"No Tea Kombucha"

OK, so as you all know from my Kombucha 101 post I don't drink caffeinated any thing. I even remove the caffeine from my tea my self now, (that's a whole other post). And as you know Kombucha likes to grow in sweet tea. I thought since I have lots of SCOBYs that I would see what would happen if I just made some sugar water and used some starter tea. I used two different jars and floated a SCOBY in each.  I checked on them a week later and they seemed fine, in fact they had grown new little SCOBYs on each. They were lighter in color, they kind of looked like the ones that grow on green tea,(I use black). The brew smelled just like it should and when I tasted it, it tasted like week old Kombucha usually tastes (too sweet for me, but starting to turn into the good stuff). So I let it sit for another three weeks like I do all of my other brews,(I like it strong and sour like vinegar). When it came time to make another batch I did another taste test. To my surprise it was still really sweet witch tells me that the culture is not consuming the sugar like it should. This makes me think that without the tea in the mix Kombucha will die. I did however make a new batch using the brew from the fist batch and new sugar water just as I would if it were the regular tea. It has been a week so far and the stuff smells fine and still tastes like really sweet Kombucha. Also thin little SCOBYs are growing on top, but they aren't as thick as their brothers and sisters growing in the sweet tea. I want to see if it will adapt like the kind that is called "Jun" that is supposedly made with honey and not sugar, or if it will just fade a way. I hope that it will adapt and not die off. I don't want to be mean to my SCOBYs for no reason!  If it seems like it won't adapt then I will try putting tea back in the mix and see what happens. If the tea kick starts it back up then we will know for sure that tea is the key ingredient. I will keep every body posted on this.
  Also kids don't try this at home. I have been making Kombucha for many years now and I know how it is supposed to be. So the chances of me getting sick from tasting this stuff are quite slim. If it smells not right I will not even taste let a lone drink it. But for all of you newbies out there stick to the basics and we will all be brewing fine!

These are pictures of the 2nd batch. as you can see in the closer ones that the new SCOBYs are so thin that you can't even see them. I can barely see them when I take the cloth off of the jars to check on them. Notice how much lighter in color they all are. The brew is still brownish due to the fact that I use unrefined cane sugar (organic when available.)

Cookin' with the "Booch"

Cookin' With The "Booch."

As I have said before, I like my Kombucha to taste like vinegar. I have let it brew for 25 or more days just to get that lovely sour taste. I will drink it straight (in small doses) and I will put it in stuff like dressings and marinades. A few nights ago I was cooking some wild trout from our local river and I soaked it with the "Booch" (Kombucha) and added spices like Rosemary, black pepper and salt. Then I put on some butter and wrapped the whole thing in foil and through it on the B.B.Q. and in five or ten minutes had the best tasting fish ever!!!

If this isn't a cave woman dinner then I don't know what is! I love the "Booch"! and I can't wait to expand into Milk Kefir and Water Kefir. I'm sure they will be just as good and fun as Kombucha. The Kefirs are made from SCOBYs too, they just look like little pop corns or cauliflowers rather than a pancake.
  I would love to know how you all are cookin' with the "Booch." Please feel free to post your ideas and recipes! The more cave woman/ man and Hillbilly the better! We don't even need measurements, just tell us what you put in it!!

Care and Feeding.

Care and Feeding:

 

 

   Your Kombucha SCOBY is a living thing and needs proper care. I like to think of them as quiet little pets. I love my SCOBYs!

   Fist of all always keep your SCOBY in the tea and sugar, never in any thing else! Do not let them dry out. Keep them in at least three or more cups of tea. When I have to go out of town I make sure that I make a new batch of tea right before I go, or I make sure to put some extra tea and sugar in my brew. That way I know when I get home my SCOBYs are happy and healthy. Always keep your brew in a nice warm spot out of direct sunlight. Try not to let them get too hot or cold. Lots of folks put theirs on top of the fridge or on the kitchen counter or in a cabinet or closet and that is fine. Put your brew in a place wear you will remember to check on it and it stays warm in the winter and not too hot in the summer. SCOBYs like to be in around 70 degrees Fahrenheit, but will still do OK at around 50 or 60 degrees. I try not to let mine get any cooler then 55 in the winter and any hotter than 80 in the summer. They are pretty forgiving as long as you take care to feed them right and as long as the hot and cold are not too prolonged. NEVER keep your SCOBYs in the fridge!! This will make them go into such a deep sleep that mold and bad things can attack them and kill them. As long as they stay warm, they can keep themselves from letting mold and stuff take over. It’s OK to keep your finished tea in the fridge, WITHOUT your SCOBYs. You are going to drink that tea and you have it fermented just the way you like it so you want to stop the fermentation proses any way.

