Since we first introduced our Organic Kombucha Starter in the webshop and in Ekoplaza supermarkets, we’ve received lots of questions about the kombucha brewing process. As we once started as home brewers ourselves, we love helping others begin their own fermentation journey!
Although we no longer sell the Organic Kombucha Starter, we’re still happy to share our knowledge and experience with you. This Q&A covers the most common challenges of home brewing, along with helpful tips from our years of brewing kombucha at YAYA.
Is fermenting tea safe? Is kombucha brewing at home safe?
At the moment, we’ve outsourced our kombucha production, but we still follow the same high standards that have always defined YAYA Kombucha. Our production partners work according to strict food safety and quality requirements, just as we did when our own brewery received the FSSC 22000 (ISO) certification.
If you work with clean materials and maintain the right ratio of ingredients, you can safely ferment your tea at home too!
A few days into brewing my kombucha is showing a pellicle on top of the brew. Is it still safe to drink?
The ingredients for kombucha brewing are: tea, sugar and the kombucha culture, which consists of the starter liquid and a SCOBY. The SCOBY a live Symbiotic Culture Of Bacteria and Yeast. When the SCOBY is fermenting in the right way it will grow, and sometimes form a layer on top of your brew. Homebrewers often doubt a type of mold is growing on their brew, which is often not the case. Only if the spots look dry and/or ‘hairy’, with colors variating from white to green, we advise you to get rid of the whole batch.
My SCOBY is not floating on top of my brew, is this a problem?
Not at all! Your SCOBY is a living culture, so it is able to move around. Just like forming a pellicle, the sinking of the SCOBY will not affect your brew. Taste the kombucha after 7 to 10 days and bottle it when you like the sweet-sour ratio.
How long does brewing kombucha take? How will I know when my batch is done?
The duration of the fermentation process depends on the temperature of the batch. You are the one who decides if the batch is done, depending on the sweet and sour balance you want! With a longer fermentation time the kombucha will develop a more sour flavor.
Kombucha brewing can be explained in two steps; the first and the (optional) second fermentation. In the first fermentation the sweet tea is transformed in kombucha, this will take around 7 to 10 days. During these days you can taste, to estimate if the sweet and sour make a nice balance. The second fermentation is to make the kombucha sparkling and you will have the option to add flavors. Flavoring can be done with all kinds of fruits, spices and herbs. The second fermentation usually takes about 3 to 5 days, until the sparkling ready to drink kombucha can be stored in the fridge.
How do the CO2 bubbles develop in my kombucha brew?
After bottling your kombucha the second fermentation will develop carbon dioxide. During the second fermentation the yeast will form CO2 with the sugars in the kombucha. The sugars are in the kombucha from the first fermentation, or because you added sugars or fruits. If you want your kombucha to be more sparkling, you can try adding about a tablespoon of sugar (or honey, or fruit juice etc.)
Can I make a new batch with the same SCOBY?
Yes! At our brewery we also reuse our SCOBY. To do so you need to save 100ml of the kombucha from the first fermentation with the SCOBY (possibly also the newly formed SCOBY). This liquid with the SCOBY can be used over and over to start the first fermentation again.
How do I start brewing kombucha at home?
It’s easy to get started! Although our YAYA Organic Kombucha Starter is no longer available, you can still make your own kombucha at home with just a few simple ingredients. All you need is:
- A healthy SCOBY (symbiotic culture of bacteria and yeast)
- About 100 ml of unpasteurized kombucha as starter liquid
- Tea, sugar, and a glass jar
These are the same essentials we’ve always used in our YAYA Kombucha brews, perfect for beginning your own fermentation journey!