How to brew kombucha
HOMEBREWING IN 4 EASY STEPS:
- Prepare SCOBY.
- Proceed to primary fermentation in 5-L jar.
- Proceed to secondary fermentation in swingtop bottle.
- Set up for continuous brewing.
Our kombucha brewing jar provides a controlled brewing environment with built-in ventilation.
CLEANING & STERILIZING YOUR MORTIER PILON PRODUCT
- DO NOT use boiling water or very hot water.
- DO NOT put in the dishwasher.
The recommended method for cleaning and sterilizing is the same for all Mortier Pilon Fermentation Crocks, Brewing Jars and Canning Jars:
- Start by rinsing the inside of your Crock or Jar with lukewarm water from the tap.
- Add in a bit of vinegar and shake so the vinegar gets all over the inner wall of the Crock or Jar.
- Turn the Crock or Jar upside down above the sink to get rid of any excess vinegar. You do not need to rinse the remaining vinegar off as it promotes the growth of good bacteria.
- Should you need to clean the outside of the Crock or Jar, use a damp piece of cloth or paper towel.
Please note all utensils and accessories coming into contact with the food before and during fermentation should undergo the Cleaning & Sterilizing process outlined above. This includes the Mortier Pilon ceramic weight if using, along with any utensil used to stir the preparation.
HOW TO BREW KOMBUCHA
1 | Helping your SCOBY acclimate to its new environment
Before you can brew your first batch of kombucha, make sure your SCOBY settles in its new environment. Attempting to immediately start making large quantities of kombucha with a new SCOBY could result in your colony of microorganisms dying, so make sure to take things slow at first.
In order to avoid contamination, it is key to first clean your Mortier Pilon fermentation crock. To sterilize the jar:
- Clean by hand using warm water and vinegar. Leave it to dry overnight on a dry, clean towel.
- Avoid touching the inside of the jar, including with the towel.
Warning: Make sure you only pour room-temperature liquid in your Mortier Pilon Fermentation Crock.
These next few steps will allow your SCOBY to truly settle into its new environment:
- Heat 4 cups (1 L) of filtered water. Place 3 bags of organic tea (preferably black or oolong) in the hot water.
- Add ½ a cup (125 ml) of white sugar (avoid brown sugar and honey). Let the mixture cool (your SCOBY doesn’t like the heat!).
- Pour room-temperature sweetened tea into your sterilized Mortier Pilon fermentation crock. Add ½ a cup (125 ml) of distilled white vinegar.
- Place your SCOBY in the jar; make sure to include the juice from the sachet as well. Cover and let sit for 2 to 3 days.
2 | Primary fermentation
Once your SCOBY has settled into its new environment, it can start producing larger quantities of kombucha.
During this first fermentation stage, the SCOBY will feed on sugar and liberate carbon dioxide. At this step, the gas will pass through the porous wall of the Mortier Pilon jar, resulting in a still (non-sparkling) drink. With time and as the fermentation process goes on, the drink will become less and less sweet.
To brew a large quantity of kombucha for the first time, add the following to your initial brew:
- Heat 16 cups (4 L) of filtered water.
- Place 8 bags of organic tea (preferably black or oolong) in the hot water.
- Add 1 cup (250 ml) of white sugar (avoid brown sugar and honey). Let the mixture cool (your SCOBY doesn’t like the heat!).
- Pour room-temperature sweetened tea into your sterilized Mortier Pilon fermentation crock.
- Cover and let sit for a week, then taste. For a drink that’s less sweet, let sit for another few days or up to 2 weeks.
The SCOBY feeds on the sugar and the gas is evacuated through the jar’s porous wall.
Watch how to do this on our YouTube channel:
3 | Secondary fermentation and addition of flavors
It is secondary fermentation that will make your kombucha fizzy. It is also at this step that you can incorporate new flavors into your brew. To do so:
- Transfer the kombucha into one or several Mortier Pilon swing-top bottles.
- Add in about ½ tablespoon (7.5 ml) of sugar per bottle.
- Add in fruit slices, fruit juice, fresh herbs or spices. (This step is optional.)
- Make sure to shut the lid. Let sit for 4 to 5 days. The longer this step, the fizzier the kombucha.
- Filter, then enjoy!
There are lots of ways to get creative with your kombucha! To find out what your favorite ingredient combination is, experimenting is the best method. Nonetheless, feel free to use these flavor pairing ideas: Mango & Apricot, Strawberry & Lemonade, Coconut & Pineapple, Ginger & Turmeric, Apple & Cinnamon, Watermelon & Jalapeño, Raspberry & Blueberry, Cherry & Vanilla and much more... You can also visit our recipe section!
4 | Continuous brewing
Once a SCOBY is well-settled in its environment, it can continue to grow healthy and provide you with delicious, nutrient-packed kombucha! All continuous brewing really requires is that you never completely empty your Mortier Pilon jar; this way, you’ll preserve an optimal growth environment for your SCOBY.
After transferring two-thirds of the contents of your jar into swing-top bottles, use the remaining still kombucha as a starting point for your next brew. All you need to do next is repeat the fermentation cycle outlined above, using new sweetened tea. Your culture of microorganisms will continue to develop thanks to the renewed sugar input, and you can enjoy a new batch a kombucha every two weeks!
As your SCOBY grows, don’t hesitate to cut pieces from it and share them with your friends and family, thus initiating them to kombucha home brewing!