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~ raw, vegan, gluten-free, nut-free ~
I have been working long and hard on this series… not only for you but for me. It has been quite the learning experience over the past year and a half.
In between the two recipes a week that I share with you, I am continually busy researching, learning and experimenting so I can share all that I learn with you. And now is the time to share my adventures in kombucha making.
I have dropped my SCOBY on the floor (the horror!), I have broken brewing vessels (flab-nab-it!), I have forgotten to turn off the spigot when filling bottles, walking away… creating a water kombucha fall all over the floor. (oy-vey!)
I have allowed kombucha to ferment too long, too short, and finally, getting it to the point where it is just right! I have encountered fruit fly infestations… and trust me, that was a sad sad day. (Uff-da) I have prayed, sang, and have even talked nonstop to my kombucha as it was brewing. Who needs a therapist?!
They say that experience is not what happens to you. It’s what you do with what happens to you. So I have learned to hold my SCOBY with great care and respect. I now remember to close the spigot on the brewing vessel to avoid mop-ups. I never forget to taste test my brew throughout its journey, so I can stop the process when it is just right for our taste buds. And I have come to appreciate the life form that it is… that’s ok to sing to your SCOBY and not feel like I ought to be hospitalized for it. So as you can see, it’s been quite the experience.
SCOBY-phobia is a clinical culinary diagnosis. :) I have quivered in the presence of the SCOBY, afraid to touch it, afraid that it might leap out of the jar and plant itself on my face… those living “creatures” can be very intimidating. For all I knew, they were a big slimy blob of bacteria that was put here to take over the world! Not totally convinced that they aren’t.
It didn’t take long though when I became very protective of my SCOBY. You find yourself having a deep respect for it; it is a mother after all. Bob and I have had certain conversations where I had to put up my hand and say, ” Hey, not in front of SCOBY, she might hear you.” lol
Let me start off by saying that kombucha making can become a very ceremonial tradition, and as time passes, you will find that there is a wide range of ways in which kombucha is made. Don’t let any of this frighten or confuse you. I am laying out the simple basics, and in time you will find your rhythm. We all dance to beat of our own drum, right?!
Right now, all the postings that I am sharing with you (as you can see below) are based on a continuous brew system. With a CB (continuous brew) system, it allows you to draw off what you need, replacing it with more sweet tea thus creating a nearly endless cycle. I go into more detail about this in other postings. This form of brewing also reduces the amount of cleaning and handling of the SCOBY and that my friends is a win-win situation!
What? Wait? I have a responsibility when it comes to brewing my own kombucha? You betcha! Think sour-dough bread or kefir. Except, kombucha doesn’t require daily feedings. But it does require a quiet, peaceful, and warm home to abide in. Once the brewing process begins, it doesn’t like to be moved all the much… “mother” doesn’t like to be disturbed. It’s a living organism, so speaks words of love and kindness around it. Think I am a bit off my rocker? That’s okay; I don’t mind if you view me that way… just take good care of that SCOBY and it will take care of you.
I hope that by the time you have reached this paragraph that you are ready to learn more so, you can dive into your home brewing experience. Below, you will find links to postings where I share all that I have learned. I broke them up, so it will be easier to reference back to in the future. And I am pretty confident that this section will grow as I continue to learn and share more.
Kombucha Continuous Brew Method
Kombucha Maintenance of Continuous Brew
Kombucha SCOBY – Growing from Scratch
Testing Sugar Levels in Kombucha
Bottling Kombucha from a Continuous Brew
Second Fermentation of Kombucha – Adding Flavor & Effervescence
Amie Sue! Incredible is all I can say! You have done a remarkable job with your detailed explanations and photos. I am ready to get going for I love kombucha. Thank you so much for all your hard work. You are appreciated. Joanie
Good morning Joanie,
Thank you so much. It means a lot to me to hear from you. I did a lot of work to prepare this series and still have a bit more to come… I just couldn’t wait any longer. hehe Please keep in touch and have a wonderful day, amie sue
Loooove these series, hope to learn more too. I am growing kombucha at home but lately have some doubts as it is not fermenting exactly as expected. I guess temperature plays a big role too as well as if kombucha got infested with flies or not. Anyhow, thank you so much for sharing, amie sue, as always, it is so well done and so creative, I love it.
Good morning Leya,
Temperature plays a very important role for sure. There are many moving parts in the art of making kombucha that will lend to success or failure; quality ingredients, temperature, cleanliness, and technique. As far as an infestation of flies, that solely has to do with keeping it covered/protected from any creature getting inside. Never leave the covering off for any reason. If your area has a lot of fruit flies or flies in general, I recommend getting that under control first.
Please feel free to reach out with any questions or comments. I will always do my best to help. Blessings, amie sue
have you made the jun kombucha tea? that is what I have been making because I like the benefits of green tea :-)
I’m sure all the tips and techniques are the same and I appreciate all that you have shared. Very insightful and helpful.
Roxy
Good morning Roxy,
I haven’t yet. It is on my list to do… I have some extra SCOBYs in my SCOBY hotel waiting for the experimentation process to begin. :) I haven’t cared much for the Jun Kombucha’s that I have tried in the stores so I am anxious to see how the home brewing of it goes. I do use straight green tea in my regular kombucha too. :) I will be sharing more and more regarding the Kombucha Learning Center.
The techniques between making Jun and regular kombucha are similar but do have some differences. In order to switch a kombucha SCOBY to a Jun SCOBY, you have to ease into it. The scoby has to be trained to feed off of honey rather than cane sugar. Changing the SCOBY’s environment can sometimes have unpredictable impacts on the SCOBY.
Jun is generally lighter and fizzier and the alcohol content of Jun is generally higher than kombucha. Personally, I have to avoid carbonation due to digestive struggles atm. Anyway, it will be fun to try some day soon. :) Have a blessed and happy day. amie sue
Amie Sue! I’m only JUST now finding out that you created this series, bout a month or so before I’m set to attempt my own Kombucha experiential journey! OMG THANK YOU! Brilliant!!!
Oh dear! Just now?! haha Well, better late than never. :) Enjoy and keep me posted as you travel the road to fermented drinks! hehe blessings, amie sue
Hi Amie Sue I wanted to thank you for my beautiful scoby “Lovey”. I want to ask you a question if I can. I accidentally filled up the CB vessel all the way to the top.! Shes been brewing for a week now and has moved to the top already. Should I drain some to where there is some room at the top? Or just leave it the way it is. Ive read all your post and cant find that answer.
You are so welcome :) You are always welcome to ask questions! Can you take a quick photo of the container (side view) so I can see the liquid level? That will help me with the answer to this question. blessings! amie sue