Tips on Brewing Organic Kombucha
Looking for tips on brewing Organic Kombucha? If you are a "go-getter" and think you can come up with a great brew every time, I have some bad news for you. Unless you learn how to do it right, your batch will be "green."
What is green? This is not a proper descriptor but more of a reaction between the sugars in the brew and the natural pH of the drink. Visit http://site-2297417-5253-1469.mystrikingly.com/blog/you-will-find-a-wide-array-of-flavors-and-colors-so-many-people-enjoy-the
As you know, the process of fermentation begins when yeasts make an alcohol called Acetobacter. But this fermentation is not the most efficient way to make this beverage. The bacteria need something in order to do their work.
A vital part of the process is an essential metabolic enzyme known as the anisidine dehydrogenase. These are the enzymes responsible for converting Acetobacter to ethanol. Now that we have this knowledge, we can make better Kombucha.
First we will look at why this particular fermentation process makes the green, fizzy drink we call Kombucha. Then we will focus on the possible improvement.
Most fermentation occurs on the surface of the tea, and the surface needs to be scrubbed clean in order to remove the yeast. That's easy enough to do with a good cleaner, such as peroxide. Just simply use a can of lemon juice, or even vinegar.
Next comes a process known as washing, which is the great means of removing the yeast. Simply use a mild dish detergent (like Dawn) and a soft brush. Next you will want to wash down the entire surface of the tea. Then you want to use a siphon to collect the liquid.
Once you have collected the liquid, you will want to mix the liquid with a batch of tea. Now pour the mixture into a sterilized bucket, and get it ready to bottle. While the mixture is still foamy, mix the water in with the tea in another sterilized container.
Now you can bottle the organic Kombucha, and once again, the process described above will help to get the brew in a ball. Now you can transfer the entire mixture into your refrigerator to age. The longer you bottle, the higher the levels of the alcoholic fermenting process will produce.
The process described above should also take care of any carbon dioxide gas in the mix. However, if you want to remove the carbon dioxide, there are several simple processes you can use. The process I am going to talk about is the use of a carbon dioxide extractor.
There are many to choose from, but the most well known is a version that uses an electrically charged strip. You plug the strip into a power source, put the cord in the freezer, and wait for the device to perform.
So if you want to do some flavor balancing with your organic Kombucha, then these methods should help you do that. It's worth taking a few minutes to learn about the process, and hopefully you can go and try them.
What is green? This is not a proper descriptor but more of a reaction between the sugars in the brew and the natural pH of the drink. Visit http://site-2297417-5253-1469.mystrikingly.com/blog/you-will-find-a-wide-array-of-flavors-and-colors-so-many-people-enjoy-the
As you know, the process of fermentation begins when yeasts make an alcohol called Acetobacter. But this fermentation is not the most efficient way to make this beverage. The bacteria need something in order to do their work.
A vital part of the process is an essential metabolic enzyme known as the anisidine dehydrogenase. These are the enzymes responsible for converting Acetobacter to ethanol. Now that we have this knowledge, we can make better Kombucha.
First we will look at why this particular fermentation process makes the green, fizzy drink we call Kombucha. Then we will focus on the possible improvement.
Most fermentation occurs on the surface of the tea, and the surface needs to be scrubbed clean in order to remove the yeast. That's easy enough to do with a good cleaner, such as peroxide. Just simply use a can of lemon juice, or even vinegar.
Next comes a process known as washing, which is the great means of removing the yeast. Simply use a mild dish detergent (like Dawn) and a soft brush. Next you will want to wash down the entire surface of the tea. Then you want to use a siphon to collect the liquid.
Once you have collected the liquid, you will want to mix the liquid with a batch of tea. Now pour the mixture into a sterilized bucket, and get it ready to bottle. While the mixture is still foamy, mix the water in with the tea in another sterilized container.
Now you can bottle the organic Kombucha, and once again, the process described above will help to get the brew in a ball. Now you can transfer the entire mixture into your refrigerator to age. The longer you bottle, the higher the levels of the alcoholic fermenting process will produce.
The process described above should also take care of any carbon dioxide gas in the mix. However, if you want to remove the carbon dioxide, there are several simple processes you can use. The process I am going to talk about is the use of a carbon dioxide extractor.
There are many to choose from, but the most well known is a version that uses an electrically charged strip. You plug the strip into a power source, put the cord in the freezer, and wait for the device to perform.
So if you want to do some flavor balancing with your organic Kombucha, then these methods should help you do that. It's worth taking a few minutes to learn about the process, and hopefully you can go and try them.
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