Comes with everything you need to begin making your own Kombucha Mushroom Tea. Just add sugar and water. Choie of Plastic Spigot ($147.00) (better flow rate, less clogging) or our wood spigot wiyh a metal insert (faster flow rate) ($145) or our all wood spigot ($154)
Our 2 1/2 gallon (10 liter) American White Oak Medium Toast. The unit measure 12 inches high by 8 x 8. Includes wood spigot, cork cover, sanitizing kit (sterilization procedure for setting up and establishing the cask for fermenting). Includes our White Kombucha Mushroom and starter tea Plus Silver Needle White Tea. In independent testing of our Kombucha White tea , the kombucha had the highest levels of gluconic acid with the smoothest, mellowest taste. Of course you may use whatever tea and sugar you choose. Please refer to our booklet or our online reference library.
Also included is our new 68 page Kombucha Booklet and our special Continuous Brewing Guide. Detailed instructions on How to reduce sugar content while maintaining a great tasting healthy beverage, How to make Kombucha Wine and How to make Kombucha Vinegar. Plus lots of practical useful information form years of making the best kombucha ever. toll free support, and guaranteed success! For a lifetime of brewing enjoyment.
This first batch should be ready in about 8 days when fermented at 80F. 14 days when at 72F. Kombucha Mushroom Tea should be brewed to a semi-sweet pleasant adventure. According to Cornel Food Science the pH should be around 3.0. (pH strips sold separately). Whereupon you'll be able to start drinking kombucha daily by adding more fresh sugar, tea and water mixture and to continue brewing larger amounts. Simply follow our outline in our free 80-page booklet. See also http://happyherbalist.com/continuous_brewing.htm.
There has been considerable discussion regarding what to make kombucha tea in. Plastic is affordable and versatile (widely used by beer, wine and vinegar hobbyists) and ceramic or porcelain (used for centuries) has fears of lead poisoning or leaching toxins. Glass is considered the best by “experts”. Yet glass may contain impurities as well that may be leached by an active ferment. Glass often breaks or cracks. And still has the problems of plastics. Spigots and washers are of a largely unknown quality and if plastics are bad than these would represent a problem as well.
Hard woods, like American Oak or French Oak really stand-alone. Here the actual leaching process of an active ferment is encouraged. There are hundreds of years of research into perfecting these barrels – just for fermenting.
Consider Balsamic Vinegar. Balsamic is considered by many to be the “King of Vinegars”. The best Balsamic vinegar is aged between 10 and 30 years in wooden barrels just like the ones we are presenting. Anywhere from 5-12 casks, all of different woods are used. Each wood gives a different aroma to the product. Typical woods are oak, chestnut, cherry, juniper and mulberry. The wood becomes impregnated with the vinegar bacteria and helps maintain the ideal ferment. The aromas released by the barrel wood enrich the ferment. The barrel becomes a true treasure.
Why we chose American White Oak, medium toast for our barrels.
Oak adds a nutty, buttery flavor and additional tannins to the ferment. Each year the beneficial probiotic bacteria and yeasts impregnate the wood. Over time each barrel will develop a unique character of health and flavor.
Our Continuous Brewing Method produces from 10 fluid oz to 60 fluid oz daily (roughly 4 gallons week). Once under way just add fresh pure water, sugar and tea. Be sure to order a supply now of sugar and tea so you're ready.
Why use our Continuous Brewing Method. The “optimum” health benefit of the nutrients are more readily available. Another advantage is that there is no need to do weekly cleaning, no need to worry about the kombucha mushroom, mold is less likely to form, Great Kombucha Tea is readily available, and there is less need to do bottling or extra storage. Simply pour off a cup of perfect KT.
Only continuous brewing of the kombucha allows the formation of different acids that are constantly being produced and broken down through out the active ferment time. Kombucha Researcher Mike Rousin indicated that at 80o F and 7 days the ferment has the greatest variety of health benefits. (vitamins, oxylic acid, etc) However, he also noted that the longer fermentation proceeds the more beneficial acids have a chance to form. Some of these acids don't even appear until 14-21 days in the process. A longer brewing cycle, say 20-30 days, may deplete the total sugar or reduce the caffeine content, and produce the desired acids but the taste (unless finely filtered) is pretty much undrinkable. These acids are largely responsible for the detoxifying nature of kombucha tea and are the catalysts we seek in K-Tea. Glucose content maximizes around the 8th or 9th day. This implies that gluconic acid production could not peak until after that point. Gluconic acid is the biggest single contributor to the detox effect. Therefore only the Continuous Brewing Method has the complete range always present and can be maintained by bottling. Bottling or drinking the brew should be done prior to adding the fresh sugar and tea. If one person wishes a more sour tea simple draw off and allow fermenting longer in a separate uncapped bottle. For a in-depth analysis of the differences produced see my article Time and Temperature of a Kombucha Ferment.
