Kombucha, a revered fermented tea infusion known for its probiotic benefits and distinctive taste, has become a global sensation among health-conscious enthusiasts. With roots dating back to ancient China, this effervescent elixir's journey has led to a resurgence in modern times. This article delves into the captivating history of Kombucha, explores the intricate brewing process, and provides a systematic guide to bottling the beverage in quantities fit for 100 250ml glass mountain bottles, specifically from JBC, with MCA caps.
The Origins of Kombucha: Unveiling Its Historical Tapestry
Originating over two millennia ago in China, Kombucha was once referred to as the "Tea of Immortality." Chinese culture held that this tea possessed remarkable health-enhancing properties, attributing it with a sense of mysticism. Its popularity subsequently traversed the Silk Road, reaching Europe and Russia by the early 20th century. The cultural and historical significance of Kombucha has left an indelible mark on its global acceptance.
The Brewing Process: A Symphony of Fermentation
Crafting Kombucha involves fermentation, a process that hinges on the symbiotic culture of bacteria and yeast (SCOBY). This living entity thrives in a sweetened solution of black or green tea, undergoing fermentation for approximately 7 to 14 days. During this time, the SCOBY transforms sugar into an array of organic acids, infusing the beverage with its signature tang and subtle effervescence.
Recipe: Producing Kombucha for Mass Bottling
Ingredients for Brew:
- 40-50 black or green tea bags
- 10 cups white sugar
- 10 SCOBYs (symbiotic cultures of bacteria and yeast)
- 25-30 litres water
- Starter liquid from prior batches
Instructions for Brew:
1. Boil water and steep tea bags for 15 minutes.
2. Dissolve sugar in the tea and let it cool to room temperature.
3. Transfer cooled tea to sanitised containers.
4. Introduce SCOBYs and starter liquid to each container.
5. Cover with breathable material, securing it with rubber bands.
6. Ferment in a dark, warm location for 7 to 14 days, monitoring progress through taste.
7. When desired acidity is reached, set SCOBYs aside for future batches.
8. Strain the brewed Kombucha to remove residual solids.
Bottling Technique: Perfecting 250ml Glass Mountain Bottles from JBC with MCA Caps
Supplies for Bottling:
- 100 clean and sanitised 250ml glass mountain bottles from JBC
- 100 MCA caps and a capper
Instructions for Bottling:
1. Ensure bottles and caps are meticulously cleaned and sanitised.
2. Post-primary fermentation, strain Kombucha to eliminate particles and SCOBY remnants.
3. Use a funnel to pour strained Kombucha into each JBC glass mountain bottle, leaving an inch of space.
4. Seal bottles with MCA caps using a capper, ensuring a secure seal.
5. Place capped bottles in a dark, room-temperature area for secondary fermentation.
6. Secondary fermentation can last 3-7 days based on carbonation preferences.
7. Monitor carbonation buildup by gently opening a JBC bottle daily.
8. Once desired fizziness is attained, refrigerate bottles to arrest fermentation and uphold flavour.
Kombucha embodies a blend of ancestral heritage and contemporary wellness values. Its origins in China and the meticulous brewing and bottling processes contribute to its allure. By adhering to these instructions and choosing the precision of 250ml glass mountain bottles from JBC, you're poised to embark on a journey to craft, ferment, and bottle Kombucha on a larger scale, offering a nourishing and vibrant beverage experience for a multitude of enthusiasts.