Gaias Roots presents:Kombucha Brewing Guide

Note: This information has been complied with research done over the internet, through personal interaction with other bucha brewers and from my own personal experience. Do not take any of this as FACT, just another perception to the story of Kombucha.

Herstory

The origin of Kombucha can be traced back thousands of years beginning its origin in Russia, not in China or Japan, which is stated in many Kombucha propoganda. One can never be truly sure how or where Kombucha came from, which lends itself to the mystery and beauty of the unknown potential power of Kombucha tea.

Known to many as “mushroom” tea, the shape of the culture resembles that of mushroom fungi. Like fungi the Kombucha culture is living, breathing, and thriving with spirit. The following information here is to passed on to whomever would like to learn more about the Kombucha and it’s medicinal healing properties as well as simple brewing methods and suggestions.

This is information that I have compiled and learned by doing. Please feel free to share this information widely as long as the source (myself) is recognized when sharing.

What is Kombucha?

The Kombucha culture makes up a variety of pro-biotic bacteria and yeast. As continues on their holistic health path, the importance of probiotics in a balanced diet is crucial. These health forms of bacteria (lactobacillus) helps aid digestion, keep immunity high, liver detoxification, and boost overall energy levels.

When you first embark upon your first Bucha baby, it looks like a giant pancake. These are typically called SCOBY (Symbiotic Colony of Bacteria and Yeast). It usually takes on the shape of its container. I will go through the recommended sizes later on. Think of the culture as thick and non-elastic.

Kombucha can also contain trace amounts of alcohol, but these will be extremely low if brewed correctly. Kombucha is a super food/drink and can be a different reaction for anyone. So take the body test. Try it. Feel it. Be true to yourself and your body. after all we are one.

Making Kombucha

This is based on my own personal method and can be altered based on taste and indivudal brewer.

Ingredients (per gallon)

• Wide mouth 1-2 gallon jars (they can be bigger, but to start off with I recommend 1 gallon jars). No mason jars.

• Loose leaf tea (black or green)

My opinion on tea is smell. I love to smell fresh loose leaf teas from my local herbal shoppe. If you don’t have this, tea bags will do, but I HIGHLY RECOMMEND loose leaf teas (OG of course). I love Sencha teas, teas with hibiscus, goji berries, orange peels. I love a fruity tea because it comes out so strongly in the Bucha.

If you do not have any stores that may carry loose leaf teas, I encourage you to buy in bulk. This saves time, money, and support companies that are trying to live lightly and in accordance with Gaia:

http://www.mountainroseherbs.com/

A local bulk herb company in Eugene, Oregon they have some of the best product I have ever seen for the price you can afford.

• Cane Sugar (brown or white)- 2 cups per gallon

Many folks are strict about their sugar intake, but you need at the very MINIMUM 2 CUPS per gallon. Just some food for thought. You can add more if you like your Bucha sweeter, but no less.

• Starter Tea (about one pints worth)

This is a nice kick start for the bucha when you are starting to brew for your first time. I add starter tea to every batch because I believe it gives it a fuller flavor. I think of it like any aged wine or cheese, it gets better with age <3 The longer the drink has been fermenting the more beneficial it will be to your body and mind.

• Natural fiber (hemp, cotton) covering for mouth of jar

Other things worth mentioning

• A clean plate- to put your Kombucha babies on while you transfer tea
• A funnel for bottling
• Old beer bottles with topper OR pop-top bottles.(FYI: you can use whatever bottles you like, but for sanitation and best results, I would recommend something with an air-tight seal.
• A pitcher (one or two) For second batch, you will need to bottle your first batch of Kombucha. To do this, you will need a pitcher to put your finished Kombucha before bottling.

How To Brew

*Remember Kids ALWAYS WASH YOUR HANDS*

1. Brew tea and let it seep for 10-15 minutes. Strain loose tea from mixtures and add sugar.
The brewed tea MUST BE ROOM TEMPERATURE OR LOWER. The culture cannot survive if the tea is too hot. I suggest putting it in the fridge overnight or weather permitting, allow it to soak in the energy of the moons rays.

2. Once tea-suga mixture has been brewed and cooled to room temperature, it is time to transfer your SCOBY (Symbiotic Colony of Bacterial Yeast) Place the SCOBY on the clean plate next to you.

3. Put tea-suga mixture in jar along with starter tea. Make sure you leave about a quarter of the jar left because when you place the SCOBY inside it will lift the liquid up. You need to give the SCOBY some run to grow over the next 4-6 weeks.

4.Place the SCOBY inside gently.

5. Let brew for 4-6 weeks. I STRONGLY ENCOURAGED folks to brew by moon cycles (new moon, full moon). It brings a lot of energy into the Kombucha and intention setting.  It is important we begin to understand our connection with the moon and her alignment to the divine. I encouraged all who haven’t already to understand the moon signs,to go online and look for their own individual moon sign. It represents our emotions, our innermost selves and helps to explore in even more depth the beauty of synchronicity.

http://www.moonsigncalendar.net/calculate-moonsign.htm

6. Cover your Kombucha brew with any natural fiber cloth to prevent fruit flies or faery’s from interfering. It is nice to cover the jar entirely because Kombucha engage well with darkness (because they are producing light <3)  I do not recommend cheese cloth (recommend by some websites on brewing bucha) Because it allows for these little critters to penetrate. Use natural fibers because they breath and well, our a whole lot yummier than polyester.

DO NOT LEAVE YOUR KOMBUCHA IN THE KITCHEN (unless you have a kitchen elf who does all your cleaning and your kitchen is completely 120% spotless!)

Tips for storing your Kombucha

If you live in an area that is carpeted, it is okay to leave your Kombucha on the floor. I recommend your room because it allows you to connect the most with you Kombucha and send it positive healing vibrations and affirmations. If you live in a house with wood floors like myself, I highly recommend elevating your Kombucha jars. I have created a nice altar piece for my Kombucha and they are very very happy! I recommend to anyone to create an altar for their Kombucha because it is providing beneficial wellness

Kombucha cultures like to be warm, dry, and dark. Treat them like the children they are at this stage and keep them warm. If this means you don’t have heat (or don’t turn it on often) bundle them up with scarves and jackets to keep them warm.

You do not have to do anything after this. Surrender to this nothingness and just be with your kombucha. Decorate your kombucha with dried flowers and mantras. Create a space that calls for cultivation and creativity.

* If you have any questions or suggestions, feel free to message me on facebook or email me at loveisalwaysgrowing@gmail.com*

BLISSFUL BREWING!