Brewing Kombucha in 3 Easy Steps | Laura Lovelace | Skillshare

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Brewing Kombucha in 3 Easy Steps

teacher avatar Laura Lovelace, Watercolor Artist

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (23m)
    • 1. Introduction

      0:54
    • 2. Supplies

      1:54
    • 3. Making Your Sweet Tea

      4:32
    • 4. Introducing the SCOBY and Starter Tea

      2:16
    • 5. While We Wait - A Few Tips

      2:21
    • 6. SCOBY Hotel and Raw Kombucha

      3:00
    • 7. Second Fermentation

      7:37
    • 8. Final Thoughts

      0:46
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About This Class

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In this class, I will teach you how easy it is to make kombucha yourself.  I'll go over the tools you need and give you the step-by-step guide to making this delicious tea-based bubbly drink.  You'll learn what a SCOBY is and why it is beneficial as well as some helpful tips during your brewing journey.

My hopes for this class is that you will become a confident home brewer by giving you direction and insight into this fun probiotic drink.  You can save money and enhance your overall health by making kombucha at home!  It's true - If you can make sweet tea, you can make kombucha.

You do not need all the supplies to start this class.  There are three parts to the Project allowing you to participate in the class before gathering your supplies.  For a full list of Supplies, please see the Project Page.

 


Filming and Editing by Big Deal Productions
If you are pregnant or nursing, please consult your doctor before consuming kombucha.

Meet Your Teacher

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Laura Lovelace

Watercolor Artist

Teacher


Hi there! My name is Laura and I am a Child of God and watercolor artist from Augusta, GA.  I'm self-taught through books, videos, and other Skillshare classes.  I've always been a creative person but only found my love for watercolor recently.  I remember watching Bob Ross with my dad growing up.  My dad is an amazing oil/acrylics artist in his own right.  Soon, I hope to start learning hand lettering and acrylics.  

You can find out more about me and see my art on my Instagram page @lovelacedart.  

 

Thank you for stopping by and joining me for my classes.

