copyright July 2019

PAGE 1
n the twenty plus years I have been brewing kombucha, it has been
awesome. I hope this guide acts to bridge a gap. Kombucha Tea is
not a beer, nor is it a wine, or a hard cider, or a vinegar. Yet the
more we understand the commonality and share the language the
more we, ourselves, and our kombucha grow and develop.

To the many strangers met along the way, and became friends with,
and to all the help I’ve gotten along the path. THANK YOU.

“After all kombucha bacteria are a lot like people (men anyway).
They like sugar, caffeine, and alcohol and they don’t like to be
bothered”.

- Ed Kasper Acupuncturist, herbalist & homeotoxilogist & father.

“Kombucha is like a women. They share an affinity in nature.

Women and kombucha make things happen. All that sugar, caffeine,
alcohol—poof. Good healthy stuff”.

- Sue Kasper, Nurse (retired), kombucha brewer, wife & mother.

All our Kombucha Cultures are guaranteed. Each individually

fermented in all glass, all organic sugar and organic tea. Each strain
is unique and provides for a certain niche that suits a particular
interest. Be it health or taste, hopefully both. At the HappyHerbalist
we have been brewing Kombucha and formulating kombucha health
extracts since 1997.

All our Kombucha Craft Brews are similar yet distinctly different. We
choose our balance of the bacteria and yeast, always with an eye
on achieving the desired character suited to the individual.

“Under the most rigorously controlled conditions of pressure,

temperature, volume, humidity, and other variables, any experimental
organism will do as it damn well pleases.” – The Harvard Law. So it
goes with Kombucha.

HappyHerbalist@me.com 919-518-3336 cell / text (EST)

PDF Clicks: Green Text = Bookmarks. Blue Text = online links page number to go to page

PAGE 2
Basic kombucha Tea Recipe ............................................................................5

Kombucha Mushroom Tea: fermented sugar and tea (Camellia sinensis) ......................................... 5
Getting Started ............................................................................................................................6
Ready to harvest .........................................................................................................................7
Kombucha Hotel ..........................................................................................................................7
Bottling .......................................................................................................................................8

Second Stage Ferment ..................................................................................10

Conditioning - After fermentation ................................................................................................11

Kombucha Beer ............................................................................................12

Kombucha Sessions Beer Recipe .................................................................................................13
Kombucha Beer with Higher Potential Alcohol .............................................................................14
Kombucha Beer with Lower Potential Alcohol ..............................................................................14

Beer Brewer’s Kombucha Complaint ............................................................15

Anaerobic Ferment (AirLock) ......................................................................................................16

Kombucha Beer Recipe: 2 Stage Dry Hopping .............................................................................17
Kombucha Wild Ale ...................................................................................................................18
Kombucha Wild Ale Recipe ........................................................................................................19
Kombucha Sour Beer .................................................................................................................20
Kombucha Saison Beer ..............................................................................................................21
SCOBY beer Kettle Souring recipe. ............................................................................................ 22

Kombucha Coffee .........................................................................................23

Cold Brewed Coffee SCOBY Fermenting .....................................................................................23

Kombucha Iced Tea ......................................................................................25

Non-Alcohol Kombucha Iced Tea ................................................................................................25

Kombucha Wine ...........................................................................................26

Kombucha Wine Spritzer ...........................................................................................................27

Fermented Honey .........................................................................................28

Jun fermented Green Tea and Honey ..........................................................................................28

Mead .......................................................................................................................................29
Light Kombucha Mead ...............................................................................................................29

Kombucha Cider ...........................................................................................30

Applejack .................................................................................................................................32
Adjusting the Alcohol Content of Kombucha ...............................................................................32
Kombucha Apple Cider Vinegar Recipe ......................................................................................34
Kombucha Vinegar ....................................................................................................................35
PAGE 3
Appendix .....................................................................................................36

Legally Beer has to have Hops ...................................................................................................37

Kettle Hop .................................................................................................................................38
dry hopping ..............................................................................................................................38
Liquid Hopping. .........................................................................................................................38

Yeasts ...........................................................................................................39

Kombucha Yeasts. ......................................................................................................................39

Ale Yeasts .................................................................................................................................39
Larger Yeasts .............................................................................................................................40
Wild Yeast ................................................................................................................................40
Yeast Wash. ..............................................................................................................................41

Bacteria ........................................................................................................42
Kombucha Bacteria ...................................................................................................................42

Kombucha Balance .......................................................................................44

Sugars ..........................................................................................................47

Testing Sugar, Alcohol & Acids Levels ...........................................................51

Adjusting Alcohol, Acids, pH and Sugar levels. ............................................................................54

PH Meters .................................................................................................................................56

Teas, Herbs & Spices .....................................................................................57

Black Tea ..................................................................................................................................57

Green Tea .................................................................................................................................57
Oolong Tea ...............................................................................................................................58
White Tea .................................................................................................................................58
Pu-erh Tea .................................................................................................................................59
Jasmine Green Tea Dragon Pearl ................................................................................................60
Seeping time of teas and their preparation. .................................................................................61

Hops, Gruits, Herbs, Spices and medicinals. .................................................61

HOPS .......................................................................................................................................62
Gruits .......................................................................................................................................63

Continuous Brewing .....................................................................................67

Yes you can Continuous Brew Kombucha Beer. ............................................................................68

Kombucha What Can Go Wrong. ...............................................................................................69
Carbonation ..............................................................................................................................71

Commercial Brewing; Kombucha, Ginger Beer, KVASS, Nitro-Coffee ...........73

PAGE 4
 BASIC KOMBUC HA TEA RECIPE
KOMBUC HA MUSHROOM TEA: FERMENTED SUGAR AND
TEA (CAMELLIA SINENSIS)

The Ancient Tea of Immortality.. A Living Food. A miracle elixir.

Refreshing, Energetic, Tasteful.

Aerobic Ferment. One Gallon Recipe. <1% ABV

Ingredients

Supplies

• 3 Quarts of Water
• 1-gallon or larger Jar

• one cup sugar (200 grams)

• Cloth & rubber band

• 7 T-bags (15 grams/ 1/2 oz tea)

• optional: pH meter,
• SCOBY and 1 cup starter tea
hydrometer, temp gauge, keg
or growler, bottles, herbs,
Procedure
spices, hops, …

1. Boil water., add sugar. Turn off heat.

2. Add tea, steep 10 minutes. then remove tea.

3. Bring to room temperature then add SCOBY & Starter Tea.

4. Ferment 8-9 days at 80 F / 14 days at 74 F. Below 70 F is not

recommended as it increases chance of mold and lack of gluconic
acid.

5. Harvest when the sweet / sour balance is just

right for you.

6. Bottle, keg, refrigerate to stop fermentation.

note: the lower the starting pH the lower the ABV. You
can lower the pH by adding more starter tea (previous
brewed kombucha), distilled vinegar, (any flavor), or
Vitamin C (ascorbic acid or sodium ascorbate).

PAGE 5
GETTING STARTED

Disinfectant: Clean containers with Distilled Vinegar, Star-san,

Iodophor Sanitizer, or Campden Tablets (see appendix) NEVER Soap.

We want things to grow and multiply. - therefore be watchful that

the wrong microbes don’t take advantage of your hospitality.

Water is the number one ingredient. The quality is as important as

your health concerns. Avoid Chlorine & Chloramines. Use the best
water available. Reverse osmosis, UV light, Catalytic Carbon Filter.
Vitamin C (5mg/L) or Campden Tablets (1/5 tablet per gallon)
removes chloramines. One Campden Tablet (per gallon) also sterilizes.

Distilled water lacks oxygen and minerals for fermenting but is pure.
Its good for washing yeasts and you can design your own water by
adding specific minerals and oxygen to create your best brew ever.

There are many choses for fermentable sugars. Each with its own
merits. Plain white table sugar is cheap, easy, and loved by the
kombucha. We use certified organic sugar from COSTCO. Organic
sugar adds a very slight bitter taste from the beneficial minerals.

Tea (Camellia sinensis) has the nitrogen, tannins, and nutrients

needed by both the bacteria and yeasts. Traditionally Kombucha Tea
was made with Black Tea. We’ve found that combining Green Tea
helps balance the beneficial acids and smooths the taste. Green
Dragon Pearls, a exquisite Jasmine Tea is our favorite.

The mushroom (SCOBY) makes kombucha lovable - once you get to

know it. It is a Serendipitous Colony Of Bacteria and Yeasts. A
simultaneous adventure of competing bacteria and yeasts. Only a
limited combination of yeasts and bacteria can faithfully achieve
this, These different species contribute to different health benefits
and tastes. Kombucha activist, Len Pozio, first referred to this ebb
and flow — the interplay of the bacteria and yeasts as a “Balancing
Act”. Other variables that play a significant role; Time,
Temperature, Humidity, Oxygen and Carbon Dioxide.

PAGE 6
Brew in a quiet undisturbed spot. Every time the liquid is
disturbed the mushroom will begin forming over again. The gluconic
acid will suffer as the gluconobacter spends energy rebuilding the
mushroom. The gluconobacter sees their mushroom as controlling the
yeasts. Depriving the yeast of oxygen, the yeasts produce greater
amounts of alcohol. The gluconobacter prefer alcohol to sugar.

A new mushroom should form. The new mushroom begins typically

after 3-4 days. It starts as a clear film forming across the surface
gradually thickening and becoming a solid creamy color mushroom. It
may be ugly but still be good. You can tell a lot from its appearance.

Finished Kombucha Tea should be semi-sweet, semi-sour, with a

cidery aroma and a pH 2.5 to 3.5. It should Smell Good, Taste
Good, Look Good (ugly OK) but nothing crawling around, no fuzz,
no dry dusty appearance. The SCOBY should be creamy and smooth
and one color. Other colors and forms are “other tings” .

Nervous or confused ? Email or text, send us pictures, and we will

help and let you know. No worries.

R E A DY T O H A RV E S T

To Harvest remove one of the mushrooms and 1 cup of tea. (8 oz).

Save this cup of tea + mushroom, as it will become the “starter tea”
for a new batch. You ALWAYS need to save an extra SCOBY +
starter tea for a rainy day. Starter tea should be sufficiently
acidic. If too sweet allow the starter tea to ferment a few more
days before starting the new batch. The Kombucha and starter tea
can remain outside covered with a cloth or capped in the fridge
for up to several months, then refresh with fresh sugar and tea.

KOMBUC HA HOTEL

With each new brew you’ll get a new mushroom (most of the time).
Take the extra mushroom and tea and add to a separate container.
With each successive brew, keep adding the extra mushroom. This is
PAGE 7
your Kombucha Hotel. The other mushroom +
starter tea is to start a new batch.

When you started your batch it was Southern

Sweet Tea. At Harvest Time it’s semi-sweet /
semi-sour just to your liking. You’re the judge.
As it continues to ferment it will go towards
vinegar and though healthy it’s like drinking a
glass of Apple Cider Vinegar. If you plan to do a Second Ferment -
to add flavor or spice, carbonation or alcohol harvest while its still a
bit more sweet.

No need to Filter or Rack. Its all healthy, even the strange brown
stuff floating around. You can begin drinking your Kombucha Tea
right from the tap. Bottle or keg as you choose. Once bottled,
refrigerate your brew to allow the batch to mellow out, stabilize and
to stop fermenting.

BOTTLING

Optional Cold Crashing. for a very presentable clear Kombucha Tea:

Rack, Bottle and Cap your brew and place in the refrigerator.
Quickly Cool to 39 F . Chill a day or two. All the sediment and stuff
floating around will fall to the bottom. Then rack. The stuff on the
bottom is called “trub” . You’ll use this later to create more yeasts.

PAGE 8
Racking, especially after Cold Crashing, clarifies the
brew. Siphon your brew without disturbing the sediment
or without adding oxygen. Rack right into bottles, slowly,
down the side. Then refrigerate. Save the trub for later.

Filtering (use cheesecloth) removes particles but adds

oxygen - so thats good if you’re going for a Second
Ferment. Filtering also removes more yeasts which are
much larger than the bacteria. Yeasts add the flavor.
Bacteria add sourness or a sharpness. Filter to increase
Carbonation, Shake to increase oxygen and restart fermentation. Or
simply filter to remove those ugly “squidlies” things - especially
before offering a glass to a friend.

Once Bottled we recommend refrigeration. Refrigeration stops the

fermentation process plus helps mellow out the brew. Check the pH.
Properly fermented Kombucha Tea is anti-pathogenic to a majority
of common pathogens when the pH is under 4.0 Bottled and adding
herbs, spices, etc changes the pH The Cold inactivates the probiotics
and the anti-pathogenic.effect falls totally on the acids.

The Basic Kombucha Tea Ferment is an aerobic (with oxygen)

ferment. Kombucha Tea’s bacteria (Gluncobacter sp.) needs oxygen to
convert the alcohol produced by the yeasts to acetic acid. Kombucha
Tea’s Primary Aerobic Ferment does not develop high levels of
alcohol. Kombucha Tea is close to the 0.499% non-alcohol legal limit.

If you wish to flavor your Kombucha - without adding alcohol, simply

and add herbs, spices, hops, then bottle, and refrigerate.

When you bottle your Kombucha Tea and leave at room

temperature, This creates more carbonation, AND more alcohol.
The more carbonation the more the alcohol. Simply bottled and
left at room temperature creates a Second Stage Anaerobic
Ferment - (without Oxygen) This shuts down the Gluncobacter
and forces the yeasts to produce more alcohol and carbonation.

PAGE 9
Kombucha Tea’s Basic Recipe + a Second Anaerobic Ferment, and the
alcohol may go to 2-3% ABV, be well carbonated and legally a Beer.

