Monthly Archives: April 2010

New Bottles and Jars!

The San Francisco Bay Area Kombucha Kollective just acquired these nifty green bottles which are roughly 32oz and these rad 64oz (half gallon) mason jars!


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Making Kombucha Wine!

Here are some pictures from when I made the kombucha wine about a month ago to the day.  Kombucha wine=Fully fermented kombucha tea + champagne yeast + more sugar + time and dark + bottles + more time and dark.  You can even make it at home with these pictorial instructions!

Step 1:  Add your champagne yeast and sugar to your carboy.  Activate the yeast by putting it in warm water.  One package of champagne yeast (package for up to five gallons) and 1 cup sugar per gallon of kombucha.

Step 2:  Add your fully fermented kombucha tea!  Make sure your kombucha is ready but if your tea has turned to vinegar, it is too late for it.  It would be like to using rotten grapes to make wine.

Step 3:  Hide it away in a dark place for a month or more.

Step 4: Bottle and hide it away again in a place that doesn’t get direct sun.  Remember with bottling that you NEED to either use the flip-top style bottles (Pictured) or a beer bottling set up with a capper and all that.  We use the flip-tops to reduce our waste.

I normally let my kombucha wine ferment for a LONG time to get a lot of the sweetness from the added sugar out.  Remember here, we’ve got yeast feeding off of sugar and it will keep feeding until there is no sugar left.  The longest I’ve ever let the wine go was about a ten months and it was AMAZING and STILL SWEET!  This means that there was sugar left in it so you could let yours go even longer.

I usually do my fermenting times like this:

In the carboy (the 5 gallon glass container)-6 weeks

In the bottle-minimum of 3 months

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Featured on The Examiner.com!

SF Digestive Health Examiner just did a great article on kombucha featuring us!  Check it out and please comment!

link

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Chris, Me and the Colony.

Chris came out to Oakland to take some pictures for an upcoming plug we’re getting soon.  This is a chunk of our Oakland brewery.  This is the LEAST corny picture of all the corny pictures we took.

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Organic Green Tea Pomegranate Kombucha!

We just bottled up some of our famous Organic Green Tea kombucha with our newest infusion flavor, POMEGRANATE!  We have both a strong and a more subtle brew that taste awesome with the organic pomegranate.  We also have our other infused blends of spirulina/chlorella Über Green Kom, and the Ginger Aw Snap (which I just made the name up for) as well as our OG flavor which is our Orginal.

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SFBA Kombucha Kollective Is Now Totally Organic/Fair Trade!

We finally bit the price bullet and switched to everything to organic and fair trade!  So from here on out our sugar as well as both our green and black teas will all be certified organic and fair trade.  All of our infusions will also be organic unless noted.

We feel strongly about striving to aid in self sufficiency for all people and simultaneously encourage more responsible farming practices.  Both unfair labor practices and environmental misuse stem from the same irresponsible, short sighted human ignorance we hope everyone in the world has seen enough of and is ready to move on from.

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Special Orders!

We are about to start several new batches of kombucha and are finally ready to take special orders.
How it works:

A. You tell us how you want it made and with what (i.e. low sugar jasmine/green tea based kombucha.)  For large orders (one or more gallons)  we can buy special/new teas.

OR

B. Tell us what taste you like your kombucha (i.e. strong/astringent or light/sweet.)

C. Tell us what infusions you’d like (i.e. pomegranate, cherry, blueberry, etc.)

For options A or B, fermentation will take between two and four weeks before it will be ready to drink.  For option C allow three to seven days.  All donations will be accepted upon pick up/delivery of kombucha tea.

For more details email us @ baykombucha@gmail.com

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