Tuesday, December 5, 2017

Teaology 101: ‘Booch brewing part 3!

Time for part 3 of my series on Kombucha brewing. Make sure to review part 1 and part 2 for further information.

Now it’s time for the second fermentation. You actually don’t need to do a second fermentation if you’re completely happy with the first fermentation. All you need to do is remove the “baby” and “mother” SCOBYs, pour the brew through a sieve, and refrigerate the Kombucha for drinking within 2 weeks. 

SCOBY removal.


SCOBY storage.


The SCOBY’s should be stored in a clean jar with about a cup of the brew, and kept in the refrigerator for future use. The second fermentation is only required should you wish to flavour your brew, but otherwise, you’re Kombucha is ready to go. 

The flavouring choices are endless! Try a piece of ginger, some fresh fruit or berries, maybe a vanilla bean, or perhaps some mint leaves. 
 
Flavouring!


Feed for the SCOBY!

If you want a flavoured brew, here’s what to do:

Process:

  • Remove the coffee filter covering the jar.
  • Remove the new “baby” SCOBY and the “mother”, and place them in a clean jar with about a cup of the brew. Refrigerate.
  • Add your choice of flavouring to the remaining brew being used for the second fermentation. 
  • You may want to add a couple of spoons of sugar for the teeny, tiny SCOBYs to eat during the second fermentation. You control the sweetness and tartness of your brew.
  • Cover the jar with the lid this time, and sit it somewhere to rest at room temperature for 2-3 days.
  • After the resting period is complete, carefully twist open the lid as the contents are now carbonated.
  • Pour the brew through a sieve to remove any remaining SCOBY particles. 
  • Refrigerate your Kombucha and consume within 2 weeks.

2nd fermentation underway!

That’s all! Pretty cool process, huh? Easy too!

Just a little fyi about my brew, I used a Jasmine Green Tea for fermenting. I then used a combination of blueberries and raspberries, plus a spoonful of sugar for my second fermentation. It was really good, but, now I’m already thinking of other flavours to use!


Ready for consumption!

Now that you have the process down, check out some other blogs and sites that offer their suggestions. When you feel confident, go forth and brew your own ‘booch! Have fun!

Notes:

  • As stated in part 2, the “mother” SCOBY can be reused many times over for about another month. I actually decided to discard mine as I will use the “baby” SCOBY for my next fermentation, repeating the process.
  • Occasionally unlock the lid of the jar storing the SCOBY in order to release the carbon dioxide.
  • Be creative and go nuts with the flavouring. Really experiment until you find a few great flavour combinations.




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