Anything 0.5 ABV and over is regulated as an alcoholic beverage.

Home brewers may produce up to 200 gallons of beer per year. No
license or permission is necessary for personal use.

SECOND STAGE FERMENT

In this stage (anaerobic) yeast develop the more complex flavors.
The yeast convert one part sugar to one part alcohol + one part
carbonation. Favorite time to add flavors, juices, herbs & spices.

To start your Second Ferment, harvest your primary ferment while

its still a bit sweet. This gives some room for the Gluconbacter to
finish what oxygen is left and not turn Kombucha Tea to Kombucha
Vinegar. Filter to remove the sediment. Then shake and stir your
Kombucha Tea, this adds oxygen back for the yeast to wake up. Fill
close to the top to cut off surface oxygen. The warmer the
temperature the greater the pressure is built up. Safest method is
with an Airlock. Balloons, aluminum foil tapped in place, are common.
Capped Glass Bottles are unsafe and dangerous. Even heavy wine
bottles, flip top bottles will explode based upon the pressure and

PAGE 10
temperature. Plastic Bottles are safer and can withstand over 100
PSI. Coco-Cola, et el has about 3-4 PSI. (chilled)

When the bubbling, in the airlock, slows to a few bubbles every

minute, or the ballon stops expanding, or the plastic bottle is rock
hard, Your Second Fermentation is complete.

If no bubbles. after 2 or 3 days. check for a low pH, total acids

(TA) too high, lack of fermentable sugars, or sick, lame, lazy yeasts
may stop a Second Ferment. Try shaking up to add oxygen to wake
up the yeast. A pH <3 has little yeast activity. Add 1/4 spoonful of
calcium carbonate. Add 1/4 spoonful of sugar if
needed..

When your Second Ferment is complete Rack and

Bottle or Keg and label then refrigerate.

CONDITIONING - AFTER FERMENTATION

Even after fermentation is complete things are happening.

Sometimes the brew is left on the ”lees” (yeast sediment). Though
that can develop off-flavors and acetylaldehyde.

When aged on lees or oak chips aging does produce a heavier,

yeastier, more robust flavorful brew. More complex flavors. Aging in
Mini kegs or growlers are recommended.

P A G E 11
Lagering is a term for cold conditioning (near
freezing). The brew is left on the lees for 1-6
months. that develops a “cleaner flavor”
Typically for Largers. Ales can be Cold
conditioned too. A harsh kombucha even if
only in the fridge for a few days days
often mellow nicely.

Krausening is conditioning where the

active “wort’ (sugar, tea, hops, spices) have been
added back to the finished brew in a sealed container. This
introduces fresh C02 and livens up bottled / keged brews.

Cask Ale refers to an ale that has been barrel conditioned and
served from a oak cask. without the use of “extraneous carbon
dioxide” or forced carbonation. European styled served warm.

Kombucha bottled and capped stays fresh in the fridge for a very
long time. - as long as the pH is below 4.0.

KOMBUC HA BEER
“Carrots are good for your vision … but Kombucha Beer doubles your
vision” quote snagged from Moreflavor and modified by the HappyHerbalist.

A Second Kombucha Tea Ferment - a good SESSIONS Beer.

A Sessions Beer is a low alcohol beer fostered during World War 1

Britain for a work break. Workers had 2 2-hour “session” to have a
beer and relax before going back to work.

Typical Sessions beer are refreshing and flavorful low alcohol beer.
To produce a Kombucha Sessions Beer, with 2-3% ABV, harvest your
Kombucha when still sweet. Start a Second Stage ferment or Bottle
Conditioning. This leaves the Kombucha not as sour, more alcohol,
and less sugar - plus still with Kombucha’s beneficial acids. The

PA G E 12
difference between the earlier described Second Stage Ferment is
that was more of a focus on adding flavors and increasing the
carbonation. A Kombucha Sessions Beer’s focus is 3 fold: Flavor,
Carbonation and alcohol — but a low ABV.

KOMBUC HA SESSIONS BEER RECIPE

1. Follow Basic Kombucha Tea Aerobic Recipe

1. optional Hops (~1/2 oz per gallon) along

with any herbs and spices.

Hops will add aroma, flavor, make it

foamier, with a bitterness that nicely
balances the sweetness.

2. Harvest a bit earlier (more on the sweet side)

Sugar is converted to alcohol, and you can almost

ferment 100% and have Kombucha Beer sugar-free.

3. Rack or Filter.

4. Second Stage Ferment takes place anaerobicly via Bottle

Conditioning. Bottle or Keg. Leave in a sealed condition.

5, Set out at room temperature for 3 days (do not open)

6. Refrigerate for 3 days (do not open)

7 Remove from fridge, filter, drink and enjoy.

The basic Kombucha Tea recipe with 3 quarts of water. 1

cup of sugar Hydrometer SG 1.020. pH <5. If you ferment to
a FG of 1.010 (still a little sweet), that’s a Potential Alcohol
of 1.32%. Less the Total Acids (TA) (acetobacter use some of
the sugar) ~0.34 % for a ABV (alcohol by volume) of <1%. pH
about 4. Doing a Second Ferment, to a FG of 1.0064 has a
potential ABV of 2.5%. Less the TA (Total Acids) say ~ 0.35
and you could end up with a 2.15% ABV, dry,, carbonated, pH
< 3.5. A Nice Kombucha Sessions Beer.

PAG E 13
 KOMBUC HA BEER WITH
HIGHER POTENTIAL
ALCOHOL

per 3 quarts of water

1 cup of sugar (200 grams) = SG around 1.020 2 1/2 % ABV this is the
typical Kombucha Tea recipe.

2 cup of sugar (400 grams) = around 1.050 5 % ABV this is the

typical Beer SG recipe

3 cups of sugar (600 grams) = around 1.075 7 1/2 % ABV this is

considered the range for a High Gravity Beer. High alcohol 8-9% ABV

To determine the ABV use a Hydrometer or Refractometer

Higher sugar levels may stall out the yeasts or require more alcohol
tolerate yeasts than typically found in Kombucha or Beer. Mead,
Cider and wines all have higher sugar levels and typically use
special more alcohol tolerant yeasts.

Higher alcohol levels may also be achieved by better utilization of

the sugar. Instead of adding all the sugar at ounce, add 1/3 each
day. Adding additional yeasts along with the starter tea, closing off
the oxygen sooner. Adding calcium carbonate and a yeast energizer
and having a starting pH >4.5

KOMBUC HA BEER WITH LOWER POTENTIAL ALC OHOL

On the other side, the potential alcohol may be reduced by reducing

the sugar by 1/3. By lowering the pH (which stifles the yeast),
adding additional starter tea (previous brewed kombucha), distilled
vinegar, or Vitamin C. ((pH 3.6-4.0) By leaving more headspace
(oxygen) to keep the gluconobacter active longer. By selecting
Torulaspora delbrueckii, a slower yeast, which also shuts down when
bottled, or adding hetero-fermentative lactobacillus which consume
PAG E 14
sugars and produce little or no alcohol while
producing pleasant and beneficial lactic acid. You
can sweeten your “sugarless” Kombucha by adding
Glycerol or Stevia.

BEER BREWER’S KOMBUC HA

COMPLAINT
Home beer brewers main complaint when brewing
with kombucha is that their beer ends up too
vinegary. Different styles have been tried and not to
successfully. Mostly they think of the kombucha as a souring agent
for their beer. Kombucha tea home brewers will also have the same
complaint — kombucha going fast to vinegar.

The key to kombucha, either as a tea or a beer is to balance the

acetic acid (vinegar) with higher amounts of gluconic acid. Both acids
are produced by the Gluncobacter Bacteria via glucose access. The
problem stems from the Glunconbacter going after the alcohol while
the yeast horde the glucose. This produces most of the acetic acid.
The Gluconic acid is not produced until the end of the typical
Kombucha Tea ferment - when the yeast are not so greedy.

For the Kombucha Tea brewer the low amount of alcohol produced
by the typical aerobic ferment or even the Second Stage ferment
are normally no worries. Kombucha Tea is principally a bacteria
ferment. The taste is simple, effervescent, refreshing and healthy.

For Kombucha Beer brewers who crave the more complex flavors,
less sugar, and more alcohol, Kombucha Beer is forever a yeast
ferment, only assisted by the bacteria to deliver a pleasing sourness.

It is a balancing act.

Yeasts: initially less yeasts = less alcohol. More surface oxygen =

more yeast. Less oxygen and More glucose.= more alcohol.

Bacteria: Initially less yeast = more bacteria. More surface oxygen

and more alcohol = more acetic acid. More glucose = more gluconic
PAG E 15
acid. The thicker the SCOBY produced the less the gluconic acid.
The less the gluconic acid the more pronounced the acetic acid and
more vinegary. Lactic acid will also help balance the acetic acid.

Beer production is usually step by step. Only a few “wild beers” are
fermented simultaneously. Kombucha is always simultaneously.

ANAEROBIC FERMENT (AIRLOCK)

Kombucha Beer Recipe 5% ABV

Fermented sugar, tea and Hops in one step 5% ABV

Produces a live, raw Kombucha Beer with all the health
benefits of Kombucha Tea (gluconic & acetic acids,
bacteria, yeasts, a probiotic, with less sugar)plus more
alcohol, aroma, flavor and pleasant bitterness.

ingredients:

- 1.75 gallons of water

• 1 oz Tea (10 t-bags)

- 1/2 ounce kettle hops (boil • Kombucha SCOBY (mushroom)

hops for 10 minutes*)
2 cups of previously brewed
Kombucha Tea (starter tea)

- 4 1/2 cups sugar.

• optional 1/2 cup washed yeasts

- optional herbs and spices,

- Starting pH 4.5 / SG 1.0522 / FG 1.0130 potential 5.124% BV

Boil Water. Add hops, Remove hops after 10 minutes (* or to your

preference). Turn off heat, Add sugar, and tea and optional herbs &
spices. Remove tea & spices. Bring to room temperature. add SCOBY
and starter tea. Add all to container with a Airlock allowing for 2-3
inches of headspace. The amount of HeadSpace (oxygen) determines
the acetic acid (vinegar) level. Be aware the growth of the SCOBY
and yeast flocculation does not block the airlock. Ferment until the
bubbles, as viewed in the airlock, slow to a trickle about 1-2 per
minute. Measure the FG (Final Gravity).

PAG E 16
Harvest, Rack, Bottle, Carbonate, Chill out.

Calculate the ABV using Hydrometer and Total Acid Kits

SG - FG (132.715) - TA = ABV

Starting Gravity (SG or OG original gravity) minus Final Gravity (FG)

minus Total Acids = Alcohol By Volume.

KOMBUC HA BEER RECIPE: 2 S TAGE DRY HOPPIN G

Here we’re doing a basic kombucha Aerobic ferment,

followed by a second Anaerobic Ferment. Focus here
is on Higher ABV + Hops Hops and Lactobacillus which
don’t always play well together. Adding hops after the
ferment has soured avoids potential pitfalls plus offers
choices to focus on aroma and flavor rather than
bitterness

Stage 1

1. Stage 1. Boil Water Add sugar.

Aerobic

2.Reduce heat. Add tea, herbs, spices.. Seep for 10 minutes.

do not add hops now

3.When room temp add Kombucha SCOBY and Starter Tea.

Optionally also add washed yeast and / or Lactobacillus

4.Cover with a cloth, secure with a rubber band. Aerobic ferment,

5.Set in a warm quiet place, 74-84F, for 5-7 days

6.Check the SG and pH. You want the SG to be anything

above 1.0130. But you can as low as 1.0101. Add more
dissolved sugar as needed.

7. Stage 2. Anaerobic Ferment.

Stage 2

8.Remove the SCOBY (mushroom)

Anaerobic

PA G E 17
9.Stir to add oxygen

10.Add hops using a strainer or t-bag

11. Add Airlock. fill to just below the airlock by about 3/4 inch.
When you make your wort (sugar & tea) have a bit extra to add
later if needed.

12.When the bubbles in the airlock slow to a trickle its done. Maybe
2-3 days. Rack Bottle Keg Refrigerate.

KOMBUC HA WILD ALE

Our Kombucha Ale is our Saccharomyces Boulardii paired with

Brettanomyces. Makes for our Kombucha Wild Ale (Brett is a “wild”
yeast). A longer ferment with more completely fermented sugars.

Ales were once considered beers brewed without hops. (or Ales were
not considered beers at all.)

Ales are sweet, full bodied and fruity. Fermented at warmer

temperatures by top fermenting yeast. Originally bittered with
“gruit” Hops weren’t widely available in England at the time.

Gruit like hops were a combination of herbs used to balance the

sweetness of the malt (sugar) used in the beer process. Wikipedia
listed these herbs; sweet gale, mugwort, yarrow, ground ivy,
horehound. Other adjunct herbs included juniper berries, ginger,
caraway seed, aniseed, nutmeg, and cinnamon.

Another source (EC Kraus) listed the following herbs (not listed
above) rosemary, yarrow, spruce tips, birch tips, bay, nettles,
marjoram, chamomile, rose hips, lavender, elder flowers, dried
licorice root, fennel seed.

Oakshire Brewing in Eugene, Or. list their Mountain Rose Fruit Ale
as: A blend of bitter and aromatic herbs instead of Hops. They used
Mugwort, Dandelion root, Dandelion leaf, Burdock root, Licorice root,
Milk Thistle seed, Blessed Thistle, Chamomile flowers, and Grapefruit
peel. (all commonly used medicinal herbs I used in my TCM practice)

PAG E 18
Medicinal Teas, Herbs, spices to add both flavor and health benefits

KOMBUC HA WILD ALE RECIPE

Follow the Anaerobic Ferment (Airlock) Procedure using our S.

