Utensils/Vessels

Getting Started

First, lets start by explaining what kombucha is and what it's good for. Kombucha is a beverage made by fermenting sweet black, green or white teas. You'll need a S.C.O.B.Y. (explantion under our little friend on the left). When you add the culture to the sweet tea it begins the transformation process.

Then, tea and sugar is eaten by the yeast in the culture which turns it into alcohol. As it progresses the bacteria turns the alcohol into a vinegary acid. Depending on what you add for flavour during the second half of fermentation and how long you brew it for, will determine how sweet or sour it will be.

It is widely used as a health drink due to the fact that it's fermented. Gut health is the most beneficial effect as balance is restored by the pH and nutrients in the beverage.

Carbonation

There are two ways ways to enjoy this amazing beverage.
The first way is "Still," which means "no bubbles." Then there's carbonated which droves of people insist is the only way to go. Gotta have that fizz!

Gases are released when you have a closed off fermentation system and that is where the natural carbonation occurs. You get a build up of pressure because the gas has nowhere to go and gets absorbed into the liquid thus releasing a wonderful bubbly when opened.

Natural carbonation has a softer fizz (less bite) when you compare it to soft drinks or beer. Whether you enjoy it like a subtle glass of champagne or a nice glass of juice you're on your way to creating health oriented happiness. Now we'll talk about Utensils/Vessels.

Commercial VS Home Brew?
Home-brewed kombucha typically has more alcohol than the store bought varieties. For a while the store bought kombucha had alcohol levels higher than the legal limit. So the FDA/CFIA made it compulsory for commercial brewers to pasturize their yeast strains. It is unclear on if the pasturization process disrupts the beneficial bacteria. Since home-brewed kombucha is unpasturized there are possible health benefits over store bought kombucha. When more studies are done we will know if the pasturization process eliminates the beneficial components of store bought strains.

Yikes! What The Heck Is That!?
Let me introduce you to the star of the kombucha making process. This is S.C.O.B.Y. which stands for Symbiotic Culture of Bacteria and Yeast. The combination of bacteria and yeast operate together to transform the sugar and tea into the delicious drink known as kombucha tea. Your S.C.O.B.Y. is continously growing and shaping itself to your vessel. You can use a dehydrated S.C.O.B.Y. but it can takes numerous weeks to rehydrate. I found you can grow one quicker from using raw kombucha.