Kombucha is made from sweet tea, so at first glance one could easily assume it is a sugary beverage. However, further examination would reveal that sugar plays a critical role in the fermentation process that occurs as the sweet tea becomes kombucha.
Small batch kombucha typically goes through 2 fermentation processes before you drink it. During this transformation, the sweet tea you begin with turns into fizzy kombucha with a myriad of health benefits for the mind, body, and gut.
If you’re a kombucha brewer, you’ve definitely experienced yeast before. We get lots of questions about what that brown stringy stuff is that’s floating around your brew or growing along the bottom of your SCOBY.
Sometimes you might find your home brew lacking carbonation, but after plenty of exploded bottles, we promise home brew can be just as carbonated as store bought kombucha-maybe even more! If you’re looking to increase the carbonation of your home brew kombucha, check out 3 ways to boost those bubbles:
When we first dove into the world of home brewing kombucha we discovered there are two different methods: Batch Brewing (BB) and Continuous Brewing (CB). We quickly found our groove with batch brewing kombucha rather than the continuous brewing method. Before we get into WHY we love batch brews over continuous, we’ll explain the difference.
We get it, sometimes life just gets too busy and you can’t find the time for even your favorite hobby! The good news is kombucha is a hearty culture that is far more resilient than other live cultures (like kefirs which are super delicate).