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Transcripts

1. Introduction: Hi, I'm Laura Lovelies on in this class. And when it did, you have a delicious computer at home in about 3 to 4. Easy steps save money. Using some kitchen supplies you probably already have. So what is Kombucha? Kombucha is a fermented sweet tea you fermented by using a Scobie. And since starter T your Scobie is a symbiotic culture of yeast and bacteria which helps put probiotics into your drink. Kombucha is great for your gut help, which helps your overall health. In general, it's great for immunity. I personally use it for allergies and I used to get sick all the time and since drinking computer regularly, I have significantly lessened that so 2. Supplies: all right. And this video military, the supplies that you need you've got, of course, sugar and tear going to be your two main ingredients. If you need something, Teoh brew your tea end and a pot or kettle for the hot water you are going to need. You're Scobie and your starter. T information on gathering that is going to be in your supplies list. Under the project page, you'll need a coffee filters rubber band, a funnel, some measuring cups. I've got both a four cup Anna to cup. You'll need distilled white vinegar, filtered water as well as your wooden spoon and a metal spatula. Optional items are gonna be your temperature strips because your kombucha needs to stay between 69 79 degrees and your pH strips because you're safe. Kombucha is going to range between three and four. When brewing your kombucha, it's very important to avoid plastic. You can use metal, wood, glass and silicone. These air all safe materials to touch your kombucha while you're brewing, you want to make sure that your hands remain clean because you will be touching your Scobee's and your tea. It's important that you use antibacterial soap to kill off the bacteria. But then you'll need to wash your hands with distilled water to kill off the antibacterial properties so that you don't damage your Scobie. Now that you know what supplies you need, it's time to find a place in your house to brew your kombucha, such as a closet or pantry that's temperature controlled, dark and someplace you won't be touching your brewing vessel. 3. Making Your Sweet Tea: the first step in making your computer is making your sweet tea. It's very important to use organic cheese. You can use green or black varieties. Nothing with a flavor. So no jasmine, no lavender has to be straight tea. No added oils. Once you start with a certainty either black or a green, you have to stick with that to you, Unfortunately, cannot mix them. I used green tea because I just love green teeth. Your sugar is also very important. You need to have raw cane sugar, not brown sugar, melt white sugar and must be organic. It literally will stay raw Cane sugar. All the ratios and measurements amusing today are for a gallon of kombucha. If you'd like to brew less or more, you confined the recommended ratios under the supplies list on the project page. So I'm gonna start brewing my T using my filtered water. I like to boil only two cups at a time because it's just easier. Put that on the stove while my water's boiling. I'm gonna go ahead and get everything ready for the brewing of the teeth. I'm using a tablespoon of music two tablespoons, actually, but my little tee balls can only hold a tablespoon at a time. It's a great to use loose leaf tea, and if you don't prefer to use loosely teeth teeth, you can use the pre made tea bags. But again make sure that it is organic, with no added oils or flavors. Flavoring comes in during second fermentation, which I'll go over with you later. I like to use my four cup measuring cup for the brewing of the actual teeth just because it makes it easier for me and I'll need a cup of sugar again. This is for a gallon at a time. This is my gallon jar that I use. All right, now that we've got our water boiling report in the sugar picture wouldn't spoon stir it till it dissolves and then pour your sugar water over your tea. Each T is going to require different brewing times for my tea. I know that it's five minutes, so I'm gonna set my timer for five minutes. All right, now that our tea is brewed, we're going to add it into our brewing vessel and start our kombucha. So I've already got some water in my vessel already. I like to brew with just two cups of water so that the rest of the water could be room temperature are cold and it cools off quicker cause the quicker cools off, the quicker you can put your Scobie in and get your brewing going. I like to use a mash filter just in case some of the T loose tea leaves have gotten out. But you don't have to do that. You can loose tea leafs, and there is not a new issue. So, of course, through a strainer there. So that's my two cups of teas. I'm just gonna add in the amount of water any left when making your sweet tea. You want to make sure that you are following your ratios, but the ratio of total amount in the vessel will include the starter teeth. Do you want to make sure you take that out? So I need two cups of starter T for my one gallon of kombucha, so I've put two cups less of liquid in my brewing vessel. So now I'm gonna put this in my refrigerator and let it cool off. I've got the temperature strips here so that I know when it's of the proper temperature, and then we will get our Scobie at our starter T in there and start brewing. 