Monthly Archives: April 2010
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
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.
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.
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.
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 @ firstname.lastname@example.org
We have two batches of our organic green tea kombucha ready NOW! One batch was made right here in San Francisco and one was made at the Hermit Compound (my house) and both are GREAT. The batch made in SF is a delicious low sugar (almost all of the sugar is converted during fermentation anyway) fizzy brew and the Oakland batch is stronger and more astringent.
Hit us up now for our newest batches at email@example.com
Yesterday I made 5 gallons of kombucha wine that will be ready in a few months! Pictures coming soon.