All about Healthy Kombucha Scoby
Kombucha tea is made by fermenting yeasts and bacteria with sugar in black tea. The resulting tea is a panacea for conditions such as cancer, autoimmune disorders as well as aging. Each Yeast and Bacteria have different probiotic affects. Only the Happy Herbalist offers you a choice of yeast and bacteria that you can choose for your Kombucha.
Kombucha tea is made by fermenting yeasts and bacteria with sugar in black tea. The resulting tea is a panacea for conditions such as cancer, autoimmune disorders as well as aging. Each Yeast and Bacteria have different probiotic affects. Only the Happy Herbalist offers you a choice of yeast and bacteria that you can choose for your Kombucha.
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Welcome to<br />
Happy Herbalist
About Us<br />
At Happy Herbalist, we believe that food is our medicine<br />
and medicine our food. We have studied <strong>Kombucha</strong>, Kefir,<br />
Ginger Beer, Caspian Sea Yogurt, and other Probiotic Drinks<br />
not only for their flavors but to enhance their medicinal<br />
effects by using recommended teas, herbs and spices. It is<br />
important to know How to safely make functional foods at<br />
home. Our library is an ongoing endeavor to understand<br />
what are the cautions, as well as the benefits. Recipes that<br />
provide true health and vitality.
<strong>Kombucha</strong> <strong>Scoby</strong><br />
<strong>Scoby</strong> is actually an acronym:<br />
Symbiotic Culture Of Bacteria and<br />
Yeast. And that's exactly what it is! A<br />
scoby is the living home for the<br />
bacteria and yeast that transform<br />
sweet tea into tangy, fizzy kombucha<br />
— think of the scoby as the coral reef of<br />
the bacteria and yeast world.<br />
It a rubbery raft that floats on the surface of the kombucha.<br />
Aside from being a home for yeast and good bacteria, the<br />
scoby seals off the fermenting kombucha from the air and<br />
protects it from outside, undesirable bacterias while it's<br />
fermenting.
Your finished kombucha<br />
scoby is normal and<br />
healthy if it's <strong>about</strong> a<br />
quarter-inch thick and<br />
opaque. It's fine if the<br />
scoby is bubbled or nubbly<br />
or has a rough edge. It's<br />
also ok if it's thinner in<br />
some parts than others or if<br />
there's a hole. Your scoby<br />
will become smoother and<br />
more uniform as you brew<br />
more batches of<br />
kombucha.
Oak Barrels<br />
Oak Barrels for <strong>Kombucha</strong> brewing make the very best<br />
Vinegar. Fantastic for Whiskey and Great for Beer. For<br />
<strong>Kombucha</strong> and Ginger Beer it is incredible. Nothing is better<br />
for fermenting and aging ferments than Oak.
Oak adds a nutty, buttery flavor and additional tannins and<br />
nutrients to the ferment. Each year the beneficial probiotic<br />
bacteria and yeasts impregnate the wood, over time each<br />
cask develops a unique character of health and flavor. Oak<br />
breathes and allows in oxygen, which the yeast and bacteria<br />
utilize. Over the course of time barrel aging contributes<br />
substantially to the quality of the ferment.<br />
<strong>All</strong> natural all wood. We do not varnish or coat the outside of<br />
our barrels, A outside coating will prevent the barrel (and<br />
the ferment) from receiving oxygen. This albeit minute<br />
exchange is necessary for the proper fermentation of both<br />
aerobic and anaerobic ferments and proper aging of the<br />
ferment.
How to Ferment<br />
In the right-hand picture we<br />
are showing just how to<br />
fermentation of <strong>Kombucha</strong> in<br />
a simple way.<br />
With proper care your<br />
kombucha will grow and<br />
multiple and you can share<br />
with family and friends.
How to Continuous Brew <strong>Kombucha</strong> Tea:<br />
Draw off some fresh brewed <strong>Kombucha</strong> Mushroom Tea.<br />
Replace what you just drew off with some feeder solution<br />
(sugar + tea) that you smartly prepared ahead of time. and<br />
Voila ready for another day. You can keep fresh sugar + tea<br />
feeder solution in the fridge for several days, and use right<br />
from the refrigerator.
Continuous Brew Benefits include:<br />
qThere is less risk of mold and other contamination<br />
since once it is established, the liquid maintains a far more<br />
acidic environment. This means it is more hostile to outside<br />
invaders because of smaller amounts of free sugar and a<br />
greater population of good bacteria and yeast.<br />
qLess overall work to produce more overall volume as some<br />
can be removed and more tea added without reducing the<br />
pH as much. It can also brew much more quickly depending<br />
on the kombucha/new tea ratio.<br />
qMore consistent supply of kombucha (a few bottles every<br />
day or every few days rather than having a large batch all<br />
at once).<br />
qA broader array of bacteria and other beneficial<br />
compounds in the final product.
Contact Us<br />
516 <strong>All</strong>iance Circle Cary,<br />
North Carolina 27519,<br />
USA<br />
Phone Number: 919-518-3336<br />
Toll Free: 888-425-8827
Thank You<br />
&<br />
Visit Again<br />
Website: https://www.happyherbalist.com/
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