SCOBY and eat it as a snack, like vegan jerky. It stretches well and can be made into drum heads or other craft projects. It’s also an awesome dog chew toy. I’ve not eaten any of my SCOBY. A SCOBY in starter fluid makes a great gift!

Check out the rest of GreenDivaMom’s series on Kombucha:

Part 1: The Elixir of Life

Part 2: Continuous Brewing

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Posted under Detox For Health, Drinks, Health & Fitness, Other Beverages.