Boulardii paired with Brettanomyces. Be patience as this is a longer
and more complete fermentation of all the sugar.

1. Boil 1.75 gallons of water

2.Add 4 1/2 cups sugar.

3.Reduce heat to 160 F. Add Gruits; (our choice; 1 oz each lavender,

Chamomile, Jasmine Green Dragon Pearls Green Tea). Seep for
about 5 minutes or until the little Dragon Pearls open. Remove
tea. and herbs.

4.Cover and cool to room temperature. then add 2 cups of

previously brewed Kombucha Wild Ale (starter tea) and Kombucha
SCOBY.

5. optional 1/2 cup washed Wild Ale yeasts (washed yeasts)

6. Place in 2 Gallon Fermenter with AirLock. Leave 2-3” headspace

7. Leave in a warm quiet place. 74-84F

8. Ferment is complete when the bubbles in the airlock slow to a

trickle. and the FG is 1.010.

starting pH 4.5 / SG 1.052 / FG 1.010 potential 5.7% ABV

Rack and Bottle & Label

PAG E 19
KOMBUC HA SOUR BEER

Kombucha Sour Beer Recipe using our Brett & LAB Starter.
Sourness develops more fully once the primary ferment is complete.
Then Bottle Condition for several months. Refrigerate before serving.

1. Boil 7 quarts Water

2.Add low alpha Hops. Boil for 5 minutes and then remove (see Hops
for optional boiling times).

3.add 4 cups sugar. 1.050 5 % ABV

4.Reduce heat. Add 1 oz Black Tea. Seep for 5-10 minutes. then
remove (optional herbs & spices.)

5.add 1/2 - 1 TBS of calcium carbonate or baking soda to raise the

pH towards 5 to start. (the wort pH may go to 8 and thats OK)

6.Cool to room temperature

7. Add Kombucha SCOBY. (Brettanomyces (wild yeasts) &

Lactobacillus, Gluncobacter, + starter tea and Leave 2-3 inches of
airspace. Optionally add 1/2 cup Brett washed yeasts Leave in a
warm quiet place. 76-84F.

Ferment is complete when the bubbles in the airlock slow to a

trickle. typically 1.010. Log your SG/FG and pH, Time & Temperature.

Rack and Bottle & Label.

Set aside and age for 1-2 months.

Refrigerate 38F for one week.

PAGE 20
KOMBUC HA SAISON BEER

Not to be confused with Kombucha Sessions Beer (low alcohol) a

Saison Beer is a Pale Ale Beer highly carbonated, fruity, citrus, hops,
and bottle conditioned. ABV range 5-8%. Very Light - Very Dry.
Back in the very early farm house days of Belgium the Saisons were
low ABV winter brew, and stored for the summer for field workers.

“Saison is a philosophy and not a beer style because it’s brewing

what’s available however possible.”  Brian Strumke, of Stillwater Artisanal Ales
(Baltimore, Maryland),

Our Recipe is the same as the Kombucha Wild Ale above with more
sugar and is Bottle Conditioned after the primary ferment is near
completion. We Bottle Condition in our stainless steel Kombucha
Mini-Kegs which is equipped with a pressure relief values. The
dryness (low sugar levels) is created by the Brett that comes in and
finish off the sugars that S.cervaisee couldn’t get to,

Kombucha Saison Recipe

1. 1.75 gallons of water

2.2 pounds of sugar. (8 cups)

3.1/2 ounce kettle hops (boil hops for 10 minutes)

4.1 ounce Tea (17 t-bags) + 1/2 oz Ginger Root and 1/2 oz orange
peel (Chen Pi) and a pinch coriander. (or choose your favorite
herbs & spices to fit your taste)

5.Ferment with Airlock until the bubbles slow to just a few very
minute.

6.Starting pH 4.5 / SG 1.0690 / FG 1.0172

Be mindful of the higher carbonation level and

the pressure that builds.

PAG E 21
SC OBY BEER KETTLE SOURIN G RECIPE.

This recipe uses only the kombucha SCOBY (mushroom) Added after
the boil is cooled. Allowed to feast a few days, then theSCOBY is
removed. The wort is Pasteurized before beginning fermentation.

• Boil the wort (sugar, tea, hops, spices). Hops may be added and
boiled as long as desired as the Kombucha’s gluconobacter are not
adversely affected by the iso-acids of the hops.

• Cool to room temperature.

• Add the kombucha SCOBY. Cover (no airlock) Temperature range

76F- 86F The next day the pH should have dropped. Leave alone
until the pH / sourness is at the level you desire. Should be about
3-4 days.

• Remove the SCOBY (return to SCOBY Hotel)

• Pasteurize your wort. (161°F for 15 seconds/ 145°F for 30 minutes).

• Start Fermentation. Ferment under Airlock until the bubbles in the

airlock slow to a trickle. (follow your Beer Recipe).

The Kombucha SCOBY success here is due to the fact that the
SCOBY has unfettered access to all that sugar with limited yeast
competition.

Two main differences.

1. The difference between (lactic acid) produced by lactobacillus or

pediccocous and (gluconic acid and acetic acid) produced by
kombucha. note: some strains of kombucha may produce all 3
healthy acids.

2.You can Kettle Hop or Dry Hop with Kombucha as the

Gluconobacter are not affected by the hops. An advantage of
Kombucha is that kombucha is easy to brew and you’ll have a
endless supply plus a tea for your tea-toddling friends.

PAGE 22
 KOMBUC HA C OFFEE
Cold Brewed Coffee Recipe

Cold Brewed is less acidic or bitter than fresh brewed.

and naturally taste sweeter and smoother.

Use only course ground coffee beans. one part Coarsely

Ground Coffee to four parts water.

(2 oz. / 4 tablespoons coffee per 8 oz. /cup water)

Use the best water available (after all it is the water)

Use a stainless steel tight mesh filter to infuse the

ground coffee beans overnight. Roughly 12 hours. Time
too short = weak coffee, time too long = bitter. Adjust the ratio of
water to coffee and time to suite.

Strain and leave in the fridge until ready. You can gently heat or
serve over ice as desired. Our Stainless Steel Cold Coffee Filters fits
Large Mouth quart size and larger mason Jars, or 1/2 gallon glass
jars.

C OLD BREWED C OFFEE SC OBY FERMENTIN G

Ingredients for SCOBY Fermented Coffee (1 /2 Gallon)

You can use this recipe with regular fresh coffee. or Cold Brewed
Coffee. <2 quarts of already made coffee

• 1/2 +/- cup of fermentable sugar

• Kombucha SCOBY

• 1/2 gallon glass jar with cloth cover

• Stainless Filter or tea-ball

Warm an amount of the coffee sufficient to

dissolve the sugar.

PAGE 23
Once the sugar is dissolved, add to the full container of coffee and
cool to room temperature.

Once cooled add the kombucha SCOBY..

No need for any starter tea. Cover and

set in a quiet warm space for 7-10 days.
(74F-84F).

Voila. smooth, sweet, slightly sour,

less bitter, floral coffee.

Store in the fridge, covered for up to two

weeks.

Served when you’re ready. to present your

fine Cultured Coffee.

Serve warm, over ice, or to your imagination delights.

NOW fill a few ice cube trays with your Cold Brewed Coffee. Use
these cubes instead of regular ice cubes, that way you don’t water
down your coffee.

HINT: Make Kombucha Ice Chips using your favorite summer

Kombucha Tea.

PAGE 2 4
 KOMBUC HA ICED TEA
Kombucha Ice Coffee - and of course don’t leave home without
those Kombucha Ice Tea chips.

Natural Kombucha Tea makes the perfect Summer Tea for cooling
energy anytime of the year but perfect in the summertime.

Simple as making ice cubes. Something everyone did back in the

50's.

Create your perfect Kombucha Tea and then pour into a ice-cube
tray. Ready in a few hours, so do plan ahead.

Fill your glass with your frozen Kombucha Tea Cubes and garnish
with fresh fruit. Sprinkle with Sea Salt. Serve when melting begins.

Don't forget your best friends - and cats too. Dogs and cats get
pretty hot too, especially when left outdoors. Not only are the ice
cubes cool and refreshing - Kombucha Tea is healthy for them as
well. Especially noted for relieving stiff joints and shaggy hair.

N ON- ALC OHOL KOMBUC HA ICED TEA

Kombucha Ice cubes will leave a small puddle in the tray. Thats any
alcohol that’s in your Kombucha Tea - since alcohol doesn’t freeze.
For additional information see Apple-Jack and Freeze Distillation
later in this book.

PAGE 25
 KOMBUC HA WINE
Kombucha Wine is kombucha fermented with Fruit or Vegetable
juice., Coconut Water, Sour Cherry Juice, Pomegranate Juice,
Pineapple Juice, Elderberry - kombucha lovers favorite.

For Kombucha Wine Use the sugar in the juice

for the traditional white sugar. How much juice
depends upon on how light, heavy and dark you
want, and how much ABV you want. To tone
down, dilute with good water, to increase levels
add juice concentrate. Measure the SG and FG
to determine the ABV. Add sugar only if needed.
Start pH around 4.5 to 5. In kombucha,
Fructose produces higher acetic acid and lower
gluconic acid. Fructose is far sweeter than
sucrose. Bacteria are “wine spoilers”. Too much
of a bacteria influence turns wine to vinegar.
Sterilize brewing equipment and your juice.

Anaerobic Ferment. Shut down the bacteria and reduce

the acetic acid potential. Four things you can do to tip
the balance in favor of the yeasts. 1) keep the
temperature under 72F. 65-68F ideal, 2) when you add
the kombucha starter be sure to add from the bottom of
your last kombucha batch. or best use your yeast wash.
3) Minimize the headspace, avoid oxygen as much as
possible, 4) Do not use the SCOBY or lactobacillus.

Kombucha Wine Recipe

1. Measure your sugar level. adjust to your alcohol preference.

2. Measure the pH adjust as necessary (want to be around 4.5-5)

3. Add kombucha starter tea or your kombucha yeast wash

4. Add the airlock.

PAGE 26
Watch the airlock and the bubbles.

Bubbles should begin within 2-3 days. If not raise the temp, try to
keep under 72F. If still no activity then open the fermenter and
shake to wake up the yeast. Check your brew. note the SG and pH.
adjust as necessary. Take a 4 ounce sample add to 2 ounces of clean
water then add to a 8 oz plastic water bottle. shake well. Squeeze
the bottle to remove air and cap tightly. Set in a warm spot ~ 78F
In a day or 2 the bottle should be expanding.

If not go to Plan B. Check your kombucha starter tea / yeast wash.

In one bottle add your sample from above. In another bottle add
some white sugar. Follow the procedure above placing each test into
plastic bottles. The SG should be 1010 to 1050. pH > 4. If the white
sugar works then it may be your juice was contaminated with
chemical preservatives. (Or the fermenting temperature is low and
just need more time). If neither woks your yeast /starter is bad. If
the Plan B samples are good then add a cup to your juice, shake
add the airlock and start again.

Sugar Dryness Levels: Check with Hydrometer.

FG 1.010 is considered sweet

FG 1.003 to 1.010 is considered semi-sweet. 

FG 1.002 or less is considered dry. 

KOMBUC HA WINE SPRITZER

If your kombucha Wine is flat, and lacks that

sparkling effervescent, you can simply add some
Seltzer Water, or Club Soda. If you wish not to
water your kombucha wine down — or even if you
do — Consider Forced Carbonation. Like a Soda
Stream, or keg into growlers. Our growlers and
kegs fit nicely into the fridge - at least in ours, as
our brews have priority. They’ll be nice chilled and
ready to go party, tail gate or picnic. Bar B Que

PAGE 27
 FERMENTED HONEY
in the US only Florida labels all the additives in honey. Pure honey
may not be pure. Water may be added, sugar added, who knows
what. Check out your local farmers market.

Raw Honey is not recommended for infants or those with

compromised immune systems. Honey’s bacterial action works by
osmosis (removing water from the bacteria cells), low pH and sugar
concentration. Often this only makes the bacteria - like C. Botulism
inert. Once honey is diluted C. Botulism is free C. Botulism is not a
concern for adults only for those with a compromised immune
system and infants are at risk.

JUN FERMENTED GREEN TEA AND HONEY

Jun is similar to Kombucha and many folks simply ferment their

kombucha with honey and call it Jun.

Jun is fermented honey via bacteria rather than yeasts. Jun’s

lactobacillus produces lactic acid, rather than the acetobacter
ferment of Kombucha. which produces acetic acid and gluconic acid.

Using a Lactobacillus homeo-Fermentative species will produce only

lactic acid., A Lactobacillus Hetero-Fermentative species will produce
lactic acid, acetic acid, slight carbonation and alcohol.

Either may be fermented aerobically (as in typical kombucha tea

ferment) or anaerobically (as kombucha Beer ferment). Higher acid
production and alcohol is achieved anaerobically. Follow the Basic
Kombucha Tea Recipe either aerobically or anaerobically. but
Substitute a Jun Culture starter and starter tea for the Kombucha
Use Green Tea and Honey instead of Sugar. Jun is a slower ferment
and takes about 2-3 weeks longer due to Honey’s slower ferment.
Jun fermented under an airlock produces higher ABV than
Kombucha under an airlock.