   Most of the time people make a new batch of tea every 10 to 15 days. You can let it go for 20 to 25 days if you like to make vinegar like I do. I recommend finding the taste and smell that you like because when the weather is cooler the process can take a bit longer and when the weather is hot the process is shorter. The tea should taste and smell kind of like apple cider vinegar with a sweet kick, or in my case I like to let it go til it tastes like full blown apple cider vinegar. (I like to cook with it.) Ether way the smell should be fresh, clean and earthy, not moldy or toxic smelling.

   Always use a glass jar or glass mixing bowl, or a ceramic crock(with food grade glaze), or a food grade wooden vessel and if you want to use stainless steel, make sure it’s the kind that brewers use because the cheap stuff will not last due to Kombucha’s acidic nature. Never use plastic or any kind of cheap old pots or any yucky old buckets you have hanging around. And make sure to cover the top of the vessel with a clean piece of cloth preferably cotton. Any spoons or ladles that are used should ether be wood or good stainless steel. Some say never to let your tea or SCOBYs touch metal of any kind, that’s only true of the aluminum staples that are used in tea bags. Aluminum and acid NOT a good combo! There are also kits that you can buy now that come with “food grade” plastic that are supposed to be safe. I don’t buy it!!!To me no plastic is safe especially in an acid environment. Just to be on the safe side just start out using glass gallon or ½ gallon jars or a big glass mixing bowl. When you get good at brewing and you want to make more, then you can start using larger vessels like crocks and such. Plastic funnels are fine to use to fill your bottles to be refrigerated because the tea is only passing through the funnel and not staying in it. Never use plastic bottles or jugs to store the tea in the refrigerator. As stated before plastic is not good in an acid environment for any length of time.  

 I have been making Kombucha since the 90s and I still always use glass jars to brew my tea. I like that I can trust them not to contaminate my brew and I like to be able to see what’s going on in there. As you can see from the photo, the tea is happily bubbling away in it’s glass home.

 

 

So how do you make this stuff??

 

 

   Resepies for the tea only vary a little from family to family or culture to culture. The only difference is some folks put in a little more sugar than called for or they like to use different kinds of sugar. Some folks like black tea and some folks like green tea. Other than that Kombucha has been made the same way for thousands of years.

   Here is what has worked for me since 1996 and so far I have had no problems.

   First make sure that all of your jars and cooking utensils are clean. They don’t have to be totally sterilized (unless your really paranoid). Just make sure you wash the stuff really good in hot soapy water or a dish washer and that should be fine. Healthy SCOBYs will fight off any remaining bacteria or germs.

                              

 

 You Will need:

 

A one gallon or half gallon glass jar or vessel.

 

Organic sugar:   1 cup for every gallon or ½ cup for every ½ gallon jar.

 

GOOD spring, well or filtered water:  3 ½ quarts for every one gallon jar or 1 ½ quarts for every ½ gallon jar.

 

Organic black or green tea ( or the best you can find):   5 to 8 bags or 4 to 5 teaspoons of loose tea per 1 gallon jar or 3 to 5 bags or 2 to 4 tea spoons of loose tea per ½ gallon jar.

 

A 4 quart stainless steel or glass pot (Pyrex). A wood or stainless steel spoon.

 

Your SCOBY and starter tea ( or the tea left over from the last batch): at least 1 cup.

 

A piece of cotton cloth and a rubber band.

