I am now adding brewer to my list of roles. I turned my oldest son on to kombucha tea. At first it was a “treat”, then it became a weekly request, then I decided we would just make it at home.
Now you might be asking “what is kombucha”?
Kombucha refers to any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly used as functional beverages for their unsubstantiated health benefits. Kombucha is produced by fermenting tea using a “symbiotic colony of bacteria and yeast” (SCOBY).
It is a lightly carbonated probiotic drink.
We start by basically brewing sweet tea. It cools down, then the SCOBY is added. It’s the white thing floating in the jars. This bacteria/yeast colony feeds on the sugar, and carbonates the liquid. The tea ferments for about 10-14 days. We taste it along the way. When its ready, it can be flavored with a little juice. Then the process starts over again.
Way cheaper and more fun to brew at home. It’s a science experiment we benefit from.
And our SCOBY grows more SCOBYs. We are up to brewing two gallons every two weeks.