PAGE 28
MEAD

Mead is fermented honey. A yeast ferment. Typical Mead recipe: 1

gallon of honey per gallon of water = 5% ABV while 3 pounds of
honey per gallon of water = 15% ABV. Anything over 8% ABV
requires a mead or cider yeasts. If you're using an airlock, wait
until 4 weeks after it stops bubbling. You want all the CO2 to be
released before bottling to prevent bottle bombs. Then rack and
bottle leaving no airspace. Becomes better with age. Label and date.

LIGHT KOMBUC HA MEAD

Ingredients (makes 1 gallon)

• 1 cup Kombucha Starter Tea (10-20% v/v)

• 1 cup Kombucha Yeast Wash. (optional)

• 16 ounces of Honey (1 pound)

• 3 quarts of good water (chlorine/chloramine free)

• 5 t-bags (~ 1 ounce) of your favorite Green or White Tea

• medicinal herbs, spices, gruits (optional)

Use a gallon fermenter with airlock No SCOBY or mushroom is

needed but will add more beneficial acids. adding the yeast wash
is helpful to reduce the acidity. Heat the water just enough to
dissolve the honey (never over 105 F) Stir until completely dissolved.
Cool to room temperature and add 1 cup of Kombucha Starter Tea
and yeast wash. Add to fermenter, leave only minimum headspace
about 1-2 inch’s from the tip of the airlock. Add good water if
needed. Add cap and airlock. Set in a quiet place and maintain the
temperature under 70F (68-70F) for about 14-21 days. Wait until
all bubbling on the airlock stops. When it stops, write down the
date and wait another 5 days. Then Rack & bottle or keg. Label
Date, make notes. Improves with age. Age in a cool quiet place.

PAGE 29
 KOMBUC HA CIDER
Fermented Tea and Apples. Apple, apple cider apple juice, hard cider,
applejack, apple cider vinegar. Its all a Kodak moment. Starts with
apples. You can use all the same or mix variety. Takes about 10
pounds of apples to make one gallon apple juice.. Whole bushel
makes about 3 gallons. Do not use bad apples. Apples should be firm
and ripe. Unripened apples cause flat flavor. Choose sweet, tart and
aromatic. If you find brown spots or any mold cut those away.

• Peel Core sliced apples • Buy Organic Pasteurized Apple Juice

• Boil fresh apples • Add tea, flavors, herbs & spices.
• juice/ Use a Crock Pot • Filter through cheesecloth.

Difference between Apple Juice and Apple Cider, Cider may have
pieces and be more watery apple-sauce like. Apple Juice has been
filtered to remove the solids. Keep all your juices covered. Raw juice
/ferments may produce Vinegar Eels. Do not leave uncovered.

Kombucha Cider Tea is simply Kombucha Tea made with apple juice,
or apples. Simply follow the Basic Kombucha Tea Recipe. and use
apples. Measure the SG. note: fructose (fruit sugars) produces more
acetic acid and little gluconic acid.

Kombucha Hard Cider

Hard Cider is apple cider that has been fermented. Kombucha Hard
Cider is Kombucha fermented Anaerobically to increase the ABV.
This may be your Kombucha Cider Tea as a Second Stage Ferment
which will produce 3-4% ABV and higher gluconic acid or may be
started fresh as a Primary Anaerobic ferment with end with lower
gluconic acid but yield higher 4-8% ABV.

Kombucha Hard Cider Recipe

1. Ready your Apple Juice or Apple Cider and decide on the volume

2. Add any herbs, spices

PAGE 30
3. Check the SG and pH. Add clean water to lower the SG (to
produce less ABV) or add sugar/ apple concentrate for a higher ABV

4. Pour your cider / juice into a pot and heat to 145 °F for 30
minutes (or 161°F for 15 seconds). Or you use Campden tablets.

5. Remove any pieces of tea, herbs or spices or foam.

6. Cool to room temperature

7. Add 10% v/v Kombucha Tea. (SCOBY Optional).

8. Add 1 cup of yeast wash. (recommended option)

9. Add to your fermenter - with an airlock. Leave minimum

headspace about 2 inches. Fill with clean water if needed. As the
cider begins fermenting it will become frothy and foamy. You need
the headspace to avoid blocking the airway of the airlock.

10. Set in a cool spot >65 - 75F. Under 65 may not ferment, over
75F may produce off flavors and more sourness, and a lot of foam.

Within a day or 2 the airlock should start bubbling. Bubbling should

continue for about 2 weeks. When the bubbling slows to one every
minute its about done but wait at least one more week to allow the
yeast to settle out completely.

Option 1 Bottle the Kombucha Hard Cider. Rack into bottles or kegs.
At this stage the Hard Cider is more like a wine, “still” not fizzy.
Let it age 3 weeks to 2 months to develop better flavor. But it will
remain flat. Rack into bottles after aging.

Option 2 Bottle Condition. Rack into a keg. Boil one cup of water
and 3/4 cup of honey or brown sugar, when cooled to room
temperature add to your keg. Stir as necessary.. Let sit for 2 weeks.
(65-75F), This creates carbonation. Be aware of pressure build up.

If no kegs or safe bottles are available, then rack, bottle and

refrigerate. Force Carbonate into growlers as needed.

PAG E 31
APPLEJAC K

Applejack is Hard Apple Cider that has been Freeze-Distilled.

Freeze-distilling is simply freezing, then removing the ice only. Each
time this is done the Hard Cider has been jacked up in ABV.

Home freeze-Distiller

ADJUSTIN G THE ALC OHOL C ONTENT OF KOMBUC HA

Freeze a bottle of your brew. Do not fill completely as ice expands

and will deform the bottle. Cut the top off one bottle then invert
into another bottle. We use 2 - 2 Liter plastic soda bottles. You can
repeat the Freeze-Distill process many times.

1. Measure the amount you’re freezing. 2. estimate the amount of

alcohol. When your estimate has been drained (into bottle 2 in
our example below) you can then decide option 1 or option 2.

Example of how we adjust the alcohol content of our Kombucha

Knowing the amount you started with plus your estimate of that
alcohol content (see Determine ABV: SG-FG x 132.715 - TA = ABV)
tells you how much to collect or drain off

For example: We have 1 Liter (33.8 oz) of 0.05% ABV Kombucha Tea.
That would give us 33.8 x .05 = 1.69 oz of alcohol per liter. As soon
as 1.69 ounces collects in the bottom stop the process, and remove
the alcohol. hint: pre-mark your collection bottle in increments that
are easy to read.

PAGE 32
 Frozen Ice and Brew. As the alcohol drips out,
this leaves the Frozen White Part as Ice -
Frozen Water.

option 1 Remove the Ice Water and recombine

just the alcohol and the brew. This is Apple-
Jacking. This creates a higher percent ABV. You
lose some overall volume but gain alcohol
(ABV)

option 2 Remove the alcohol (save to feed the

Gluncobacter later) for a non-alcohol Probiotic
Brew.
What drips out first is the Alcohol (ABV) followed
by the acids. (TA) as neither freeze as water does.

Continue to drain will result in a concentrated brew - as long as the

ICE (mostly water) remains. The larger the chuck of ice (above) the
more concentrated brew (below) remains. You can repeat this process
many times, depending upon your options. note: this is not 100% as
various “stuff” will be trapped in the ice along with the water. And
the acids do not freeze.

Vinegar. In the presence of oxygen, alcohol is converted to acetic

acid (vinegar) by Acetobacter bacteria. They are wild and airborne.
Any alcohol, beer, wine even Jack Daniels can become vinegar —
however the Acetobacter are only alcohol tolerate < 10% ABV. If
your intended vinegar is over 10% dilute with water as needed. FYI.
The alcohol to acetic acid conversion rate is almost 1:1. An ABV of
7% will usually make a 5% vinegar. minimum requirement to be
classified a vinegar is 4%. You can test the strength of your Vinegar
using our Total Acid (TA) test kits. (about $0.25 per test).

We can do acid and alcohol testing for you and offer

general consultation and help

PAGE 33
KOMBUC HA APPLE CIDER VINEGAR RECIPE

1. Pour your Kombucha Hard Cider into a container similar to a

Kombucha Primary Fermenter — the top will be exposed to the
air. This will be an aerobic ferment. No airlock or closed lid.

A. option Typically fermentation takes a few months. By using

a cup of filtered kombucha starter tea and the SCOBY at
the start, you’ll speed up the process.

2. Cover with a clean cloth and secure with a rubber band or

tape. Fill to about 75 % of the capacity of the container.

3. Set in a quiet warm spot. Acetobacter will work faster at higher

temperatures up to 90F. 80-84F is our recommended temperature.
The warmer the stronger taste, but also often a harsher flavor.

Don’t be afraid to remove the cover and taste, but be aware you’re
exposing your ferment to foreign elements that may be in the air.
Using a container with a spigot allows for easy and safe tasting.

Vinegar Fermentation takes months even years. Fermenting in Oak

Barrels adds character as the wood allows oxygen
exchange and contributes a smoother, richer taste. A
“mother of vinegar” similar to a Kombucha SCOBY will
form on top. Strain it through a triple layer of just
ironed cheesecloth. Bottle as Live, Raw Kombucha
Apple Vinegar (or whatever fruit / alcohol you used)

To pasteurize. Heat the vinegar to 145

°F for 30 minutes  or 161°F for 15
seconds. Use Campden Tablets one
tablet per gallon, cover, set for 24
hours, then bottle. Raw vinegar will
attract vinegar flies and eels. Always
keep covered and better refridgerated.

Oak Barrel Aging is fantastic for all ferments.

PAGE 3 4
KOMBUC HA VINEGAR

Kombucha Vinegar can be made with any alcohol. Note that

Traditional Kombucha Tea, even when very sour will rarely be over
2% acetic acid. (even with a pH of 2.5) A nice marinade but not
vinegar. You can “applejack”any of your ferments. A simple Kombucha
Green Tea makes a fantastic Kombucha Green Tea Vinegar

Raising the alcohol level of Kombucha to make Kombucha Vinegar

1. Check the SG check for potential alcohol, adjust by adding more

sugar as necessary. necessary. We recommend a SG > 1.045

2. Check the pH, raise the pH towards 4 if possible. Optimum pH is

5.4. Add calcium carbonate or baking soda. Mix in warm water
first before adding. Only add up to a spoonful per gallon..

3. Add washed yeasts if you have it.

4. Shake up to add oxygen for the yeasts to wake up

5. Add Airlock and keep the temperature < 74F

6. When the bubbles stop, wait another week.

7. Rack the Kombucha into a clean container Leaving as much of

the yeast behind as possible. The wider the container the
better. Keep the kombucha at the widest level

8. Cover with a cloth, secure with a rubber band, and set in a

warm spot >74F and wait.

You can test for the Total Acids (TA) acids with our test kit or
there’s a DYI pH Red Cabbage Test online. Your Kombucha Vinegar
should have > 4% acetic acid (5-6 TA) to be on par with real vinegar
and to be used as such. <4% will not preserve but does make for a
nice marinade, meat tenderizer, or vinaigrette, or herbal elixirs but
should be kept refrigerated (and capped)

PAGE 35
 APPENDIX
The value of Kombucha Vinegar, and of all your Kombucha creations,
besides that you created it, is your kombucha will have the
beneficial gluconic acid in it — where traditional ferments don’t.

Keep all your juices covered. Raw apple juice may end up producing
Vinegar Eels. Do not leave uncovered.

American Beer was born when the Pilgrims ran out of beer, landed
at the nearest place (Plymouth Rock) and built the first permanent
structure - a brewery.

Kombucha Beer was born belabouredly, you may say as of June

2010. When the Alcohol and Tobacco Tax and Trade Bureau (TTB)
found numerous brands of Kombucha Tea on store shelves with high
levels of alcohol. Commercial brewers argued (unsuccessfully) that
the kombucha had left their facility with <0.5% ABV, Stores and
distributors refused to carry Kombucha, and subsequently issued a
“Voluntary Recall”. Kombucha. Tea, commercially, is regulated by
the FDA. There continues to be (threatened) recalls (2015, 2017,
2018) and numerous lawsuits. On March 5, 2018, the 8 Million dollar
Kombucha Class Action lawsuit payouts started rolling out. (GT &
Whole Foods, $35 / $65 per person).

Many commercial Kombucha Tea brewers find it difficult to achieve

the <0.5% ABV threshold so switched to producing Kombucha Beer.

Today Health-Ade, Brew Dr. Humm, GT’s, Living Foods, are being
hounded by Kombucha Dog (a great Kombucha Beer) for having non-
declared alcohol and mislabeling contents. notably sugar.

Kombucha (0.5% or more ABV) is regulated under the TTB as a beer.

TTB Held, in order for a brewery product to fall within the

definition of a “malt beverage” under the FDA Act, it must be a
fermented beverage made from both malted barley and hops, or
their parts, or their products. A fermented beverage that

PAGE 36
 qualifies as a “beer” under the IRC (other than saké or similar
products) but that is made without both malted barley and hops
is not subject to the requirements of the FDA Act. Date signed:
July 7, 2008. note: “malted barley” equals “ … or from any
substitute therefor”

Home Brewing Beer is limited to 200 gallons per year. for home use.
Most Beer is about 5%. Scottish brewery BrewDog’s “Snake Venom"
holds the record as the highest beer on record at 67.5% ABV.

L E G A L LY B E E R H A S T O H AV E H O P S

The Reinheitsgrebot "German Beer Purity Law" of 1516 allow only

water, hops, barley, be used in brewing BEER. Yeasts were
unknown, Prior British beers were “Ales” and did not use hops.
Instead they used gruits. Gruits is a German word for bitter herbs.

