Category Archives: Nothing is growing in the jars that should be growing in the jars

Updates on the colonies.

Plotting Fall and Winter Flavors!

In parts of the world that these things called “autumn” and “winter” actually happen (or not the SF Bay Area) it is traditionally a time to live off of stored food and things that are below ground, like roots.
So, at our brewery we’re working on new flavors for the colder months.  So far, Licorice root, dandelion root, and nettle root are all we’re working with but if anybody in internet land has an idea or a request don’t be shy, let us know!

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6-Packs of Kombucha Now Available!

We finally have enough kombucha ready to sell some to the public! We have lavender and hibiscus available.
For more info check out: https://kombuchakollective.wordpress.com/donations-and-memberships/

If you’re a co-op member and haven’t received your monthly kombucha, please email us at bay kombucha at gmail.com.

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Hibiscus is the Flavor of Summer!

We’ve just bottled up our newest batches of hibiscus (pictured), lavender, and tulsi nettle kombucha!
The refreshing and light hibiscus is definitely my favorite right now and if it ever gets hot in San Francisco, it’ll be better than lemonade!

Hibiscus in the brewery.

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Filed under Dear god it is so late how am I doing this, Delicious Bevs, Nothing is growing in the jars that should be growing in the jars, Performing Science, Probiotic Porn

Bottling, Donations, and Membership Changes.

So, after weeks full of math and science, we’ve decided to switched our bottles and how we bottle and that has changed our suggested donations.  For further details check out the Donations, etc part of our page to see what’s different.

If you are a long time customer of ours you will notice our prices have increased.  But you get what you pay for with us, when you buy our kombucha you’re getting a handmade high quality probiotic bev.  We brew our kombucha in small batches with ONLY organic (and when possible Fair Trade) ingredients.  We’re so local, soon we will be able to deliver to you at home or work, on bicycle in many parts of San Francisco!

Our new batch is smaller than usual so if you want lavender infused black, or plain black tea based kombucha, please let us know soon-ish.

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New Batch of Kombucha!

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.

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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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