A type of acid produced during the kombucha fermentation process that contributes to the tart and tangy flavor of the final product.
A type of bacteria commonly found in kombucha that produces acetic acid.
A combination of different acids, often used to adjust the pH.
A measure of the amount of acid present in kombucha, affecting its flavor and stability.
A form of carbon that has been treated to make it highly porous. It is sometimes used to filter kombucha which removes impurities and improves flavor.
A strip that is attached to a brewing vessel to monitor the temperature of the kombucha during the brewing process.
The process of introducing air into the kombucha, necessary for yeast and bacteria growth.
A sweetener used during the brewing process, contributing to the overall flavor and sweetness of the final product.
A measure of the alcohol content expressed as a percentage of the total volume.
A byproduct of fermentation, with low levels, present in kombucha.
A non-fermentable synthetic sweetener like stevia, equal, or aspartame. These can be used to back-sweeten kombucha without restarting fermentation.
Assam black tea is a type of tea that is grown in the Assam region of India. It is a strong, full-bodied tea used in kombucha brewing. Check out our post below to learn more.
An auto-siphon is a tool used in the kombucha brewing process to transfer the kombucha from one vessel to another without disturbing the sediment at the bottom of the vessel.
A new SCOBY that forms on the surface of the kombucha during fermentation.
Microorganisms that are present in kombucha and play a role in fermentation.
A type of cellulose produced by bacteria that is used as a substrate for kombucha making.
In the context of kombucha brewing, a batch refers to a single brewing cycle, from start to finish. A batch of kombucha can range in size from a small homebrew to a large-scale commercial production.
The amount of kombucha made in one brewing cycle.
A biofilm is a thin layer made by microorganisms that form on the surface of kombucha brewing surface. This is most commonly referred to as simply the SCOBY.
A type of molasses that is produced as a by-product of refining sugar cane into sugar. It is darker and has a stronger flavor than other types of molasses.
A type of tea often used as the base for kombucha, providing a strong and robust flavor.
A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and fruity flavor.
A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and fruity flavor.
A brush used to clean the inside of kombucha bottles.
A type of yeast that can sometimes be present in kombucha and produce flavors like funk or barnyard.
The process of transferring kombucha from a brewing vessel to airtight containers for storage and consumption.
The primary container used for brewing kombucha, usually made of glass or stainless steel.
The process of making kombucha by mixing tea, sugar, and starter tea.
The brewing vessel is the container in which the kombucha is brewed. It can be made of glass, ceramic, or stainless steel, and should be large enough to hold all of the ingredients.
Burping is the process of releasing pressure from a container of kombucha, usually by opening the container to allow carbon dioxide to escape. This is typically done during the secondary fermentation stage to prevent the build-up of pressure that can cause the container to explode.
The species of plant that is used to make black, white, red, and green tea. All types of tea can be used to brew kombucha.
Candied ginger is often used as an ingredient in secondary fermentation to flavor kombucha and water kefir.
A byproduct of fermentation that gives kombucha its effervescence.
Small candies made from sugar and yeast, are used to add carbonation to kombucha during the bottling process.
The presence of carbon dioxide in kombucha, giving it its signature fizziness.
A device used to carbonate liquids, including kombucha, by introducing carbon dioxide gas.
A large glass or plastic container used for fermenting liquids.
A blend of spices often used to flavor kombucha, including cinnamon, cloves, cardamom, and ginger.
Chamomile is a type of herb that is commonly used to make tea. It has a mild, fruity flavor and is known for its calming and relaxing effects. In kombucha brewing, chamomile can be used as a flavoring ingredient.
A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and tangy flavor.
The process of removing impurities from kombucha to improve its clarity and appearance.
The process of removing yeast and other solids from the kombucha, resulting in a clearer liquid.
A cloth cover is a piece of cloth used to cover the kombucha fermenter during the brewing process. The cloth cover allows air to circulate while keeping out dust and other contaminants.
The turbidity of the kombucha, usually caused by yeast or bacteria.
Coconut sugar is a type of sugar made from the sap of the coconut palm tree. It can be used as a sweetener in kombucha brewing, but it may affect the flavor of the final product.
A type of kombucha that is brewed with coffee, either by adding coffee to the tea and sugar mixture or by using coffee instead of tea.
A method of brewing tea in which the tea leaves are steeped in cold water for several hours, used to create a milder-tasting tea base for kombucha.
A method of brewing kombucha where a portion of the finished product is removed and replaced with sweet tea, rather than starting a new batch each time.
Another term for the SCOBY, referring to the symbiotic community of yeast and bacteria.
Decanting is the process of transferring kombucha from one container to another, usually to separate the liquid from any solids that may have settled to the bottom of the original container. Decanting can also be used to transfer kombucha from a fermenting vessel to a bottling container or keg.
