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Kombucha Making Glossary of Terms

The A to Z of Kombucha Making: A Glossary of Key Terms

Master the Lingo and Art of Kombucha Brewing with Our Kombucha Making Glossary of Terms and Definitions.

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A - C

A type of acid produced during the kombucha fermentation process that contributes to the tart and tangy flavor of the final product.

A type of bacteria commonly found in kombucha that produces acetic acid.

A combination of different acids, often used to adjust the pH.

A measure of the amount of acid present in kombucha, affecting its flavor and stability.

A form of carbon that has been treated to make it highly porous. It is sometimes used to filter kombucha which removes impurities and improves flavor.

Activated Charcoal

Activated Charcoal

 

A strip that is attached to a brewing vessel to monitor the temperature of the kombucha during the brewing process.

The process of introducing air into the kombucha, necessary for yeast and bacteria growth.

A sweetener used during the brewing process, contributing to the overall flavor and sweetness of the final product.

A measure of the alcohol content expressed as a percentage of the total volume.

LEARN MORE: ABV Calculator

A byproduct of fermentation, with low levels, present in kombucha.

A non-fermentable synthetic sweetener like stevia, equal, or aspartame. These can be used to back-sweeten kombucha without restarting fermentation.

Learn More:

What is Back Sweetening?

Assam black tea is a type of tea that is grown in the Assam region of India. It is a strong, full-bodied tea used in kombucha brewing.

Learn more:

An auto-siphon is a tool used in the kombucha brewing process to transfer the kombucha from one vessel to another without disturbing the sediment at the bottom of the vessel.

A new SCOBY that forms on the surface of the kombucha during fermentation.

Microorganisms that are present in kombucha and play a role in fermentation.

A type of cellulose produced by bacteria that is used as a substrate for kombucha making.

LEARN MORE: What is a SCOBY?

The amount of kombucha made in one brewing cycle.

In the context of kombucha brewing, a batch refers to a single brewing cycle, from start to finish. A batch of kombucha can range in size from a small homebrew to a large-scale commercial production.

A biofilm is a thin layer made by microorganisms that form on the surface of kombucha brewing surface. This is most commonly referred to as simply the SCOBY.

A type of molasses that is produced as a by-product of refining sugar cane into sugar. It is darker and has a stronger flavor than other types of molasses.

A type of tea often used as the base for kombucha, providing a strong and robust flavor.

A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and fruity flavor.

Learn more: Blackberry Cucumber Kombucha Recipe

A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and fruity flavor.

Learn more:

A brush used to clean the inside of kombucha bottles.

Bottle Brush

Bottle Brush

ttle Brush

A type of yeast that can sometimes be present in kombucha and produce flavors like funk or barnyard.

The process of transferring kombucha from a brewing vessel to airtight containers for storage and consumption.
 
 
 
 
 

The primary container used for brewing kombucha, usually made of glass or stainless steel.

Kombucha Jar

Kombucha Jar

The process of making kombucha by mixing tea, sugar, and starter tea.

The brewing vessel is the container in which the kombucha is brewed. It can be made of glass, ceramic, or stainless steel, and should be large enough to hold all of the ingredients.

Burping is the process of releasing pressure from a container of kombucha, usually by opening the container to allow carbon dioxide to escape. This is typically done during the secondary fermentation stage to prevent the build-up of pressure that can cause the container to explode.

The species of plant that is used to make black, white, red, and green tea. All types of tea can be used to brew kombucha.

Learn more: Best Teas For Kombucha Brewing

Candied ginger is often used as an ingredient in secondary fermentation to flavor kombucha and water kefir.

Learn more: Candied Ginger Kombucha

Candy Ginger

Candy Ginger

A byproduct of fermentation that gives kombucha its effervescence.

Small candies made from sugar and yeast, are used to add carbonation to kombucha during the bottling process.

The presence of carbon dioxide in kombucha, giving it its signature fizziness.

 

A device used to carbonate liquids, including kombucha, by introducing carbon dioxide gas.

A large glass or plastic container used for fermenting liquids.

A blend of spices often used to flavor kombucha, including cinnamon, cloves, cardamom, and ginger.

Chamomile is a type of herb that is commonly used to make tea. It has a mild, fruity flavor and is known for its calming and relaxing effects. In kombucha brewing, chamomile can be used as a flavoring ingredient.

