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Kombucha 101


This is a presentation I did for the ALEiens Homebrew Club on Kombucha.

This is a presentation I did for the ALEiens Homebrew Club on Kombucha.

Published in Health & Medicine
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  • This presentation demonstrates the new capabilities of PowerPoint and it is best viewed in Slide Show. These slides are designed to give you great ideas for the presentations you’ll create in PowerPoint 2010!For more sample templates, click the File tab, and then on the New tab, click Sample Templates.


  • 1. ALEiens March 2013 Meetinghow to makeKOMBUCHA
  • 2. Talking Kombucha What Is Benefits of How to Make Kombucha? Kombucha Kombucha
  • 3. What is Kombucha?
  • 4. Kombucha is an effervescentfermentation of sweetened tea thatis used as a functional food.
  • 5. What Makes Up Kombucha Kombucha is brewed with 3 major ingredients. • Tea • Sugar • Water The sweet tea is then fermented by a Symbiotic Culture Of Bacteria and Yeast Better known as a SCOBY
  • 6. S.C.O.B.Y. – What’s In a SCOBY Acetobacter (bacteria) produces acetic acid & gluconic acid & cellulose Brettanomyces (yeast) produces acetic acid and alcohol Pediococcus (bacteria) produces lactic acid Saccharomyces (yeast) produces alcohol Lactobacillus (bacteria) Produces lactic acid Plus dozens of other beneficial bacteria, enzymes, and yeast.
  • 7. A Sip of Kombucha ContainsOrganic Compounds: Probiotic Live Cultures:• Acetic acid • Acetobacter• Butyric acid • Brettanomyces• B-vitamins • Pediococcus• Ethanol • Lactobacillus• Gluconic acid • Saccharomyces• Lactic acid • Candida• Malic acid • Schizosaccharomyces• Oxalic acid • Torulaspora• Usnic acid • Zygosaccharomyces
  • 8. What Does Kombucha Taste Like?Depends a lot on time, ingredients, andcultures• Sweet to Sour• Vinegary• Fruity• Herbal• Funky• Fizzy
  • 9. History of Kombucha• Originated in North East China in 221 B.C. – Chinese called it “Remedy for Immortality”• 414 A.D., Dr. Kombu from Korea brought Kombucha to Japan to treat the Japanese Emperor Inkyo.• The spread through Russia, Europe, and India
  • 10. Benefits of Kombucha
  • 11. First, A WarningThe health benefits of Kombucha have not beresearched fully. Many people claim it is a wonderdrink, while others feel it may cause harm.I fall in the middle. I don’t believe it is harmfulunless ingested in extreme amounts, but I alsodon’t believe it is a drink that will cure all disease.
  • 12. What Are Some • Boosts EnergyClaimed Benefits • Improves DigestionKombucha containsbeneficial bacteria in the • Strengthens at a Cellular levelform of Lactobacillus • Prevents Acid RefluxAcidophilus, as well as dozensof other probiotic strains. By • Assists With Weight Lossingesting Kombucha, we canincrease the amounts of good • Improves Sleepbacteria to maintain a • Relieves Constipationhealthy digestive tract.Kombucha has been known to • Strengthens and restores hairpossess anti-viral, anti- • Beautifies the skinbacterial, and anti-fungalcomponents which make it an • Improves Circulationpowerful addition to thehealth conscious individual. • Removes toxicity from the body • Improves eyesight • Eases the pain of arthritis
  • 13. What Are SomeClaimed Negatives • Allergic and Toxic reactions • Bacterial Illness • Liver Damage • Lead Poisoning • Contains Alcohol (up to 2%) • Stomach Ulcers
  • 14. How to Make Kombucha
  • 15. First You Need a SCOBY• A SCOBY is easy to grow from a bottle of Raw Kombucha• Many internet sites sell Kombucha Kits with a SCOBY. Even many on eBay.• Find someone local with a SCOBY. (Craigslist)
  • 16. How to Grow Your Own SCOBY• Brew a gallon of tea• Add a cup of sugar• Let cool to room temperature• Add 2 bottles of GT’s Original Organic Raw Kombucha• Cover container with tight cloth• Keep warm – 70F to 80F
  • 17. How to Grow Your Own SCOBY• In about a week or two, a young SCOBY will be forming.• Wait about a month for it to get about ¼ to ½ inch thick.• You now have a SCOBY. Warning: don’t drink the SCOBY starter tea. It will be very vinegary.
  • 18. Making Kombucha – The Tea’sGood for Kombucha Bad for Kombucha• Black Tea • Tea’s with Oils –• Oolong Tea Earl Grey, Chai Tea,• Green Tea Flavored Ceylon• Red Tea (when mixed) • Herbal Teas• White Tea (when mixed)
  • 19. Making Kombucha – The SugarGood for Kombucha Bad for Kombucha• Plain Table Sugar • Sugars that contain• Evaporated Cane Molasses Crystals – Brown Sugar,• Pasteurized Honey Rapadura, Sucanat, Turbinado, Raw Sugar, Molasses. • Agave• • Corn Syrup
  • 20. Equipment for KombuchaA Fermentation Vessel
  • 21. Fermentation ProcessTraditional Batch Continuous Brewing• Every batch is drained • Only 25% of Kombucha and sweet tea added. is removed and• This is like most home replaced with sweet brewers. tea.• Can change tea/sugar • This is more like a combo any time. Solara Method is home brewing. • More complex flavors and nutritious.
  • 22. Fermentation Tips• Temperatures can range between 70F and 85F. Different flavor profiles can be achieved with temp.• Use a clean towel on top of opening to allow oxygen to help ferment, but leave dirt and dust behind. Secure with rubber band.• A new SCOBY will form with every brew. Store old SCOBYs in a SCOBY Hotel. A separate vessel full of just aging SCOBYs.• Be clean and sanitary.
  • 23. Adding Flavors and Bottling• I add fruit juices and flavors at bottling, using the sugars from the juice to help with bottle conditioning and carbonating.• Use fresh juice when possible.• Avoid juice with preservatives.• Can add different combos and amounts of juice and herbs to individual bottles for easy experiments and recipe creation• Test bottles after 3-4 days for carbonation levels until level is achieved. Then refrigerate to stop the process.
  • 24. Sample Plain Kombucha Recipe- 3 Quarts of Water- 1 Cup Organic White Sugar- 5 Organic Black Tea Bags- ½ Cup of Kombucha from a previous batch- 1 Kombucha SCOBY
  • 25. Find Out More About Kombucha•••