All about Healthy Kombucha Scoby

Welcome to
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.

Contact Us
516 Alliance Circle Cary,
North Carolina 27519,
USA
Phone Number: 919-518-3336
Toll Free: 888-425-8827

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Website: https://www.happyherbalist.com/