A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and tangy flavor.

Learn More: Cherry Kombucha Recipe

The process of removing impurities from kombucha to improve its clarity and appearance.

The process of removing yeast and other solids from the kombucha, resulting in a clearer liquid.

A cloth cover is a piece of cloth used to cover the kombucha fermenter during the brewing process. The cloth cover allows air to circulate while keeping out dust and other contaminants.

The turbidity of the kombucha, usually caused by yeast or bacteria.

Coconut sugar is a type of sugar made from the sap of the coconut palm tree. It can be used as a sweetener in kombucha brewing, but it may affect the flavor of the final product.

A type of kombucha that is brewed with coffee, either by adding coffee to the tea and sugar mixture or by using coffee instead of tea.

A method of brewing tea in which the tea leaves are steeped in cold water for several hours, used to create a milder-tasting tea base for kombucha.

A method of brewing kombucha where a portion of the finished product is removed and replaced with sweet tea, rather than starting a new batch each time.

Another term for the SCOBY, referring to the symbiotic community of yeast and bacteria.

LEARN MORE: What is a SCOBY?

D - J

Decanting is the process of transferring kombucha from one container to another, usually to separate the liquid from any solids that may have settled to the bottom of the original container. Decanting can also be used to transfer kombucha from a fermenting vessel to a bottling container or keg.

A type of vinegar commonly used for cleaning kombucha brewing equipment due to its neutral flavor and ability to dissolve mineral deposits.

Dormant refers to a period of inactivity in the kombucha brewing process, usually when the yeast and bacteria are not actively fermenting the kombucha.

A brewing technique used in beer-making in which hops are added to the fermenter to impart a hoppy flavor. This technique can also be used in kombucha-making to add hop flavor and aroma to the final product.

A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and tart flavor.

Learn more: Elderberry Syrup Recipe

A type of alcohol produced during the fermentation process.

The temperature at which kombucha is fermented, affecting the speed and quality of the fermentation process.

The length of time kombucha is fermented, affecting its flavor and carbonation.

The process in which yeast and bacteria consume sugar and produce alcohol, carbon dioxide, and organic acids.

A fermenter is a container used in the kombucha brewing process to hold the tea, sugar, and yeast mixture while it ferments.

A device used to remove solids from liquids, such as a coffee filter used to strain yeast from kombucha.

The first ferment is the initial stage of kombucha brewing, during which the tea and sugar are combined and fermented by yeast and bacteria. The first ferment lasts anywhere from 7-21 days, depending on the temperature and other factors.

See "First Ferment" definition above.

A concentrated form of flavoring, used to add flavor to kombucha during secondary fermentation.

The process of adding flavor to kombucha by steeping fruits, herbs, spices, or other flavorings in the liquid.

Flavorings are ingredients added to kombucha to give it a unique taste and aroma. Flavorings can include herbs, spices, fruit juices, and other ingredients.

The addition of fruits, herbs, spices, or other flavorings to the kombucha during secondary fermentation.

A type of bottle with a spring-loaded cap, commonly used for bottling kombucha.

Flocculation is the process of yeast and other solid particles in the kombucha coming together and forming clumps.

Fruit flies are tiny insects that are attracted to sugary fermented substances, like kombucha. They can cause contamination in the brewing process if not properly managed, so it's important to take steps to prevent their presence, and covering kombucha fermenter with a cloth.

Learn More: How to Get Rid of Fruit Flies

Fresh or dried pieces of fruit, such as berries or citrus, used to add flavor to kombucha.

A tool used to pour liquids into small openings, such as kombucha bottles.

A spicy root often used to flavor kombucha during secondary fermentation, imparting a warm and zesty flavor.

Ginger Kombucha Recipes:

Gluconic acid is a type of acid that is produced by the bacteria in kombucha during the fermentation process. It contributes to the sour taste of kombucha and helps to lower the pH of the drink.

An acid produced by yeast and bacteria during kombucha fermentation. It is believed to have various health benefits, including detoxification and anti-inflammatory effects.

A type of fruit often used to flavor kombucha during secondary fermentation, imparting a sweet and fruity flavor.

Learn more: Green Grape Kombucha Recipe

A citrus fruit often used to flavor kombucha during secondary fermentation, imparting a bright and tangy flavor.

A measurement of the density and can be used to determine when fermentation is complete.