4. Introducing the SCOBY and Starter Tea: all right. Now that our sweet tea has cooled down, it's time to introduce thes Scobie and the starter T. So you're Scobie once again is a symbiotic culture of yeast and bacteria, and you need your starter t because it helps bring down the pH in your sweet tea because you need a more acidic environment in order for the yeast and bacteria to do its thing. We've got our sweetie. It's cool down. It's currently at about 70 77. Remember, your sweet tea needs to be at between anywhere between 69 79 degrees, so may hands are nice and clean as washed them with antibacterial soap and then pour distilled white vinegar over it. Teoh kill off the antibacterial properties. I like to put the starter T in first, before the Scobie said that the Scobie doesn't do flips and tricks. This is your Scobie. It's very leathery. It can have yeast growing on it. There's a little bit of Yuste there. It can look very strange. You can have holes in it. It could have bubbles, and Scobee's look weird. It's OK. This one actually looks pretty perfect. So toss that in there and I see I think I need another cup of water. I've made this so many times. I know about where the water hits and neighbouring vessel. So now that we've got that ready to go, you're gonna take your coffee filter, place it right on top, take your rubber band to secure it. You want to make sure this is not airtight. It needs to breathe, but it needs to be so that bugs can't get in so you can use coffee filters air best they rip easily when wet, so just be careful of that. But you can also use an old dish towel or a T shirt. Though I've heard with certain T shirts if the um fibers aren't woven tightly enough, Nats still get in. So now you can stick it in your pantry or your closet and let it sit there for about a week or two. 5. While We Wait - A Few Tips: The second part of your class project is to gather up all of the supplies you need and brew your first batch of kombucha. Take a picture of your vessel at work in your bring station and post it to the project page while you're kombucha is bring. It's very important that you don't move the vessel around. You don't want to disturb what's happening inside. So you've got what you call the mama Scobie. The Mama Scobie is brewing your kombucha. Over the course of the next week or two, a baby Scobee's gonna forms. You're gonna have a Scobie on top of your month. Scobie. Sometimes your mama Scobie will scoot down and she'll float around and she'll do her thing . It's totally fine. Leave her alone, but your baby Scobie will form on the surface of your kombucha things to look out for. There are reasons to throw it out again. If bugs get in, throw it out. Mold is another reason that means that your Ph was off, um, and mold forms for various reasons. But that's the main reason, so it's very important to follow the guidelines mold multiple look like mold. There are some times when yeast is gonna populate on top and it's gonna bubble and things they're gonna look in your family who were a little old. It's probably not. Mold is going to the fuzzy, so we don't see fuzz. It's probably not mold, but you will see a bunch of weird colors and things. Just remember this is alive, so it's gonna do its thing that's gonna move around its bacteria. It's healthy bacteria, though, so unless you have bad bacteria, everything's OK. There is a Facebook page that has tons of brewers in it. It's where I go. Any time I'm freaking out about whether or not my batch is bad. You can post pictures of your baby Scobie, and they can tell you it's good or throw it out. So speaking of throwing it out, if you throw it out, that means you have to throw out everything, including the Mama Scobie. So having a Scobie hotel is very important 6. SCOBY Hotel and Raw Kombucha: your computer is going to need to brew for at least 7 to 10 days before it's ready to drink . You contest the drinkability by simply tasting it. Stick a straw in there. If it's too sweet, it's not ready. If you get that reaction is a little tangy, it's probably ready. If you like a more acidic kombucha, you just brewed a little bit longer. I wouldn't recommend brewing it any longer than about two weeks, depending on how potent your starter T is. So now that it's complete, it's a good idea to think about a Scobie hotel. You're Scobie Hotel is just that. It's a hotel for your Scobee's. So the liquid in here is kombucha and thes air, All my Scobee's. As I mentioned before, your mama Scobie will produce a baby Scobie. You can use your mama Scobie for up to 10 bruise. You're gonna need somewhere to put all 10 of those babies. Scobee's The way to start a whole Scobie hotel is the exact same weight and brewing your kombucha gonna take your sweetie, you're gonna put water in it and your amount of starter T, which is going to come from the brood computer that you just did. Put your baby Scobie in here. Let it roll. Your Scully hotel is great because it's just a vessel full of starter T as well. So it's gonna keep your Scobee's nice and healthy, and you're always gonna have started tea on hand. In case you have to throw out an entire batch of Kalusha while having your hotel, you're gonna need to maintain it about once a month. You'll have to go through and kind of strain out the access. Yeast has too much east. Too much acidity, not great. So again, clean hands, antibacterial soap, white vinegar to rents off the antibacterial properties you can now reach in to your colony . So I'm pulling out. The mama and baby have fused together. So this is your Scobie, and I feel like my mama Scobee was much bigger. Sometimes they stick together and you have to peel apart. Sometimes they're completely separate entities. It's gonna look like your mama, but it's gonna be a little dinner, this one. This is generally what your baby Scobie is gonna look like. It's a little thicker. It's still pretty thin in some places, but that's that's your usual baby Scobie that you'll pull up Now I have on each of my vessels a sticky note that tells me how many times I've used the mama. I'm just gonna put that over there so that I know that the mama is on top at this point. After you remove the mama, Scooby, you can absolutely drink this. This is Rock Ambuja. It's completely drinkable. If you like to add some flavors, I'm gonna show you how to do that in the next video. 