This 2-hour workshop is taught by our brewmaster Jay Penev and is divided in two parts.
In the first part, we cover the composition and biomechanics of the kombucha culture and its fermentation cycle, while providing understanding of the different functions of yeasts and bacteria and how they interact within the primary and secondary fermentations.
Additionally, students are taught different tea-steeping techniques, how to select the tea to brew with, based on their desired flavor profile, and other tips and tricks. At the end of this segment, there is a live demonstration on starting your brew.
In the second part, we go over the crucial factors of kombucha fermentation, such as proper temperature, proper environment, and time. Then, students learn about testing the brew, what to look for in the flavor profile and adjusting remaining fermentation time, troubleshooting, as well as how to recognize mold and other types of contamination.
The workshop concludes with a segment on secondary fermentation, the dangers of over-carbonating and "bottle-conditioning", and a brief coverage of flavoring techniques (which are taught in their entirety in our Secondary Fermentation Workshop).
The price of admission includes a complete Starter Kit ($38 value) + a free cup of kombucha ($5-6 value).
Starter Kit Includes:
- One gallon glass jar with info sticker,
- Kombucha culture + scoby,
- Assam black tea,
- Organic cane sugar,
- Temperature gauge sticker,
- Salvaged napkin,
- Glass pen,
- Brochure + recipe
Sunday, March 22nd, 2020 // 5pm-7pm
at Fine Feathers Kombucha Company, 2296 Long Beach Blvd., Long Beach, CA 90802
This workshop has limited seating and the majority of past workshops have sold out. We recommend purchasing tickets in advance.
For press releases regarding our Fermentation Workshop, read more here: https://lbpost.com/hi-lo/food/how-to-make-kombucha-fine-feathers