Perfect Kombucha Tea
Organic Kombucha Mushroom Culture Starter your choice.
With enough starter tea to make up to 2 gallons of Kombucha Tea. Guaranteed to make another Kombucha SCOBY so you can continue making more and more Kombucha Tea by simply adding water,sugar and tea
Kombucha 3.0 Brewing Guide. Loaded with How to information and everything you need to produce Safe & Healthy Kombucha Tea.
Mini Keg with Tapping System.
Your Choice of Yeast. Why we offer choices.
Simply because we love choices, and we love Kombucha Tea. Personally I hate being placed into a pen especially one determined by someone else.
1. Torulaspora delbrueckii, we find the most curious. This yeast uniquely is an aerobic yeast. Which means it doesn't ferment when there is no oxygen. It goes dormant. As does the Gluconobacter. Whereas all the rest produce higher amounts of alcohol when the oxygen is cut off, and the Gluconobacter unable to convert alcohol into acetic acid leading to high alcohol levels – or a Kombucha Beer.
2. Brettanomyces. Is a popular “Lambic” or wild brew, popular in some Wild American Ales. Most importantly for kombucha, it handles warmer temperatures better than most other yeasts, and thrives in Oak Casks. Personally I like the taste. Different yeast will add their particular taste and character to your brew.
3. Saccharomyces Boulardii is a well respected well researched Pro-Biotic Yeasts. S. Boulardii also know as the ‘sugar fungus” which may have led to kombucha being referred to as the “tea fungus”. S. Boulardii ferments fast but leaves a large percentage of sugar behind so the Kombucha Tea remains sweeter despite longer fermenting time. This species also produces a higher percentage of alcohol and quickly.
Bacteria Option of adding one more bacteria. Species Lactobacillus (isolated from Milk Kefir)
Lactic Acid Producing Bacteria. (LAB). Lactic acid has a mellow sourness and helps balance out the harsher acetic acid produced by kombucha. Lactic acid is also extremely beneficial healthwise and gut wise in rebuilding the intestinal flora.
These bacteria can ferment with or without oxygen from temperatures just above 60F to over 90F. Therefore one must be cautious of not overwhelming the beneficial Gluconobacter bacteria which produce acetic acid and gluconic acid which are the main health benefits of kombucha. One has to keep the yeast and the bacteria in a harmonious balance.
Choice of Tea, herbs and spices for a creative health outlook.
You can make Kombucha Tea using just about any tea (Camellia sinensis ). Lipton, Red Rose, etc, Or choose from a great many organic teas, medicinal herbs and spices. Our free Kombucha 3.0 book lists many options to create your own personal taste and health benefits.
Our drop down menu above list only a few of the many choices you have. Such as using Sour Cherry Juice (available at most local grocery stores) which according to research amps up the Gluconic Acid typically produced by the kombucha about 25 times.
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First start off by making 1-2 gallons of Kombucha. You'll need a container. Typically one uses a 1 Gallon Pickle Jar. These are available at thrift shops, Target, Walmart, We have a large selection online. Surprisingly you can buy a gallon of pickles for around $6 at local grocery stores. Just have to fine a place to put all those pickles.
Simply Boil Water, Add Sugar, Add Tea, 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 article.
When its ready - at the sweet/sour balance that you find enjoyable - Harvest. When using the mini-keg be sure to filter as you pour into the mini-keg. Cap the keg and place in the fridge or freezer to get the tea as cold as possible but not frozen. When cold remove from fridge and set the carbonation to the level you desire. AS this is a personal opinion, you'll have to play around a bit to find your preference. Follow the Mini-keg guidelines. The colder the kombucha and the more you shake the mini-keg the greater the CO2 will dissolve into the kombucha tea. and not rise up into the headspace. When all the CO2 is in the headspace then it only serves to push the kombucha out.
Now you have the yeast and bacteria nicely balanced, The Time and Temperature of your brew just right, and you're at the just right sweet/sour balance. Set the carbonation to your level, kick back and enjoy the Perfect Kombucha Tea.
What type of container can I use?
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.
Thank You. The Kasper Family.
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