Organic Kombucha Mushroom Culture Starter your choice.
With enough starter tea to make 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. 68 pages loaded with How to information and everything you need to produce Safe & Healthy Kombucha Tea.
Free PDF Download Kombucha Craft Brewing Guide Beer, Cider, Mead, Vinegar testing for alcohol, sugar and more
Mini Keg with Tapping System. Not just the everyday variety. We modified our mini-keg with 2 special options.
1. We extended the stainless steel CO2 inlet tube to go all the way to the bottom. Other brands stop the CO2 right at the top. That keeps the CO2 in the head space and only serves to force the brew out the tube. Ours goes all the way to the bottom. This forces the CO2 to mix directly into the brew. Changing a flat brew to a nicely carbonated brew you can be proud of.
2. A food grade stainless steel filter. We added that to the outflow tube. Typically mini-kegs have been made for beer that has already been filtered and their brew is no longer active or alive. Probiotic brews, like Kombucha, Ginger Beer or Water Kefir are alive and active. Often probiotic brewers add fruits, herbs and spices. Pieces of these, as well as yeasts may end up clogging the keg. We encourage probiotic brewers to go for taste and health, and to make their brew their personal health elixir. We believe these modifications help make it possible.
Our mini-keg with the CO2 pressurized tapping system solves a main complaint of many kombucha brewers. That their kombucha or Ginger Beer ferment comes out flat. With less carbonation that they would like. There are a few ways to address this. (see our Carbonation page ) Our Mini-Keg delivers Carbonation - and the degree of carbonation you want - without adding any additional alcohol. (unless you want it).
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.
We guarantee your success.
Ever need help. We'll be here, and have been since 1997.
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.
If you decide to do a Second Ferment right in the mini-keg, that will create natural carbonation all on its own. Depending upon temperature and headspace, and the type of yeast selected in your kombucha starter, various higher alcohol levels will be created.
caution: if you decide to do the Primary Ferment in the mini-keg be mindful that a new SCOBY will grow - and should be removed or it will continue to grow and eventually fill the entire keg ! A long thin tweezers (available at the Dollar Stores) come in handle in those cases.
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.