Let us know if you want one, we’ve got green and black tea based kombucha homebrewing starter kits available for a limited time (until we can afford a steady supply again). Yerba maté base is now available on request too!
Monthly Archives: May 2010
It has been a busy week or so here in Oakland! We made a new batch of our kombucha wine, three new batches of black and green kombucha, and got booked for the OptumHealth’s Employee Wellness Fair this Thursday.
You might have noticed some pricing changes. We’re adding up everything from the switch to organic/fair trade and the increase in our prices is unfortunately totally necessary. Our teas remain the same but our new memberships are a bit more and our starter kits are going to go up when we have them again. Again, I apologize and of course we work on a sliding scale donation basis, so if you really can’t afford it but would like something ask us.
Thanks a lot folks!
I’ve been hearing and reading a lot of people’s opinions on brewing kombucha lately. There is a lot of information out there and especially from the internet. Some of the brewing instructions I’ve seen are just dead wrong and could potentially screw up your kombucha pretty bad, kill your SCoBY, or in some cases make folks sick.
The truth is making kombucha can be as easy or as hard as you want to make it. If you can make sweet tea once every two weeks you should be able to make kombucha.
Here’s are a few basic rules everyone should follow. The proportions of ingredients are our own and based on successful experimentation and our resources which can be provided for anyone who asks.
The directions below are for brewing about 1 gallon of kombucha, leaving enough space for your SCoBY to reproduce and breathe.
What you will need:
1 pot big enough to boil a gallon of water, tea, sugar and safely stir
1 Food grade glass gallon jar
1 measuring cup, 1 tablespoon
1 steril cloth, napkin or paper towel.
1 long spoon for stirring
1 strainer (for loose tea)
4 Tablespoons or 1/4 cup of organic green or black tea
1 1/4 (1.25) cups of sugar
1 cup of fully fermented kombucha w/ SCoBY
14 cups of spring or filtered water
Step 1: Sterilize EVERYTHING. Bleach works but often boiling is an easy way to get your bottling equipment, measuring cups, etc ready to be used. We suggest the Constant Brewing Method so you should only sterilize your food grade glass jar you are going to be brewing in before you do your first batch in it or if it becomes contaminated.
Step 2: Boil your water in a pot that is big enough to stir your tea safely add more ingredients and avoid spillage.
Step 4: Wait for your water to cool and add 4 tablespoons of selected tea loose tea or 7 bags. Black tea should be brewed in water heated to 190º F and green tea should be brewed around 175º F (*green tea pictured below.)
Step 8: Hide your kombucha away in an area that doesn’t get direct sunlight and will maintain a temperature consistently between 70º F and 80º F for 14 days. Pour a little out on the 14th day and taste test it.
You should be able to taste when the kombucha is fully fermented. It will lose it’s sugary taste and stop tasting distinctly like the black or green tea, if you’re familiar with kombucha already you know this taste.
Step 9: Bottle and drink your finished kombucha!
Sorry folks, due to the heavy demand for our starter kits we are currently out of stock. What we can do in the mean time is a 32oz mason jar with SCoBY, topped off with our famous black or green tea based finished kombucha for 10 dollars. Unfortunately this is all we have for now.
We will let everyone know when we have the starter kits again. To place a hold on one email us at email@example.com
I wasn’t going to post this to the blog but it can’t hurt…
We are in desperate need of either swing top style bottles or bottling equipment ASAP to bottle our kombucha wine.
These are some examples of swing tops…
And here are some examples of some cappers if you find any laying around…
We would trade you lots of things in order to acquire these from you. To inquire further email us at firstname.lastname@example.org
Woo, our newest batch of black tea based kombucha from our Oakland brewery is now finished fermenting! It’s got a lighter body than some other black tea based brews I’ve made but is still strong and has a real nice kick that doesn’t make you feel like you took a shooter of vinegar.
I recently had a conversation with someone who seemed to think that the best kombucha came from cheap black and orange pekoe tea and white death sugar. This is something I’ve heard people say for years now and it is simply just not true. All of our cultures have responded unbelievably well to our new regiment of organic bulk teas and organic fine grain sugar, I’d even say they’re doing better than they were.
Pics to come.