Water, it falls from the sky, drains down our polluted roads, past the roadkill and dog poop, and carries all of that lovely stuff with it. For this reason, municipal water sources are chemically treated with chlorine and chloramines to make sure we have a relatively safe water source. Chlorine works as a disinfectant, killing harmful bacteria and viruses that could potentially make their way into your kitchen. While chloramine and chlorine serve their role by providing safe drinking water, when you aremaking homemade kombucha, you want to avoid them. Not only does it kill off harmful bacteria, but it also does the same to theSCOBYs beneficial bacteria. During the kombucha fermentation, we are trying toencouragemicrobe growth, not inhibit it, so using dechlorinated water is an important step.
FAQs
Brewing Kombucha with Tap Water: Best Tips and Considerations? ›
Most tap water contains chlorine, so make sure you boil your water for 15 minutes prior to using or let it sit in an open container for 24 hours to let the chlorine evaporate out of it. You don't want chlorine killing the good bacteria in your brew!
What happens if you make kombucha with tap water? ›Straight from the Tap: You can use tap water as it is, but be warned – this might lead to a weakening of your culture over time, and you might find yourself shopping for a new scoby a few times a year.
Can alkaline water be used for kombucha? ›The tastiest ferment is all about culturing bacteria, so you don't want chlorinated water anywhere near your kombucha. All municipal tap water will contain chlorine so using a high quality mineralised, filtered water system like the zazen Alkaline Water System is ideal for growing those delicious ferments.
What precautions must be taken when brewing kombucha? ›| DO's | DON'T's |
|---|---|
| DO – Wash your hands with filtered water or vinegar. | DON'T – Use soap. See above. |
| DO – Select glass, stainless steel, food grade porcelain/stoneware, or wooden barrel for your brewing vessel. | DON'T – Select plastic, crystal, decorative ceramic, or most metals for your brewing vessel. |
Yeast has this habit of settling down at the bottom of our brew vessels during first fermentation. So if you don't stir your kombucha liquid before you bottle, that yeast won't be evenly distributed throughout your liquid or throughout your bottles.
How to dechlorinate tap water for kombucha? ›When I started brewing kombucha I read that it's best to use distilled water due to chlorine / chloramine in tap water. I looked up how to dechlorinate water, found a place that suggested boiling water for 20 minutes. That's what I did for some time and always had happy and healthy brews.
How long is kombucha on tap good for? ›Freshness: When kombucha is dispensed from a keg, the exposure to airborne contaminants is removed. This allows the beverage to be served by the ounce for up to 12 months.
What is the best water for brewing kombucha? ›But real spring water is a really good option for kombucha. The minerals in the water are good for your kombucha. The downside is that you'd be purchasing bottles of it, which isn't always the most cost-effective or environmentally-friendly. But if you have it around, you can certainly use it in your brew!
Are pH strips necessary for kombucha? ›You should test the pH of the kombucha at least twice during the brewing process. The first test should be performed initially if adding starter tea to a new batch of tea. The pH should read below 4.6, and if it's higher, simply continue adding more starter tea or wait an hour and test again.
What pH is too high for kombucha? ›Starting a batch with too high of pH is almost always the reason a batch brewed from a previously healthy scoby (and of course in a proper temperature range of 74-84°F) fails. Never start your brew above 4.5! Here at the brewery, we start at pH of 4 and finish at 3.
Why do I feel weird after drinking kombucha? ›
Drinking carbonated beverages delivers carbon dioxide (CO2) into the digestive system, which may cause bloating and excess gas ( 11 ). Additionally, kombucha contains compounds called FODMAPs, specific types of carbohydrates that can cause digestive distress in many people, particularly those with IBS ( 12 ).
How many times can I use a SCOBY? ›You might even be able to make 3 or 4 batches, but at some point down the line, your SCOBY may finally show signs of it being weakened over time and you might start to have problems like lack of fizz, too much yeast or worse: mold.
When to throw away SCOBY? ›The only exception is if there's mould on the surface, throw it all away. The only way to know if a kombucha scoby is alive and well is to ferment it again.
Can I cut my SCOBY in half? ›If you still want to make a gallon, then yes, SCOBYs can be cut in half. Make sure to clean a clean/sterile cutting instrument to avoid contamination.
How do I know when my SCOBY is ready? ›Seeing a SCOBY form over the opening of the brewing vessel, the development of brown stringy yeast particles, and the liquid inside becoming less sweet and more like vinegar are all signs that the kombucha is culturing properly.
Is it okay to put fruit straight into kombucha second ferment? ›The secondary fermentation is where most of the carbonation magic happens. So if you are a fan of fizz, this is where it's at! You can use fresh fruit, dried fruit, juice, herbs, spices, or extracts to flavor your kombucha.
What happens if you make kombucha wrong? ›If the pH level goes above 4.2 during fermentation, too much acetic acid may be produced, which can put the brakes on bacteria growth. A product with too much acid can lead to adverse health effects. Use pH strips to verify pH levels in your homemade kombucha.
Can you have kombucha on tap? ›All things considered, the best way to serve kombucha is on tap. It's easier to process, economical, and it encourages bonding between you and your customers.
What happens if you drink contaminated kombucha? ›Kombucha that is made under conditions where it can be contaminated is possibly unsafe. Kombucha that is made in containers that contain toxic chemicals, such as the lead in pottery glazes, is likely unsafe. These chemicals can get into the kombucha and might cause serious side effects or poisoning.
Can you use softened water for kombucha? ›The minerals in hard water can affect the fermentation process and alter the flavor of your brew. Consider using a water softener or a reverse osmosis system to reduce the mineral content before using hard water for brewing kombucha.