Whole hops are the dried cone flowers of the female hop plant.
Pellet hops are produced by grinding the whole hop cones and
pressing into pellets.. Hops should be stored in the fridge. Place
unused hops in a zip lock bag, date and freeze.

Hops provide flavor, aroma, mouthfeel, and a bitter quality. Bitter

balances the sweetness. Hops are preservative, extending the life of
the beer. Hops normally are added to the boil in the traditional
beer fermenting process. (kettle hops). For kombucha when you are
boiling water, sugar and tea stage. add hops when the water is
boiling. (careful of overflow,). The longer the boil the greater the
bitterness. Takes about one hour of full boil to release the hop’s
full “alpha” acids.

Hops are rated on their bitterness. International Bitterness Units -

Scale 0-120. IBU.  The longer the boil the greater percentage of
alpha acids becoming iso-alpha-acids. Hops are antibacterial as
these acids starve to death the lactobacillus and pedoccocous
bacteria that sour beer. and Jun, Ginger Beer , Water Kefir.
Kombucha’s Acetobacter (bacteria), Gluncobacter, are not affected.

PAGE 37
Hop Pellets typical beer recipe adds 1 oz to 5 gallons (Kettle Hop)
For higher gravity brews (brews with more sugar) use 1 oz per
gallon. Personal preference..vary greatly.

Kombucha + Hops 1/8 = 1/4 ounce per gallon. Totally up to you.

Adding your Hops to mesh Strainer or T-bag is highly recommended

KETTLE HOP

boiling hops for 60+ min.= all bitterness + maximum antibacterial

boiling hops for ~10 min. = some bitterness, some aroma, some flavor

boiling hops for 0 min. (add to just boiled water) some aroma, some
flavor no bitterness. 

DRY HOPPIN G

Hops added at the end of Primary or Second Ferment = more aroma,

more flavor, little bitterness. Hops expand and stay more on the top.
Hop pellets also expand but fall to the bottom. Difficult to remove
form the boil ( water) thus hop strainers are recommended.

Our preference is 1/4 oz Hop Pellets per gallon and Dry Hopped.
This is due to the Kombucha Tea’s lower SG - higher FG (sugar level)
and higher TA (acetic + gluconic acid). Plus Kombucha Tea is
preferred sweet. More hops do not eliminate the sugar just hides it
with the bitterness. The greater the A (alpha) percent the greater
the bitterness, the greater the B (beta acids) the greater the aroma
and flavor). Hops are often mixed and used in combinations.

LIQUID HOPPING.

Prepare the Hops first separately. You can use the water (brew)
from the primary ferment or use fresh clean water. Be aware of
overflow potential. You can Boil or simply Soak to obtain the ratio of
bitterness, flavor, and aroma desired as described above. Add to
your ferment (at the end if using lactobacillus of pediococcus).

PAGE 38
 YEASTS
KOMBUC HA YEAS T S.

Not all yeast play well with Kombucha’s Acetobacter bacteria.

The major kombucha yeasts and bacteria are listed below. We have
developed our Kombucha Strains along these combinations.

All yeasts have distinct character and taste. They are not equal.

ALE YEASTS

The King of Ale Yeasts is Saccharomyces Cerevisiae. Ales produces

sweet, full-bodied and fruity taste. Ales prefer warmer
temperatures generally up to 75F . A sub-species S. Cervaisea
Boulardii, has well respected health benefits and a noted probiotic.

Once Ales were considered beers brewed without hops. Conical

Fermenters and tanks that have larger surface areas are better.

S.cerevisiae, the most common yeast. has a wide temp range 50 F -

95F. but does not tolerate pH below 3.5. Ideally lactic acid should
not exceed 0.8%, acetic acid should not exceed 0.5%, and starting
pH should not fall below 4.0. These factors affects their
carbonation level resulting in a condition known as “terminal acid
shock”. Kombucha Tea’s (2.5 - 3.5) or a low-ABV Kombucha Beer,
where one favors bacteria over yeasts, this is fine, This does limit
the potential of a Kombucha Sour Beer.

Ale yeast, with the exception of S. bayans, and S.cerevisiae, that are
in the 75-80°F range (and higher), create more fusel alcohols, off
flavors and a greater percentage of acetaldehyde. As they are top
fermenting, a greater amount of yeast cells clump into clusters on
the top while also generating more CO2 at the surface which tends
to get trapped in the yeast clusters and thwart the activity of the
gluconobacter. These clusters are wrongfully accused of being mold.
They are not mold but they are ugly.

PAGE 39
LARGER YEASTS

Kombucha LARGER yeasts are Bottom Feeding yeast. Saccharomyces

Pastorianus, S. carlsbergensis, Torulaspora delbrueckii,and S. uvarum
(except for S. bayanus), prefer colder temperatures. Produce
clean, clear and crispy brews. Like Kombucha bacteria, Larger
yeasts do better in flat wide brewing tanks. Conical tanks will focus
all the yeast to the bottom center and the yeast pile up creating
pressure and suffocating those below. In Kombucha Tea production,
where one is trying to keep the yeasts activity lower and the
bacteria, who need surface oxygen, conical fermenters are ideal. In
Komucha Beer production (where the yeasts is favorite) the opposite
balance is preferred.

Larger yeasts, ferment on the bottom, Prefer 48-58 F. Torulaspora

delbrueckii optimum temperature is 61F. Torulaspora delbrueckii, is
unique as it is a aerobic yeasts - requires oxygen to produce
alcohol. Goes dormant when the oxygen is eliminated. T. delbrueckii
is also slower to ferment which give the bacteria more time to
convert the alcohol. This allows one to bottle, flavor, add spice, leave
at room temperature and only a small amount of alcohol, will
develop. (carbonation and acids will also be diminished).

WILD YEAST

Brettanomyces, is a wild yeast. a Saccharomycetaceae. Produces a

film sometimes mistaken for the kombucha mushroom. Brett also
produces some acetic acid and hence some sourness. Has a distinct
taste profile,; funkiness, spice, fruit, and a bit of tartness. Brewed in
such beers as Lambics, Flanders Red Ale, Belgian Ales. Popular for
Sour Beers. Brett does super in Oak Barrels.

Brettanomyces is more favored for kombucha beer. Brett tolerates

the low pH of kombucha better than the other yeasts; pH of 3.0
and lower. Bretts temperature 77-90 F. (Above 80F becomes
spicer). When brewed at 68F Brett’s production is very slow and
PAGE 40
produces some terrible smells. Brett works right in Kombucha
bacteria’s gluconobacter zone of 72F to 88 F. While oxygen is
available Brett produces some acetic acid, Brett plays well with the
Acetic Acid and Gluconic Acid bacteria (Gluconobacter) and the
Lactic Acid producing Lactobacillus group. These 3 Amigos balance
each other nicely for home-brewing in the 70-80 F zone

Brett also often forms a top film which offers some interference
and mixes with the gluconobacter’s SCOBY producing some ugly baby
SCOBY- but beautiful brews.

YEAST WASH.

Yeast accumulate on the bottom of the containers as the brown

sludge or sediment (trub). These yeasts can be collected and reused
5 to 10 times for Ales and 3-4 times for Larger. Often longer.
Washing the yeast leave the yeast with more viability and vitality
while eliminating some of the bacteria.

Washed Yeasts is a better source than using Kombucha Tea for

making Kombucha beer, cider, mead, or wine as the bacteria
influence is far less, and the yeast are more active.

Collecting Kombucha Yeasts

Kombucha brewing doesn’t leave much sediment. Collect as much as

you can and refrigerate until you have about 1/2 to 1 cup.

1. Place the trub into a large mason jar

2. Using Distilled, Boiled and cooled water, cover the trub with 2-3
x water. Distilled Boiled water reduces the Oxygen which keeps
the yeast dormant. The trub now in liquid form is called “slurry”

• Distilled Water has less oxygen and no minerals. pH = 7.0

• Boiled Water reduces oxygen but has minerals pH < 7.0

3. Swirl and mix well. Cover with sanitized mason lid

4. wait 15-20 minutes

PAG E 41
5. You’ll see layers forming. You’re after the larger middle layer.
The creamier, milky white portion is what we want.

6. Rack off the thin top layer and discard

7. Rack off the middle layer and save. Discard the bottom layer

8. Refrigerate the collected slurry for 2-3 days. The yeast will
separate into 2 parts. A clear portion and the darker bottom
portion. Keep refrigerated until ready to use.

When ready to use discard the clear portion. The darker bottom
portion is what we want. Use this as the Starter Tea where you
want more yeast and not the bacteria for your ferment.

BACTERIA
Bacteria have a larger temperature range and some do produce
alcohol. They are much much smaller than yeast. Bacteria do not do
well in low pH <3.5 Bacteria are often Wild Fermented, as when one
leaves an open bottle and air-borne acetobacter sour wine to
vinegar, or when wet chopped cabbage is exposed to the air and
lactobacillus sours cabbage to sauerkraut or Kim-Che.

KOMBUC HA BACTERIA

Besides health and fermentative role Bacteria add pleasant sourness.

Gluconobacter converts the alcohol and fructose to acetic acid and

the glucose to gluconic acid and the SCOBY mushroom. Temperature
range 70F - 90F.. Its Gluconic acid that makes Kombucha. The
bacteria feed on the nitrogen and nutrients in the tea. But
they prefer alcohol. (so human male like, eh: they love alcohol, sugar
and caffeine). Gluconobacter require oxygen (to consume alcohol and
as a by-product create acetic acid).They conjugate at the surface
where the oxygen is greater. There they create the kombucha
"mushroom". The mushroom serves to seal off and suffocate the
yeasts. to force them into the fermentation phrase. Now as the
PAGE 42
yeast population diminishes the bacteria population grows. The
bacteria now have access to alcohol, nutrients and with greater
access to glucose produce the mushroom, the acetic acid and
gluconic acid which makes kombucha tea unique. 

Lactobacillus. Lactic Acid Producing Bacteria. (LAB). Produce Lactic

Acid. Probiotic. Ferment with or without oxygen, but do better
without oxygen. Creates a smoother mouth feel and is delightful
with carbonation. LAB also create true Ginger Beer (not yeast)
Water Kefir, Tibicos, and numerous indigenous folk drinks on every
continent. Besides being responsible for cheese, yogurts, pickles,
sauerkraut kim-che, … are important for intestinal health.

There are two main types. hetero-fermentatives which produce

Lactic Acid, and some acetic acid, alcohol and carbonation. And
Homeo-fermentative which only produce lactic Acid.

L. brevis hetero-fermentatives temperature range 70-95F.

Produces Lactic 2.12-3.56 g/L, Acetic 0.17-0.27 g/L alcohol
0.73-1.39 g/L

L. Plantarum hetero-fermentatives, identified as a probiotic,

especially gastro-intentional issues 59F-113°F, pH tolerant to 3.1
lactic acid yield (0.95∼1.03 (w/w) alcohol < 0.1%

L. delbrueckii, Homeo-fermentative Acids produced Lactic acid 4.24

- 4.98 g/L, Acetic acetic 0 g/L, alcohol 0 g/L pH <3.8.

Pediococcus Homeo-fermentative a buttery or butterscotch aroma.

Taste and smells like movie time popcorn. Pediococcus also forms a
pellicle that is often mistaken for the Kombucha SCOBY Mushroom.
Pediococcus forms circular white spots that clump together rather
than the smooth continuous mat that distinguishes the kombucha
mushroom. Pediococcus has the tendency to take over the
kombucha.

PAGE 43
 KOMBUC HA BAL AN CE
Kombucha Tea is a balance between bacteria and yeasts. The
Bacteria are primary not the yeasts. Yeast adds flavor, carbonation,
and alcohol. Bacteria add sourness, and the beneficial acids; acetic,
gluconic, and lactic acids. This balance affects your outcome.

To increase the yeast use your washed yeasts, and add a yeast
nutrient and yeasts energizer. Temperature 68F-72F

To increase the bacteria, collect the liquid from the top of your
fermented tea and include a new creamy, smooth, baby SCOBY
(Mushroom) in your new batch. Add a pinch; Amino Acids, Methionine
L-arginine, vitamin B3, B6, PABA Biotin, caffeine, and alcohol (1% v/v)
(AVOID vitamin B 2 and 5, Pantothenic acid and Riboflavin). Start
with a higher pH (closer to 5.4) Temperature range 78-84F..

Choosing which yeast to use, or combination of yeasts will make a

difference for your brew, The taste and flavor as well as
performance. Performance wise there’s also a difference. For
example the alcohol production of Saccharomyces Cerevisiae versus
Torulaspora delbrueckii. First the total alcohol produced is greater
with S. cerevisiae (6% vs 4%), secondly T. delbrueckii , is far slower
giving the Glunconbacter more time to convert the alcohol to
beneficial acids. Third. When bottling, T. delbrueckii will stop
producing alcohol as the oxygen is depleted. Both the Gluncobacter
and T. delbrueckii require oxygen. Nice match.

PAGE 4 4
Temperature range:

Generally speaking, the warmer the faster the ferment. The faster
the ferment, the faster the die off and the “thicker” and “stronger”
the brew becomes. The more body and cloudiness of the brew.. The
less dissolved oxygen and the greater the CO2 (carbonation). Too
warm and the yeast stress out, and your brew smells bad and taste
worse. Too cold and it just sits there trying your patience.

Time & Temperature plays a pivotal role in Kombucha’s Balancing Act.

The yeast dominate until the O2 depletes causing the yeasts to

produce more alcohol and a decline in population. While the alcohol
fuels the bacteria population. Yeast prefer 60-80F Bacteria prefer
74-88F. Use a Digital Laser Probe makes temperature reading easy.

