Using a dehydrator

[Dawn]

My first batch of kombucha, I had brewing for three weeks, and I still
felt like it was on the sweet side. I think my house is on the cool
side (since it's winter), so it's taking a long time to brew. I'm
contemplating the use of my dehydrator to speed up the process. The
only issue is that I can't fit the gallon jar in the dehydrator. If I
use the half-gallon jars, is the recipe still the same? Only, 4 oz of
starter kombucha for a half-gallon jar?

[Jared Englund]

I think there are more efficient ways to heat your Kombucha - heating
mats/pads, that type of thing. But yes, you could make your Kombucha
in smaller batches and just cut the recipe (or split the full batch of
sweet tea between two half-gallons...) and a dehydrator may work
unless it vibrates the Kombucha - this can inhibit SCOBY growth.

Using more starter tea will speed up the fermentation process.
Another thing I learned is that if you boil water for too long, the
oxygen leaves the water and when you mix in your Kombucha, the
bacteria suffocates and the Kombucha stays sweet. Any chance you
boiled the water for too long?

Jared

[Dawn]

How long is too long to boil the water? I'm sure I turned off the
heat shortly after it started to boil.

[Alfredo Medina Padilla]

I use 10 ounces of starter and only brew it for 5 days at exactly 70
degrees. Then I add a 1/4 teaspoon to a clamp locking lid bottle for
2 weeks. You'll notice that instead of having the bacteria eat the
sugar you get the yeast to eat it giving you a well balanced Kombucha
with a better semi carbonated texture.

[Jared Englund]

That sounds good Alfredo. Only 5 days? Is it still pretty sweet?

Dawn, the water needs to reach 180 degrees and then you're fine, so as
soon as it starts to boil, turn it off (which it sounds like you
did). You should be fine. I don't think that's the problem. Is
there a heating vent nearby where you could put you Kombucha in a box
near the heat?


On Mar 6, 12:02 am, Alfredo Medina Padilla

[Alfredo Medina]

It is on the sweeter side but is not sweet. You just have al less
acidic, tasteful kombucha. You'll see with such a short brew at 70
degrees and leaving it at 70 degrees in dark amber bottles, yeast will
take over the fermentation and eat most of the sugar. You'll have a
more comfortable, spicy brew. Also try blending 2 teaspoons of green
tea with a teaspoon of Oolong and I have found that helps with a
better taste, higher gas concentration.