Drink Kombucha During Cold and Flu Season
Tips for Making Kombucha in the Winter Time
Making kombucha in the winter can be a little bit of a challenge when temperatures drop, as kombucha likes to brew at about 75-80 degrees.
Here are my best and most helpful tips for making Kombucha in the winter when temperatures drop not only outside, but inside your home as well. If your house gets below 75 degrees, these tips can be a lifesaver!
|1. Move the Kombucha to a warmer room. You don’t have to keep Kombucha in your kitchen.|
|2. You can keep smaller brews on top of your fridge. Remember that heat rises!|
|3. Double or even triple the starter tea you add. This gives the kombucha more probiotic power which helps the brew finish faster.|
|4. Use STRONGER starter tea. The more tart/sour your tea the faster it will ferment the brew. Starter Tea from SCOBY hotels work best! You can find the SCOBY Hotel info here: SCOBY Hotel|
|5. Use a heating strip around your jar or crock, These work great to help keep your brew at a more consistent temperature. This type works great on both glass jars and 2½ gallon crocks.|
|6. Put your Kombucha in a spare room with a space heater, if you happen to have a spare bedroom or office. You can keep your Kombucha batch (and second ferments) in that room with a small space heater. My daughter did this for years and loved it! Just make sure your space heater doesn’t get too hot (or too close to your brew). The room needs to stay below 90 degrees.|
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