7. Second Fermentation: all right. If you'd like to flavour your commute, you can do so with a variety of options. We've got fresh fruit. Ah, fruit juice powders. Um, just turmeric and spirulina, dragon fruit, etc. Um, Ginger. So you can use a lot of different things to flavor your computer with. Most important thing is that it's all organic, because again, this is you're Houston. Your bacteria is grown in an organic environment. You don't want to introduce any type of pesticides or, um, bacteria. That's not good for you. So all organic all the time. Okay, So for your second fermentation, you're gonna put your big that of Kombucha. You can split it up into little batches. I have all of these bottles. This is from the store bought Kombucha. I used to drink store bought commutes until I started making my own. But I saved the bottles because I knew I was gonna start making man. We've got those. You can also get these. You can purchase the's in many different places. So these are your really your two options you have to have. It has to be pressure regulated glass because pressure is going to build up the Houston bacteria that's in your cam Bucci, even though you're Scobie, is not in there. They're still the Houston bacteria, which is what's good for your gut health. It's going to start eating and feeding on the fruit. The sugar in the fruit, which produces bubbles, which produces pressure, and you don't want any explosion. Steering your second fermentation. I've been told that these particular bottles the hinge top bottles. If it has a red seal, it's pressure regulated. Just do your research. Make sure one thing you cannot use is canning jars. While they do hold up under pressure. The moment you open this jar, it's going to explode. So do not use canning jars. Second fermentation. Super simple. Take your ingredients. Put it in your jars filled with kombucha. I like to put Ginger and every single jar that I do because ginger is just so good for you . So I'm just gonna put a few pieces in every jar. Some of my favorite flavor combinations is obviously strawberries. Any Berries, Really? I like strawberry and blueberry together. Um, Strawberry essay is really good. I got the, um, you powder. I'm just mix it in there and you can leave your slices like this. Pretty hold. Just remember any fruit you put in. It's gonna expand a little bit, so you need to make sure it's still small enough after expansion to get out of your jar. Um, that could be Yeah, that could be pretty bad if you can't get the food out, got through the jar. Our So just be aware of that. One of my ultimate favorites and one that's really, really healthy for you is orange, turmeric and ginger. So I used my turmeric powder, some fresh squeezed organic orange juice and, of course, the ginger. So some of my favorite flavor combinations actually include powders. You can use patterns in your kombucha. I just used a baby spoon. My daughter's spoon. I've got spirulina coral. Uh, I don't know if I said that right, but I do have dragon fruit powder, which is delicious. Besigye, which I lived with my strawberries and then, of course, my turmeric again, all organic. Make sure they're organic powders. Now that you've got your flavors in your jars, you can put your kombucha in. I like to start first so that all the yeast and all the goodies off the probiotics. Everything gets mixed in properly so that you've got it dispersed throughout all of your jars. This is where I like to use my four cup. The amount of fruit that you put in varies. It's really personal preference. But just remember when you're filling up your jars that you want to leave a little extra space at the top because your fruit is going to expand and it's gonna need the room to build. If you've got fresh fruit in here, I would leave a little extra space at the top for your fruit to expand during second fermentation. That'll give room so that you see, you're not all the way to the top, and then it has nowhere to go. If you're only using liquids or powders, you can pretty much fill it all the way up. Or even blueberries there will expand that much. So now that you've got everything bottled, you're gonna need to let it sit in your brewing station for another 3 to 5 days. This is gonna allow the yeast and bacteria to eat away at the sugar on the fruits and continue to flavor and brute your kombucha some things that will happen over the next few days. Again, Don't touch it. Just let it do its thing. It's alive that it just work. Once you've got your flavors and your kombucha in your second fermentation bottles, you're gonna want to put him back under your bring station to let them brew for another 3 to 5 days at room temperature over that period of time, A lot of things they're gonna be happening again, still alive. Organism is gonna eat away. It's gonna feed off of the sugars in your fruits. You don't have to worry about something. You know, your final product being too sweet. It's not gonna have a lot of sugar content once it's complete. Um, your fruits going to expand things are gonna look a little different. They made dark and they may change colors. Once it's complete, you'll notice there's gonna be, You know, the fruit may be floating around in there. You're gonna have another Scobie possibly formed. You can drink that. It's totally fine. It's healthy for you. It's great. Are you? Constrain it out, Which is what I do for some of them. Um, you can do what's called burping. Um, a lot of people recommended. I personally don't do it. But if you don't like super Fizzy Ambuja, if you like it a little flatter. You want a burp it every day, day and 1/2 which is simply slightly unscrewed the top and storing it back. Your are going to get a phys, and it's going to sound. I mean, like you're opening a Coke is basically what's gonna sound like, and it'll start to fizz up to the surface, just makes you close it back tight so that it doesn't spew everywhere. Once it's done, you're gonna put it in the fridge. The chill, or you can drink it at room temperature. It's totally up to you. By now you've completed part one in part two of your project and posted to the project page . Part three is optional as it includes the second fermentation. If you choose not to do the second fermentation, you don't have to do this part of the project. So the third and final part of your project, should you choose to do it, will include posting on the discussion, board some of your favorite flavor combinations and putting on the project page pictures of your final products 8. Final Thoughts: All right. So that's how you make computer at home. Thank you so much for watching. I encourage you to continue to post in the project page and the discussion board. Talk to your fellow classmates, get to know some more flavor combinations. Don't be afraid to try anything once and enjoying Theo.