Level 2

I made my one gallon home brew kombucha three times before I decided to make the step-up in production. One gallon brews were the perfect size to start. If I made a mistake, it was only a limited amount of raw ingredients that I wasted. Also, when it came time for bottling, I was able to learn what I needed to do and not do to using small amounts. In sum, one gallon was great, and I believe that most people should begin their home brewing with a one gallon set-up.

I decided to make the jump to a two gallon production last week. One gallon of kombucha produces about six 12 ounce bottles, and it takes about 10 days (7 days brewing + 3 days second fermentation). I like to drink at least one bottle/day, so 6 bottles for 10 days just wasn’t enough for me. I figured that 2 gallons would yield me twelve 12 once bottles, which would be adequate for me to enjoy over a 10 day period. This would also allow me to give one or two to friends!

I learned a few things on my one gallon brews. First, using my 2 cup measuring cup was cumbersome. I decide to buy a 4 quart measuring cup that would allow me to not have to take multiple measurements of water for my brew. Next, I wanted to begin taking weight measurements instead of volume measurements (i.e. grams instead of cups/tablespoons). I bought a digital scale from Amazon on Prime Day. The scale takes measurements up to 3000 grams, so it should fit my brewing needs for some time. Next, I wanted to begin taking pH readings on my kombucha so that I can create consistent flavor profiles and hopefully carbonation levels. I found a digital pH meter on Amazon that fits my needs perfectly. Lastly, I found that pouring the one gallon fermentation jar into a measuring cup was accident prone. My solution: buy a beer siphon! I got the beer siphon from homebrewsupply.com. The beer siphon will allow me to not have to pour from my new two gallon fermentation crock. The beer siphon will surely reduce spillage and I won’t have to lift what feels like a fifty pound object. I’m looking forward to that and it feels good to have a more sophisticated home brew set-up!

I knew that I could find some two gallon recipes on the internet, but I decided to experiment a bit and try my own recipe. The plan was simple: double my one gallon recipe! The recipe I used is as follows:

I followed the brewing instructions given in my first blog, “The First Brew,” to brew the 2 gallon batch. The brew is currently one day into the fermentation process. I will definitely follow up when that batch is complete so that I can share the hopefully successful outcome. I can’t wait as I plan to share this big brew with my family that is visiting Colorado in 10 days. The pressure is on!

 

 

*Note: You will find a great amount of equipment on homebrewsupply.com that you can apply to your kombucha set-up. For example, I bought a bottle cleaning brush from them that works great with my booch bottles.

**Note: I searched all of the internet for the best and most inexpensive two gallon fermentation crock. The best deal by far is from Ace Hardware. Their two gallon crock can be found by clicking here.

 

Cheers!

 

 

 

3 thoughts on “Level 2

  1. I am very curious about your experience with the pHmeter. I bought litmus papers once but there is no use of them for kombucha at all. They always show that pH is around 2 even if I check it at the very beginning of the process. I hope you will write a post about it.

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  2. Hello! I’ve been making kombucha for about three years, and I’ve learned a lot about it in that time. So here’s my unasked- for two cents. 🙂
    I have only made kombucha in two- gallon batches, (so it would be enough for my family) and I’ve had great success with that. I use one gallon of water to boil the tea (most pots aren’t big enough for two gallons, and it cools faster with just one), then add about 2 1/2 c. sugar and 15 green tea bags, which are 2 grams each. And I’ve found that two cups of starter kombucha from the previous batch is enough to start a new one, though I prefer to ferment my two- gallon batches for at least two weeks to make sure it’s completely done. Then, once the cooled tea, scoby, and starter are in the crock, add more water on top until it’s full.
    The beer siphon sounds like a great idea! I’ve only poured it from the crock, and that’s, um, interesting. Keep posting about your experiences with kombucha. Sorry for the long comment! Hope your brewing goes well. 🙂

    Liked by 1 person

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