All about Healthy Kombucha Scoby

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Welcome to Happy Herbalist
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Continuous Brew Benefits include

• There 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.
• Less 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.
• More consistent supply of kombucha (a few bottles
  every day or every few days rather than having a
  large batch all at once).
• A broader array of bacteria and other beneficial
  compounds in the final product.

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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/