 

 

Start by putting about ½  a quart of water in the pot. You want just enough water to make some strong tea. Then put in the sugar. Bring the now sugar water to a rapid boil stirring occasionally. Boil for about 3 to 5 minutes then add the tea. Let this boil for another minute or so and then turn off the heat or remove from the stove. Put the lid on the pot and let the tea steep for around 5 or 10 minutes. Then remove the tea bags and add the rest of the water to the pot. Remember to stir it up. The added water cools the tea enough so you can put it in the jar right a way. Check it on the inside of your wrist to make sure it is  not too hot. If it feels warm and not hot put your SCOBY and the starter tea in the jar and cover it with a cotton cloth held by the rubber band. Put the whole brew in a nice warm place out of direct sun light. Wait 10 or 15 days or so and enjoy.  Then do it again. Your SCOBY most of the time will grow a new “baby” on top. If you like you can separate them and make two batches this time. I recommend you do this so that you can have a back up culture.

   When you make a new batch, take your SCOBY out of the jar and put it in a glass bowl or on a glass plate. Put the tea in your bottles and wash your glass jar. 

Then repeat the stuff above. You can also do what is called the “contineus method.” This is done by using a ladle to dip the tea out of the jar (or using a jar or vessel that has a spigot), leaving the SCOBY and enough starter tea in the jar. Then you just put the new tea in on top of the SCOBY and the old tea. I do this when I,m in a hurry. Nothing has ever happened to my brew. Just make sure to remove the SCOBY and wash the jar every once in a while.(Use your best judgement). For most of the time that Kombucha has been made the “continueus method” has been used.

 

 

 

 

  Trouble shooting:

 

 

   Most of the time Kombucha is trouble free if it is made right. However, things do happen some times. Most of the time it’s nothing bad it’s just beginners paranoia.

   Here are some of the more common questions we get.

 

My SCOBY sank to the bottom of the jar! Is it dead!!???

 

   No she is not dead, some times they sink to the bottom and after a day or two they float back up. Or they kind of start to float side ways and then the “baby” will grow on top just like normal. You can put the baby or the mother in to a new jar the next time you make a batch(now you have two batches) and most of the time she will start floating on top again. If not that’s still alright you can still brew with her for a while and if you don’t like the way it looks just remove the mother and keep the other new baby to have for your 2^nd batch. You want two batches all the time any way, trust me.

 

My SCOBY has mold!! What do I do?

 

Never keep a moldy SCOBY and never drink any tea that was made with a moldy SCOBY!! You must start all over with a new SCOBY. (That’s why you should always have a back up). Why did it mold??  Most likely She got too cold. When your culture gets too cold it goes to sleep. While it is sleeping mold spores that normally get destroyed by the lactic acid and other good guys are allowed to take hold and as soon as you make your tea it feeds the spores. The SCOBY cannot wake up fast enough to fight them off so the toxic mold takes over. This is why you should never ever put your SCOBYs in the fridge!!

 

Is it supposed to smell like that???

 

 

Yes if it smells like apple cider vinegar with a kind of sweetness mixed in with some earthiness. If it smells like mold or kind of toxic smelling then you have a bad batch. You must start all over with a brand new SCOBY and new starter tea. This rarely ever happens however and it is usually caused by some type of contamination and most likely again, the culture was allowed to be in the cold for too long.

 

My SCOBY has holes in it. Is it supposed to be like that?

 

 

Some times my SCOBYs have had a few small holes or dips in them due to the carbonation that is going on in there. The carbon can some times make holes while it escapes. I have also noticed that the yeast can grow more clumpy some times and this makes holes or dents. This only happens when I have to move the brew like from one house to an other or something. 

  If you are getting big holes, you have a starving culture. There could be one or more of three things going on here. First, are you using the right amount of sugar? You have to give your SCOBY sugar to eat or she will die. Sugar may not be good for us, but it is what all cultures live off of, even yogurt. Make sure you use one cup per gallon of water. Also are you using the right kind of sugar? Use only cane sugar(brown or white), melasass, real maple syrup or pasteurized honey(raw honey has antibacterials and can damage your culture). Do not use stivia or any artificial sweeteners. Also if you use honey make sure to use some cane sugar along with it.

   Did you add enough tea? Tea has tannins and minerals that the culture needs. Real strong tea will not hurt it. I make my tea on the strong side.