A type of vinegar commonly used for cleaning kombucha brewing equipment due to its neutral flavor and ability to dissolve mineral deposits.
Dormant refers to a period of inactivity in the kombucha brewing process, usually when the yeast and bacteria are not actively fermenting the kombucha.
A brewing technique used in beer-making in which hops are added to the fermenter to impart a hoppy flavor. This technique can also be used in kombucha-making to add hop flavor and aroma to the final product.
A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and tart flavor.
A type of alcohol produced during the fermentation process.
The process in which yeast and bacteria consume sugar and produce alcohol, carbon dioxide, and organic acids.
The temperature at which kombucha is fermented, affecting the speed and quality of the fermentation process.
The length of time kombucha is fermented, affecting its flavor and carbonation.
A fermenter is a container used in the kombucha brewing process to hold the tea, sugar, and yeast mixture while it ferments.
A device used to remove solids from liquids, such as a coffee filter used to strain yeast from kombucha.
The first ferment is the initial stage of kombucha brewing, during which the tea and sugar are combined and fermented by yeast and bacteria. The first ferment lasts anywhere from 7-21 days, depending on the temperature and other factors.
See “First Ferment” definition above.
A concentrated form of flavoring, used to add flavor to kombucha during secondary fermentation.
The process of adding flavor to kombucha by steeping fruits, herbs, spices, or other flavorings in the liquid.
Flavorings are ingredients added to kombucha to give it a unique taste and aroma. Flavorings can include herbs, spices, fruit juices, and other ingredients.
The addition of fruits, herbs, spices, or other flavorings to the kombucha during secondary fermentation.
A type of bottle with a spring-loaded cap, commonly used for bottling kombucha.
Flocculation is the process of yeast and other solid particles in the kombucha coming together and forming clumps.
Fruit flies are tiny insects that are attracted to sugary fermented substances, like kombucha. They can cause contamination in the brewing process if not properly managed, so it's important to take steps to prevent their presence, and covering kombucha fermenter with a cloth.
Fresh or dried pieces of fruit, such as berries or citrus, used to add flavor to kombucha.
A tool used to pour liquids into small openings, such as kombucha bottles.
A spicy root often used to flavor kombucha during secondary fermentation, imparting a warm and zesty flavor.
Ginger Kombucha Recipes:
Gluconic acid is a type of acid that is produced by the bacteria in kombucha during the fermentation process. It contributes to the sour taste of kombucha and helps to lower the pH of the drink.
An acid produced by yeast and bacteria during kombucha fermentation. It is believed to have various health benefits, including detoxification and anti-inflammatory effects.
A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and fruity flavor.
A citrus fruit often used to flavor kombucha during secondary fermentation, imparting a bright and tangy flavor.
A measurement of the density and can be used to determine when fermentation is complete.
A type of tea often used as the base for kombucha, providing a light and fresh flavor.
An herbal mixture used in traditional beer-making, often consisting of hops and other botanicals. This mixture can also be used in kombucha-making to impart unique flavor and aroma.
Gunpowder Green Tea is a type of tea that is made from the leaves of the Camellia sinensis plant, which are steamed or pan-fired. The green tea is rolled into small, tight balls. Gunpowder green tea is a versatile tea that is not only great for drinking on its own, but is also used to make fantastic classic kombucha and jun kombucha tea.
A type of kombucha that has been brewed with a higher alcohol content.
Harvesting refers to the process of removing the SCOBY and any kombucha from a batch of kombucha that is ready for bottling or further fermentation.
HDPE stands for high-density polyethylene, a type of plastic used in the production of containers and brewing equipment. HDPE is known for its durability and resistance to moisture, making it a popular choice in the kombucha brewing industry.
A type of tea made from herbs and botanicals, often used in kombucha-making to impart unique flavor and aroma.
Plant-based flavorings, such as mint or basil, used to add flavor to kombucha.
Hibiscus is a type of flower that is sometimes used in kombucha brewing to add flavor and color to the kombucha.
A sweetener often added to kombucha during the brewing process, contributing to the overall flavor and sweetness of the final product.
Hops are the cone-shaped flowers of the hop plant, Humulus lupulus. Hops are primarily used as a flavoring and stability agent in beer. Hops impart a bitter, floral, or citrusy flavor to beer, help balance the sweetness of malt, and provide a natural preservative effect. Hops are also known for their aromatic and medicinal properties. In kombucha, they can be used in secondary fermentation or to dry hop.
Hydrometer A device used to measure the specific gravity of a liquid.
Liquid extracted from fruits or vegetables, used to add flavor to kombucha.
Jun kombucha is a type of kombucha that is made using a different culture and green tea and honey as the base ingredients instead of black tea and sugar.
