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.
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.
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 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.
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.
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.
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.
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.
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.
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 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 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.
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.
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 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.
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.