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Kombucha Mushroom Starter Kit Pure Strains

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Kombucha Mushroom Pure Strain
: $19.95

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Kombucha Yeasts:
Kombucha Bacteria:

Our thoroughbred Kombucha Mushroom Starrer kit help give you the choices in brewing the best elixir you are after. We provide a thick blemish free mushroom (5 inch across). Great for brewing in a gallon size pickle jar or any other container. Plus one cup of kombucha starter tea. You’ll be able to start off making one to two gallons of tea, and in 8-14 days (typically) ready to harvest. With regular care you’ll have a lifetime of kombucha tea. We also include our premium Certified Organic Black and Green Tea Blend which help produce a nicely balanced ratio of beneficial acids and taste. If you prefer one of our other teas, simply add your choice to the comments section when ordering. We’ll help you all the way, and guarantee your success.

Kombucha Mushroom Tea is fermented sugar and tea. Acetic acid and gluconic acid are the two main beneficial acids which make Kombucha unique. These acids are created by the synergistic energy of specific bacteria and yeasts. Gluconobacter xylinus is one of the few Acetobacter acetic acid producing bacteria (AAB) that synergistically work with only a handful of yeasts to produce this powerful elixir. Kombucha is not vinegar or Mother of Vinegar (MOV). The difference is kombucha produces glconic acid and MOV doesn't. All of our Kombucha starter kits are created with this Gluconobacter species. Now we offer two choices of very different yeasts.

1)  Torulaspora delbrueckii

2)  Saccharomyces Boulardii

Traditional Kombucha yeasts are bottom feeding yeasts and would be categorized in the beer world as Lager yeast

Lately especially in the United States, maybe for health reasons or maybe for taste  but certainly the most popular kombucha commercially.

“bottom,” because they sink to the bottom at the end of fermentation. Brown sludge referred to as “squidles” in the kombucha parlance, or “lees” in beer and wine world. A good balance of lees add body and character. Too much causes off flavors and odors.

“top,” because they rise to the top at the end of fermentation. Usually forming a flos (foam) Too much flos (too much yeast or too high a yeast balance will thwart the bacteria and the formation of the mushroom. Top feeding yeasts are categorized in the beer world as Ale yeast

longer ferment time

shorter ferment time

aerobic needs oxygen. ferment slows/stops when bottled

anaerobic does nor require oxygen. Ferments (produces more alcohol) when bottled.

lower alcohol less than 1%

higher alcohol up to 2-3 %

less residential sugar - less sweet crisper

fruiter sweeter, greater percentage of fructose remains

Clove like flavor associated with German Wheat beer

Along the lines of GT’s especially with LAB (see below)

Lager yeast prefer 46-58º F.

Ale yeast prefer 60-75 º F (16 C)

Gluconobacter (AAB) needs warmer temperatures, 74-89F and oxygen
A synergy of bacteria and yeast in a simultaneous ferment is necessary to produce Kombucha Mushroom Tea therefore we recommend a brewing temperature range of 74 to 84F

Lactobacillus (LAB) a lactic acid producing bacteria, often found in kombucha (but not always) has positive health benefits, plus smoothes out the sharpness or bite of acetic acid (vinegar). In a recent study the Synergy affect of AAB + LAB produces higher amounts of key cancer fighters than that produced individually by either AAB or LAB alone.

Since the Kombucha Drought of 2010 commercial kombucha brewers have added LAB to their ferments. Notables like GT Synergy  (who also brews with S. Boulardii) and Kombucha Botanicals tout the benefit of LAB in their ferments, and it does in my opinion add to the taste and mouth feel.
Lactobacillus has a wide temperature range 60-90F. Lactobacillus fermented by itself is quite popular.  Lactobacillus  (as will some 40 other microbes) also produce a film or mushroom similar to kombucha.  However, LAB is anaerobic and will ferment with or without oxygen. Caution when bottled and left at warm temperatures. as high carbonation may cause bottle to explode and higher alcohol will develop. Since gluconic acid is only produced by a few species of Acetobacter (AAB) if one decides to use a LAB in their kombucha, and only or predominately in cooler temperatures (below 72F) they most likely will kill off or diminish the Gluconobacter.

Lactobacillus does not produce any gluconic acid. There is no simple home test for gluconic acid and the taste is similar to lactic acid (sauerkraut). Therefore I highly recommend to maintain a brewing temperature of 74 to 84F.
74F and 14 days produces a light crisp clearer brew while
80F and 8 days produces a thicker richer brew.
 

All our starters produce good healthy kombucha mushroom tea - guaranteed. Choose the strain that best fits your needs. Our LAB kits can be added now or later to your kombucha We also offer additional choice’s in the way of tea and herbs listed below. These choices offer flavors and taste sensations to enjoy your kombucha more fully and again to help focus your ferment in a individual health goal.

Remember Time and Temperature are two of the other variables that will imprint your ferment towards your specific health and taste sensation. (Sugar and Tea are the other 2 varibles most under our control). All our kits include our 64 page book that offers in-depth solutions to all your questions.  

The tea, yeasts and type of sugar contributes to the taste
The following contribute to the character of the brew.

The kombucha becomes naturally more sour the longer the ferment. 
The higher the temperature the greater the sharpness.
The lower the temperature (especially below 70F) the greater percentage / possibility of Lactic Acid production, the less sharp, less bite. less glucronic acid.
The longer time you allow the Green Tea to steep the greater the bitterness.
The longer time you allow Black Tea to steep, the higher the purine level and the more active the yeasts
If you're using a Oak (wood) cask or oak chips you'll have a more buttery smoother taste (depending upon variety of wood)
The more tannins (tea/wood exposure) the greater the astringent quality.
The quality of the water, hardness, softness, mineral content, oxygen levels, set the overall quality, (carbonation, for one example)

Specific Gravity and pH are benchmarks for the above combinations.

Those are what we refer to as the "basics" .
Second Stage fermenting, bottling and Chill proofing, Filtering, Clarifying, Herbs, are additional techniques that create uniqueness in one's brew.


Greater detail is outlined in our Kombucha 2.0 booklet (included with order)
and lots of articles in our Research Library available free online


Just want a simple Kombucha Starter ? Try our Traditional Organic

Check out our accessories page for the largest and best selection to create your own special brews.

 
Don't forget to check out our Continuous Brewing Method and How to make even healthier Kombucha. For information on brewing kombucha in different containers see all your choices at Kombucha Brewing Containers. Choose from glass, porcelain, ceramic, clay, food-grade plastic, and wood. In our humble opinion wood produces the the best kombucha and your brew may well rival those of others fermented in wood; beer, wine and vinegars. 

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