   OK so you used the right amount of tea and sugar and the right kind of sugar and you still have big holes. The thing could be the water that you are using. Filtered and or softened water has little or no mineral content. Your SCOBY needs minerals too. You can add minerals back to the water if you like by getting them from the health food store and using brown sugar or melasass instead of plain white sugar. Or you can use good spring or well water. I use brown sugar and good well water because it keeps my SCOBYs happy and healthy and I need the minerals too. It will grow a new baby if the culture is still alive enough. You can then remove the one with the holes and start over. If it doesn’t make a new baby then you need a brand new culture and starter tea.  Is my SCOBY supposed to be that color???    

 

   For the most part yes. SCOBYs That are grown in black tea will be light tan to brown in spots. Some times they can be darker brown in areas where the yeasts are hanging out. SCOBYs grown in green or white tea or even oolong tea can be really light tan to an almost white or cream color. This is normal. If your SCOBY has greenish, blackish, or has red spots this is mold. You need to start over with a brand new culture. I have seen SCOBYs that were growing in people’s 2^nd ferments That were different colors(like purple and orange and red due to the fact that juice was mixed with the tea). They were not the original SCOBYs however, they grew on the 2^nd ferment and were usually tossed out when the process was over.

 

 

 What do I do if I need to go out of town, or I have to stop drinking the tea for a while? How do I make sure my SCOBY is OK until I need it again?

 

 

   As stated above I always make sure that I make a new batch of tea before I go out of town or I put some extra sugar tea in my brew before I go. Some times if I know that the tea was only made a week before or I’m only going to be gone for a day or two, I just leave it be.  For longer periods of time you should make what they call a SCOBY  Hotel. This is just like leaving them in your brew, but like in the picture above you can have lots of SCOBYs in one jar. Just keep them where you always keep them and remember to feed them some sugar tea every few weeks so that they don’t starve or dry out. If you are going to be gone indefinitely, and you want to have your tea when you return, just give your SCOBYs to a trusted friend or family member to take care of. They can ether do the tea thing or they can just keep them in the SCOBY Hotel and feed them for you.

 

 

 

My SCOBY didn’t make a “baby” why?

 

 

   Some times when you first start making the tea, it takes it a batch or two to recover from the shock of being shipped to you. Or in the winter time fermentation takes a bit longer so it seems like nothing is happening. But rest assured if you are giving it proper care, your SCOBY will grow more on top. You can let it stay like that or you can separate the layers “babies.” Trust me if your SCOBY is getting thicker then it is making “babies.”

 

 

My house is really cold in the winter what should I do to keep my culture healthy?

 

 

    You can put it on top of your fridge if it will fit. If not you can use heating pads(set on low) covered in towels. There are heating belts that you can buy that are designed to wrap around jars and crocks. I do not know how well they work, but folks swear by them. If you can, find a place near your heating source that stays relatively warm and keep your brew there. As long as you don’t let it get any cooler then 50 degrees or so it should be OK. You will just have to wait longer for your tea. If the cold and heat are really extreme in your home you should have a thermometer so that you can make the proper adjustments.

 

 

    Happy brewing!

 

 

 

 

 

 

Kombucha 101

       Kombucha Tea

 

 

What is Kombucha Tea???

 

   Kombucha Tea is black or green tea that has been fermented with sugar, water and a culture called a Symbiotic culture of bacteria and yeast or a S.C.O.B.Y. for short. The SCOBY looks like a light tan to brown lily pad or a pancake floating on top of the tea. 

   People have been making and using Kambucha for thousands of years and legends abound as to where it came from. It goes by many names like “Booch” Booshy” Sea monster” Sea Dragon” “Tea Kavas” and countless others. Most folks like to call the SCOBY a mushroom or “Mother and baby mushrooms” which can be confusing. The name Kombucha comes from the Japanese word for kelp (Kombu) because the SCOBY looks kind of like seaweed. The proper name in Japanese for Kombucha is Kocha Kinoko, which literally means “Red Tea Mushroom”. In Chinese it’s Hongchajun “Red Tea Fungus” or Chameijun “Tea Mold” or Hongchagu “Red Tea Mushroom.”

   The Chinese were said to be the first to use Kombucha supposedly around 221 B.C. although there is no record in history to show this. It was slowly passed on through Asia and into Russia by the 1800’s. It finally made it to The U.S. by the 20^th century. I was given my SCOBY in 1996 when I lived in Washington State. The Pacific North West seems to be one of the first places Kombucha got popular in America.