Yeast Bacteria

Balance

Day 1
Day 15 +

Sweet Tea pH ~ 5 Very Sour / Vinegar pH 2.5 TA 3.4

PAGE 45
Chart below is a Sour Beer / Ginger Beer Projection. Does not
include the Gluncobacter which will be converting the alcohol and
glucose to acetic acid and gluconic acid. The pH will drop at a faster
rate which hinders the lactobacillus, and yeasts. The Green dotted
line (Alcohol) would be bent lower than the purple dotted line
(acetic acid) and projected towards zero. The 3 acids; Gluconic acid,
acetic acid and lactic acid would follow the projection of the red
dotted line (lactic acid). The variables Sugar, pH, O2, CO2, bacteria,
yeast, hops, temperature and timing of the variables, are the easiest
for the craft brewer to control.

Sanitize everything before starting helps prevent mold infections.

Calcium Carbonate will raise the pH and is beneficial to the yeast,

bacteria and good people everywhere. Hard to dissolve in water.
Pre-micx in warm water before adding. CO2 helps dissolve calcium.
If you have a Soda Stream or mini-keg mix some calcium into a
warm bottle of good water then carbonate. Cap and refrigerate to
get the CO2 and calcium to better mix. Make a heavy concentrate
and use a little at a time. Date and store in fridge. A small amount
of CO2 is healthy. Tums and antacids may be used.

PAGE 46
Heating Pads. Temperature Control produces a brew that is more
consistent and more predictable.

Please shop at www.HappyHerbalist.com

family operated online since 1997 and a
super large selection with fast personal
service. text 919-518-3336 or email
HappyHerbalist@me.com

SUGARS
Not all sugars are equal. Taste flavor and fermentability are unique.
The “Attenuation” is the percent that the sugar can be converted
to alcohol and carbonation by a specific yeast The more sugar
fermented the drier (less sweet) and the greater the ABV.

1 cup of sugar (200 grams) 3 quarts of water = ~ 1.020 2 1/2 % ABV

this is the typical Kombucha Tea recipe

PAGE 47
 2 cup of sugar (400 grams) per 3 quarts of water = ~1.050 5 % ABV
this is the typical Beer recipe

3 cups of sugar (600 grams) per 3 quarts of water = ~1.075 7 1/2 %

ABV this is considered a High Gravity Beer. High alcohol 8-9& ABV

Below are typical gravity readings per one cup (7.05 oz) per 3
quarts of water (typical one gallon size kombucha ferment)

white sugar, sucanat (raw sugar) Invert sugar Beet sugar, sucrose,
Dextrose, Corn Syrup, all have the same SG 1.0254 potential FG:
1.0063 potential ABV 2.495% all the same neutral taste.

Sugars that impart taste and flavor

Jaggery is semi-refined Date Sugar

Demerara, (UK) Turbinado (US) and Brown Sugar, has the same as white
sugar but since theirs molasses leaves a molasses taste behind leaves
non-fermentable carbohydrates., = 1.0254 Final Gravity: 1.0063 ABV
2.495%

Molasses (US) or Treacle (UK) whats left of the sugar after the
crystalized portion is removed. Light molasses is 90% sugar. Blackstrap
about 50% sugar with molasses various impurities left behind. SG 1.046

Brown Sugar is simply white sugar with molasses added for coloring.

Honey. varies upon season, source, region. About 75% fermentable

sugars (30% glucose, 40% fructose) leaves behind proteins, minerals,
flavor. = 1.0190 Final Gravity: 1.0048 ABV: 1.871%

Corn Syrup. glucose with water. May have maltose. Store brands may
have vanilla flavoring and /or preservatives added.. and may not
ferment. Dark corn syrup simply molasses added. = 1.0254 Final Gravity:
1.0063 ABV: 2.495%

Maple Syrup 1.0166 Final Gravity: 1.0041 ABV: 1.627%

Rice Syrup 1.0254 Final Gravity: 1.0063 ABV 2.495%

Songhum Syrup 1.0190 Final Gravity: 1.0048 ABV: 1.871%

PAGE 48
apple juice = 1.0162 Final Gravity: 1.0040 ABV: 1.591%

Sour Cherry Juice. 8% sucrose-sweetened sour cherry juice 132.5 g/L

of glucronic acid at 98.6F with 14 day ferment. (6-10 g/L sucrose added
to sour cherry juice)

Roasted Barley 1.0117 Final Gravity: 1.0029 ABV 1.147%

malt oats 1.0173 Final Gravity: 1.0043 ABV: 1.697%

Rye Malt 1.0162 Final Gravity: 1.0040 ABV 1.591%

Wheat Malt Extract 1.0190 Final Gravity: 1.0048 ABV: 1.871%

Agave have some different reading ranging from 1.084 to 1.788. There
are 3 types Dark, Medium and Lite. Typical recipes use Agave as the
same ratio as Honey (1:1). Use 1/3 less agave than white sugar.

Maltose syrup (4 parts glucose 1 part dextrin) dextrin is made form

Wheat. Does not ferment but adds body and mouthfeel.

Above are typical gravity readings per one cup (7.05 oz) per 3 quarts
of water (typical one gallon size kombucha ferment). Results may vary.

PAGE 49
Store bought juices, will have their sugar listed on the label. (use the
grams of sugar not total carbohydrate grams). Next, divide this by the
stated serving size in mL and multiply by 100. So for example, a juice
has 24 g of sugar for a 240 mL serving size. This means the Brix is
24 / 240 x 100 = 10 Brix. 12 g per 240 ml = 12/ 240 x 100 = 5 Brix

Fresh juiced and place in a mason jar and in a saucepan with water and
heated to 160F for 20 minutes.

Common fruits (recommend frozen, canned, puree flash heated)

Common fruits for a Brett (Sour Beer) Cherry, raspberry, currant,
peach.

When adding teas, herbs, spices, hops, fruits and flavors its best to
sterilize or pasteurize these as they are often the source of
contaminants. You don’t have to boil the flavors out, just a slow
steady heat. Pasteurize 145°F for 30 minutes. Break apart, juice and
use a stainless steel fine mesh or a infuser. This will keep your brew
clearer and less troublesome pieces to pick out. You can add these
adjuncts at any time. Following the hops suggestion is a good guide.
We recommend keeping at least one kombucha SCOBY pure and if
you only have one pure kombucha to do a Second Ferment.

Saving the purity of the SCOBY

Adjuncts can help balance the brew. For example too sweet, consider
cranberry or limes. Too sour add bananas or watermelon. Mangoes have
a neutral taste while limes do not. Balance the pH for bottling as a
preservative the pH should be below 4.4 For Second Ferment too low
pH may stall the ferment. (stuck ferment)

PAGE 50
TESTING SUGAR, ALCOHOL & ACIDS
LEVELS
Hydrometer

To use the Hydrometer take a sample of your

Kombucha Tea when you’re ready to start
fermenting. and pour a bit into the cylinder.

Drop in the Glass Hydrometer, give a little spin

to remove bubbles

Read across the top of the liquid. Thats the SG

(Starting or Original Gravity)

Take a second or final reading FG.

Refractometer

The Hydrometer or
Refractometer both
measure sugar levels.

Using the Refractometer (above blue box Brix% SG) would be 6% Brix
and SG 1.020. Your Starting Gravity (SG) or Original Gravity (OG) is
your first reading when you are starting your ferment. Day 1.

PA G E 51
Adding more sugar increases the ABV potential. If you want to get
more alcohol add 1.5 oz. Sugar x Volume of Liquid / 1 Gallon which
will increases the Brix by 1

Adding more water or using less sugar decreases the SG and

reduces the potential ABV.

note: Brewing aerobically, cutting off the air supply, such as in

bottling, increases the alcohol level as the acetobacter require
oxygen to convert alcohol to acetic acid. Cold stabilization - below
42F will cause most yeast and bacteria to go dormant and not
produce additionally alcohol or acetic acid.

Determining ABV (Alcohol by volume)

1. Hydrometer: Take the SG, minus the FG times 132.715 = ABV

2. Refractometer: Multiply 0.6 times the starting Brix minus the

Final Brix (times 0.6) times 132.715 = ABV

3. For Kombucha Deduct the Total Acids (TA) from the ABV

Acid Test Titration.

Acid Testing: Counting the number of drops to change color.

1. Measure 15 cc of brew into the testing vial

PAGE 52
2. Add 3 drops of Phenolphthalein into the brew, Cover and shake.

3. Fill syringe with 10 cc of Sodium Hydroxide. Drop 1 cc at a time

into the testing vial and swirl after every drop. You are looking
for the point where color change occurs.

4. Multiply the amount of cc’s of the Sodium Hydroxide you added

times 0.10 to determine the acid level. For example if you used 3
cc to effect color change then the acid content is (3 x 0.10 =
0.30%) or 0.30% TA = 3 g/L

You can also use a pH meter in the same process just

place the meter in the container you’re adding the drops
to and when the pH reaches 8.2 do the math.

note: Acid Test kits allow for about 50 tests. For dark
colored brews dilute with distilled water and hold the
test vial up to a wide white background. Distilled water
is neutral so the amount added does not matter.

To determine the Potential Alcohol in kombucha subtract Total Acids

(TA) from the Potential Alcohol (PA), and that should leave you with
an estimated alcohol level (ABV)

PAGE 53
ADJUSTIN G ALC OHOL, ACIDS, PH AND SUGAR LEVEL S.

At times you may want to reduce or increase these levels. There are
2 simply formulas available. You can mix different ferments (with
known values) or use water, or water mixed with adjuncts.

1. Aa+Bb=Cc

Capital letters express quantities and lowercase express properties.

Let's say I have 640 oz (5 gallons) of Kombucha Tea at 1.5% ABV .

How much ABV will I have if I add 320 oz (2.5 gallons) of water?

A=640 oz. a= 1.5 ABV = 960

(960)+(320X0) = 960

640 + 320 + 960

960 / 960 = 0.0 ABV

Of course you’ve watered down your Kombucha Tea both in alcohol,

flavor and acids. But instead of watering down with plain water, you
could add flavor, sugar* and/or acids to the water to achieve the
balance you’re looking for. The same formula may be applied to pH,
sugar*, acid levels. Avoid adding flavors or sugars that are
fermentable as results will then vary accordingly. Don’t forget
Freeze Distillation.

2. Persons Square

V₁ × n₁ = V₂ × n₂,

where V: volume and n: the number of moles of solute in the solution

(obviously, the same holds true for any similar quantity, such as
alcohol by volume, i.e. you can replace n with ABV%). Free online
calculator www.prechel.net/formula/pearson.htm

Pearson Square Using a Sweet Kombucha to Balance a Too Sour

Kombucha Or how Home Wine Makers Balance their wines.

PAGE 5 4
In the example above blending Kombucha Tea with two different acid
levels, one 0.55% TA the other 1.10% TA, Use the Pearson Square to
determine the ratio needed to obtain desired acidity level between .
55% and 1.10%. In this example we a shooting for an acid level of .
70%. Adjusting alcohol level from 1.5 to 0.5 shown on the right.

The top left corner and the bottom left corner represent the acid
level of the two kombucha teas to be blended. The center number is
the acid level we want to achieve. The two numbers on the right
are numbers that you calculate. The 15 is the difference between 55
and 70, and like wise the 40 is the difference between 110 and 70.

The 15 and the 40 represent the blending ratio of the kombucha

teas that will result in the desired acid level; 40 parts of .55% wine
and 15 parts of 1.10% wine. (Reduce to common divisor of 5 to 8
parts and 3 parts respectively).

Remember you can also adjust the ABV and TA by using the
previous described Freeze Distillation

All ferments are affected by the pH, Optimum pH for both the
yeast and bacteria is around 5.4. and a good starting point for
growth. Fermentation slows as the pH drops towards 2.5 where it
pretty slows or stops altogether. To preserve foods requires the pH
to be 4.6 or below. Molds and pathogens may however grow all
around or on top of ferments even though their (liquid) is well
below 4.6. Mold is a greater threat to kombucha due to the aerobic
nature of kombucha brewing. A good starting pH for kombucha is 4
to 4.5, which allows for good mold protection and good environment
for the kombucha bacteria and yeast to thrive.

PAGE 55
PH METERS

Beer can finished at a pH 3.5 to 4. while Kombucha Tea’s pH is in the

range of 2.5 to 3.5. For preserving your ferment pH must be < 4.0

A Secondary Ferment the acidity may first need to be raised in

order for any yeast to go to work. Baking Soda will quickly
neutralize acids but too much leaves that baking soda aftertaste.
Calcium Carbonate is a great healthy solution first mix in warm
water as its not too water soluble, We use our mini-kegs CO2
Carbonator, as the calcium breaks down under CO2 and the small
amount of CO2 benefits the yeasts.

Stop the Primary Kombucha Tea Ferment when the pH is above 3.7
and the Final Gravity is above 1.010. The higher the pH and the
higher the SG the greater the ABV.

When bottling and planning on storing for later, the pH of your

kombucha brew - at time of bottling - the pH should be under 4.0.

Now most foods and universities and the FDA, state that a pH under
4.6 is required for foods to be considered safe. That is when bottled
and pasteurized per their safe food handling guidelines. However we
feel that since most all kombucha ferments start out over 4.0 pH
and unless the kombucha begins to ferment - as it may not in all
cases - mold may develop or the kombucha has probably died and
should be discarded. Typically a Kombucha ferment will go to a pH
between 2.5 to 3.5 in 8-14 days when fermented at a temperature
range of 74-84F.

The hydrometer, refractometer, pH meter all work well together and

should form a standard operating procedure along with Time &
Temperature that help predict adjustments needed with consistency.