See Jun Kombucha
Kahm yeast is a type of wild yeast that can sometimes appear in kombucha brewing if the equipment or ingredients are not properly sterilized. It can cause the kombucha to have a sour, musty flavor.
A large container used for storing and dispensing liquids, often used in commercial kombucha brewing operations.
The process of transferring kombucha from a brewing vessel to a keg for easy dispensing and storage.
A type of bacteria specifically used for fermenting kombucha.
The specific measurements of ingredients used in a kombucha recipe, such as tea, sugar, and yeast. The ratios can vary depending on the desired flavor and strength of the kombucha.
The symbiotic relationship between yeast and bacteria in kombucha, responsible for the fermentation process.
A symbiotic culture of yeast and bacteria that is used to start a batch of kombucha. The mother, also known as a scoby, is a translucent, rubbery disc that grows on the surface of the liquid during fermentation.
A term used to describe the SCOBY, although it is not a mushroom in the traditional sense.
Kombucha tea is the final product of the kombucha brewing process. It is a fizzy, sour, and slightly sweet drink that is made by fermenting tea and sugar with yeast and bacteria.
The liquid produced during the fermentation process of kombucha, which has a sour and tangy flavor due to the conversion of sugars to acetic acid and other organic acids.
A type of yeast specifically used for fermenting kombucha.
The process of attaching labels to kombucha bottles, indicating the flavor, ingredients, and other important information.
One of the organic acids produced during fermentation.
A type of fermentation in which lactobacillus bacteria convert sugars into lactic acid. This process is used in the production of many fermented foods and drinks.
Lavender is a type of herb that is commonly used in kombucha brewing to add a floral, fragrant flavor to the beverage.
A citrus fruit often used to flavor kombucha during secondary fermentation, imparting a bright and tangy flavor.
Learn More:
A citrus fruit often used to flavor kombucha during secondary fermentation, imparting a bright and zesty flavor.
Learn more:
Tea leaves, as oppose to tea bags, that is used to make the tea base for kombucha.
Maple syrup is a type of sweetener made from the sap of maple trees. In kombucha brewing, maple syrup can be used as a sweetener for the tea mixture.
The term for any other microorganisms that may be present in the kombucha, such as mold or yeast.
The collective term for the yeast and bacteria in the SCOBY.
Molasses is a type of sweetener that is sometimes used in kombucha brewing to add sweetness and flavor to the kombucha.
A type of fungus that can grow on the surface of kombucha if it becomes contaminated.
Another term for the SCOBY.
Another name for the SCOBY though it is not a mushroom.
A muslin cover is a type of cloth used to cover the kombucha fermenter during the brewing process. It allows air to circulate while keeping out dust and other contaminants.
A muslin tea bag is a type of tea bag made from a fine, woven fabric. It can be used to hold loose tea leaves during the kombucha brewing process, making it easier to remove the tea after steeping.
Sweeteners derived from natural sources, such as honey or maple syrup, used to sweeten kombucha.
A nutrient required by yeast for growth and reproduction.
One Step is a popular cleaner used in fermentation
A type of tea known for its complex flavor profile, often used as the base for kombucha.
A citrus fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and tangy flavor.
Learn More:
The acids produced during fermentation that give kombucha its sour taste and help lower the pH.
Palm sugar is a type of natural sugar made from the sap of palm trees.
The process of heating kombucha to a high temperature to kill off any harmful bacteria and extend its shelf life.
A pellicle is a layer of celloluse that forms on the surface of the kombucha during the primary fermentation stages.
A type of herb often used to flavor kombucha during secondary fermentation, imparting a cool and refreshing flavor.
A measure of the acidity or alkalinity of a solution, with lower values indicating higher acidity and higher values indicating higher alkalinity. In kombucha brewing, pH levels should be monitored to ensure the safe and successful fermentation of the tea.
A type of testing strip used to measure the pH levels of liquids, such as kombucha.
An electric pH testing meter used to measure the acidity of a liquid.
A pH test roll is a tool used to test the acidity of the kombucha during the brewing process.
A class of compounds found in tea and other plant-based ingredients that are used in kombucha brewing. These compounds are known for their antioxidant properties and are believed to contribute to the health benefits associated with kombucha.
Polyphenols are types of antioxidants that are commonly found in fruits, vegetables, and tea. In kombucha brewing, the tea used to make the beverage will contain polyphenols which can contribute to the health benefits of the finished product.
Prebiotics are types of dietary fiber that feed the good bacteria in the gut, promoting a healthy gut microbiome.
The first stage of fermentation where the majority of the sugar is consumed.
Beneficial bacteria and yeast present in kombucha, known for their health benefits and role in promoting digestive health.
The process of transferring the kombucha from one container to another, usually for the purpose of bottling.
