Complete 2 Gallon Kombucha Brewing kit
Complete 2 Gallon Kombucha Mushroom Starter Kit
* Blend of our Organic Black and Organic Green Tea for a balanced Kombucha Tea
* Organic Sugar
* 2 Gallon Glass Brewing Jar with Spigot
* Cloth and rubber band
* Our 3 rd edition of Kombucha Brewing Booklet. 77 pages of tips, recipes, problem solving and bottling tips.
Unconditionally Guaranteed to produce a healthy Kombucha Mushroom Tea the very first time.
* Your choice of any of our Organic Kombucha Mushroom Starter Cultures
Know what's in your Kombucha Culture.
Chateau Kombucha. is wild bacteria and yeasts fermented in organic sugar and our blended organic black and organic green tea. This strain travels well and enjoys the widest appeal. Produces a respectable apple-cider, slightly carbonated, refreshing Kombucha.
Brettanomyces (yeast); unlike typical yeast which stress out when its too warm, Brett is cool at 85F. This makes for a Great Summer brew. Another advantage is that both do well living in a wood home, such as in our Oak Barrels. Produces a Lambric style brew and when fermented in Oak has a mellower buttery taste.
Saccharomyces Boulardii This particular sub-species is new to Kombucha Brewing Not being mentioned in the early Kombucha Books as one of the main yeasts found in kombucha. This species is well known for aiding digestion and thus increasing energy. It starts fermenting fast and produces higher amounts of alcohol quickly. It slows at the end and does not completely ferment all the fermentable sugars
Torulaspora delbrueckii is a very unique yeast. One of a kind as it is strictly aerobic. Where other yeasts are anaerobic (producing more alcohol) when bottles and the oxygen supply is cut off, T. delbrueckii goes dormant. This yeast starts off slow but finishes more completely. T. delbrueckii creates a drier less sugary brew with lower alcohol levels. Some beer brewers will combine T. delbrueckii with Saccharomyces Boulardii to produce higher alcohol levels with less sugar.
Our own Kombucha-Kefir Hybrid according to research this combination produces significantly higher levels of D-saccharic acid 1,4 lawton (DSL) and glucuronic acid, acetic, lactic acid gluconic acid. Contains the specific lactobacillus strain found in Milk Kefir.
All our cultures contain the acetobacter bacteria species Gluconobacter. This bacteria produces the gluconic acid that makes Kombucha Tea unique. Acetobacter's like it warm. Above 74F and well into the 80's. They also like sugar, caffeine and alcohol.
Lactobacillus Additionally you can choose to add more sourness to your ferment. While typically kombucha is a Acetobacter ferment producing a sharper bite, (acetic acid) Lactobacillus (bacteria) produce's beneficial lactic acid and smooths the harsher acetic acid of the Acetobacter Lactobacillus ferments at cooler temperatures (60-90F) and also ferments without oxygen. More aggressive than Gluconobacter and may take over especially in low temperatures. Like yeast when bottled Lactobacillus will produce some alcohol. The taste, mouthfeel and health benefits are more noticeable.
Making Kombucha Tea is really simple.
Our Simple Recipe
Add the Kombucha Culture ,
set aside for 9-14 days, drink when you’re ready.
To enhance the flavor and health check out our Kombucha Brewing Guide articles online
Is my Kombucha Tea safe to drink ? Kombucha Cautions and Safe Brewing article.
Look over our online gallery and with large images and descriptions of what to look for and what to avoid.
Ed and Sue Kasper
cell / text 919-518-3336
Toll-free support 888-425-8827,