PAGE 56
 TEAS, HERBS & SPICES
BL AC K TEA

Black tea is noted as the original tea of kombucha. Seeping time is

most often quoted as 10 minutes. Longer seeping releases more
purines which benefits the yeast, but also more tannins, too many
tannins adversely affects the bacteria. Purines (and beer) are
discouraged with gout. Black Tea produces the more common
sparkling apple-cider taste. 

Black tea has several grades. we use a top grade Certified Organic
loose leaf: F.T.O.P. (Finest Tippy Orange Pekoe) Rich full dark black
tea leaves flavorful and fragrant tea. Reported benefits of Black
Tea: fatigue, aches, pain, stroke and other coronary disease as well
as reducing pancreatic cancer.. 

The polyphenolic group that is most reactant during the enzymatic

fermentation of fresh green leaves to black tea leaves are the
catechins.  Green tea has a much higher catechin content than black
tea. As a result, green tea may have more anti-microbial activity
than black tea  Kodama et al. demonstrated the catechin fraction of
black tea, at about 0.4 mg/ml, was shown to be anti-microbial
against Streptococcus mutans, related to dental cavities.

GREEN TEA

According to Traditional Chinese Medicine, green tea clears the

Head, Refreshes The Mind, Relieves Thirst and Restlessness, Resolves
Phlegm and fatty deposits, Promotes Digestion, Activates Blood.
Opens the acupuncture channels.  Its nature is Cooling, and acts as 
a diuretic and astringent.  Perceived benefits;  Reduces the Effects
of Cigarette Smoking May Prevent Oral Cancer, may Prevent
Rheumatoid Arthritis, anti-inflammatory, reduces pain, swelling,
stiffness, and loss of joint function, prevent tooth decay, works
better than the antibiotic tetracycline.

PAGE 57
For kombucha brewing the kombucha mushrooms tend to be clearer
and thinner than the traditional black tea brew. Green tends to
produce a higher ratio of Gluconic to Acetic acid.  The result is it
will not sour quite the same as black but the acidity will still be
comparable.  Green tea is usually seeped quickly to avoid becoming
too bitter. Water for Silver Leaf green tea, should be around 176F
to 185F and steeped for only about 5 minutes. If your kombucha
brew tends to be flat switching to green tea helps to re-establish
the sparkling nature of fine kombucha

OOLONG TEA

Oolong tea is not a Green (unfermented) nor a Black (fermented)

tea. Nor is it simply half fermented and half unfermented tea. It is
something in-between. The Chinese Taoists (earliest herbalists and
tea cultivators) saw things dimensionally. Where Aristotle saw things
only in Black or White (has to be one or the other) Traditional
Chinese Medicine defined things in color. Where Green Tea is cooling
and Black Tea warming; oolong is neutral. One's tea, as in ones food
(and medicine) could fit not only the external environment (summer,
winter, autumn) but the individual as well.

A favorite for kombucha brewing. Very economical and delivers a

sparkling clean apple cider sensation. It tends to produce a more
balanced blend of acids than either a black tea or a green tea.

Many folks find combining teas into their own blends as well as
adding pieces of fresh or dried fruit and herbs; Hawthorne,
Elderberries, Wolf berries, Ginseng, to name just a few. We
recommend Harald Tietze book Kombucha Tealoogy (herbalist,
kombucha enthusiasts) as he offers hundreds of wonderful flavorful
and healthy combinations.

WHITE TEA

White teas are simply quickly air-dried. They represent the least
fermented of all categories of teas. They are highest in antioxidants.
Japanese cancer research finds white teas offer the highest in
PAGE 58
medicinal value. Some folks reason that since white teas are the
least fermented, less than the typical green, then they should
contain the least caffeine. But they do not. The caffeine varies
greatly dependent upon what part of the tea plant and the time
the leaf is picked. Early morning, Spring, tender young buds and
new growth leaf, and only the first few leaves are actually the
highest in caffeine and energy.

White Hair Silver Needle. Tea brewed from these buds have a pale
yellow hue with a honey-sweet scent. Delicate taste with a clean
mellow sweetness. The after taste is fresh and sweet. The water
used to steep this tea should be 160-180F. Use about 2 teaspoons (3
grams) of tea leaves for every 6-8 ounces of water. For kombucha
brewing a long steep time at water temperature well below boiling.
This tea will not become bitter from over steeping. Use about 1/2
ounce (3-4 TBL) tea per gallon size brew/ one tablespoon per quart.
A steeping time of about 20 minutes with more or less time
depending on desired concentration. As a rough guide, the higher
the temperature of the water or the greater the amount of leaves
used, the quicker the steeping time should be. Steeping time
remains a personal preference but when brewing kombucha a longer
steep time releases more sterols, which in turn favor, the yeasts
over the bacteria. Since kombucha brewing is a balancing act a long
steep time favors the yeasts, short steep time favors the bacteria
side of the equation. Steep until the leaves fully open. Seep directly
in the water is ideal or use a very large mesh strainer or extra
large t-bags. be sure the teas are not too tightly packed together,
as they swell to 2-3 times their size. Too tightly packed they’ll be
unable to release their full flavor.

PU-ERH TEA

Pu-erh tea is a unique tea ascribed with medicinal qualities in

Chinese lore. Specifically it breaks through stagnation and aids
digestion. The earthy taste of a cup of pu-erh tea disappears in a
larger kombucha brew. Still flavorful and healthy. There are three

PAGE 59
special qualities that one seeks in choosing a pu-erh tea; the quality
of the leaf (12 grades) shape of the tea (loose, brick, etc.) the age.

Pu erh increases in value with age.  They are typically pressed into
different shapes for ease of traveling the long tea route to Europe
and to identify the quality. It was this special pressing of the tea
into bricks that created a second fermentation that not only
improved the flavor but created the medicinal value.

In the 1970's, Chinese doctors in Kumming reported clinical

experiments in which drinking Pu-erh was shown to lower
cholesterol levels in the bloodstream.  French researchers at St.
Antoine Hospital in Paris found that three cups of pu-erh a day for
a month brought lipids down 25 % in 20 hyperlipidemia patients,
while those on other teas showed no change. These tests showed
pu-erh performed at least as well as cclofibrate, the most advanced
medicine for the purpose, without the drug's side effects.  It has
since been shown to help reduce body weight, lower blood alcohol
after drinking, relieves any overstuffed feelings and aids digestion
by stimulating secretions of the digestive organs

JASMINE GREEN TEA DRAGON PEARL

Dragon Pearls are also known as Yin Yang Pearls, or Mo Li Long

Zhu. Produced in the mountains of northern Fujian Province, China.
The name yin yang refers to the appearance of the pearls - each
one consists of many leaf and bud sets.This gives each pearl a
unique green (yin) and white (yang) appearance.  When the leaves
are pressed, or heavily rolled, more oils are released and when this
reacts with the heat, results in a tea with a nutty sweet taste. The
buds appear soft, downy and almost white; the leaves are a darker,
richer green color.

These pearls are then enriched with fresh Jasmine blossoms, the

fragrance is magical. Produce clear yellow green tea with a slightly
sweet, aromatic fresh flavor which is one of this tea's particular
characteristics. Dispels Wind, frees the channels, stops bleeding, and
disperses  stasis: Used to treat Wind-Damp impediment Bi pain,
PAGE 60
hypertonicity of the sinews, abscess, throat impediment, blood,
trauma, retention of lochia. The combination with kombucha tea
creates a remarkable refreshing, superior tasting health elixir.

SEEPIN G TIME OF TEAS AND THEIR PREPARATION .

Green teas tend to produce bitter brews if steeped over 5 minutes.

Our premium grade White Tea, (White Teas are in the category of
Green Tea) do not become bitter and may be steeped 15 minutes or
more similar to Black Teas. Our Pu-erh Teas (a category of Black Tea)
may be steeped until the cows come home and rarely loose their
natural sweetness - but they do become very strong.

T-bags typically use the floor sweepings from the tea house. Even if
high quality tea leaves are used they are broken down to fit into
the bags. The oils are broken and dried. Much flavor and value lost.

HOPS, GRUITS, HERBS, SPICES AND

MEDICINALS.

The value of hops has already been discussed. Hop flavors are
fantastic. There’s a huge selection, and often hops are combined with
other hops as well as with herbs, spices, juices and citric, Endless
combinations.

Hops If you’re new to hops, do a taste test by making a hop tea.

Use just a little about 1/4 oz in 8 ounces of very hot ware. Seep a
few minutes and voila. Use a t-bag or strainer is highly
recommended. Pellets will gum up in a French Press. Recommend a
Stainless Steel Mesh Strainer.

PA G E 61
HOPS

Below is a small selection of Hops with our notes

HOP Alpha Acid % Common Flavor Description.

Amarillo 8% to 9% Citrusy, floral, flowery.grapefruit, orange, lemon, melon,

apricot and peach.
Cascade 4.5% to 7% Pleasant, flowery, spicy, citrusy, grapefruit, Flora

Chinook 10% to 14% Mild to medium-heavy, spicy, piney, and grapefruity.

Columbus 11% to 16% Pleasant, with pungent aroma.black pepper, licorice,

curry and subtle citrus. Lovage, Thuja, Basil, Parsley,
Tarragon, Dill, Fennel, Thyme, Rosemary, Marjoram,
Green Tea, Black Tea, Mate Tea, Sage
Crystal 2% to 4.5% Mild and pleasant, spicy and flowery.

Fuggle 4% to 5.5% Mild and pleasant, earthy woody and fruity.

Hallertauer 3.5% to 5.5% Very mild, pleasant, slightly flowery, spicy.Pear, Quince,
Apple, Gooseberry, White Wine Grapes

Lemon Drop 5.4% lemons

Saaz 3% to 5% Mild and pleasant, earthy and spicy.aroma is soft,

pleasantly spicy and herbal with vivid woodsy, earthy,
and dark floral character

Simcoe 12% to 14% A bittering and aromatic hop.Some say has a bit of a
"cat pee" aroma; others a Christmas Tree Fragrance.

Summit 18% Celery Stock, Celery Root, Leek, Onion, Artichoke,

Garlic, Wild Garlic
Warrior 15% to 20% A bittering and aromatic hop.

PAGE 62
Kombucha brewers used their teas to achieve similar profiles. For
example Black, Green or Yerba Mate Tea # 9, Ginegr #10, Peppermint
Tea # 8, Pu-erh Tea #7, Elderflower, Chamomile, Jasmine Tea #1.

GRUITS

Gruits are bitter herbs and spices used to offset the sweetness.
Rosemary, Colander, Anise, nutmeg, aniseed, caraway, juniper berries,
yarrow, mugwort (smells like pot), lavender, rose hips, lemon peel, orange
peel, local appealing and what was available.and to add some flavor.

Rooibos Organic Herbal Tea Caffeine Free. Herbal tea. Taste a little
like Thai Ice Tea. Helps with Irritability, headaches, insomnia,
nervous tension, mild depression or hypertension, has a soothing
effect on the central nervous system.  For indigestion like nausea,
vomiting, ulcers heartburn, constipation, anti-spasmodic, stomach
cramps and colic in infants. Allergies like hay fever, asthma and
eczema.  soothes the skin, relieving itching, eczema, nappy rash and
acne when directly applied to the affected area. This enhances aged
kombucha tea’s affect. Since Rooibos contains no oxalic acid it can be
drunk freely by people suffering from kidney stones.  Can be used
as a pick-me-up in the morning, a superb thirst-quencher during
the day and at night it helps you to relax and get a good nights
rest.

Elderberries called the "medicine chest of the common people" by

the American Indians. Traditional remedy for fever, colds, flu,
respiratory infections  antioxidants. chronic rheumatism, neuralgia,
sciatica. Elder is an effective detoxifier and can be used topically to
clear infections such as acne, boils, and skin rashes. Makes a
popular kombucha, wine and jelly.

Hibiscus makes a great tea and wine. A good tasty medicinal herb.
In TCM Clear Heat and Toxin such as Lung  cough from deficiency;
hypertension; drunkenness; obesity; Heart disorders; hypertension;
arteriosclerosis. Goes great in salads and with any food.

PAGE 63
Goji Berries GoJi Berries also known as Gou Qi Zi. Fructus Lycii
Chinensis, Lycium or Chinese Wolf Berry, Three to four ounces
of this juice is being touted as a benefit to the immune and
hormonal systems. Steam and take 2 - 3 times a day for
diabetes. Both for hypoglycemic and blood lipid lowering

Dried Ginger  Warms the center expels cold: Used to treat chest
and abdominal pain and distention, and vomiting or diarrhea due to
interior cold blocking the middle associated with deficiency or
excess.. Restores Yang: Used to treat cold limbs and extreme
weakness associated with devastated yang. Warms the lungs and
transforms phlegm: Used to treat cold Phlegm coughing and panting.
Unblocks the channels and stops bleeding: Used to treat bleeding
associated with cold obstructing the channels.

Fresh Ginger promotes sweating and dispersing exterior cold. While

Dried Ginger (Gan Jiang) is more effective in warming Spleen and
Stomach and expelling interior cold.

Cayenne The greatest benefit of using cayenne pepper in natural

medicine comes from cayenne's ability to rapidly stimulate the
circulatory system and deliver fresh blood, oxygen and nutrients to
the heart and other organs When used properly, cayenne "opens up"
capillaries allowing vitalized blood to reach areas otherwise
unreachable due to poor circulation.