A long, thin tube used to transfer liquid from one container to another without disturbing sediment.
A type of tea bag that can be filled with loose-leaf tea and used multiple times, often used for making kombucha.
The process of using the same SCOBY for multiple batches of kombucha.
Rose hips are the fruit of the rose plant and are commonly used in kombucha brewing to add a tangy, fruity flavor to the beverage.
Acronym for Symbiotic Culture of Bacteria and Yeast. It's the living organism that ferments the tea into kombucha.
A container used to store extra SCOBYs, allowing for easy access and storage.
The process of adding flavorings or carbonating kombucha after the primary fermentation process has completed, resulting in a more complex flavor profile.
A tool used to transfer liquid from one container to another, used for bottling kombucha.
Dried, ground plant parts, such as cinnamon or ginger, used to add flavor to kombucha.
A tap or valve used for dispensing liquids, commonly used for continuous brewing setups.
Spirulina is a type of blue-green algae that is high in vitamins and minerals. In kombucha brewing, spirulina can be added to the tea for its health benefits and to add a unique flavor to the beverage.
A type of bottling tool that uses a spring-loaded mechanism to dispense liquid from a container into a bottle. It can be used to bottle kombucha without disturbing the scoby or sediment in the bottom of the fermenter.
A type of metal commonly used for brewing equipment, including kombucha brewing vessels, due to its durability, resistance to corrosion, and ease of cleaning.
Star San is a type of sanitizer commonly used in the kombucha brewing process to clean and sterilize equipment and surfaces. It's a no-rinse sanitizer that is effective against a wide range of microorganisms.
A small amount of already fermented kombucha used to inoculate a new batch of kombucha.
The process of killing bacteria and yeast to prevent contamination.
Stout bottles are thick, strong glass bottles that are used to store kombucha. They are able to withstand the pressure that builds up during the second fermentation process.
The process of removing solid particles from a liquid, such as the tea leaves from the kombucha base.
The food source for the yeast and bacteria in the SCOBY.
The tea mixture before the SCOBY and starter tea are added, consisting of tea and sugar.
A measure of the amount of sugar present in kombucha, affecting its flavor and carbonation.
Glass bottles with a rubber gasket and metal clasp that are commonly used for bottling kombucha. The swing top closure provides an airtight seal to help maintain the carbonation of the beverage.
A type of bottle cap that allows for easy pouring while preventing leaks.
A device attached to a keg for dispensing kombucha, often used in bars and restaurants.
The base liquid used in kombucha brewing, usually made from black or green tea leaves.
Small bags filled with loose tea leaves, used to brew the tea base for kombucha.
A tea ball is a small, mesh ball that is filled with loose-leaf tea. The tea ball is placed in hot water to infuse the tea with flavor. In kombucha brewing, a tea ball can be used to hold the tea leaves during the steeping process.
A combination of different teas, often used in kombucha-making to create unique flavor profiles.
A crucial factor in kombucha brewing, as the temperature affects the rate of fermentation and can impact the quality of the final product.
A device used to measure the temperature of a liquid, critical for ensuring optimal brewing conditions for kombucha.
Tisane is another term for herbal tea, which is sometimes used in kombucha brewing to add flavor and aroma to the kombucha.
A term used to describe the yeast sediment and any other solid matter that settles at the bottom of the kombucha bottle.
A flavor often added to kombucha during secondary fermentation, imparting a sweet and creamy flavor.
In the context of kombucha brewing, a vessel refers to any container used in the brewing process, such as a fermenter, fermenting vessel, bottling container, or keg.
A type of acidic liquid produced by the fermentation of alcohol.
Microscopic worms that feed on vinegar.
Vinegar flies are tiny, black flies that are attracted to the smell of vinegar. They can sometimes be found around fermenting kombucha batches.
A type of tea known for its delicate flavor and aroma, often used as the base for kombucha.
A type of microorganism that ferments sugars into alcohol and carbon dioxide.
The process by which yeast cells clump together and settle to the bottom of the kombucha fermenter.
The accumulation of yeast cells at the bottom of the kombucha bottle, a natural byproduct of fermentation.
Yeast strands are long, string-like structures that are formed by yeast during the fermentation process. They are a sign that the yeast is active and that the kombucha is fermenting properly.
A type of tea made from the leaves of the yerba mate plant, known for its high caffeine content and earthy flavor, sometimes used as the base for kombucha.
This term is used to refer to the first stage of the kombucha brewing process, also known as the primary fermentation stage. During this stage, yeast and bacteria consume the sugars present in the tea mixture and produce alcohol and acetic acid.
This term is used to refer to the second stage of the kombucha brewing process, also known as the secondary fermentation stage.
This term is not typically used in kombucha brewing but it refers to a third round or stage of fermentation.
