Kombucha Academy

Learn more about kombucha and share the love by joining "Kombucha Community by The Good Guys" group on Facebook. 

BREWING KOMBUCHA

  • Necessary utensils which you find in The Good Guys Kombucha Starter Kit
  • Basic recipe for a delicious brew

FLAVOURING KOMBUCHA

  • Adding ingredients for flavouring and making kombucha sparkly

SCOBY HOTEL AND TAKING A BREAK FROM BREWING

  • Tips on what to do if taking a break from brewing

DOWNLOAD BREWING INSTRUCTIONS - PDF

WHAT IS SCOBY?

Open tab
Symbiotic Culture of Bacteria and Yeast, SCOBY is the mother of kombucha. All the yeast and bacteria contained in the mother convert tea, sugar and water into kombucha. In high quality kombucha you can see and experience some sediment or a small scoby as an evidence that you are enjoying a living drink. Always store kombucha in a refrigerator to put all those good guys in hibernation mode. Otherwise they may work overtime resulting in a fizzy mess upon opening the bottle. Warm temperature + raw kombucha + closed bottle = kombucha bomb!"

CAN I USE DIFFERENT TEAS FOR BREWING KOMBUCHA?

Open tab

Suosittelemme käyttämään vain korkealaatuista irtoteetä. Pussitee tehdään usein teelehtien pienimmästä kokoluokasta, jolloin jäljellä on väri ja vahva maku, mutta siitä puuttuu teen rakenne ja siinä on vähemmän teen terveellisiä ainesosia.







Oolong tee, joka on mustan ja vihreän teen välimaastossa, on hyvin monipuolinen ja toimii erinomaisesti kombuchan valmistamiseen.


Fermentoitu pu’er tee soveltuu myös kombuchan valmistamiseen ja tuo joskus lievää makeutta juomaan.

IS THAT MOLD ON MY KOMBUCHA?

Open tab
Mold looks exactly like on bread or other food items. It can be blue, black, or white but most of all it has a fuzzy and/or furry surface. Mold only grows on top of the scoby or liquid. If you encounter mold, always get rid of that batch of kombucha and all scobys in that vessel. Start fresh with a new scoby from your scoby hotel. Identifying mold from a healthy, although weird looking, scoby can be challenging for new brewers. REASONS FOR MOLD 1. Not enough starter liquid to lower pH to a safe range. Low pH protects kombucha from other, competing organisms such as mold. 2. Too cold brewing temperature slowing down fermentation. Slower fermentation is more susceptible to mold. 3. Other factors in brewing environment such as flowering plants which may spread wild yeast and mold spores. Other moldy food you might have can also spread mold spores. 4. Damaged scoby. Refrigerated, frozen, or dehydrated scoby may not brew correctly and is more susceptible to mold.

HOW MUCH SUGAR DO I NEED TO ADD? WHAT KIND OF SUGAR CAN I USE?

Open tab
We recommend adding 60-90 grams of sugar per liter depending on how sweet you want your kombucha to be. The sweetness can also be adjusted with changing the fermentation time - a longer fermentation consumes more of the sugars and results in a more vinegary taste. Best sugars for kombucha are cane sugar and regular white sugar. Other fermentable sugars are brown sugar and maple syrup. JUN kombucha is brewed with honey instead of sugar. Brewing JUN takes time as the scoby must be gradually cultivated to allow it's metabolism change to draw nutrients from honey. Agave, rice syrup and dextrose are not well-suited for fermenting kombucha. Coconut sugar and other sugars are more experimental options which can be tried to substitute regular sugar but they may negatively impact scoby growth or be more susceptible to mold.

I MADE A BATCH OF KOMBUCHA BUT NOW REALISED THAT I FORGOT TO ADD SUGAR?

Open tab
It's all good. Take out the scoby, add sugar and stir until it has dissolved. Put back the scoby, cover with a cloth and let it ferment.

I FORGOT TO DRAW STARTER LIQUID FROM THE PREVIOUS BATCH - WHAT NOW?

