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Happy Herbalist
About Us At Happy Herbalist, we believe that food is our medicine and medicine our food. We have studied Kombucha, Kefir, Ginger Beer, Caspian Sea Yogurt, and other Probiotic Drinks not only for their flavors but to enhance their medicinal effects by using recommended teas, herbs and spices. It is important to know How to safely make functional foods at home. Our library is an ongoing endeavor to understand what are the cautions, as well as the benefits. Recipes that provide true health and vitality.
Kombucha Scoby Scoby is actually an acronym: Symbiotic Culture Of Bacteria and Yeast. And that's exactly what it is! A scoby is the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha — think of the scoby as the coral reef of the bacteria and yeast world. It a rubbery raft that floats on the surface of the kombucha. Aside from being a home for yeast and good bacteria, the scoby seals off the fermenting kombucha from the air and protects it from outside, undesirable bacterias while it's fermenting.
Your finished kombucha scoby is normal and healthy if it's about a quarter-inch thick and opaque. It's fine if the scoby is bubbled or nubbly or has a rough edge. It's also ok if it's thinner in some parts than others or if there's a hole. Your scoby will become smoother and more uniform as you brew more batches of kombucha.
Oak Barrels Oak Barrels for Kombucha brewing make the very best Vinegar. Fantastic for Whiskey and Great for Beer. For Kombucha and Ginger Beer it is incredible. Nothing is better for fermenting and aging ferments than Oak.
Oak adds a nutty, buttery flavor and additional tannins and nutrients to the ferment. Each year the beneficial probiotic bacteria and yeasts impregnate the wood, over time each cask develops a unique character of health and flavor. Oak breathes and allows in oxygen, which the yeast and bacteria utilize. Over the course of time barrel aging contributes substantially to the quality of the ferment. All natural all wood. We do not varnish or coat the outside of our barrels, A outside coating will prevent the barrel (and the ferment) from receiving oxygen. This albeit minute exchange is necessary for the proper fermentation of both aerobic and anaerobic ferments and proper aging of the ferment.
How to Ferment In the right-hand picture we are showing just how to fermentation of Kombucha in a simple way. With proper care your kombucha will grow and multiple and you can share with family and friends.
How to Continuous Brew Kombucha Tea:
Draw off some fresh brewed Kombucha Mushroom Tea. Replace what you just drew off with some feeder  solution (sugar + tea) that you smartly prepared ahead of time. and Voila ready for another day. You can keep fresh sugar + tea feeder solution in the fridge for several days, and use right from the refrigerator.
Continuous Brew Benefits include: qThere is less risk of mold and other contamination since once it is established, the liquid maintains a far more acidic environment. This means it is more hostile to outside invaders because of smaller amounts of free sugar and a greater population of good bacteria and yeast. qLess overall work to produce more overall volume as some can be removed and more tea added without reducing the pH as much. It can also brew much more quickly depending on the kombucha/new tea ratio. qMore consistent supply of kombucha (a few bottles every day or every few days rather than having a large batch all at once). qA broader array of bacteria and other beneficial compounds in the final product.
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