    For the last twenty years at least, Doctors and scientists in Russia and the U.S. have been studying Kombucha. They have found that it is chuck full of gut friendly probiotics, enzymes, B vitamins, and amino acids, as well as antioxidants and polyphenols. (All good things!)

   Friendly bacteria found in Kombucha generally belong to the genus Acetobacter known for their ability to oxidize sugars and alcohols, metabolizing acetic acid. This is used to make vinegars, spirits and wines.

   Yeasts in Kombucha can include, Brettanomyces bruxellensis, Candidia Stellata, Schizosaccharomyces Pombe, Torulaspora Delbruecki and Zygosaccharomyces Bailii. Many of these are used to make wine.

   Kombucha usually contains less than 1% alcohol and, although it’s made with sugar, it has only about 3 grams of simple sugars, per 100 grams and even less if it is left to ferment for a longer time to make “tea vinegar.” It still contains caffeine however, unless you use decaf tea, as herbal teas are not good for the SCOBY. Some people use herbal tea for a while and then switch back to real tea for a while to “revive” the SCOBY I do not recommend this. Herbal tea and other flavorings can be added during a second ferment with out your SCOBY, keeping it safe from harm. Keep your SCOBY safe in its black or green tea brew.   

 

Why do people drink this stuff???

 

 

  People drink Kombucha for it’s legendary health benefits. I drink it because it’s loaded with probiotics and B vitamins and minerals. I just feel better when drink it. I think it’s because it helps with my digestion and keeps me “regular.”

  There are many, many folks out there that say that Kombucha is the great “cure all” they say that it cures every thing from gray hair and baldness to cancer. These claims have never been proven. Scientists have been looking into it and so far all they have found is that has good for you things in it. It is believed that the antioxidants and all of the vitamins, coupled with the probiotics and enzymes help to support your body so that it can heal it’s self. And let’s face it, if you are looking into drinking Kombucha Tea you are already on the path to wellness and or prevention, so you are most likely already doing things to help your healing along. Kombucha is just another stepping-stone.

 

 Kombucha Has:

 

Enzymes, amino acids, polyphenols

Acetic acid- (which is mildly antibacterial)

Butyic Acid (good for the gut)

B Vitamins

Ethanol (Less then 1%)

Gluconic Acid (helps to support the liver)

Lactic acid

Malic Acid

Oxalic Acid

Usnic Acid

And if made with organic cane sugar and spring or good well water it has lots of trace minerals.

 

 

 

Medical Warnings:

 

 

     As with any thing we do safety should come first.

    Wikipedia states: “A review of the published literature on the safety of Kombucha suggests no specific oral Toxicity in laboratory animals.” However you should consult with your doctor before drinking or using Kombucha.

   Wikipedia also states: “ there has been suspicion in isolated incidents of it’s effect on the central nervous system, liver, metabolic acidosis and toxicity in general. Acute conditions, such as lactic acidosis, caused by drinking Kombucha are more likely to occur in persons with pre-existing medical conditions. It could also cause allergic reactions, and could interact badly with prescription drugs.”

   It has been noted that some of the side effects that have been reported could have been caused by unsanitary conditions during the fermentation and bottling process. This is why it is so important to keep things clean and use your best judgment when making your brew.

   I have not had any side effects while using Kombucha my self other than problems with the caffeine, which was remedied by using decaf tea. Also in all of the years that I have been making and drinking the stuff I have never met or heard of any body getting sick from drinking or using it.

   Still it is a good idea to ask your doctor about it just to be sure, especially if you take any kind of prescriptions or have any health problems.

 

Note: I think that the caffeine might cause some of the problems that folks might be having with Kombucha. I’m no doctor, but it has been my experience that caffeine can really do strange things to you. I have had dizziness, nausea, forgetfulness, headaches, and believe it or not the feeling of being intoxicated. All on top of not being able to sleep! I know it is the caffeine and not Kombucha because I can’t drink regular coffee any more OR EAT CHOCOLATE!!! As soon as I switched to decaf every thing went back to normal.

   Sadly I am the only person that I know of that makes decaf Kombucha. May be you should try it. The SCOBYs will never know the difference.