Open tab
Prepare approx. 7 deciliters of tea and add sugar (60 - 90 grams / liter depending how sweet you like). Add scoby when tea + sugar liquid has cooled down to room temperature. Let ferment as usually and when kombucha is ready use that to start a bigger batch.

THE SCOBY SANK TO THE BOTTOM / WENT SIDEWAYS / FLOATS ON THE SURFACE - IS THAT AN ISSUE?

Open tab
Don't panic. When starting a new batch the scoby may sink to the bottom or take any other place in the vessel depending on how it is feeling on that day. That's all good. Check on your scoby every two days or so. Either the scoby rises to the top or a new scoby forms on the surface after a few days.

WHAT IF A NEW SCOBY DOESN'T FORM?

Open tab
If a new scoby doesn't start growing, it might be a sign of the surrounding temperature being too low; the recommended temperature is 22-27 degrees Celcius. You can extend the fermentation time if the temperature is on the low end of the spectrum. If the temperature is below 18 degrees, the fermentation will slow down considerably and the risk of mold growth is higher. The issue may also be if you haven't added enough starter liquid or if your scoby is losing its vigor. When brewing for the first time scoby may form a bit slower than usually. Let your kombucha ferment longer. That usually helps when wanting to grow bigger scobys. The bacteria contained in scoby may also be getting weak. If scoby dies completely it is very susceptible to mold. Reasons leading to scoby dying can be 1) adding scoby to hot tea (above 42 degrees Celsius), 2) keeping the scoby in scoby hotel for more than 6 months without adding tea and sugar, or 3) keeping the scoby in refrigerator. If the yeast is still active your brew may have strong yeast flavour and smell. If you suspect that your scoby has significantly weakened, it's better to start fresh with a new scoby.

THERE ARE BROWN STRINGS AND STRANDS FLOATING IN MY KOMBUCHA - WHAT IS IT?

Open tab
Those brown fellas are dead yeast cells. It's a perfectly normal sighting in kombucha and there's nothing to worry about. Actually, having dead yeast cells is a sign that your beverage is fermenting. For some, that may look off-putting and it's recommended to filter all brown stuff upon bottling. However, it is safe to drink those too if you're unfazed by their looks.

HOW DO I KNOW WHEN MY KOMBUCHA IS READY?

Open tab
By its flavour. Kombucha should taste slightly acidic, or tart, resembling slightly mead or dry apple cider. If you find your kombucha too tart, cut down the fermentation time for next round. If it's too sweet, then let it ferment for a few extra days. Remember to check up on the flavour daily, especially when it's close to desired sweetness.

WHAT DO I DO WITH EXTRA SCOBYS?

Open tab
Any extra scobys created in the fermentation can be stored in a scoby hotel. Wondering what a scoby hotel is? It's simply a glass jar with starter liquid in it. Find out more about scoby hotels in the next section "How to take a break from brewing?" Another option is to give scobys to your friends who are into kombucha. We are sure your friends are more than happy to start brewing as they have drank your amazingly refreshing kombucha so many times. Sharing is caring!

HOW TO TAKE A BREAK FROM BREWING?

Open tab
You can set up a scoby hotel, where you store all our scobys while you go on holiday or want to take a break from brewing kombucha. Setting up the hotel is easy; do exactly as you would do when starting a new batch of kombucha. Put all of your scobys in the sugary tea and cover the jar with a cloth. Leave the jar in room temperature away from a light source. Over time the kombucha will turn super vinegary, and the scobys will survive in the jar for months. Remember to add to the sugary tea every now and again to prevent the scoby from drying out. Another good option is to lend your scoby to a friend how can brew kombucha while you're taking a break/holiday. Your friend will be over the moon for such a nice pet :) Also, at the end of your holiday your friend will have his / her own scoby. The best loan ever.
Close (esc)

Subscribe to our newsletter

Subscribe and get a coupon for 10% discount

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now
English