CAUTION: According to Cornell Food Sciences (University of New York) Kombucha Tea should be brewed to a 3.0 pH (semi-sweet taste) to ward off possible pathogens. Another reference to pH and food safety is the Pickle Bill, by University of Minnesota. They recommend fermented foods to be under 4. (pH from 2-4.0) as a safety precaution. Further it was recommended that to test the pH a meter (not the paper strips) be used. Cornell stated that pathogenic growth can be prevented by the consumption of the properly fermented tea, which in turn aids immunity and illness prevention and leads to better overall health. However if the fermentation is allowed to continue too long, the acidity can increase to very high levels, which may pose a potential health risk. Acetic acid concentrations may rise to levels as high as 30 g/L (3%) when the tea is allowed to ferment for up to 30 days - except for Continuous brewing where fresh sugar and tea are continuously added. . Other factors besides 3% acetic acid have to be taken into consideration. Normal healthy individuals are not considered at risk. Healthy individuals may take acetic levels at twice that level. Other healthy products like Apple Cider and vinegars are often 5% acetic acid. It is the volume of tea taken, combined with the individual overall health that are the primary considerations. Fermentation may continue and indeed undergo a secondary fermentation when bottling or left in storage. At that stage (acetic acid >2 % ) the normal pleasant tasting KT becomes too vinegary and is often just discarded or watered down with fruit juice or water. pH strips are available at beer & wine hobby shops or directly from us (see options above) Refer also to our online library for safe brewing instructions or feel free to contact us anytime with your concerns.
Possible side affects: according to the FDA and CDC (investigated all suspicion of possible kombucha contamination) kombucha tea is safe. It is reassuring to know that over the millions of kombucha brewers, with numerous methods and standards kombucha is considered 100% safe. Because there are a great many kombucha recipes and brewing methods it is impossible to pinpoint anything more than a general concern; Stomach gurgling, constipation, or diarrhea; Heartburn and burning sensation in the stomach may be due to drinking kombucha tea on an empty stomach and usually resolved when taken with food. Menstruation may be more pronounced and stronger. Reddish skin rash, or flare-up of an existing skin condition. If this occurs simply reduce the amount by 1/2 and allow your body to adjust. This may be a Helmix Reaction, “healing crisis” as the kombucha botanical is releasing toxins. The body normally releases toxins through the urine. In more intense times through the stool, skin and nose. A “healing crisis” is similar to the symptoms of a cold or flu and should be resolved within a few days. If not it may be an allergic reaction or signs of a serious cold or flu and something that should be considered by a local medical professional.
Kombucha acts a s a blood thinner and may lower blood pressure caution is urged for those with potential hypotension, or on blood thinners. Do not use just prior to or after surgery or while fasting.
If Pregnant or Nursing. I do not recommend kombucha tea. It seems I argue with many women who insist that they themselves drank freely all through their pregnancy and have given their children KT as well and all grew to be healthy and wise. Matter of fact many women say this frequently. My cautionary is simple one of "Physician Do No Harm” In almost all these cases there is no medical reason (at that time) for intervention. I prefer to err on the side of caution. We do know that kombucha will cross into the milk. In Traditional Chinese Medicine, kombucha will break stasis and expel pathogens. That’s what a developing fetus is. However kombucha, in these circumstances, do not appear to have that affect, yet I still advise caution. Children under the age of 4 are still developing their own immune system and therefore I do not advise kombucha, as they their own immune system may not fully develop. The volume of KT as well as the level of acidity (see above) should be calculated to the child as well as taken the Childs overall constitution. see our online article on Kombucha Safety at cautions.
NOTE: For insurance reasons this item is only shipped via UPS. Please allow 7-14 days for delivery.
At this time our Kombucha Tea is the only know cure for EBS.
Setting up your new American Oak Cask
Place in an area that will allow for some leakage (like in the tub)
Push in the wooden spigot. Add a few light taps with a hammer.
or if using the plastic spigot the washer may go on the inside or outside. Hand tighten only be careful not to overturn and strip the plastic not.
Fill 75% with warm water. Avoid getting the outside of the barrel wet. Black spots mauy appear. Rinse off with vinegar and dry.
Leave for 48 hour, util any leaks stop and the wood has properply swollen.
Next, drain the barrel and flush it with clean water until water runs clear from the barrel.
Then add the camden tablets. One tablet per gallon
Swish and around so it comes in contact with all the interior of the barrel.
Drain the solution,
rinse the barrel well .
You are now ready to fill with kombucha, Ginger Beer, Japanese Water Crystals, Water Kefir, California Bees, Tibicous or your favorite ferment.
The barrel should be filled and maintained at 75-80% level.
NOTE: We guarantee our barrels against imntial leakage and damage. The barrel is expected to swell and not to leak upon following the directions above. Damage after is not warranted. The TOP, has been cut open. This does not affect the intrigrity of the barrel, but may cause wrapping and create an uneven surface. WE do not guarantee against this type of wrapping. The pieces themselves may be removed. SUch removal will not violate the intrigrity of the barrel. The barrels may discolor, become black on the outside. This is normal. Thee is a food-grade varnish that may be used to prevent this. Howver we have found the majority of our clients perfer all natural and do not want any ingredients leaking into their brew.
Note 2: the interior of the barrel should ALWAYS be moist and should not be allowed to dry out. A dried out barrel will leak. If you decide not to use the barrel for awhile, fill with water, cover and set in a clean cool area. Add camden tablet (one per gallon) for storage, or add a few cups of vinegar. If possible mainatin the water below a pH of 4.0.
If you have any questions or concerns please feel to contact me via email eddy@Happyherbalist.comor
toll free 1-888-425-8827,
919-267-6776 Local Cary, NC
Eastern Time Zone.
Kombucha Brew Guide, Step by Step with pictures