Category Archives: Probiotic Porn

Pictures of our kombucha tea.

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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How We Make Our Tea!

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 rubberband
1 steril cloth, napkin or paper towel.
1 long spoon for stirring
1 strainer (for loose tea)
1 thermometer
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 3: Add 1 1/4 (1.25) cups of organic and fair trade cane sugar, remove from heat, and stir.

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 5: After about 15 minutes of brewing, strain your loose leaf tea or pull out your tea bags.

Step 6: Wait for your sweet tea to cool to at least 80º F and add it to your food grade glass gallon jar that you are going to brew your kombucha in and add 1 cup of starter tea and then the SCoBY.

Step 7: Secure a breathable and sterile cloth or paper towel napkin to the top of your gallon jar with a tight rubber band.

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!

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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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Kombucha Wine Progress!

It’s almost 3 weeks into this batch’s second fermentation cycle, it will continue to ferment for 5 or 6 more weeks before it’s put into bottles to go through the third fermentation cycle.

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New Organic Green Tea!

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 baykombucha@gmail.com

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Organic Experiment!

I’m trying to work with some new kinds of organic sugar including Rapadura a South American pre-colonial cane sugar.  We’ll let you know if any of it actually works in a few weeks.

Organic Green Tea/Organic Rapadura Sugar Based Kombucha

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