Chen Pi Sun-dried Mandarin orange peel. In Traditional Chinese

Medicine this treats upper level more acute than chronic conditions.
Regulates Qi, of the whole body and especially the Spleen, and
Rebellious Qi (belching, hiccup, nausea, vomiting), fullness, bloating,
Helps prevent stagnation. Dries dampness transform phlegm. -
coughs with stifling sensation and copious viscous sputum. Vit C
benefits Kombucha SCOBY.Bitter taste.

Dang Gui - Angelicae Radix Angelicae Sinensis, referred to as the

Women's Ginseng  Builds and moves the blood. A Bitter herb.
Depending upon the amount used balance with any hops and how
PAGE 6 4
you prepare the hops. Two pillars of Chinese Herbal medicine 1.
Ginseng Qi for men 2. Yin Blood for women.

Turmeric, Curcumin Both Ayurvedic and Chinese medicine Turmeric

is incredible. as an anti-inflammatory, digestive disorders, liver and
gallbladder problems. Women's hormonal health, male
prostate, arthritis, heartburn stomach pain, diarrhea, intestinal gas,
stomach bloating, loss of appetite, jaundice. Headaches, bronchitis,
colds, lung infections, fibromyalgia, leprosy, fever, menstrual
problems, cancer, depression, Alzheimer’s disease, water retention,
worms, and kidney problems. a carminative, antiseptic, anti-flatulent,
blood purifier and expectorant. Respiratory disorders. Spicy taste of
Indian Food. Makes fantastic and healthy beverage.

Ginseng In Traditional Chinese Medicine American Ginseng Promotes

Yin Energy promotes YIN energy, cleans excess yang and calms the
body. The reason it has been claimed that American ginseng
promotes yin (shadow, cold, negative, female) while Asian Ginseng
(notable Korean) promotes YANG (sunshine, hot, positive, male)
according to TCM, things living in cold places or northern side of
mountains or southern side of rivers are strong in yang and the
converse, so the two are balanced

The natural color of the ginseng root is white. When it is simply

cleaned and dried, it retains it natural color. Red ginseng, is steamed
which greatly enhances Ginsengs Yang quality.

Rosemary. Fresh Rosemary Aroma, and Piney flavor. Combine with

citrus orange and lemon. traditionally used for muscle pain, immunity,
circulation, muscle pain, improves memory. promote hair growth.

Gynostemma pentaphyllum (jiaogulan),

Chinese Herb of immortality. Is slightly bitter, popular in Kombucha

Tea as natural energizer. Secret Russian Olympian Extract. Releases
AMP-activated protein kinase (AMPk).  AMPk "master metabolic
regulator" turns on fat-burning and energy releasing metabolic
processes.

PAGE 65
Berberine, (Huang Lian) a bitter Chinese Herb is an Alkaloid.
Activates AMPk often used in combination with Jiaogulan. lowers
blood sugar . A Pre-Pro-biotic builds probiotics in the GI tract.

Quercetin a plant pigment (flavonoid). found in plants, foods,

such as red wine, onions, green tea, apples, berries, Ginkgo
biloba, St. John's wort, elderberry Buckwheat tea has a large
amount of quercetin. Quercetin (a flanonoid) antioxidant and
anti-inflammatory Prostate inflammation. heart conditions,
decrease People with untreated, mild high blood pressure may
benefit from a decrease (5-7 mmHg) may prevent cancer..

Gynostemma, Berberine, Quercetin is a popular combination of

several AMPk "master metabolic regulator” products.

Our AMPk Extract is made up of Gynostemma (4 parts) + Berberine

(1 part) + Quercetin (1 part). Quercetin is made up of equal parts
St John’s Wort, Green Tea, Ginkgo, elderberry) . Our small batch
non-alcohol extract is made with our distilled Kombucha Extract and
vegetable Glycerin. Available in 2 or 5 fluid ounce glass bottles.

Kombuchal 50 X the Glucronic Acid and 35 X the

Acetic Acid

We produce our own custom extracts Alcohol-free

Glycerin Extracts. Small batch creations.

PAGE 66
 CONTINUOUS BREWING
Continuous Brewing is a popular method because of its greater
health benefit while many folks like the simplicity. The Health
Benefits happen because Kombucha Tea is in a constant flux. Some
of the healthiest nutrients are not created till around 3 weeks -
well after a Single Stage Ferment would be undrinkable.

Compared to a Single Stage Ferment you have say XYZ with good
numbers. The Continuous Method you will have A to Z. Whatever
kombucha produces will still be there. Maybe not he highest
numbers, but the whole alphabet. Because you’re on top the brew
you’ll know when it starts going off and can correct its course
whereas the Single Stage you won’t notice until its too late.

Continuous Brewing : All you do is every day (or every other day)
draw-off 10-20%. Drink or bottle as you choose. After you draw-off
replace that with fresh water, sugar and tea. We recommend you
make a gallon batch (or a 7-day equivalent) of fresh water, sugar
and tea, and keep in the fridge. Then after your daily draw-off, go
to the fridge, grab the gallon of tea and pour in what you need. We
recommend the 7 day supply because we feel that the “Southern
Sweet Tea” will stay fresh that long. Cut a small hole in the center
of the mushroom and keep pouring the fresh tea through that same
hole daily to avoid overly disturbing the mushroom.

We recommend a 5 step procedure.

1. Draw off 10-20% (12-24 oz per gallon) into bottles or keg.

2. Add herbs, spices, Hops, medicinal teas, to the bottle or keg

3. To increase the Alcohol and carbonation. Leave at room

temperature for a day or two, or consider a Second Stage
ferment. If not go to step 4.

4. Place the bottles in the fridge. This helps to smooth the ‘booch

5. Remove from fridge and drink. Repeat step 1

PAGE 67
 Y E S YO U C A N C O N T I N U O U S
BREW KOMBUC HA BEER.

Once your Kombucha Beer

Primary Ferment is ready to
harvest, draw of 20%. every other
day, or as you determine. You will
already be producing beer, adding
more sugar and nutrients will be most welcomed by the hungry
yeasts. More natural carbonation will be produced, as more oxygen
is introduced when adding more nutrients. (try to reduce exposure
as much as possible), The new
immigrating yeast will be more in
Respiration than Fermentation, and
sediment and flocculation will
increase. As your intention here is in
producing Kombucha Beer, rather
than the Kombucha Tea, reduce the
head space to about one inch. Care-
full that bubbling and foam does
not close off the airlock.

The greater thing about Kombucha is its Balancing Act.

On a Single Stage Ferment the main event is balancing the acids.

Gluconic Acid, Acetic Acid, Lactic Acid,, which is the role of the
bacteria, with the bitterness, aroma and flavor, being the role of
the hops, & gruits with the sweetness, flavor, carbonation, and
alcohol of the yeasts. You close the event with your selection of
teas, spices, herbs, medicinal herbs, sugars and juices.

On Continuous Brewing the yeast have a tendency to get ahead.

This is due to not cleaning out each cycle and allowing the sediment

PAGE 68
(trub) and yeasts to build up. This produces a slow heavier more
yeasty brew to develop. As the yeast build up the O2 / CO2 balance
also changes. Some people barely notice the difference and some
prefer the taste.The build up is Time and Temperature dependent
plus your withdrawal rate. The simple solution is to filter. Filter and
pour back in. How often is left to you. Remember to capture the
trub / yeasts sediment and to wash for later use. After you filter
the brew, the brew will be thinner, lighter and more crispy.

KOMBUC HA WHAT C AN GO WRON G.

5 Things you must know

Nemesis of  Kombucha - none of which are harmful to humans

though each may cause stress and discomfort.

1) Disinfect and Sanitize. Infiltration and competition from airborne

or added microbes from teas, sugars, herbs, spices that were not
sterilized. Kombucha remains a Folk Tradition (pickling & fermenting)
in its recipes and does not undergo the standard sterilization
process of any of its cousins in the Brewing Arts (Beer, Wine, Cider,
Mead, Vinegar). Options listed below.

Campden tablets (sodium metabisulfite) to sterilize and

kill bacteria and inhibits the growth of most wild yeasts Add 1
tablet to 1 gallon of wort/sugar, tea, 24 hour prior to adding the
kombucha. Cover. Bottling add 1 table per gallon before bottling.
Crush before using.

To dechlorinate water. One Campden Tablet per 5 gallons. Place

one tablet in a 5 ounce bottle of water then use one ounce out
of your 5 ounce campden water to sterilize neutralize your one-
gallon wort.

Vitamin C One 1,000 mg Vit C tablet dechlorinates 50 Gallons of

tap water. Dissolving one Vit C tablet in 50 ounces of water you
can use 1 ounce of that to dechlorinates one-gallon water

PAGE 69
 Pasteurize 161°F for 15 seconds/ 145°F for 30 minutes.

Off colors and variations may produce good - even great Kombucha
Tea, but the best SCOBY is one that is creamy, smooth, and uniform.
Looks and feels beautiful. The SCOBY reflects the health of your
kombucha.

About 50 microbes produce a Biofilm. Some healthy like

Brettanomyces (a yeast) or Pediococcus (bacteria) and are common
and form smooth-kombucha like surfaces. Most (including the above)
are unwanted and interfere with the Gluconic / Acetic Acid Balance.
Though their contribution to taste and health may be encouraged.

Cautions & Tips

2) Vinegar Flies and their larvae eat the yeasts. Vinegar fly larvae
are slightly larger than Vinegar eels though they look similar..
Vinegar flies and larvae can be seen feeding _on top_ of the
SCOBY. They leave holes and “trails” They appear and disappear just
like that. The Kombucha Tea and SCOBY are still viable and non-
toxic,

3) Vinegar Eels eat bacteria destroying the SCOBY. The mushroom

will fall and peel apart in your hands. Zillions of eels will appear.
They can be seen in constant motion along the outside rim of the
SCOBY at the surface and all throughout the liquid and within the
yeasts sediment. Best to send entire contents to a friend who has an
aquarium. (they feed the eels to their fish). He'll thank you for your
gift. 

Fruit flies and Vinegar eels are drawn to un-protected ferments left
in the open and can ruin all your work. Store in airtight bottles and
once opened use sooner rather than later and always keep
refrigerated.

4) Bacteriophage infect the bacteria only. Most phages range in

size from 0.024 microns (24 nm) to 0.2 microns (200 nm) Impossible
to see or home-test for. Extremely widespread. Non-toxic to humans.
PAGE 70
Bacteriophage are specie specific. Often used in early (and
sometimes present) medicinal treatments. Some reports that's the
secret healing power of the Ganges River. The results of an
Kombucha infestation:

SCOBY OK - Tea OK
No SCOBY - Tea OK
No SCOBY - No TEA No Kombucha.

5) Mold almost always FUZZY or DRY and DUSTY. In the first few
days, for most people, its hard to tell the difference. Wait a few
days as it grows it becomes clear. The mold will become distinct
from the mushroom.. Mold always grows on the surface or above
the surface. Different colors, typically circular shaped. Many
kombucha authors state its OK to simply rinse off or remove and to
continue to ferment. Numerous lab studies indicate that a properly
fermented kombucha tea with the typical pH below 3.5 is anti-
pathogenic to almost all human pathogens. We urge you to use the
same discretion as you would in any food.

Human error. Probably the greatest Kombucha threat. would be # 6

and always have a Plan B ready (# 7) all important.

send us pictures and we’ll help you evaluate troubling signs. .

C ARBONATION

Carbonation that pleasant effervescence is produced almost

exclusively by yeasts. Though some hetero-fermentative lactobacillus
produce small amounts. Closed containers obviously work best at
containing the CO2. Cold and shaking helps keep the CO2 dissolved
in the liquid. Heat and shaking explodes the CO2 into the air. CO2
can cause dangerous Bottle Bombs. Warm hands and movement may
be enough to set off flying glass everywhere. Ferments should be
stabilized, their fermentation complete, or the known amount of
expected fermentation before bottling. Kegging into pressure
controlled kegs and growlers is recommended. Refrigeration is
always recommended.

PAGE 71


Mini Kegs from $49.95 Kegerators run ~ $300 up to thousands.

HappyHerbalist more stuff - more experience.

The first reference to the production of kombucha in a concentrated

form from is the German Kombuchal Patent 1927. We posted it
online in its original form (German) with our English translation.

PAGE 72
 Commercial Brewing; Kombucha, Ginger Beer, KVASS, Nitro-Coffee

Design, Set-up, Turn-key Kombucha Brew House

Free Consultation

Ed Kasper, LAc (ret) Traditional Chinese Medicine Background tested

for competency and licensed California Acupuncturists, and medicinal
herbalist and kombucha brewer.

Give us a call/text 919-518-3336 or email we’re happy to talk.

The internets largest supplier of Kombucha brewing supplies

COMMERCIAL BREWING;
KO M B U C H A , G I N G E R B E E R , K VA S S ,
NITRO-COFFEE

PAGE 73
 www.HappyHerbalist.com

text/cell 919-518-3336 email HappyHerbalist@me.com

established online 1997

We are here to help you succeed

We specialize in helping probiotic enthusiast setting up small scale

micro-breweries, and in helping those with already existing
breweries with problems, and growing pains, that they may
encounter along the way.

We have working knowledge in Kombucha Tea & Beer,  Ginger Beer

(non-alcohol), KVASS, Jun, Cold Brewing and Nitro-Coffee.  Sales in
new and used equipment to match your specific needs, from design
to turn-key. Simply let us know your needs. 

So if you're just starting out with no experience to some experience.

From home-based selling to friends and neighbors, to Farmers
Market, Street and Office Vendors to full commercial operations, we
can help.

For the simple Home Brewer who's thinking of doing more, maybe
the Farmers Market or as a local Street Vendor. Free consultation.

PAG E 74