Brewing your own kombucha can be an exciting start in your journey towards a healthier gut. As you get more familiar with the brewing process, you might wonder, “What’s with all the different kinds of tea?”
DIY kombucha is a hands-on way to create your own healthy drinks, but there are important precautions one must take to minimize illnesses and contamination. Learn the top 10 tips we recommend on how to handle kombucha safely:
You crack open a kombucha bottle and what do you hear…. no bubbling, no hissing? Your kombucha has gone flat. This crash course will serve as a guide for you to increase carbonation in all of your kombucha drinks.
Kombucha brewers often times have concerns about the health of their SCOBYs. Keep in mind that SCOBYs are generally robust and can survive in numerous conditions. They will also tend to look different from one another in terms of shape and color. You can still have perfectly delicious tasting kombucha even if your SCOBY does not look like an even, flat pancake. Below you will find tips and advice on how to keep your SCOBY healthy and mold-free.
For tips on how to run your own SCOBY hotel, click here.
Sugar is essential to brewing your own kombucha. The sugar is what the SCOBY eats to grow. Without this fundamental ingredient, bacteria and yeast in the kombucha will not be able to ferment the drink. Concerned about consuming sugar?
Bottling kombucha has provided health enthusiasts with a way to make their own health drinks. In this article we will go over the details on how to transfer your finished brew into bottles and how to add flavoring and carbonation.