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You might get amazed to know that an alcoholic beverage would be resulted with an appropriate combination of fermenting tea and yeasts. The yeasts no doubt result in alcohol production, but the bacteria culturally turn out the alcohol into organic acids. Only little quantities of alcohol, normally 1% by volume stays in Kombucha brew. With every single brew you produce the Kombucha, a layer (scoby) is formed on the surface of liquid.
Kombucha
Kombucha - Wikipedia, the free encyclopedia
Kombucha including the culture Kombucha is an effervescent tea-based beverage that is often consumed for its anecdotal health benefits or medicinal purposes. Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass of yeast and bacteria which forms the kombucha culture, often referred to as 酵母 ( kombo , lit. "yeast mother", see etymology for disambiguation with 昆布, kombu , kelp). The culture itself looks somewhat like a large pancake, and though often called a mushroom , a mother of vinegar or by the acronym SCOBY (for "Symbiotic Culture of Bacteria and Yeast"), it is scientifically classified as a zoogleal mat . It takes on the shape of its container, but varies in thickness depending on how long it has been allowed to develop and the acidity of the tea medium during the development period. [ citation needed ] The culture is leathery and inelastic, similar to a thick calamari .This week on InstructablesTV Tim brews up a big batch of Kombucha - a slightly medicinal, slightly alcoholic, and very unique drink from Russia ...
How to grow your own kombucha
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